 Prenzel
Vincon - Wine Stocks
Replaces wine in all cooking applications
Creativity award - CHH Food Awards 1997
Most innovative new food product in the World
1998 - Category Winner - SIAL (Paris)
One of the most laborious tasks in restaurants
and the catering trade is the reduction of wine,
a process in which wine is boiled until most of
the liquid and alcohol has evaporated, so that
the essential flavour of the wine becomes as concentrated
as possible.
When Prenzel Distilling Company was approached
by a major NZ company to help them overcome this
tedious process of 'reduction', we took on the
project as a bit of challenge. Vincon was the
result - a world first judging by its international
acclaim.
What is Vincon?
Vincon is a concentrated red or white wine to
be used in all cooking applications in which we
would traditionally use wine.
The optimum way to use Vincon is by using it
to flavour a dish - in much the same way as Soy
Sauce or any similar condiment is used - by adding
it according to taste when the cooking has finished.
If using a recipe which requires the use of wine,
Vincon can be added at any time, by diluting it
with 3 times it's amount of water or stock. This
ensures that it will not be too concentrated.
If using for marinades, use ½ Vincon,
½ water, with a little garlic or chilli
oil, a bay leaf, and an onion. You will find a
radical and delicious transformation of even the
dullest meat.
Another advantage of using Vincon rather than
wine is that now you can use your wine for the
purpose in which it was intended - drinking!
Vincon will keep indefinitely once opened.
Recipes using Prenzel Vincon
Click here for
recipes using Prenzel Vincon red and white
Click
here to purchase Prenzel Vincon
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