Vino Cotto is a unique sweet/sour or agrodolce dressing, which works in any situation where you might otherwise use balsamic vinegar. Inspired by Mediterranean cuisine, famous Australian chef Maggie Beer started producing the vino cotto at her vineyard in the Barossa Valley. Vino cotto is produced by heavily reducing grape must or juice to make a rich syrupy dressing.
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. And for dessert, drizzle over strawberries.
Ingredients: concentrated grape juice (69%), red wine vinegar (preservative (220)), water. Contains sulphites. May contain traces of tree nuts & seasame.
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