How to make Abruzzo-style cooked wine

Abruzzo, located in central Italy, is known for its rich culinary heritage. Among its many traditional recipes and delicacies, one stands out for its unique combination of flavors and aromas: Abruzzo-style wine. This delicious beverage is made by reducing wine down to a syrup-like consistency, resulting in a concentrated and intense flavor profile. If you’re interested in trying your hand at making this regional specialty, here’s a step-by-step guide on how to make Abruzzo-style cooked wine.

Ingredients:

– 2 bottles of red wine (preferably Montepulciano d’Abruzzo or another full-bodied Italian red)
– 1 cup of sugar
– 2 cinnamon sticks
– 3 cloves
– 1 orange peel (optional)

Instructions:

1. Choose the Right Wine: Start by selecting a good-quality red wine, preferably the Montepulciano d’Abruzzo variety. This wine is known for its robust flavor, which adds depth to the final product. If you can’t find it, any other full-bodied Italian red wine will work well.

2. Prepare the Wine: Pour the two bottles of red wine into a large, heavy-bottomed pot. Add the sugar, cinnamon sticks, cloves, and optional orange peel for an extra hint of citrus aroma. Stir gently to dissolve the sugar and mix the ingredients evenly.

3. Cook at a Low Heat: Place the pot on the stove over low heat. The goal is to simmer the wine gently without boiling it. Slowly and gradually, the liquid will start reducing and thickening into a syrupy consistency. Stir occasionally to prevent the wine from sticking to the bottom or developing a burnt taste.

4. Patience is Key: This step is the most time-consuming part of making Abruzzo-style cooked wine. It can take anywhere from 4 to 6 hours for the wine to reduce properly. Be patient and keep an eye on the pot, adjusting the heat as needed to maintain a gentle simmer.

5. Testing for Doneness: After a few hours, the wine will start to thicken slightly. To test its consistency, dip a spoon into the mixture and let it cool for a moment. If the liquid coats the back of the spoon and leaves a thick residue when scraped with a finger, it’s ready. If not, continue simmering until desired thickness is achieved.

6. Strain and Bottle: Once the wine has reached the desired consistency, remove the pot from the heat. Let it cool down slightly before straining it through a fine-mesh sieve or cheesecloth to remove any solids or spices. Pour the cooked wine into sterilized bottles, sealing them tightly to preserve the flavor.

7. Aging: Although Abruzzo-style cooked wine is ready to enjoy as soon as it cools, it benefits from a period of aging. Store the bottles in a cool, dark place for at least three months to allow the flavors to meld and intensify.

Now that you have made your own batch of delicious Abruzzo-style cooked wine, what do you do with it? This unique beverage is typically enjoyed as a dessert wine, paired with traditional Italian desserts such as biscotti, almond tortes, or chocolate-based sweets. Its concentrated flavor also makes it an excellent ingredient for cooking, adding depth and complexity to savory recipes like braised meats or pasta sauces.

Making Abruzzo-style cooked wine is a labor of love that pays off with a delicious and unique beverage. So why not gather the ingredients, exercise some patience, and embark on a journey to the heart of Italian winemaking? Cheers to experiencing the rich flavors of Abruzzo in your very own kitchen!