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Because the sweetness was achieved by artificially increasing the sugar content through cooking, the vin cuit is called "vin doux artisanal" (artisan sweet wine) in France, as opposed to the "vin doux naturel" (natural sweet wine, equivalent to the German liqueur wine), in which the fermentation of
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unthickened grape must is stopped by adding high-percentage drinking alcohol, thereby retaining much of the natural original sweetness of the grape in the wine.
200:"Vins cuits de Provence, une tradition revisitée « Le journal du vin – l'Information du vin sur Internet est sur www.lejournalduvin.com"
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Vin cuit is a sweet wine that is mainly drunk as a dessert wine. It usually has an alcohol content of around 14 to 15 percent by volume.
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without boiling it so that the grape juice becomes concentrated and syrupy. It is then fermented in barrels. The
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Provençal winemakers who have revived the production of Vin cuit are seeking AOC certification.
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Production of this wine style is limited. It is regularly served on
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Nouveau cours complet d'agriculture théorique et pratique
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23:, concentrated apple sauce used in desserts.
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80:. Its Italian counterpart is the
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60:, France. It is made by heating
16:Dessert wine produced in France
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174:Manfull, Susan (2014-12-20).
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19:Not to be confused with the
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224:Grandpastis (2017-11-23).
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278:-related article is a
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176:"Provence's vin cuit"
124:"What is "vin cuit"?"
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334:Cuisine of Provence
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206:on 30 August 2011
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230:LE GRAND PASTIS
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150:François Rozier
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158:. Deterville.
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89:Christmas Eve
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37:from Provence
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234:. Retrieved
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56:produced in
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254:Mulled wine
232:(in French)
95:Description
62:grape juice
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339:Wine stubs
323:Categories
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185:2019-08-01
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110:References
82:vino cotto
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248:See also
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34:Vin cuit
274:This
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