Vincotto is literally translated as cooked wine. According to great Italian chefs, vincotto is an elixir - a sweet, velvety vinegar with the subtle overtones of spices, grapes, prunes. As a point of reference, it is frequently stated that "vincotto is similar to an authentic balsamic, but the chefs tell us that there is no real comparison. Vincotto is made from two varieties of grapes, Negroamaro and Black Malvasia grapes. The grapes are dried on the vine or over wooden frames, then the 'must' is boiled gently until it reduces to one fifth of its initial volume. The syrup is then poured into aged oak barrels along with the mother, or starter, of the vinegar. It is aged in these barrels for four years to allow the taste to develop. No colorants or preservatives are used. Vincotto is a versatile vinegar that has a life beyond leaves of greens. Used as a condiment, mere drops are drizzled over roasted meats, salads, even desserts. Grilled meats take on a richer flavor with a little vincotto. It combines well with the saltiness of bacon - mix with potatoes for an original potato salad. To end a meal, a few drops will give a sweet tang to vanilla ice cream, fresh grilled peaches or pears. A teaspoonful mixed into yogurt, fruit and chopped almonds makes a healthful, refreshing dessert.