Vincotto

Vincotto (also known as cooked wine, wine syrup, grape syrup or sapa) is a dark, sweet, thick syrup, produced by country people in the Emilia Romagna, Veneto, Marche, and Abruzzo regions 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. It can be made from a number of varieties of local red or white grapes.

History

The origins of Vincotto can be traced back to the ancient Romans who used a similar reduction of grape must known as Defrutum or Sapa. It was used both as a sweetener and a preservative for food and wine.

Production

The production of Vincotto involves the slow cooking of grape must for a period of about 24 hours. The must is stirred occasionally to prevent it from sticking to the sides of the pot and burning. After this initial cooking, the must is left to cool and then it is filtered to remove the grape skins and seeds. The liquid is then cooked again until it has reduced to about one fifth of its original volume. The resulting syrup is then aged in wooden barrels for a period of at least 3 years.

Uses

Vincotto has a sweet flavor, and is versatile in the kitchen. It can be used in a variety of dishes, both sweet and savory. It is often used as a condiment, drizzled over foods like cheese, vegetables, and meats. It can also be used in baking and desserts, or as a sweetener in coffee and tea.

Varieties

There are several varieties of Vincotto, each made with different types of grapes. Some of the most popular include Vincotto Primitivo, Vincotto Fichidindia, and Vincotto di Fico. Each variety has its own unique flavor profile, but all are sweet and rich in taste.

See also

• Balsamic vinegar
• Grape syrup
• Petimezi
• Saba (condiment)

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