Fortified wine Madeira Islands. The wine is produced in a variety of styles ranging from dry wines which can be consumed on their own as an aperitif, to sweet wines more usually consumed with dessert. Madeira is deliberately heated and oxidised as part of its maturation process, resulting in distinctive flavours and an unusually long lifespan once a bottle is opened. Marsala wine is a wine from Sicily that is available in both fortified and unfortified versions. It was first produced in 1772 by an English merchant, John Woodhouse, as an inexpensive substitute for sherry and port, and gets its name from
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