PROVENCE’S VIN CUIT: WINE COOKED IN A CAULDRON, AGED IN OLD OAK, AND STEEPED IN TRADITION
Sometime in early October, after the harvest, winemakers—mostly located in a small area of Provence at the base of Mont Sainte Victoire, between Aix-en-Provence and Trets—begin the annual tradition of making “vin cuit” or “cooked wine." They each build a big fire [...]