Vincotto, literally meaning “cooked wine”, is sometimes known as saba and is traditionally made in south-eastern Italy from the slow-cooking and reduction of fresh, unfermented grape juice (“must”), to about one-fifth of its original volume, to allow the natural sugars to caramelise. It makes a wonderful dressing to drizzle over game, roast meats and even cheese or risotto.Vincotto
Preparation time: 5 minutes
Cooking time: 1 hour
Makes: approx 200 ml vincotto
Quail
Preparation time: 30 minutes
Cooking time: 30 minutes
Level of difficulty: medium
Season: Winter