Pleasant Valley Marsalla – Sweet & Savory in One Bottle

Updated → September 2025

Pleasant Valley Marsalla is a New York–made Marsala-style dessert wine that’s both delicious and versatile. This fortified sweet wine, crafted in the Finger Lakes region, offers rich flavors of oak and dried fruit. It’s perfect for sipping alongside desserts or adding depth to savory recipes like classic Italian-American sauces. An affordable local twist on Sicily’s famous wine, Pleasant Valley Marsalla brings Old World flavor to your kitchen and table.

What is Marsala Wine?

Marsala wine originates from Sicily, Italy, and is a fortified wine famed for its use in both cooking and sipping. Like Port or Sherry, Marsala is fortified with brandy, boosting its alcohol content to around 15–20% ABV. It comes in a range of sweetness levels—from dry (secco) to very sweet (dolce)—and a spectrum of colors (golden, amber, or ruby) depending on the grapes and aging process. Authentic Italian Marsala develops complex flavors of dried fruits, nuts, caramel, and spices through aging in wooden casks. In Italian cuisine, it’s the star ingredient of dishes like Chicken Marsala and rich dessert sauces, while also enjoyed as a warm aperitif or sweet after-dinner drink.

The key trait of Marsala wine is its versatility. A dry Marsala can add a gently nutty, slightly savory note to sauces and soups without overwhelming them with sweetness. Meanwhile, sweet Marsala wines are prized in pastry kitchens for desserts like tiramisu and zabaglione (an Italian custard) where their caramelized sugar and vanilla notes shine. Whether dry or sweet, Marsala’s depth of flavor comes from fermentation followed by fortification and aging, which concentrates its taste. This unique production method yields a wine that can elevate savory dishes or stand on its own as a dessert wine, making Marsala a staple in both Italian cooking and wine traditions.

Pleasant Valley Marsalla: A New York Twist

Pleasant Valley Marsalla is a homegrown take on this classic Sicilian wine. Produced by the historic Pleasant Valley Wine Company in New York’s Finger Lakes region, it’s crafted “in the style of classic dessert wines of Italy,” essentially replicating the character of authentic Marsala on American soil. As a New York Marsala-style wine, Pleasant Valley Marsalla offers wine lovers a chance to experience Marsala’s signature flavors without importing a bottle from Sicily. It’s labeled as a dessert wine, reflecting its sweeter profile and intended uses.

What sets Pleasant Valley Marsalla apart is its blend of Old World inspiration and local craftsmanship. The winemakers have fortified this wine with grape brandy and aged it in wood barrels, echoing traditional Marsala production methods. The result is a medium-bodied fortified wine that’s sweet, smooth, and full of flavor. Despite being an American interpretation, it stays true to what Marsala lovers expect: hints of oak from barrel aging, a touch of raisin-like richness from concentrated grapes, and that warm, lingering finish from fortification. In essence, Pleasant Valley Marsalla is a New York tribute to Marsala—bringing a taste of Sicily’s heritage to the Empire State.

Tasting Notes and Profile

The flavor profile of Pleasant Valley Marsalla is delightfully rich and approachable. Pouring a deep amber-brown hue in the glass, it gives off inviting aromas of caramel, dried apricot, and toasted oak. On the palate, this wine is medium-bodied with a gentle sweetness. Sippers often notice flavors of figs, raisins, and brown sugar up front, followed by subtle nutty undertones (think walnut or almond) imparted by the wood aging. There’s also a hint of vanilla weaving through the sweetness, a common hallmark of classic Marsala wines.

The sweetness level of Pleasant Valley Marsalla is firmly in the “dolce” (sweet) category, yet it maintains balance. Its fortified nature (around 18% ABV) means there’s a warming finish, but it’s smooth rather than fiery. Tannins are very low (since it’s not a traditional red wine, even though its color is dark), which makes the texture silky on the tongue. You might detect a mild spice or tobacco note in the background, adding complexity to the sweetness. Overall, the tasting experience is one of layered sweetness and warmth: a sip starts with sweet dried fruit and ends with a cozy, oak-kissed finish. This profile makes Pleasant Valley Marsalla enjoyable on its own and extremely useful in recipes where those caramelized fruit flavors can enhance the dish.

