Vino Cotto Newsletter June/July 2011

Sharing a special artisanal product…

“A beautiful and unique flavour”
Michael C. – Chef,
Mornington Peninsula, Vic.

There has been a hype of activity at IL Baronello over the past few months with the successful release of our 2010 Late Harvest Vino Cotto range. We’ve had such positive feedback from customers, members of the food industry and fellow foodies.  Many have given overwhelmingly positive comments on the naturalness, quality, flavour and versatility of our Vino Cotto.   The one improvement suggested was to make the product slightly thicker.  We agreed, and so with our 2011 production of Vino Cotto we have reduced the syrup to almost a 1/5th of it’s original volume.  The end result will be a slightly more viscous and velvety Vino Cotto which will allow one to easily decorate plates with swirls or beads, yet be smooth [and flowing] enough to add to any recipe.  The 2011 production of Vino Cotto has been in storage for a few months now, allowing aromas and flavours to develop.  It will be released in 12 months time. In the meantime it will go through a series of filtration and taste testings.  I’ll keep you updated on it’s progress.

New Vino Cotto Flavour…Cinnamon & Spices

We also made a limited quantity of Vino Cotto with Cinnamon and some of Nonna’s special spice mix.  The aroma and taste was sensational.  We all enjoyed this hot out of the pot over a scoop of vanilla ice-cream.  My husband called it the “ultimate ice-cream topping” and can’t wait to try it again. We were all amazed how such simple ingredients resulted in a fabulous condiment.  If it’s a winner amongst our food critics then we will plan to include this Vino Cotto flavour in our 2012 production.

Special Offer
We are offering a FREE 50ml sample bottle to any purchase made online.
Buy Online Now!

 

Recipes Ideas

As the crispness of Winter nights settle in, it’s a great time for those comfort foods we all love to share with family and friends.  Winter is also a time for great fresh produce such as pears, mushrooms, beetroot and much more.   Whenever you can, cook with seasonal produce to ensure better quality and tastier dishes.

Here are two seasonal recipes that you may wish to try with our Vino Cotto.

Baked Pears in Vino Cotto and Hazelnut Cream (click for recipe)

This simple yet delicious and fragrant dessert really allows the pears to shine. New season pears will be available at markets.

Mushrooms Sauteed in Vino Cotto (click for recipe)

As the rains come, we should see more mushroom growth.  If you are lucky to find pine mushrooms, try our simple mushroom recipe with Vino Cotto, otherwise, button mushrooms will be just as great.  Serve the mushrooms with an Eye Fillet and steam green beans.

Gift ideas for that special person in your life who loves to cook.

Here are two suggestions:
1.    A bottle of Vino Cotto Quince with a block of mature cheese like Parmigiano-Reggiano. A sliver of cheese with a few drops of Vino Cotto is sublime.
2.    A bottle of Vino Cotto Original and some deli olives to serve warm with vino cotto, thyme and orange peel.

Product Info: Fig Vino Cotto.

Pairs wonderfully with red meats and game (quail, duck or kangaroo) giving it a subtle sweetness.
Ricotta torte with Vino Cotto soaked dried fruit. Delicious.
Grilled figs with a dash of Vino Cotto & mascarpone cheese.  Goodness.
Impress your guest, serve Vino Cotto in a bowl alongside your cheese patter and add drops of Vino Cotto onto mature cheese.

Special Offer
We are offering a FREE 50ml sample bottle to any purchase made online.
Buy Online Now!

The wonderful feedback we have received for the 2010 Vino Cotto release makes us all very proud.  It justifies the many hours of hard work that is required to make an artisanal Vino Cotto, where patients is needed and traditional methods must be strictly followed.   Our family ancestors understood how to get the most of their vine harvest and turn this peasant food into something so natural and healthy for us to enjoy today.  In fact, Vino Cotto was so sacred to the peasant farmers that it was hidden away and only used in baking for special celebrations, mainly saint festivals and weddings.   So what was once a peasant food in Southern Italy, has now become a culinary treasure in western countries for us all to enjoy.

We hope you enjoy using Vino Cotto and we invite you to share with us how you include Vino Cotto in your cooking by sending us an email and we may just end up publishing your dish in our newsletter.

Buon Appetito.
Angela & IL Baronello team

 

 

Text Box: There has been a hype of activity at IL Baronello over the past few months with the successful release of our 2010 Late Harvest Vino Cotto range. We’ve had such positive feedback from customers, members of the food industry and fellow foodies. Many have given overwhelmingly positive comments on the naturalness, quality, flavour and versatility of our Vino Cotto. The one improvement suggested was to make the product slightly thicker. We agreed, and so with our 2011 production of Vino Cotto we have reduced the syrup to almost a 1/5th of it’s original volume. The end result will be a slightly more viscous and velvety Vino Cotto which will allow one to easily decorate plates with swirls or beads, yet be smooth [and flowing] enough to add to any recipe. The 2011 production of Vino Cotto has been in storage for a few months now, allowing aromas and flavours to develop. It will be released in 12 months time. In the meantime it will go through a series of filtration and taste testings. I’ll keep you updated on it’s progress.