Vin cuit or cooked wine is an artisanal dessert wine produced in Provence, France. It is made by heating grape juice without boiling it so that the grape juice becomes concentrated and syrupy. It is then fermented in barrels. The alcohol content is around 14%.
Vin cuit is not a fortified wine. Its Italian counterpart is the vino cotto.
Production of this wine style is limited. It is regularly served on Christmas Eve.