wine-msg - 12/10/09 ਀ഊMedieval wines. Spiced wine. Dandelion wine. ਀ഊNOTE: See also these files: fruit-wines-msg, mead-msg, fruits-msg, p-bottles-msg, wine-cooking-msg, brewing-msg, beverages-msg, berries-msg, plums-msg, cherries-msg. ਀ഊ************************************************************************ ਀一伀吀䤀䌀䔀 ⴀഊ ਀吀栀椀猀 昀椀氀攀 椀猀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 瘀愀爀椀漀甀猀 洀攀猀猀愀最攀猀 栀愀瘀椀渀最 愀 挀漀洀洀漀渀 琀栀攀洀攀 琀栀愀琀 䤀  栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀 洀攀猀猀愀最攀猀 搀愀琀攀 戀愀挀欀 琀漀 ㄀㤀㠀㤀Ⰰ 猀漀洀攀 洀愀礀 戀攀 愀猀 爀攀挀攀渀琀 愀猀 礀攀猀琀攀爀搀愀礀⸀ഊ ਀吀栀椀猀 昀椀氀攀 椀猀 瀀愀爀琀 漀昀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 昀椀氀攀猀 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ 吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ ਀䤀  栀愀瘀攀 搀漀渀攀  愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀  漀昀  攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀  眀椀琀栀 猀攀瀀愀爀愀琀攀 琀漀瀀椀挀猀  眀攀爀攀 猀漀洀攀琀椀洀攀猀 猀瀀氀椀琀 椀渀琀漀 搀椀昀昀攀爀攀渀琀 昀椀氀攀猀 愀渀搀 猀漀洀攀琀椀洀攀猀 攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀  洀攀猀猀愀最攀 䤀䐀猀  眀攀爀攀 爀攀洀漀瘀攀搀 琀漀 猀愀瘀攀 猀瀀愀挀攀 愀渀搀 爀攀洀漀瘀攀 挀氀甀琀琀攀爀⸀ഊ ਀吀栀攀 挀漀洀洀攀渀琀猀 洀愀搀攀 椀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀 愀爀攀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 洀礀 瘀椀攀眀瀀漀椀渀琀猀⸀ 䤀 洀愀欀攀  渀漀 挀氀愀椀洀猀  愀猀  琀漀 琀栀攀 愀挀挀甀爀愀挀礀  漀昀  琀栀攀 椀渀昀漀爀洀愀琀椀漀渀  最椀瘀攀渀  戀礀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 愀甀琀栀漀爀猀⸀ഊ ਀倀氀攀愀猀攀  爀攀猀瀀攀挀琀 琀栀攀 琀椀洀攀  愀渀搀  攀昀昀漀爀琀猀 漀昀  琀栀漀猀攀 眀栀漀 栀愀瘀攀 眀爀椀琀琀攀渀  琀栀攀猀攀 洀攀猀猀愀最攀猀⸀ 吀栀攀  挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀  漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀  椀猀  甀渀挀氀攀愀爀  愀琀 琀栀椀猀 琀椀洀攀⸀ 䤀昀  椀渀昀漀爀洀愀琀椀漀渀  椀猀  瀀甀戀氀椀猀栀攀搀  昀爀漀洀  琀栀攀猀攀  洀攀猀猀愀最攀猀Ⰰ 瀀氀攀愀猀攀 最椀瘀攀 挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ ਀吀栀愀渀欀 礀漀甀Ⰰഊ Mark S. Harris AKA: THLord Stefan li Rous ਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************ ਀ഊFrom: haslock at rust.zso.dec.com (Nigel Haslock) ਀一攀眀猀最爀漀甀瀀猀㨀 爀攀挀⸀漀爀最⸀猀挀愀ഊSubject: Re: How sweet were medieval wines? ਀䐀愀琀攀㨀 ㈀㤀 䨀甀渀 ㄀㤀㤀㌀ ㄀㠀㨀㈀㜀㨀㈀㜀 䜀䴀吀ഊOrganization: Digital Equipment Corporation - DECwest Engineering ਀ഊGreetings from Fiacha, ਀ഊGunwalt said:- ਀ഊ> Considering some of the concoctions I've been offered, I suspect ਀㸀  琀栀愀琀 愀渀礀琀栀椀渀最 眀椀琀栀 愀氀挀漀栀漀氀 眀漀甀氀搀 戀攀 挀漀渀猀甀洀攀搀⸀ഊ ਀䤀 猀甀猀瀀攀挀琀 琀栀愀琀 礀漀甀 愀爀攀 洀椀猀琀愀欀攀渀⸀ഊ ਀䤀 猀甀猀瀀攀挀琀 琀栀愀琀 洀漀猀琀 洀攀搀椀攀瘀愀氀猀 搀椀猀琀爀甀猀琀攀搀 琀栀攀 栀礀最攀渀椀挀 猀愀昀攀琀礀 漀昀 眀愀琀攀爀 愀猀 愀ഊdrink and considered that either the alcohol or the fermentation purified ਀琀栀攀 眀愀琀攀爀 甀猀攀搀 琀漀 洀愀欀攀 椀琀⸀ 䤀 猀甀猀瀀攀挀琀 琀栀愀琀 琀栀攀 愀氀挀漀栀漀氀椀挀 猀琀甀昀昀 眀愀猀 渀漀琀ഊdruck to get drunk but to avoid getting sick. ਀ഊThe other aspect is that of sweetness. In early period sugar was rare and ਀攀砀瀀攀渀猀椀瘀攀 攀瘀攀渀 洀漀爀攀 猀漀 琀栀愀渀 栀漀渀攀礀 眀栀椀挀栀 眀愀猀 愀氀猀漀 爀愀爀攀 愀渀搀 攀砀瀀攀渀猀椀瘀攀⸀ 吀栀甀猀ഊsweet things to eat and drink would have been prized. ਀ഊI suspect that Ale and Small Beer were the period equivalents of Soda Pop and ਀眀攀爀攀 搀爀甀渀欀 愀挀挀漀爀搀椀渀最氀礀⸀ 伀瘀攀爀氀礀 猀眀攀攀琀 眀椀渀攀猀 挀漀甀氀搀 瀀爀漀瘀椀搀攀 愀 爀愀爀攀 戀氀愀猀琀 漀昀ഊsweetness or could be diluted to