How Pleasant Valley Marsalla Is Made

Pleasant Valley Marsalla is made using time-honored techniques similar to those of authentic Marsala. It begins as a base wine (likely from regional New York grapes) that is fermented to capture ripe fruit flavors. Before fermentation fully completes, the winemakers fortify the wine by adding a grape brandy. This fortification process increases the alcohol content (to about 18% ABV) and halts fermentation, preserving some natural grape sugars to ensure sweetness. The choice of grape brandy and timing of fortification are critical, as they lock in the desired sweetness and flavor profile.

After fortification, the wine is wood-aged in barrels for a period to develop its character. While the exact aging duration isn’t stated on the bottle, the phrase “wood-aged” suggests the wine spent time in oak casks or barrels, allowing it to pick up subtle oak flavors and oxidize slightly. This is what gives Marsala wines their signature nutty, browned sugar tones. Pleasant Valley Marsalla’s aging is likely shorter than that of long-aged Italian Marsalas (which can age for years), but even a brief rest in wood can impart vanilla, toffee, and toasted notes. The end result is a New York dessert wine that has gone through fortification and barrel maturation to mirror the production of its Sicilian cousins. It’s this process that enables Pleasant Valley Marsalla to deliver depth of flavor at an affordable price point.

Sweet vs. Dry Marsala Wines

Not all Marsala is sweet—there are dry versions too, and knowing the difference is important for using the wine properly. Dry Marsala (secco) contains very little residual sugar (under 40 grams per liter). It tastes semi-sweet at most, with a flavor that leans more towards toasted nuts, oak, and a light spice. Dry Marsala is typically the go-to for savory cooking because it adds complexity without making a dish sugary. For example, a dry Marsala is ideal in a sauce for Chicken Marsala, lending depth and a hint of sweetness that complements savory ingredients like mushrooms, without turning the sauce noticeably sweet.

Sweet Marsala (dolce), on the other hand, has a high sugar content (over 100 g/L) and a pronounced sweetness. Pleasant Valley Marsalla falls into this sweet category. This means it shines in dessert applications and sweet sauces. A sweet Marsala will impart flavors of molasses, maple, and dried fruits readily. If you tried to use a sweet Marsala in a dish like Chicken Marsala, you’d find the sauce becomes much sweeter—potentially too dessert-like for a main course. (In a pinch you can still use Pleasant Valley Marsalla for cooking savory dishes, but you may want to add a dash of vinegar or lemon juice to balance the sweetness.) Conversely, using a dry Marsala in a dessert might not deliver the rich sweetness desired.

In short, dry Marsala is for savory cooking and sipping as an aperitif, while sweet Marsala (like Pleasant Valley Marsalla) is tailor-made for desserts, pastry recipes, or sipping as a dessert wine. Knowing which style you have ensures you deploy its strengths best: use dry Marsala to enrich entrées, and save the sweet Marsala for the final course or sweet creations.

Cooking with Pleasant Valley Marsalla (Savory Dishes)

Thanks to its bold flavor, Pleasant Valley Marsalla can be a secret weapon in the kitchen for savory dishes—if used thoughtfully. One classic use is in Chicken Marsala, the Italian-American sautéed chicken dish. Typically made with dry Marsala, you can substitute Pleasant Valley’s sweet Marsalla by adjusting the recipe a bit: use a bit less wine than called for and consider adding an extra splash of broth or a squeeze of lemon juice to counter the sweetness. The wine will deglaze the pan, releasing all those browned bits, and create a silky sauce with the mushrooms and butter. The result? A rich, restaurant-quality sauce with layers of flavor.

Beyond chicken, a splash of Pleasant Valley Marsalla can elevate many sauces and soups. For instance, you can add a glug to a beef or mushroom pan sauce to give it a subtle sweet-savory depth (just let it simmer to cook off some alcohol). Chefs sometimes stir a bit of Marsalla into French onion soup or gravy for a twist—its caramel notes complement caramelized onions and roasted meats wonderfully. When making a cream sauce (for pork medallions or veal), swirling in a little Marsalla at the end can create a complex, slightly sweet finish. Keep in mind that because Pleasant Valley Marsalla is sweet, a little goes a long way in savory recipes. Typically, you’d use it in the early or mid stages of cooking (to let the alcohol burn off and the flavors meld). The wood-aged character will impart a touch of smokiness and sweetness that can transform an ordinary sauce into something memorable.

