Vin cuit

Vin cuit or cooked wine is an artisanal dessert wine produced in Provence, France. It is made by heating grape juice without boiling it so that the grape juice becomes contentrated and syrupy. It is then fermented in barrels.[1][2] The alcohol content is around 14%.[3]

Not to be confused with the Swiss vin cuit, concentrated apple sauce used in desserts.
Vin cuit from Provence

Vin cuit is not a fortified wine. Its Italian counterpart is the vino cotto.

Production of this wine style is limited.[3] It is regularly served on Christmas Eve.[3]

References
  1. "What is "vin cuit"?". Wine Spectator. Retrieved 2019-08-01.
  2. François Rozier (1809). Nouveau cours complet d'agriculture théorique et pratique. Deterville.
  3. Manfull, Susan (2014-12-20). "Provence's vin cuit". Provence WineZine. Retrieved 2019-08-01.

See also


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