Autumn, Lunch or Dinner, Serves 2
Made from the must of grapes, Vino Cotto was inspired by Mediterranean cuisine as the perfect way to further maximise Maggie and Colin’s grape harvest. Its unique sweet/sour flavour, known as ‘agrodolce’, works in any situation where you might use balsamic vinegar, ie the classic strawberries and balsamic combination is taken to a whole new level with vino cotto.
Try sautéing diced eggplant with onion in a little olive oil and use the vino cotto to deglaze the pan. Roast baby beetroot in olive oil until just tender and splash with vino cotto before serving as a beautiful salad on its own or spruced up with rocket and walnuts. Use vino cotto to deglaze the pan after searing beef fillets and you will have a beautiful syrupy sauce to drizzle over the meat.
Concentrated grape juice (69%), red wine vinegar, water. Contains sulphites.