Vincotto ✦

Vincotto

What it is

The name says cooked wine, but nothing is fermented first: late-picked Negroamaro and Primitivo are pressed and the must is boiled down, then left in wood for years. In Puglia the pot traditionally went on the night of the harvest and the must was taken down by four fifths, which is why the result tastes of tannin and fig rather than of caramel.

In the kitchen

Use it where you would reach for balsamic but expect more grip: a teaspoon over grilled lamb, pecorino or roasted onions once they are off the fire. It scorches easily, so keep it out of a hot pan and mount it into a warm sauce instead.

Goes with

Lamb Pecorino Romano Fig Walnut Ricotta Eggplant Olive oil Orange

Same species

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

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