میفختج:
بختجوش گویند به پارسی و آن آب انگور جوشیده است که سه یک بماند.
(اختیارات ص 429). میپخته فارسی است و به یونانی اغلیقن نامند به
معنی عقید العنب.
در گیلانات دوشاب ترش و پس از تصفیه آن را دوشاب گویند و به عربی
ربس گویند.
(مخزن ص 857).
یادگار
//////////
سیکی .[ سی / ی َ ] (ص نسبی ، اِ) شرابی
است که چندی آن را بجوشانند که چهار دانگش رفته و دو دانگش مانده باشد و در اصل سه
یکی بوده ترکیب داده سیکی گفته اند. (آنندراج ) (انجمن آرا). شرابی که چندان جوشانند
تا چهار دانگش رفته و دو دانگش مانده باشد در اصل سه یکی بوده ترکیب داده سیکی کرده
اند و به عربی مثلث خوانند. (فرهنگ رشیدی ). شرابی که چندان جوش دهند و صافش کنند که
از سه حصه آن یک حصه باقیمانده باشد. (غیاث اللغات ). نبیذ. صهبا. (تفلیسی ). می .
شراب . (جهانگیری ). شراب جوشانیده که به عربی مثلث خوانند یعنی در اصل سه یکی بوده
ترکیب کرده اند سیکی شده . (برهان ) :
بادام تر و سیکی و بهمان و باستار
ای خواجه این همه که تو بر میدهی شمار
.
رودکی .
//////////
مثلث (شراب)
المثلث هو الذي ذهب ثلثاه بالطبخ من ماء العنب والزبيب والتمر وبقي
ثلثه، فما دام حلوا فهو طاهر حلال شربه، وإن غلى واشتد، فكذلك، لاستمرار الطعام والتقوي
والتداوي دون التلهي، ولا يحل منه السكر. وقال محمد، : هو حرام بخس يحد في قليله وكثيره.[1]
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Vincotto
From Wikipedia, the free encyclopedia
Not to be confused with vino cotto.
Vincotto (translated as
"cooked wine") is a dark, sweet, thick paste produced by country
people in the Emilia Romagna, Veneto, Lombardy, Apulia, and Marche regions of 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, and before the grapes
are picked they are allowed to wither naturally on the vine for about thirty
days. In Roman times it was known as sapa in Latin and epsima in Greek, the same names that are
often used for it in Italy and Cyprus, respectively, today.[1]
Contents
[show]
Vincotto
has a sweet flavor, and is not a form of vinegar, though a sweet vinegar
version can be produced using a vincotto as a base. This additional product is
called a Vinegar of Vincotto, Vincotto Vinegar, or Vincotto balsamic and can be
used in the same way as a good mellow Balsamic vinegar.
Vincotto
appears to be related to defrutum and other forms of grape
juice boiled down to varying strengths (carenum, sapa) that were produced in Ancient Rome. Defrutum was used to preserve, sweeten,
and/or flavor many foods (including wine), by itself or with honey or garum. Defrutum was also consumed as a drink
when diluted with water, or fermented into a heady Roman "wine."
(Note: defrutum should not be confused with passum, a wine made from fermented raisins that originated in ancient Carthage and was popular in Ancient Rome. Passum was therefore more similar to
modern Vin Santo than to vincotto.)
Over
many centuries, the vincotto produced in the Salento area of Apulia (the
"heel" of Italy), was further developed into several different
varieties of higher quality and culinary sophistication.
In Salento - in the heel of Italy - Vincotto
is produced from the slow reduction together of a blend of cooked grape must
and of a wine that has started to spoil and sour attaining the consistency of
dense non-alcoholic syrup. This tradition goes back to the times of the ancient
Romans when grape musts were reduced over heat to facilitate conservation and
transportation. In more recent times, from 1863, Salento, an area of Apulia, greatly expanded the vineyards which
also led to a great increase in the production of Vincotto. Wine production in
these times was hampered by the unsophisticated understanding of wine
production which was the cause of wine spoiling. Not to waste this precious
resource, it was blended with cooked grape must and then, put through a long
slow reduction to produce the Vincotto. In this way all the therapeutic and
organoleptic properties typical of red wines were maintained. The added value
of Vincotto arises also from the fermentation cycle of the wine from which it
was produced, which forms the basis of all the most prestigious products of
Italian tradition.
Vincotto
can be used as a sweet condiment, as well as being sparingly drizzled over
strongly flavored foods such as game, roast meats and poultry, aged cheeses,
and risotto.
Due
to the nature of the Apulian red grapes, wines are produced with very
high polyphenol counts.
These work as antioxidants and
are good for health, and act as strong natural flavour enhancers when added to
other ingredients in a culinary recipe.
The
words "vincotto" or "vino cotto," as it is commonly called
in southern Italian regions such as Calabria, are generic names that cannot be
registered as a trademark by any producer.
In Greek, vincotto is called petimezi. Note that petimezi is only produced
in Crete, which is part of the modern
Greek Nation. In Croatia, this product is called varenik,
and is produced on the Dalmatian islands and in the Dubrovnik and Skradin
region.
Like
a dense sweet balsamic "vinegar," the balsamic vincotto Agrodolce version can also be used to
dress salads and season cooked vegetables, and can even be used in desserts
such as fruits or ice cream.
These
are produced by blending a sweet matured vincotto with vinegar produced from the
same red grape varieties. The resulting product is allowed to mature for
several more months until it becomes "legato," which means
"smooth." The result is an Apulian balsamic vinegar that can be used
in the same way as a balsamic vinegar of Modena, although it does have some
additional properties. Red Apulian grapes and wines exhibit a very high
polyphenol count, and these act as antioxidants and as a natural flavour
enhancer with other foods. They can enhance other flavours when used in a
recipe, while not overpowering them, and as is usually the case with other
balsamic vinegars, they can be reduced over heat without any bitter
caramelization.
Calogiuri
vincotti are also produced in a variety of aromatized or flavoured versions in
much in the same way as flavoured extra virgin olive oils. Locally grown fruits
are used, including fig, carob, lemon, orange, raspberry, or chili pepper. This is an adaptation of
traditional Apulian vincotto, but should not be confused with the understanding
of generic Apulian vincotti.
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