Using Pleasant Valley Marsalla in Desserts

Sweet Marsala wines have long been a pastry chef’s friend, and Pleasant Valley Marsalla is no exception. One of the most famous dessert applications is in Tiramisu. In this beloved Italian layered dessert, Marsala is traditionally used to flavor the creamy mascarpone cheese mixture and sometimes sprinkled over the coffee-soaked ladyfingers. Pleasant Valley Marsalla’s sweet, vanilla and caramel tones make it perfect for this—adding a distinct richness and aroma to each bite of tiramisu.

Another classic is Zabaglione (also known as sabayon), a simple yet elegant custard of egg yolks, sugar, and Marsala wine, gently cooked over a double boiler. Using Pleasant Valley Marsalla in zabaglione results in a lusciously sweet, foamy custard with hints of dried fruit and caramel from the wine. It’s often served with fresh berries—Marsala’s sweetness pairs beautifully with tart, juicy fruit. Beyond these classics, you can also splash a bit of this Marsalla into fruit compotes (try simmering figs or raisins in the wine to create a sauce for ice cream or panna cotta). Bakers might add a tablespoon or two to cake batter or brushed over sponge cake layers to provide moisture and a flavor boost (imagine a spice cake with a kiss of Marsala). Even something as simple as macerating strawberries in a mix of Pleasant Valley Marsalla and sugar can elevate an everyday dessert into an Italian-inspired treat. Because of its fortification, the wine’s flavors hold up well when heated, making it extremely versatile in the dessert realm.

Food Pairings with Pleasant Valley Marsalla

When enjoyed as a beverage rather than an ingredient, Pleasant Valley Marsalla truly shines as a dessert wine. You’ll want to pair it with foods that either complement its sweetness or stand up to its robust flavors. One excellent pairing is with cheese—especially strong, salty cheeses. Try it with a sharp cheddar, a nutty aged Gouda, or even a classic Italian Gorgonzola. The wine’s sweet, figgy notes contrast the saltiness and creaminess of the cheese, creating a beautiful balance. Add some toasted nuts (like almonds or walnuts) and dried apricots on the side, and you have a simple but elegant cheese board enhanced by the Marsala.

Pleasant Valley Marsalla also pairs wonderfully with fruit-based desserts. Consider serving a small glass alongside an apple tart, a pear crumble, or almond biscotti. The wine’s caramel and vanilla flavors echo the baked sweetness of pies and pastries. It’s also lovely with chocolates that aren’t overly sweet—think dark chocolate truffles or a flourless chocolate cake; the Marsala’s sweetness can complement the bitterness of dark chocolate. If you’re sipping it after dinner, you can simply serve it with roasted nuts and figs for a rustic pairing. And for those who enjoy cigars, a sweet Marsala can accompany a mild cigar as a nightcap pairing, with its smoky oak hints playing off the tobacco. Overall, treat Pleasant Valley Marsalla much like a tawny Port or sweet Sherry when pairing: it loves bold cheeses, nutty desserts, and cozy evening treats.

Serving and Storage Tips

Serving Pleasant Valley Marsalla is straightforward. As a dessert wine, it’s best served slightly chilled or at cool room temperature. If you serve it too cold (straight from the fridge), the flavors might be muted; instead, aim for about 55–60°F (13–15°C), which is around cellar temperature. You don’t need large pours—Marsala is typically enjoyed in small wine glasses or aperitif glasses, about 2–3 ounces per serving, because of its intensity and sweetness. Pouring a small amount allows guests to sip slowly and appreciate the rich flavors without being overwhelmed by sugar or alcohol.

When it comes to storage, one advantage of Pleasant Valley Marsalla being a fortified wine is its improved shelf life after opening. An unopened bottle can be stored in a cool, dark place (like any wine) and will keep well thanks to the added alcohol. Once opened, you should re-cork the bottle tightly and ideally store it in the refrigerator. The higher alcohol content and sugar act as preservatives, so the wine won’t spoil as quickly as a table wine. You can expect an opened bottle of Marsala to stay good for 4 to 6 weeks (or even a bit longer) if refrigerated. Over time, it may slowly lose some aroma or flavor intensity, but it generally won’t turn vinegary fast. Tip: if you primarily use Marsala for cooking and only need a splash occasionally, consider buying the 750 mL size and transferring the remainder to a smaller bottle after opening (to minimize air in the bottle). This can help it stay flavorful longer. Always check an older opened bottle by sniffing or tasting a tiny bit—if it still smells sweet-nutty and not sour, it’s fine to use. With proper storage, Pleasant Valley Marsalla will be on hand and ready whenever you’re inspired to whip up a special recipe or pour a sweet nightcap.

