vincotto is similar to an authentic balsamic, but the chefs
tell us that there is no real comparison.
Vincotto is made from two varieties
of grapes, Negroamaro and Black Malvasia grapes. The grapes are dried
on the vine or over wooden frames, then the 'must' is boiled gently
until it reduces to one fifth of its initial volume. The syrup is then
poured into aged oak barrels along with the mother, or starter, of the
vinegar. It is aged in these barrels for four years to allow the taste
to develop. No colorants or preservatives are used.
Vincotto is a versatile vinegar
that has a life beyond leaves of greens. Used as a condiment, mere drops
are drizzled over roasted meats, salads, even desserts. Grilled meats
take on a richer flavor with a little vincotto. It combines well with
the saltiness of bacon - mix with potatoes for an original potato salad.
To end a meal, a few drops will give a sweet tang to vanilla ice cream,
fresh grilled peaches or pears. A teaspoonful mixed into yogurt, fruit
and chopped almonds makes a healthful, refreshing dessert.
Vincotto is not sold in bargain
basements, but a bottle lasts a long time and is worth the extra pennies.
The good news is that vincotto is still authentic, not having been mass
produced the way Balsamic vinegar is.
To get started, try these recipes,
and be sure to tell us of your own discoveries:
©
