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
Uruguayan cuisine are discarded. This practice was initiated by the pampa people who, if they needed to move on in a hurry, could easily take with them the rolled up meat. Typical Uruguayan beverages are mate, caña, uvita, grappamiel and "medio y medio" (half and half). Grappa was brought by Italian immigrants as they kept coming at the immediation of SXIX. Grappamiel and grapa con limon were made in the country from this Italian influence. A taste for wine was acquired from Mediterranean influence, also sangria and clerico. Uvita (little grape) is a fortified wine resembling marsala wine. Literally meaning half and