Bottoms Up

Beer and wine in the Bay Area and beyond

Wine syrup and leftover wine

By Jessica Yadegaran
Tuesday, November 17th, 2009 at 12:19 pm in Corkheads.

So I made a yummy chicken dish the other night using a few ounces of an Italian wine syrup. You can find them at most specialty grocery stores (mine, Vino Cotto, in full disclosure, was sent to me by the manufacturer, Montillo Italian Foods).

Vino Cotto

It’s just cooked sweet wine, and more than 2 pounds of grapes go into one 8 ounce bottle.  It has no alcoholic content and has a richer fruitier (think plummy-raisin) flavor than maple syrup.

I sprinkled salt and pepper on my chicken then sauteed it in olive oil and drizzled the syrup on it towards the end, letting it thicken and bubble before serving. The chicken was moist and not too sweet. Check it out for $15.95 at Vino Cotto’s web site.

Or, better yet, try this Real Simple recipe by fab friend Jenny sent me to make your own wine syrups from leftover whites or reds.

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