Vincon is a wine concentrate condiment designed to save busy chefs from the process of time-consuming sauce reductions. Created by Prenzel's Brent Mantel in association with NZ chef Peter Thornley of Christchurch, the product was designed to meet a request from Air New Zealand.

Vincon was designed as a condiment and can be added to a demi-glaze or stock without the need for additional liquid. Its full bodied flavour is available in red and white 'wine' variants. They can be added to vinaigrettes, salad dressings, confits and sauces.

Both red and white flavours are excellent for cooking and are alcohol free and very acid.

Vincon won the 1997 Carter Holt Harvey award for New Zealand's most innovative grocery product.

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