Cooked Wine Provence’s Vin Cuit is Steeped in Tradition
Sometime in early October, after the harvest, winemakers—mostly located in a small area of Provence at the base of Mont Sainte Victoire, between Aix-en-Provence and Trets—begin the annual tradition of making “vin cuit” or “cooked wine.” They each build a big fire of oak wood and fill a huge cauldron with the juice from the pressed grapes from the year’s harvest.
Continue reading here for details on the vin cuit de Provence a holiday tradition that is continued at Mas de Cadenet near Trets. This wine is cooked for about 10 days, while it reduces in volume and then it is allowed to ferment before it is aged in oak barrels for up to two years. If you can get your hands on some this sweet wine is perfect for the 13 Desserts served on Christmas Eve in Provence. Contributor blog post by Susan Newman Manfull for Mirabeau Wine: