Grape must

Moût de raisin

What it is

The word mostarda comes from mustum ardens, burning must - grape must cooked down with ground mustard, long before it came to mean candied fruit in syrup. Must is only itself for a few days, since the wild yeast on the skins starts fermenting it in the vat, so everything made from it is made at harvest or not at all.

In the kitchen

Reduce it uncovered in a wide pan and skim as you go: it falls by three quarters to a syrup, while a lid turns the same must into jam. In the fridge it will ferment inside a week, so freeze whatever you are not cooking down that day.

Goes with

Walnut Chestnut Quince Mustard seed Pork Cinnamon Grape Ricotta

Same species

Aceto Balsamico Tradizionale DOP Amontillado Armagnac Banyuls Brandy de Jerez Champagne vinegar

Also used with

Tartaric acid

In season alongside

Datterino tomato Grape Jabuticaba Nectarine Physalis Plum

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