Comparing Pleasant Valley Marsalla to Italian Marsala

How does Pleasant Valley’s Marsala-style wine stack up against the real deal from Italy? First, consider the flavor and quality. A well-aged Italian Marsala (especially a higher-end one labeled Vergine or Superiore Riserva) can develop extraordinary complexity after years in cask – layers of dried fruit, oak, herbs, and a finesse that comes with age. Pleasant Valley Marsalla, by contrast, is crafted for more immediate enjoyment; it’s not aged for decades, so its flavor profile, while rich, is more straightforward (emphasizing sweet oak and fruit notes) and without the extreme concentration an old Marsala might have. That said, for everyday use and casual sipping, Pleasant Valley Marsalla delivers the core Marsala experience very well. Many blind tasters would find it close to an entry-level sweet Marsala from Sicily (the category called “Fine” Marsala, which is usually aged about a year). In short, the New York version gives you the essence of Marsala – sweet, woodsy, and grape-forward – if not the full depth of a long-aged Italian bottling.

Next, let’s talk price and availability. Authentic Marsala from Sicily can range in price; affordable cooking-grade Marsalas are often in the $10–$15 range for 750 mL, while aged sipping Marsalas can be much more expensive and harder to find. Pleasant Valley Marsalla, on the other hand, is very budget-friendly (typically under $10) and widely available in New York State and nearby regions. For an American consumer, it’s often easier to pick up a bottle of Pleasant Valley Marsalla at a local liquor store than to find imported Italian Marsala, especially outside of larger cities. This makes it a convenient choice for home cooks and anyone curious to try Marsala without spending a lot. In cooking applications, many users find little difference between using Pleasant Valley Marsalla and an imported Marsala – the dish ends up delicious either way. Where a fine Italian Marsala would outshine is if you sip it neat, savoring the nuances. But for most practical purposes (cooking, mixed into cocktails, or as a casual sweet drink), Pleasant Valley’s version holds its own surprisingly well. It delivers that classic Marsala taste reliably, making the joys of Marsala accessible to more people.

The Pleasant Valley Wine Company Legacy

Pleasant Valley Wine Company isn’t just any winery – it’s a piece of American wine history. Founded in 1860 in Hammondsport, NY, Pleasant Valley proudly holds the distinction of U.S. Bonded Winery No. 1 (the first winery licensed by the federal government). Over the past century and a half, this Finger Lakes winery has built a reputation for quality and innovation. In the late 19th century, Pleasant Valley was famous for its Great Western Champagne, helping to establish New York’s sparkling wines as rivals to Europe’s. Surviving through Prohibition by making sacramental and medicinal wines, the company emerged in the mid-20th century as a powerhouse in American wine, at one point teaming up with the Taylor Wine Company and later being part of the Coca-Cola wine ventures of the 1970s. Today, it remains family-owned (the Doyle family acquired it in 1995) and continues to produce a range of wines including table wines, sparkling wines, and fortified wines.

Pleasant Valley Marsalla is a product born of that long tradition. The winery’s expertise in fortified wines (they also produce sherry, port, and Madeira-style wines) shows in the Marsala-style offering. Because Pleasant Valley has been making wines for over 160 years, they bring a wealth of knowledge to crafting something like Marsalla. They understand the balance of sweetness, the nuances of barrel aging, and the importance of consistency. When you buy a bottle of Pleasant Valley Marsalla, you’re not just getting a cooking wine; you’re getting the product of a winery that helped shape American winemaking. This legacy adds a layer of trust – you can be confident that the wine has been made with care, according to standards that have been honed over generations. It’s a great example of how a historic New York winery honors Old World traditions while catering to the tastes and needs of American wine lovers.

