Vin cuit

As its name suggests, “vin cuit” (literally “cooked wine”) is made from highly reduced musts of apples or pears. In the canton of Fribourg, it is traditional to use Poire à Botzi AOP, which gives this divine, syrupy liquid its distinctive aroma. Once used as a substitute for sugar — which was very expensive — vin cuit is now a key ingredient in the famous Bénichon mustard. It is also widely enjoyed in desserts, especially as a tart filling or served with a scoop of vanilla ice cream. As is often the case in our region, culinary traditions are a great excuse for celebration — don’t miss the annual Vin Cuit Festival in Grangettes!