220 years ago, the British fleet under Admiral Nelson triumphed in the famous naval battle of Trafalgar over France and Spain. What is little known: The Sicilian Marsala played a crucial role in this.
The Marsala, as we know it today, is essentially a British invention. In 1773, the English merchant John Woodhouse discovered the traditional wine of the city in the Sicilian port of Marsala. He took a liking to it, fortified it with alcohol to make it more durable for transport, and exported it with great success to England. Soon, other British merchants followed his example. Thus, Marsala became an Anglo-Sicilian trade product and a real export industry.
Historic barrel in the cellar of the producer Martinez in Marsala
Raffaella UsaiDuring the Napoleonic Wars (1803-1815), the Royal Navy needed large quantities of alcohol. Marsala was ideal: robust, durable, and resistant to oxidation – similar to Madeira. It was therefore perfect for the fleet's long sea voyages.
Admiral Nelson met John Woodhouse Jr. around 1798, the son of the inventor of the Marsala trade. He ordered 200 barrels (about 110,000 liters) for his fleet. Nelson praised the wine as noble enough for a gentleman's table – and useful for the sailors. In honor of Nelson, a special barrel bottling was later named "Bronte Marsala" – after he received the title Duca di Bronte (Duke of Bronte) in 1799.
An advantage for the British: Sicily remained independent during the Napoleonic period, so the supply lines were not interrupted.
Alcohol was firmly part of the daily life of the Royal Navy. Sailors received daily rations of Marsala or rum, which boosted their morale and health – especially in combination with citrus juice against the dreaded disease scurvy. The Marsala rations helped maintain discipline, as regulated expenditures prevented secret consumption. Even famous uprisings like that on the Bounty were related to cut rum rations.
Nelson himself was hit by a musket ball during the Battle of Trafalgar and died a few hours after victory was secured. His body was preserved in a barrel of brandy and brought back to England. However, the legend that sailors later drank the brandy is considered fabricated.
On Trafalgar Day, a toast is made annually with port wine – first to the monarch, then to Nelson's immortal memory. Although Marsala was once closely associated with Nelson, it disappeared from festive tables over the course of the 20th century. One example: At the memorial dinner in 1958, sherry and vintage port were served, but no Marsala.
Reasons for this include the decline of the Marsala industry due to phylloxera, wars, and economic crises. Today, Marsala is experiencing a small renaissance. The British "1805 Club" suggests serving it again at Trafalgar Night Dinners alongside traditional port wine – as a tribute to Nelson and the historical connection between Great Britain and Sicily.