Vin cuit: you have surely already heard of it. But do you actually know what vin cuit is? The answer is not obvious. A clue: it is not a bottle of wine that has been put in the oven. In the same way, vin cuit does not refer to the fortified wines it is often confused with. So forget Port, Rivesaltes or Banyuls.
What is vin cuit?
Before discussing it in more detail, you first have to understand what vin cuit is. So let us dive into the origins of this product. We will then give you a few examples of bottles you can taste.
The origins
Vin cuit is a product typical of Provence. In this region, it very often accompanies desserts during the end-of-year holidays. As we will discuss later, it is a dessert wine that will perfectly accompany the sweet treats at the end of a meal. It is an old tradition whose first traces are found as early as the 18th century. Vin cuit is drunk during the “cacho-fio” ceremony. It then naturally joins the table of the 13 desserts as a perfect accompaniment. Later, it fell into partial neglect around the 1950s, before making a strong comeback at the end of the century by being offered once again by certain estates: to the delight of our taste buds.
A few examples of this wine
To give you an idea of a few references in the field. There is no doubt that these few wines will be able to accompany you in your next tastings:
- Château de Saint Martin;
- Château Virant;
- Clos d’Albizzi;
- Domaine de Camaïssette;
- Domaine Les Bastides;
- Le Mas de Cadenet.
There are plenty of others, and if your favourite is not on this list, do not hesitate to contact us. We will be delighted to taste it and add it to this list.
How do you make vin cuit?
As with classic wine, you first have to press the grapes. The must obtained, that is to say the grape juice, is then heated in the tank. The aim is to allow a concentration of aromas and sugars. That said, you have to make sure you never bring the must to the boil. This cooking before fermentation is the crucial element in the development of this wine. During this process, a large foam forms on the surface of the tank: it is regularly removed. Once half of the tank has evaporated, the wine is left to rest. It is at that point that it undergoes a fermentation to become vin cuit. The fermentation is long and natural. It stops when the alcohol level reaches around 15°. Vin cuit then undergoes ageing in barrels for several months. Naturally, vin cuit is then bottled and arrives on our tables. Now it is up to you to taste it and use it. Which raises the question of what to do with it.
What do you do with vin cuit?
It is a dessert wine with a lovely level of sugar. Drink it chilled: at around ten degrees. In particular, red fruits and chocolates will pair perfectly with this wine. It is also worth pointing out that you can also use this wine as a starter with foie gras, for example. Finally, vin cuit is sometimes used to deglaze certain meats. So you can pair this wine with different dishes. It is up to you to find the pairing that goes with this wine.
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