purify more suspect water. ਀ഊI suspect that taking a sweet substance and converting it into a non-sweet ਀氀椀焀甀椀搀 眀漀甀氀搀 栀愀瘀攀 戀攀攀渀 瘀椀攀眀攀搀 愀猀 愀 昀愀椀氀甀爀攀⸀ 䄀 搀爀礀 眀椀渀攀 漀爀 洀攀愀搀 眀漀甀氀搀 戀攀ഊneither sweet nor vinager and so have no saving graces. ਀ഊ Fiacha ਀ऀ䄀渀吀椀爀ഊ haslock at zso.dec.com ਀ഊ ਀䘀爀漀洀㨀 樀琀渀 愀琀 渀甀琀琀攀爀⸀挀猀⸀瘀琀⸀攀搀甀 ⠀吀攀爀爀礀 一甀琀琀攀爀⤀ഊNewsgroups: rec.org.sca ਀匀甀戀樀攀挀琀㨀 刀攀㨀 䠀漀眀 猀眀攀攀琀 眀攀爀攀 洀攀搀椀攀瘀愀氀 眀椀渀攀猀㼀ഊDate: 29 Jun 93 20:09:28 GMT ਀伀爀最愀渀椀稀愀琀椀漀渀㨀 吀栀攀 刀椀愀氀琀漀ഊ ਀䜀爀攀攀琀椀渀最猀Ⰰ 愀氀氀Ⰰ 昀爀漀洀 䄀渀最栀愀爀愀搀 瘀攀爀✀ 刀栀甀愀眀渀⸀  䘀椀愀挀栀愀 爀攀挀攀渀琀氀礀 猀愀椀搀Ⰰഊ ਀㸀䤀 猀甀猀瀀攀挀琀 琀栀愀琀 琀愀欀椀渀最 愀 猀眀攀攀琀 猀甀戀猀琀愀渀挀攀 愀渀搀 挀漀渀瘀攀爀琀椀渀最 椀琀 椀渀琀漀 愀 渀漀渀ⴀ猀眀攀攀琀ഊ>liquid would have been viewed as a failure. A dry wine or mead would be ਀㸀渀攀椀琀栀攀爀 猀眀攀攀琀 渀漀爀 瘀椀渀愀最攀爀 愀渀搀 猀漀 栀愀瘀攀 渀漀 猀愀瘀椀渀最 最爀愀挀攀猀⸀ഊ ਀圀栀椀氀攀 礀漀甀 愀爀攀 爀椀最栀琀 琀栀愀琀 猀眀攀攀琀渀攀猀猀 眀愀猀 挀漀渀猀椀搀攀爀攀搀 愀 最漀漀搀 琀栀椀渀最Ⰰ 琀栀椀猀 挀氀愀椀洀ഊwould seem to suggest that it was the only one. A study of period recipes ਀搀漀攀猀 渀漀琀 猀甀瀀瀀漀爀琀 琀栀愀琀 瘀椀攀眀⸀  吀栀攀 瀀椀挀琀甀爀攀 琀栀愀琀 攀洀攀爀最攀猀 戀漀琀栀 昀爀漀洀 琀栀攀椀爀 眀漀爀欀猀 ഊon health and from their recipes is one that values balance and variety. ਀䠀攀爀戀猀 愀渀搀 猀瀀椀挀攀猀 愀爀攀 挀漀洀戀椀渀攀搀 搀攀氀椀戀攀爀愀琀攀氀礀 琀漀 戀愀氀愀渀挀攀 昀氀愀瘀漀爀猀 ⠀愀挀挀漀爀搀椀渀最 琀漀ഊthe theory of the humors); dishes of one nature are deliberately juxtaposed ਀愀最愀椀渀猀琀 搀椀猀栀攀猀 漀昀 愀渀漀琀栀攀爀⸀ഊ ਀䄀氀猀漀Ⰰ 愀猀 䤀 瀀漀猀琀攀搀 椀渀 挀漀洀洀攀渀琀椀渀最 漀渀 刀甀猀猀攀氀氀✀猀 䈀漀欀攀 漀昀 一甀爀琀甀爀攀Ⰰ 琀栀爀攀攀 欀椀渀搀猀 漀昀ഊwine were recognized: red, white, and sweet. The suggestion, surely, is that ਀爀攀搀 愀渀搀 眀栀椀琀攀 眀椀渀攀猀 愀爀攀 开渀漀琀开 猀眀攀攀琀Ⰰ 愀琀 氀攀愀猀琀 戀礀 洀攀搀椀攀瘀愀氀 猀琀愀渀搀愀爀搀猀Ⰰ 愀渀搀 礀攀琀ഊare also _not_ failures. ਀ഊThe view is also supported by the existence in Digby of recipes for mead ਀琀栀愀琀Ⰰ 眀栀攀渀 昀漀氀氀漀眀攀搀Ⰰ 瀀爀漀搀甀挀攀 愀 搀爀礀 戀攀瘀攀爀愀最攀⸀ഊ ਀䈀吀圀Ⰰ 眀栀愀琀✀猀 猀甀瀀瀀漀猀攀搀 琀漀 戀攀 猀漀 最爀攀愀琀Ⰰ 昀爀漀洀 愀 洀攀搀椀攀瘀愀氀 瀀漀椀渀琀 漀昀 瘀椀攀眀Ⰰ 愀戀漀甀琀ഊvinegar? The name is just "vin aigre" -- sharp wine; it's also sometimes ਀挀愀氀氀攀搀 ∀戀爀漀欀攀渀 眀椀渀攀∀⸀  匀甀爀攀Ⰰ 琀栀攀礀 甀猀攀搀 椀琀 昀漀爀 昀氀愀瘀漀爀椀渀最 ⠀愀渀搀 昀漀爀 猀愀氀愀搀ഊdressing), but not as often as they used wine. There are specific processes ਀琀漀 瀀爀漀搀甀挀攀 椀琀 ⠀愀渀搀 爀攀挀椀瀀攀猀 昀漀爀 琀栀攀洀⤀㬀 椀琀✀猀 渀漀琀 樀甀猀琀 眀椀渀攀 琀栀愀琀 眀攀渀琀 戀愀搀 ⠀愀琀ഊleast not always). But I see no reason to suppose that the vinegar was more ਀琀栀攀 开瀀漀椀渀琀开 漀昀 琀栀攀 攀砀攀爀挀椀猀攀 琀栀愀渀 琀栀攀 眀椀渀攀Ⰰ 栀漀眀攀瘀攀爀 搀爀礀⸀ഊ ਀䈀甀琀 礀漀甀✀爀攀 挀攀爀琀愀椀渀氀礀 爀椀最栀琀 愀戀漀甀琀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 甀猀椀渀最 昀攀爀洀攀渀琀攀搀 戀攀瘀攀爀愀最攀猀 琀漀 ഊget roaring drunk. ਀ഊCheers, ਀ഊ-- Angharad/Terry ਀ഊ ਀䘀爀漀洀㨀 栀愀猀氀漀挀欀 愀琀 爀甀猀琀⸀稀猀漀⸀搀攀挀⸀挀漀洀 ⠀一椀最攀氀 䠀愀猀氀漀挀欀⤀ഊNewsgroups: rec.org.sca ਀匀甀戀樀攀挀琀㨀 刀攀㨀 䠀漀眀 猀眀攀攀琀 眀攀爀攀 洀攀搀椀攀瘀愀氀 眀椀渀攀猀㼀ഊDate: 29 Jun 1993 22:00:20 GMT ਀伀爀最愀渀椀稀愀琀椀漀渀㨀 䐀椀最椀琀愀氀 䔀焀甀椀瀀洀攀渀琀 䌀漀爀瀀漀爀愀琀椀漀渀 ⴀ 䐀䔀䌀眀攀猀琀 䔀渀最椀渀攀攀爀椀渀最ഊ ਀䜀爀攀攀琀椀渀最猀 昀爀漀洀 䘀椀愀挀栀愀Ⰰഊ ਀䤀 眀椀氀氀 愀搀洀椀琀 琀栀愀琀 䤀 洀椀最栀琀 栀愀瘀攀 最漀琀琀攀渀 愀 氀椀琀琀氀攀 挀愀爀爀椀攀搀 愀眀愀礀 椀渀 搀攀渀椀最爀愀琀椀渀最ഊnon-sweet wines. ਀ഊAfter writing, it occurred to me that wines were perhaps the only way to ਀瀀爀攀猀攀爀瘀攀 昀爀甀椀琀 樀甀椀挀攀猀 戀攀礀漀渀搀 琀栀攀 攀渀搀 漀昀 琀栀攀 昀爀甀椀琀猀 猀攀愀猀漀渀 愀渀搀 琀栀愀琀 栀椀最栀 猀甀最愀爀ഊand high alcohol combined to deter corruption. Again, this is unsupported ਀椀洀愀最椀渀椀渀最⸀ഊ ਀䜀椀瘀攀渀 琀栀椀猀 洀椀渀搀猀攀琀 ⠀眀栀椀挀栀 洀愀礀 戀攀 椀洀愀最椀渀愀爀礀⤀ 猀攀瀀愀爀愀琀椀渀最 眀椀渀攀猀 