Vino Cotto Newsletter Winter 2012
Winter 2012 
Sharing a special artisanal product…
“Vino Cotto – absolutely devine”
Tania. D, NSW
Winter 2012 Newsletter
The 2012 vintage has blessed us with some promising Vino Cotto. Our first sampling of the young Vino Cotto is displaying the elegance, smoothness and flavour which we aim to achieve every year. The focus over the next 6 to 8 months is to filter and decant the Vino Cotto at the right time of its maturity. In the meantime, it will continue to be cellared to allow the aromas and flavours to integrate and develop. We hope to bottle the 2012 Vino Cotto in early 2013 and make it available for sale.
Keep Warm for Winter
As the cold nights are upon us, our thoughts turn to baking comfort foods; mainly sweets. Baking fills the house with the most welcoming of aromas and makes everyone feel cosy. Here are some of those sweets that are sure to put a smile on everyones face.
Our Seasonal Recipes
Chocolate, Coffee, Hazelnut and Vino Cotto Biscuits Makes 50 biscuits
These biscuits are a winner amongst adults and are ideally served with a freshly brewed coffee. The combination of freshly grind coffee beans, liqueur, cocoa, hazelnuts and Vino Cotto makes these gems a highly sought after biscuit. They have a slightly fudgy and nutty centre and a lingering chocolaty and coffee finish. Read more
Warm Apple Polenta Cake with Honey and Vino Cotto Syrup Serves 10
A deliciously moist yet dense polenta cake that is popular in Northern Italy and wonderful for cold winter nights with a dollop of ice-cream . This rustic cake is made the traditional way of ‘raining in’the polenta into the hot milk resulting in a denser texture than typical cakes. The Vino Cotto and honey syrup oozes through the cake making it sticky and sweet. Read more
Hazelnut and Fig Vino Cotto Bread Serves 20
It’s hard to resist a freshly baked bread, studded with fruit soaked in Vino Cotto and the crunch of nuts. This bread taste and smells delicious and goes well with sweet and savoury toppings or simply toasted with butter whilst bread is still warm. This bread is a wonderful accompaniment to a cheese platter and especially delicious of soft gooey Camembert cheese. Read more
Tip… Soaking dried fruit in Vino Cotto
Did you know that soaking dried fruit such as sultans, cranberries, figs or pears in Vino Cotto is a great way to restore their moisture and softness and add a subtle depth of flavour to your recipe? You will need a little advance planning to allow for time that the fruit will need to soak the Vino Cotto. Overnight is best or a few hours before you are ready to begin cooking. Just leave fruit soaking in a bowl covered with plastic wrap at room temperature. Use your judgment to determine the liquid to dried fruit ratio. Any remaining Vino Cotto from the bowl can be added to your recipe, if appropriate. Here is a recipe suggestion with dried cranberries soaked in Vino Cotto.
Oats and Cranberry Vino Cotto Biscuits Makes 30 biscuits
These delicious biscuits are sweet and fragrant, soft in the middle and crispy on the edge. Everyone loves a good biscuit like these. Soaking the cranberries in Vino Cotto makes them softer and they taste great. Swap cranberries with raisins, apricots, dried pears or sultanas and you can also add 40g of your favourite nuts, such as macadamia or pistachios for extra crunch and appeal. Read more
Get a FREE bottle of Vino Cotto
(flavour of your choice: Original or fruit infused Vino Cotto Fig, Apple or Quince)
We would like to give our readers a FREE 100ml Vino Cotto bottle, valued at $25 (incl postage and handling anywhere within Australia).
For your chance to sample another flavour from our product range at no charge, simply send an email to info@vinocotto.com.au with your feedback on our product and how you have used our Vino Cotto in your cooking. Include a testimonial that we can publish on our website. We welcome your feedback. Remember to tell us your choice of flavour. This offer is made to the first ten emails received and the offer ends 30th September 2012 5pm EST. Thank you
Thank you for your continued support.
Angela & IL Baronello Team