Vin cuit, what is it?

from The New Frank Schoonmaker Encyclopedia of Wine (1988) completely revised by Alexis Bespaloff:

Vin Cuit (van kwee) A French term for a wine that has been heated before fermentation so as to increase its eventual alcohol and sweetness; the term is also used by tasters to describe a red wine made from overripe grapes, as in a very hot year, and marked by a somewhat sweet and raisiny taste.

sounds like what we call 'hot pressed' here - a process sometimes used on PN particularly and said to be used at beaucastel.

However the definition your book gives is contested by my wikipedia in that they say "vin cuit" isn't vin at all Or would it be if made with grape juice?

Not sure. This might be one of those areas where English speakers borrowed a French word but now the same word is used to signify different things in the different languages. But the book I referenced does also note, however, that vin cuit is not fortified as vin doux naturel and vin de liqueur are.

Dang it! I have a book with a bunch of info on vin cuit in it (Aperitifs, by Georgeann Brennan). IIRC, it is made with grapes and there is heat involved. Unfortunately, most of our books are packed in boxes and scattered around the house while we re-model, so I doubt that I'll be able to find it when I get home. If I can, I'll report back.

Mike