Marsala, The English Wine

A sirocco tempest, one of the strong winds which blow in the west side of the island, forced John Woodhouse to seek shelter in the port of Marsala in 1773. The Englishman, son of a tradesman from Liverpool, arrived in the island to buy soda, which was, along with coral and tuna, the most exported products in Trapani.

He tasted the local wine by chance in a small trattoria, and was conquered by its particular bouquet, very similar to the more expensive Sherry and Madeira. In order to export his rather special wine back to England, he added some alcohol to it to help it survive the long sea voyage. English people gave wine a great welcome. They appreciated it as a rival of both the Spanish and Portuguese wines in the European market.

Marsala could resist the sea journey to England and thus could be listed among the supplies of the Royal Navy. In 1800 the Admiral Nelson signed a written order for furnishing the British Navy  garrisoning the Mediterranean Sea with 500 gallon barrels. Woodhouse was followed by a large number of English tradesmen who set up in Marsala their enological firms, as Benjamin Ingham and his grandchildren (among them Joseph Whitaker is worth mentioning). They enhanced the winemaking techniques and built the renowned Bagli (wine cellar) along the coast near the town.

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