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A Southern Italian Christmas Tradition: Vino cotto

Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 1 hr Total Time: 1 hr 20 mins
Best Season Winter, Fall
Description

Vincotto, also known by its alternate names saba, sapa, or mosto cotto, is a traditional Italian syrup made by reducing freshly pressed grape juice. The juice is simmered slowly until it thickens into a rich, dark syrup, with its natural sugars caramelizing to produce a complex, sweet yet slightly tangy flavor. The name vincotto literally translates to "cooked wine," although no alcohol is present in the final product.

Mosto cotto (literally "cooked must") refers to the process of reducing the grape must (fresh, unfermented juice). In some regions, particularly in central and southern Italy, saba and sapa are the more common terms for this syrup, although they are often used interchangeably. Traditionally, vincotto was made during the grape harvest, and each family would have its own recipe and method, which could vary depending on the grape variety and the length of the reduction.

The syrup is prized for its versatility. It can be drizzled over desserts like panna cotta or ricotta, used as a dressing for roasted meats, or incorporated into savory sauces. It’s also a key ingredient in many regional Italian sweets, such as panforte in Tuscany or mostarda in the north. Beyond its culinary uses, vincotto is cherished for its deep, concentrated flavor, which captures the essence of the grape and the spirit of Italian winemaking.

Ingredients
  • 5 lbs Grapes (Any grape is fine, but traditionally red wine grapes are used)
  • 500 ml Water
Instructions
    1. Wash all your grapes thoroughly.
    2. Separate every grape from the vine and put them into a bowl.
    3. Once all grapes are free of stems, give them another rinse.
    4. Add them to a food processor, and just chop them, you don't want to blend them entirely
    5. Once they're all chopped, add them to a large pot and cover with 500ml of water.
    6. Bring the grapes to a boil. Leave the lid off. Take note where the liquid is in the pot, you're going to reduce it to about 1/5 of that.
    7. Let it slowly boil, and stir frequently. With a spoon, remove any foam that forms.
    8. When it has reduced significantly and you see many bubbles, you can start testing if it's done.
    9. Take a spoon and put a drop of the vino cotto on a plate. Use the edge of the spoon to cut a line through the drop. If the two sides of the line come back together quickly, it's not done. Keep simmering and re check every few minutes. You know it's done when you make a line and the two sides do not quickly rejoin. It will still be runnier than a normal syrup at this point because it's hot. Click here to see what it should look like when done Click here to see what it looks like when not done yet
    10. When it's done, remove from heat and put it immediately into a jar so it can cool. Once cooled, put in the fridge. It will last many months in the fridge. 
    11. Buon appetito! Try it on steak, on bread, on ice cream and of course in other Italian Christmas desserts!
Read it online: https://ciaoglutenfree.com/recipe/a-southern-italian-christmas-tradition-vincotto/