Marsala wine "solera" system used to produce Sherry in Jerez, Spain. Woodhouse recognized that the "in perpetuum" process raised the alcohol level and alcoholic taste of this wine while also preserving these characteristics during long distance sea travel. Woodhouse further believed that fortified Marsala would be popular in England. Marsala indeed proved so successful that Woodhouse returned to Sicily and, in 1796, began its mass production and commercialization. In 1806, it was Benjamin Ingham (1784–1861), arriving in Sicily from Leeds, who opened new markets for Marsala in Europe and the Americas. In 1833, the entrepreneur Vincenzo Florio, a Calabrese by birth and
White wine juice or mustard) a more opulent wine can be recommended: sweet or dry wine aged in barrels. Sweet wines either just sweet or fortified are a good option for exotic dishes with sweet spices (dishes with cinnamon, vanilla etc.). Fortified white wines are recommended with foie gras. Sparkling wines can be taken at any time during the meal, their diversity allows this. A choice of sparkling wine also allows the retention of the same wine from the beginning to the end of the meal. Gourmets generally prefer white wine to red to accompany cheese as its acidity agrees well with