I'm getting really a bit embarrassed about this, as the originator of this thread! I cannot retrieve my source on vino cotto, and quite probably I did not catch on to the fact that my "recipe" needed to be bottled (or put in a cask) and seasoned for a year or more etc. etc.
Nevertheless, the straightforward reduction of a robust red wine (irrespective of whether it has already made contact with whatever it was intended to marinate, or whether it has biblically known an oak barrel) is - according to my stove - a good idea. Call it what you like, attribute it to your favourite region - I think we all agree, it works!
Last edited by Relaxed; 10-02-07 at 09:16 PM.
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