I love that I found vincotto here in Arlington, Virginia (at The Italian Store on Lee Highway).
Vincotto (translated as “cooked wine”) is a dark, sweet dense condiment produced artisanally in the Apulia region of southeastern Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one fifth of its original volume and the sugars present have caramelized. It can be made from a number of varieties of local red wine grapes including Primitivo, Negroamaro and Malvasia Nera, collected after being allowed to wither naturally on the vine for about 30 days. Vincotto has a sweet flavor, and is not a form of vinegar. (Wikipedia)
I have had vincotto only in one recipe, but it was amazingly good and memorable:
Grano Cotto is a traditional dish made to celebrate All Souls day. It uses cooked wheatberries, chopped walnuts, pomegranate seeds and vincotto. (Some add chocolate; I like it simple.)