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Maggie Beer

Baked stuffed quail with vino cotto and rocket 2

Vino Cotto

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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, such as the classic strawberries and balsamic combination is taken to a whole new level with Vino Cotto.

Serving Suggestions

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.

Ingredients

CONCENTRATED GRAPE JUICE (69%), RED WINE VINEGAR (PRESERVATIVE (220)), WATER.

CONTAINS SULPHITES.
MAY CONTAIN TRACES OF TREE NUTS & SEASAME.

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