Concentrated grape must

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Highly thickened product (also grape must concentrate, grape syrup) made from grape must. This is traditionally produced in southern countries by boiling. Even in ancient times, similar drinks such as caroenum and defrutum were produced in this way and flavouring additives were added. Products of a similar nature today are Arrope or Sancocho (Spain), Pekmes (syrup Turkey), and Petimezi (sweetener Greece). Cooked grape must is also used to make the Georgian dessert Churchkhela.

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Today, grape must is boiled down under high heat and caramelised in the process. This results in a high concentration of flavour and sugar. Concentrated grape must is used in the production of Spanish Malaga and Italian Marsala. However, it is also used - particularly in southern countries - to flavour dishes such as sauces, soups and desserts.

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