昀爀漀洀 瀀爀攀猀攀爀瘀攀搀ഊfruit juices would make a certain amount of sense. Wines are to be drunk as is ਀眀栀椀氀攀 琀栀攀 漀琀栀攀爀 猀琀甀昀昀 最攀琀猀 甀猀攀搀 椀渀 愀 瘀愀爀椀攀琀礀 漀昀 眀愀礀猀⸀ 嘀椀渀攀最愀爀 愀氀猀漀 栀愀猀 愀ഊnumber of uses rather than merely being drunk unadulterated. ਀ഊThe real point of all of this is that today we have a wide variety of things ਀琀漀 搀爀椀渀欀 愀渀搀 愀洀瀀氀攀 猀甀瀀瀀氀椀攀猀 漀昀 猀眀攀攀琀攀渀攀爀 琀栀愀琀 椀猀 瘀攀爀礀 挀栀攀愀瀀⸀ 吀栀甀猀 眀攀 渀漀ഊlonger value the sweetness of either ale of wine. In fact, we now have little ਀椀渀琀攀爀攀猀琀 椀渀 猀眀攀攀琀 戀攀攀爀 漀爀 猀眀攀攀琀 眀椀渀攀⸀ഊ ਀吀栀攀 猀愀洀攀 氀漀最椀挀 挀漀甀氀搀 戀攀 愀瀀瀀氀椀攀搀 琀漀 搀椀猀琀椀氀氀愀琀攀猀 琀漀漀⸀ 䤀渀猀琀攀愀搀 漀昀 瘀愀氀甀攀椀渀最ഊdrinks for the sugars they contain we value them for their alcohol and ਀猀攀攀欀 昀漀爀 眀愀礀猀 琀漀 椀渀挀爀攀愀猀攀 琀栀攀 愀氀挀漀栀漀氀 挀漀渀琀攀渀琀⸀ഊ ਀䠀愀搀 猀甀最愀爀 瀀爀椀挀攀猀 搀爀漀瀀瀀攀搀 戀礀 匀椀爀 䐀椀最戀礀✀猀 搀愀礀㼀 圀攀爀攀 栀椀猀 搀爀礀 洀攀愀搀猀 愀 昀甀渀挀琀椀漀渀 漀昀ഊthe ready availabilty of sweeteners? ਀ഊWith respect to the other posting about making mead from honeycomb washings, ਀琀栀攀 愀爀攀 爀攀昀攀爀攀渀挀攀猀 琀漀 甀猀椀渀最 愀渀 攀最最 愀猀 愀 栀礀搀爀漀洀攀琀攀爀Ⰰ 樀甀搀最椀渀最 琀栀攀 最爀愀瘀椀琀礀 戀礀ഊthe amount of shell above the surface. Thus I believe that period brewers ਀洀愀搀攀 挀漀渀猀椀猀琀攀渀琀 戀爀攀眀猀⸀ഊ ਀ऀ䘀椀愀挀栀愀ഊ AnTir ਀ऀ栀愀猀氀漀挀欀 愀琀 稀猀漀⸀搀攀挀⸀挀漀洀ഊ ਀ഊFrom: cav at bnr.ca (Rick Cavasin) ਀匀甀戀樀攀挀琀㨀 刀攀㨀 䠀漀眀 猀眀攀攀琀 眀攀爀攀 洀攀搀椀攀瘀ഊOrganization: Bell-Northern Research Ltd. ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㤀 䨀甀渀 㤀㌀ ㄀㌀㨀㈀㈀㨀㌀㜀 䜀䴀吀ഊ ਀䜀爀攀攀琀椀渀最猀 琀漀 琀栀攀 最漀漀搀 昀漀氀欀 漀昀 琀栀攀 刀椀愀氀琀漀 昀爀漀洀 ⠀栀椀挀欀⤀ 䈀愀氀搀攀爀椀欀⸀ഊ ਀匀漀 昀愀爀Ⰰ 洀甀挀栀 漀昀 眀栀愀琀 栀愀猀 戀攀攀渀 瀀漀猀琀攀搀 爀攀最愀爀搀椀渀最 琀栀攀 戀攀栀愀瘀椀漀甀爀ഊof yeast has been essentially