Summary
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 concentrated and syrupy. It is then fermented in barrels.[1][2] The alcohol content is around 14%.[3]
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]
Description edit
Vin cuit is a sweet wine that is mainly drunk as a dessert wine. It usually has an alcohol content of around 14 to 15 percent by volume.
Because the sweetness was achieved by artificially increasing the sugar content through cooking, the vin cuit is called "vin doux artisanal" (artisan sweet wine) in France, as opposed to the "vin doux naturel" (natural sweet wine, equivalent to the German liqueur wine), in which the fermentation of unthickened grape must is stopped by adding high-percentage drinking alcohol, thereby retaining much of the natural original sweetness of the grape in the wine.[4]
Provençal winemakers who have revived the production of Vin cuit are seeking AOC certification.[5]
References edit
- ^ "What is "vin cuit"?". Wine Spectator. Retrieved 2019-08-01.
- ^ François Rozier (1809). Nouveau cours complet d'agriculture théorique et pratique. Deterville.
- ^ a b c Manfull, Susan (2014-12-20). "Provence's vin cuit". Provence WineZine. Retrieved 2019-08-01.
- ^ "Vins cuits de Provence, une tradition revisitée « Le journal du vin – l'Information du vin sur Internet est sur www.lejournalduvin.com". 2011-08-30. Archived from the original on 30 August 2011. Retrieved 2022-05-15.
- ^ Grandpastis (2017-11-23). "Vin cuit de Provence, la famille Negrel perpétue l'héritage de Noël". LE GRAND PASTIS (in French). Retrieved 2022-05-15.
See also edit