Tony Bilson

Cooked Wine

Preparation info
  • Makes

    11-12 bottles

    • Difficulty

      Easy

Appears in
Fine Family Cooking
Fine Family Cooking

By Tony Bilson

Published 1994

  • About

Ask your favourite winemaker for some must at vintage time.

Ingredients

  • 10 litres (17½ imp. pints) sweet shiraz must
  • 3 cups (750

Method

Put the must into a large saucepan, bring it to the boil over a medium heat and reduce the liquid to 7 litres (12¼ imp. pints). Strain the must through muslin, allow it to cool and then add the Cognac. Bottle the cooked wine in sterilised bottles, then seal with crown caps or corks. Leave to age for 3 months, then decant into fresh botties.