This is a fabulous resurrection from Domaine les Bastides of an old traditional Provencal wine drunk on Christmas Eve. It is literally translated as 'Cooked Wine' and is really something special and absolutely delicious!
Traditionally, during the harvest, vin cuit is produced and served over the festive period. In Coteaux d’Aix-en-Provence, it is customary to serve a gros souper of fish and vegetables, followed by 13 desserts, each representing a diner at the Last Supper. This has been a long-standing tradition at Christmas.
The process of making vin cuit is quite straightforward, requiring no additional ingredients such as sugar or alcohol. After pressing, the Grenache grape juice undergoes a heating process to 95 degrees C in a stainless steel tank, reducing the juice volume by approximately 25 to 30%. This tank is heated from below by gas burners and the juice is then cooled. Once reduced, the juice is chilled and allowed to ferment, which usually takes around one month
The resulting wine is usually around 12% alcohol and contains over 200g/l of residual sugar.
The wine itself is fresh and sweet with flavours of apple flesh and toffee, a hint of treacle. The finish is very long and fresh.
Would be marvellous with tarte tatin, fruit based desserts and sponge based puddings.
