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
Marsala Ship cooking. It would also have fish-hooks for catching available fresh fish. The Marsala Ship had only small cups and bowls for individual servings. Its wine, water, and other liquids were carried in amphorae of miscellaneous shapes. Food remains were fresh and perishable, such as various kinds of butchered meat. Bones of deer, horses, oxen, sheep, goats and pigs were all found. All this indicated it was intended as a warship and not as a merchant cargo vessel. The presence of ballast stones and lack of merchant cargo definitely indicate that it was a warship, probably used for scouting purposes or