Vino Cotto Newsletter Spring 2011
Spring 2011 
Sharing a special artisanal product…
“Simply divine, I macerated
berries in Vino Cotto and served
them with a cheesecake”
Rita D., Vic.
In the last newsletter I wrote how 2011 had been an unusual vintage with cooler temperatures and higher than average rainfall, which resulted in a later than normal harvest. We made our 2011 batch of Vino Cotto in mid April as compared to previous years in mid March. That extra time was welcomed as it allowed the grapes to reach their full potential. The ‘must’ had a great flavour profile but with lower sugar levels and higher water content due to the lack of warmer temperatures that year. We knew that this meant a longer cooking time was needed to evaporate the water. It took 17-20 hours of cooking time and continuous stirring of the pots until we were satisfied with the intensity and consistency of the Vino Cotto. Some very long days of hard work! Best described as a ‘labour of love’.
We recently performed our first decanting and filtration of the Vino Cotto to remove natural residue. We were very happy with the flavours. Although, it’s still young and needs a few more months to acquire roundness and complexity, we are confident that we will have a high quality end product. The 2011 Vino Cotto is slightly thicker than previous years as requested by many customers that needed a product for garnishing and decorating dishes, but still suitable for any recipe. It has a beautiful flavour and aroma of berry fruits and a rich amber colour. It is due for another round of filtration in 4 months time and during this resting period the Vino Cotto should continue to work it’s magic.
If you enjoyed watching the last series of Masterchef, you may have seen Vino Cotto being featured in some of the winning recipes and Masterclasses. It was great product exposure and the recipes highlighted the versatility of this unique condiment, from Brussels sprouts coated in Vino Cotto to cumquats poached in Vino Cotto. You can visits our blog for some of these recipes or visit the Masterchef website. We were thrilled to see Vino Cotto being acknowledged.
The 2010 Apple Vino Cotto was such a huge favourite amongst chefs and customers alike that we are now officially sold out of this product, followed closely behind by Quince Vino Cotto. It looks like we all enjoy a touch of natural sweetness in our dishes.
Keep up to date with new recipe ideas posted on our blog: www.vinocotto.com.au/recipes.
We would love to post your Vino Cotto recipes, so please send them in via the Contact-Us page or send us an email.
With the new season upon us, I’ve put together some of our family’s recipes to help celebrate Spring – a wonderful season where new life abounds.
Vino Cotto BBQ Lamb with Panzanella Salad (click here for recipe)
A perfect weekend lunch to share with family and friends, served with an Italian salad with the ripest of tomatoes and fresh herbs.
Vino Cotto Glazed Berries and Almond Crostata (click here for recipe)
A simple rustic Italian tart with roasted Vino Cotto glazed berries that give a delicate floral aroma and a delicious Italian custard and almond filling.
Special Offer
We are offering a complimentary 50ml bottle
to any purchase made online.
Buy Online Now!
Note: Vino Cotto Apple 2010 has sold out
Product Review
Quince Vino Cotto
Light swirls of Quince Vino Cotto on fruit salad, fruit tarts, roasted fruit, panna cotta and ice-creams. Sensational!
Quince & Cheese!
Place thinly sliced pears on a cracker biscuit, topped with mature cheese & drops of
Quince Vino Cotto.
Berry Meringue Smash – loved by many!
Crush meringues, layer alternatively with mashed strawberries & cream or yoghurt and drizzled with Quince Vino Cotto. Serve in cocktail glasses.
We hope you enjoy using Vino Cotto. Send us an email letting us know how you cook with Vino Cotto and we may just end up publishing your dish in our newsletter.
Enjoy life.
Angela & IL Baronello team