Mosto cotto refers to cooked grape must that is used to produce fortified wines in the region of Marsala in Sicily. It is made by heating a mixture of grape juice, skins, and seeds for about 3 days to concentrate sugars and deepen the color. To make Marsala, a base wine is made, usually from local white grapes Grillo, Catarratto, and Inzolia, and then fortified with a neutral grape alcohol before ageing in large oak barrels. Winemakers may add mosto cotto to enhance color and bring natural burnt sugar flavors to the wine. Marsalas labeled as Fine, Superiore, and Superiore Riserva always use mosto cotto in their blend.
Marsala wine has long been used in the kitchen to make famous Italian sauces and desserts… but it is much more than that! Try CarloPellegrino Superiore Dry as an aperitif or with escabeches, and the sweet version is great to enjoy with flan or bread pudding. Cheers!
Author: Maytte Rivera
