How to make vincotto | Recipe | Food & Style (2024)

FAQs

How is vincotto made? ›

Vincotto is a dark, sweet, thick paste produced in rural areas of Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one-fifth of its original volume and the sugars present have caramelized.

As a point of reference, it is often stated that Vincotto is similar to authentic balsamic vinegar, although it is not mass produced the way balsamic vinegar is, but the chefs confirm that there is no real comparison. Vincotto is made from two variety of grapes, Negroamaro and Malvasia Nera.

If you don't have vincotto or vino cotto, you can substitute 1 tbsp honey and 1 tbsp balsamic vinegar.

Literally translated from Italian the word vincotto means “cooked wine.” Vincotto is a rich dark condiment that is made from unfermented red wine grape must, which contains the skin, seeds, and stems typically from the Malvasia Nera, Negroamaro, or Primitivo grape varieties.

Grape must is gently cooked and reduced, then aged in small oak casks for four years. Vincotto is very nutritious, being rich in polyphenols – natural antioxidants. It contains NO alcohol, acidity, colouring or preservatives and NO sugar is added. There are so many uses for Vincotto - in both sweet and savoury dishes.

Saba, called "vincotto", can also be obtained from figs which, gathered withered directly from the tree and mixed to ripe ones, are blanched until the liquid is amber. The whole is put in large cloths with a medium texture and pressed in order to obtain the liquid which is further thickened over a slow fire.

Rich, dark Fig Vincotto with an intense fig flavour and aroma, uniquely sweet and savoury. Store in the pantry or fridge once opened.

Aged in oak barrels for up to four years, our Vincotto has a velvety body and a deep, sweet flavor, with subtle overtones of spices, grapes and prunes. Vincotto is a versatile condiment; just a few drops add great character to roasted meats and fish, salads and desserts.

The vin cotto should be condensed and caramelized to have the thickness of maple syrup. The syrup is then cooled and poured into clean bottles sealed with a cork top or clasp seal. It is best stored in a cool dark pantry or refrigerated and can keep up to a year; well only if you can resist temptation.

Vincotto (meaning cooked wine) is a velvety vinegar made by cooking and reducing the grape must from two distinct grape varietals, Malvasia and Negroamaro, for a period of fifteen hours. It is then aged for four years in oak barrels, allowing the taste and consistency to develop.

What can I substitute for verjuice? ›

Because they are both made from grapes, the best substitute for verjuice is white wine vinegar. This can be used as 1:1 substitute for verjuice. Lemon juice is another good substitute for verjuice, just reduce the quantity by half when substituting as lemon juice has a stronger flavour.

Vin cotto is in fact rich in elements such as polyphenols, tannins, vitamins, minerals and antioxidants, that help fight aging and help prevent cancer and cardiovascular diseases.

Use simply as a dressing over your favourite salad – think Rocket & Pear with Walnuts and Blue Cheese. Pair with aged cheese & dried fruit, serve with game and other dark roast meats, or use as a glaze, just prior to serving, over bruschetta, pizza or risotto.

Amazon.co.uk: Vin Cotto.

Unlike glaze, Balsamic Vinegar is taken directly from the grape must, fermented and aged. The acidity of this product is an added value and is the result of the natural processes that leads to the final product, to which no sugars and flours are added.

The production of Vin Santo differs from the production of wine due to its unique process: the grapes are left to wither, thus changing their characteristics. This process causes a strong transpiration of water, concentrates the liquids inside the grape, and creates the peculiar taste of Vin Santo.

There are five basic stages or steps to making wine: harvesting, crushing and pressing, fermentation, clarification, and then aging and bottling. Undoubtedly, one can find endless deviations and variations along the way.

Vino cotto, also known as “cooked wine,” is a wonderful dessert-style wine that you sip in small glasses that dates back to Roman times and remains ever popular in Abruzzo!