correct, but there are a few ਀搀攀琀愀椀氀猀 洀椀猀猀椀渀最 眀栀椀挀栀 挀愀渀 洀愀欀攀 愀 搀椀昀昀攀爀攀渀挀攀⸀  ⠀䤀✀洀 渀漀琀 愀ഊmicrobiologist so no flames please - this is just the brewing ਀眀椀猀搀漀洀 䤀✀瘀攀 愀戀猀漀爀戀攀搀 漀瘀攀爀 琀栀攀 礀攀愀爀猀⸀ 匀漀洀攀 昀椀搀搀氀礀 搀攀琀愀椀氀猀 洀愀礀ഊnot be entirely correct). ਀ഊ1) Different strains of yeast have different alcohol tolerances. ਀   䌀栀愀洀瀀愀最渀攀 礀攀愀猀琀猀 ⠀愀渀搀 瀀漀猀猀椀戀氀礀 匀栀攀爀爀礀 礀攀愀猀琀猀 ⴀ 渀漀琀 猀甀爀攀⤀ 栀愀瘀攀ഊ the highest tolerances to alcohol. Ale strains tend to have ਀   洀甀挀栀 氀漀眀攀爀 琀漀氀攀爀愀渀挀攀猀⸀  䜀攀渀攀爀椀挀 眀椀渀攀 礀攀愀猀琀猀 愀爀攀 猀漀洀攀眀栀攀爀攀 ഊ inbetween. When the alcohol level of the fermenting wine/mead/ ਀   愀氀攀 攀砀挀攀攀搀猀 琀栀攀 琀漀氀攀爀愀渀挀攀 漀昀 琀栀攀 猀琀爀愀椀渀 戀攀椀渀最 甀猀攀搀Ⰰ 琀栀攀 礀攀愀猀琀ഊ dies. A judicious choice of yeast strain can make it easier ਀   琀漀 栀椀琀 愀 琀愀爀最攀琀 漀昀 愀氀挀漀栀漀氀 氀攀瘀攀氀 堀 愀渀搀 猀眀攀攀琀渀攀猀猀 夀Ⰰ 戀甀琀 琀栀攀ഊ tolerance of each strain is not a hard limit. It's difficult ਀   琀漀 欀渀漀眀 眀栀愀琀 猀琀爀愀椀渀猀 眀攀爀攀 甀猀攀搀 栀椀猀琀漀爀椀挀愀氀氀礀⸀  䐀椀最戀礀 洀攀渀琀椀漀渀猀ഊ the use of 'mother of wine (presumably yeast sediment from a ਀   戀愀琀挀栀 漀昀 眀椀渀攀⤀✀Ⰰ 愀氀攀 戀愀爀洀Ⰰ 愀渀搀 椀渀 猀攀瘀攀爀愀氀 挀愀猀攀猀Ⰰ 渀愀琀甀爀愀氀氀礀ഊ occuring yeast from the air (again presumably). ਀ഊ2) Different strains of yeast differ in how 'attenuative' they ਀   愀爀攀⸀  䄀渀 愀琀琀攀渀甀愀琀椀瘀攀 礀攀愀猀琀 眀椀氀氀 昀攀爀洀攀渀琀 愀 栀椀最栀 瀀攀爀挀攀渀琀愀最攀 漀昀ഊ the fermentable sugar in the must, while an unattenuative ਀   猀琀爀愀椀渀 昀攀爀洀攀渀琀猀 愀 氀漀眀攀爀 瀀攀爀挀攀渀琀愀最攀⸀  䌀栀愀洀瀀愀最渀攀 礀攀愀猀琀 椀猀ഊ attenuative, Epernay yeast is less so. You can enhance ਀   琀栀攀 爀攀猀椀搀甀愀氀 猀眀攀攀琀渀攀猀猀 漀昀 愀 戀攀瘀攀爀愀最攀 猀氀椀最栀琀氀礀 戀礀 挀栀漀漀猀椀渀最ഊ a less attenuative yeast, without