vino cotto


Vino Cotto is an authentic, naturally sweet "cooked wine" syrup dating back to biblical times.


Other names: vino cotto, saba, petimezi

Physical Description

Traditional vino cotto is made using premium wine grapes. It contains no vinegar or alcohol, making it quite a versatile condiment and ingredient.

Colors: dark brown

Tasting Notes

Flavors: Its delicious, refined flavor tastes like figs, although made entirely from premium wine grapes.
Mouthfeel: Smooth textured, But not thick like molasses or honey
Food complements: Pork, Chicken, Turkey, Beef, Lamb, Venison, Salmon, Shrimp, Salad, Cheese, Ice cream, Strawberries, Apples, Pears, Figs, Fennel, String beans, And more

Selecting and Buying

Choosing: On the bottle's Nutrition Facts label, there should be two ingredients: grape must or grape juice and sulfites. All vino cotto and vincotto products contain sulfites, even imported brands who do not identify sulfites on their labels. Vino cotto products that include thickening agents are not authentic.
Buying: Vino Cotto is available online and at fine specialty food stores.

Preparation and Use

1. Vino Cotto can be used straight from the bottle drizzled over vegetables, salads, ice cream, and fruits.

2. When sauteeing foods like chicken, pork, lamb, beef, salmon, shrimp, or vegetables, drizzle with Vino Cotto just before done; bring the Vino Cotto to a slow boil, then serve.

3. Since Vino Cotto is the base ingredient to condiment-grade balsamic vinegars, create your own by simply adding Vino Cotto to distilled vinegar. Make it as sweet or vinegary as you want it to be.

4. Add olive oil to your balsamic vinegar for an amazing balsamic vinaigrette to serve over salads, fruits and vegetables.


History: Vino Cotto dates back to ancient times. It was used as a sweetener and as a way to preserve wine. During biblical times, it was called dibs.

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