{"id":359,"date":"2011-07-04T23:08:50","date_gmt":"2011-07-04T13:08:50","guid":{"rendered":"http:\/\/vinocotto.com.au\/wpblog\/?p=359"},"modified":"2013-02-28T15:09:49","modified_gmt":"2013-02-28T04:09:49","slug":"vino-cotto-newsletter-junejuly-2011","status":"publish","type":"post","link":"https:\/\/vinocotto.com.au\/main\/vino-cotto-newsletters\/vino-cotto-newsletter-junejuly-2011\/","title":{"rendered":"Vino Cotto Newsletter June\/July 2011"},"content":{"rendered":"

\"\"<\/p>\n

Sharing a special artisanal product\u2026<\/strong><\/em><\/p>\n

\u201cA beautiful and unique flavour\u201d<\/strong><\/span>
\nMichael C. – Chef,<\/span>
\nMornington Peninsula, Vic.<\/span><\/p>\n

\"\"<\/p>\n

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\u2019ve had such positive feedback from customers, members of the food industry and fellow foodies.\u00a0 Many have given overwhelmingly positive comments on the naturalness, quality, flavour and versatility of our Vino Cotto.\u00a0\u00a0 The one improvement suggested was to make the product slightly thicker.\u00a0 We agreed, and so with our 2011 production of Vino Cotto we have reduced the syrup to almost a 1\/5th of it\u2019s original volume.\u00a0 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.\u00a0 The 2011 production of Vino Cotto has been in storage for a few months now, allowing aromas and flavours to develop.\u00a0 It will be released in 12 months time. In the meantime it will go through a series of filtration and taste testings.\u00a0 I\u2019ll keep you updated on it\u2019s progress.<\/p>\n

\n

New Vino Cotto Flavour\u2026Cinnamon & Spices<\/span><\/strong><\/p>\n

We also made a limited quantity of Vino Cotto with Cinnamon and some of Nonna\u2019s special spice mix.\u00a0 The aroma and taste was sensational.\u00a0 We all enjoyed this hot out of the pot over a scoop of vanilla ice-cream.\u00a0 My husband called it the \u201cultimate ice-cream topping\u201d and can\u2019t wait to try it again. We were all amazed how such simple ingredients resulted in a fabulous condiment.\u00a0 If it\u2019s a winner amongst our food critics then we will plan to include this Vino Cotto flavour in our 2012 production.<\/p>\n

Special Offer<\/span>
\nWe are offering a FREE 50ml sample bottle to any purchase made online.
\nBuy Online Now!<\/a><\/p>\n

 <\/p>\n

Recipes Ideas<\/span><\/strong><\/p>\n

As the crispness of Winter nights settle in, it\u2019s a great time for those comfort foods we all love to share with family and friends.\u00a0 Winter is also a time for great fresh produce such as pears, mushrooms, beetroot and much more.\u00a0\u00a0 Whenever you can, cook with seasonal produce to ensure better quality and tastier dishes.<\/p>\n

Here are two seasonal recipes that you may wish to try with our Vino Cotto.<\/p>\n

Baked Pears in Vino Cotto and Hazelnut Cream<\/em><\/span> (click for recipe)<\/a><\/p>\n

This simple yet delicious and fragrant dessert really allows the pears to shine. New season pears will be available at markets.<\/p>\n

Mushrooms Sauteed in Vino Cotto<\/em><\/span> (click for recipe)<\/a><\/p>\n

As the rains come, we should see more mushroom growth.\u00a0 If you are lucky to find pine mushrooms, try our simple mushroom recipe with Vino Cotto, otherwise, button mushrooms will be just as great.\u00a0 Serve the mushrooms with an Eye Fillet and steam green beans.<\/p>\n

Gift ideas for that special person in your life who loves to cook.<\/em><\/span><\/p>\n

Here are two suggestions:
\n1.\u00a0\u00a0\u00a0 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.
\n2.\u00a0\u00a0\u00a0 A bottle of Vino Cotto Original and some deli olives to serve warm with vino cotto, thyme and orange peel.<\/p>\n

Product Info: Fig Vino Cotto.<\/em><\/span><\/p>\n

Pairs wonderfully with red meats and game (quail, duck or kangaroo) giving it a subtle sweetness.
\nRicotta torte with Vino Cotto soaked dried fruit. Delicious.
\nGrilled figs with a dash of Vino Cotto & mascarpone cheese.\u00a0 Goodness.
\nImpress your guest, serve Vino Cotto in a bowl alongside your cheese patter and add drops of Vino Cotto onto mature cheese.<\/p>\n

Special Offer<\/span>
\nWe are offering a FREE 50ml sample bottle to any purchase made online.
\nBuy Online Now!
\n<\/a><\/p>\n

The wonderful feedback we have received for the 2010 Vino Cotto release makes us all very proud.\u00a0 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.\u00a0\u00a0 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.\u00a0 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.\u00a0\u00a0 So what was once a peasant food in Southern Italy, has now become a culinary treasure in western countries for us all to enjoy.<\/p>\n

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.<\/p>\n

Buon Appetito.
\nAngela & IL Baronello team<\/p>\n

\n

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Sharing a special artisanal product\u2026 \u201cA beautiful and unique flavour\u201d 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\u2019ve had such positive feedback from customers, members of the food […]<\/p>\n","protected":false},"author":1,"featured_media":1339,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[303],"tags":[113,15],"class_list":["post-359","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vino-cotto-newsletters","tag-vincotto-vinocotto-newsletter","tag-vinocotto","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"\nVino Cotto Newsletter June\/July 2011 - IL Baronello<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vinocotto.com.au\/main\/vino-cotto-newsletters\/vino-cotto-newsletter-junejuly-2011\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vino Cotto Newsletter June\/July 2011 - IL Baronello\" \/>\n<meta property=\"og:description\" content=\"Sharing a special artisanal product\u2026 \u201cA beautiful and unique flavour\u201d Michael C. – Chef, Mornington Peninsula, Vic. 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