A Vino Cotto/Vincotto reduction sauce is made by slowing cooking Vino Cotto even further until it becomes a thick and velvety syrup. Care is required to not overcook the reduction as it will easily burn and spit.
The rich thick sauces can be used as a glaze to easily decorate dishes with swirls and beads or to provide intense flavour to the meal.
Whilst the Vincotto is being reduced over a gentle heat, you can introduce flavours to the sauce to complement the dish. For example:
Vino Cotto reduction with rosemary and garlic – great for beef, lamb, rabbit, quail meals.
Vino Cotto reduction with cherries – great for duck meals, desserts.
Vino Cotto reduction with cinnamon and mandarin peel – great with ice-creams, poached fruit and desserts.
Just a few drops of the reduction sauce is need to give dishes an aromatic garnish and visual appeal.