Glossary - print - Saba

Saba - Glossary Term

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A cooked grape juice that is produced from the unfermented residue referred to as "must" that is produced from red and white grapes (Salamino, Fortana, Trebbiano Bianco, and Lancellotta)as they are processed into wine. The grape juice is cooked very slowly for a long period of time until it has a syrupy consistency. Fruity in flavor, Saba is a mildly sweet. In ancient times, saba and honey were the only sweetening ingredients that were easily obtainable. In Italian, Saba is often labeled as mosto cotto, which translates into "cooked grape juice." It may also be referred to as Saba grape mosto reduction. It is typically served with meats, poultry, roasted vegetables, and desserts or combined with other sauces to enhance the flavors.