Both sweet and dry Marsala wines are good for this recipe. Typically dry Marsala wine is used in savory dishes and sweet Marsala wine is used in dessert dishes. Marsala is a naturally sweet wine, but the sweet has a higher sugar content than the dry. The higher sugar content in the sweet wine will help to add a glazing effect to this dish. Add a tablespoon of red wine vinegar or lemon juice to the dish to help balance out the sweetness.