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
Ginger wine Ginger wine Ginger wine is a fortified wine made from a fermented blend of ground ginger root and raisins which was first produced in England. It is often fortified by being blended with brandy (especially cognac). Ginger wine can be drunk with ice ("on the rocks"), or without ice (either "neat" or "straight up"), and is frequently used as an ingredient—along with whisky (typically a blended Scotch whisky)—in a "Whisky Mac" (the shortened form of "Whisky Macdonald"). Ginger wine can also be served mixed with other beverages, such as lemonade, ginger ale, bitter lemon or diluted with water. Ginger wine