Quality and Value of Pleasant Valley Marsalla

One of the standout features of Pleasant Valley Marsalla is its exceptional value for money. Priced typically under $10 for a 750 mL bottle, it’s an affordable addition to your wine rack that punches above its weight in flavor. Despite the low cost, Pleasant Valley Marsalla doesn’t taste “cheap” – it offers genuine Marsala character (sweet, oak-infused, and smooth) that can elevate both your cooking and sipping experiences. This makes it especially attractive for home cooks: you can pour a generous splash into a sauce or stew without feeling like you’re burning money, yet you still achieve that authentic Marsala taste.

Quality-wise, Pleasant Valley Marsalla is a reliable, well-made product. It may not have the fancy DOC label of a Sicilian export, but it’s produced under the stringent regulations of New York State’s winemaking industry and by a winery with a longstanding reputation. Many customers who use it for cooking or baking note that it performs excellently – imparting rich flavor and aroma. When sipped on its own, it’s pleasantly smooth and sweet, comparable to many entry-level dessert wines. In essence, you are getting a solid fortified wine experience at a fraction of the cost of high-end imports. It’s also worth mentioning that because it’s domestically made, each purchase supports local agriculture and business. In a landscape where many “cooking wines” sold in grocery stores are salted and of low quality, Pleasant Valley Marsalla stands out as an authentic wine (not salted, full-strength) that just so happens to be budget-friendly. It’s a smart choice for anyone looking to enjoy the benefits of Marsala wine without splurging – truly a combination of quality and value.

Where to Buy Pleasant Valley Marsalla

Pleasant Valley Marsalla is readily available in New York and many surrounding areas, especially at well-stocked liquor and wine stores. If you’re in the Western New York region, you’re in luck: Union Wine & Liquor in Cheektowaga, NY carries this dessert wine at a great price. You can visit the store in person at 2675 Union Road to pick up a bottle (or a case, if you plan on doing a lot of cooking and entertaining!). The staff there can assist you in finding it in the Dessert & Fortified Wines section. Alternatively, you can conveniently order Pleasant Valley Marsalla online through Union Wine & Liquor’s website for in-store pickup or local delivery (check the store’s delivery areas). At the time of writing, a 750 mL bottle is typically priced around $8.99, making it an easy addition to your cart.

Beyond Union Wine & Liquor, Pleasant Valley Marsalla can also be found at many liquor stores across New York State, especially those that have a selection of regional wines or a cooking wine section. Some gourmet grocery stores with wine departments may stock it as well, given its popularity as a cooking ingredient. If you’re outside the immediate area, you might explore online retailers or wine shops that ship interstate; just be sure to check your local regulations for shipping alcohol. In summary, finding this wine shouldn’t be difficult – its combination of quality and affordability has made it a staple in many stores. When in doubt, don’t hesitate to ask your local wine shop if they carry Pleasant Valley Marsala (sometimes spelled “Marsalla” as on the bottle). Chances are, if they don’t have it, they can get it for you. But for the quickest route, Union Wine & Liquor has you covered, both online and in-store, to get this versatile wine into your hands.

Conclusion: A Toast to Pleasant Valley Marsalla

In the world of wines, Pleasant Valley Marsalla is a humble hero. It bridges the gap between Old World tradition and local convenience, offering us a taste of Italy’s Marsala right here at home. We’ve explored how this sweet, fortified wine can transform recipes, complement desserts, and even stand alone as a delightful after-dinner sip. Few wines can claim to be as multi-purpose: it’s a flavor powerhouse in the kitchen and a comforting sip on the couch. All of this comes from a winery steeped in American winemaking heritage, which only adds to the story in your glass.

If you haven’t yet introduced Pleasant Valley Marsalla into your cooking or entertaining routine, now is the perfect time. Imagine the aroma of a Marsala-infused sauce wafting from your stovetop or the compliments from guests when you serve a tiramisu with genuine Marsala flavor. And when the cooking’s done, you can pour yourself a small glass, raise it in a toast, and enjoy the fruits of your labor (and of Pleasant Valley’s labor!). For an affordable bottle, it delivers a priceless upgrade to your culinary and wine experiences. So here’s to Pleasant Valley Marsalla – a sweet little taste of Sicily by way of New York, and a trusty companion in both kitchen and glass. Cheers!