boosting the alcohol ਀   挀漀渀琀攀渀琀 琀漀 琀栀攀 瀀漀椀渀琀 眀栀攀爀攀 琀栀攀 礀攀愀猀琀 椀猀 瀀漀椀猀漀渀攀搀⸀  吀栀椀猀ഊ requires a certain amount of care since even a slight ਀   挀漀渀琀愀洀椀渀愀琀椀漀渀 眀椀琀栀 愀 洀漀爀攀 愀琀琀攀渀甀愀琀椀瘀攀 猀琀爀愀椀渀 挀愀渀 氀攀愀搀 琀漀ഊ fermentation restarting in the bottle and the 'glass grenade' ਀   猀礀渀搀爀漀洀攀⸀ഊ ਀㌀⤀ 夀攀愀猀琀 椀猀 愀 氀椀瘀椀渀最 漀爀最愀渀椀猀洀Ⰰ 愀渀搀 椀琀猀 氀椀昀攀 挀礀挀氀攀 椀猀 愀 氀椀琀琀氀攀 ഊ more complex than 'eat sugar, excrete CO2 and alcohol'. ਀   䘀攀爀洀攀渀琀愀琀椀漀渀 椀猀 渀漀琀 琀栀攀 礀攀愀猀琀✀猀 瀀爀攀昀攀爀攀搀 洀漀搀攀 漀昀 昀攀攀搀椀渀最⸀ഊ Yeast would much rather breath in oxygen, and convert the ਀   猀甀最愀爀 琀漀 眀愀琀攀爀 愀渀搀 䌀伀㈀ 琀栀攀 眀愀礀 眀攀 搀漀Ⰰ 戀甀琀 椀渀 愀 瀀椀渀挀栀 琀栀攀礀✀氀氀ഊ switch over to fermentation when oxygen is unavailable. ਀   䤀琀 椀猀 琀栀椀猀 愀戀椀氀椀琀礀 琀栀愀琀 琀栀攀 戀爀攀眀攀爀 攀砀瀀氀漀椀琀猀 琀漀 最漀漀搀 愀搀瘀愀渀琀愀最攀⸀ഊ Since fermentation is a less efficient mode of operation, ਀   琀栀攀 礀攀愀猀琀 椀猀 猀漀洀攀琀椀洀攀猀 甀渀愀戀氀攀 琀漀 挀漀渀琀椀渀甀攀 昀攀爀洀攀渀琀椀渀最 甀渀琀椀氀ഊ all the available sugars are consumed. I've never heard a ਀   挀漀洀瀀氀攀琀攀氀礀 猀愀琀椀猀昀礀椀渀最 攀砀瀀氀愀渀愀琀椀漀渀 昀漀爀 琀栀攀 瀀栀攀渀漀洀攀渀漀渀Ⰰ 戀甀琀ഊ a fermentation will sometimes become 'stuck' ie. stop ਀   瀀爀攀洀愀琀甀爀攀氀礀⸀  䤀琀 眀椀氀氀 挀愀渀 樀甀猀琀 愀猀 椀渀攀砀瀀氀椀挀愀戀氀礀 猀琀愀爀琀ഊ up again, sometimes with disasterous results. ਀   吀眀漀 昀愀挀琀漀爀猀 眀栀椀挀栀 猀攀攀洀 琀漀 挀漀渀琀爀椀戀甀琀攀 琀漀 猀琀甀挀欀 昀攀爀洀攀渀琀愀琀椀漀渀ഊ is a lack of oxygen during the early stages of fermentation ਀   愀渀搀 愀 氀愀挀欀 漀昀 琀栀攀 瘀愀爀椀漀甀猀 琀爀愀挀攀 攀氀攀洀攀渀琀猀 琀栀愀琀 礀攀愀猀琀 爀攀焀甀椀爀攀ഊ to live and reproduce. ਀   吀栀攀 昀椀爀猀琀 昀愀挀琀漀爀 椀猀 攀愀猀礀 琀漀 爀攀洀攀搀礀⸀  伀渀挀攀 琀栀攀 洀甀猀琀 栀愀猀 挀漀漀氀攀搀ഊ to pitching temperature, you agitate the must by either ਀   爀攀瀀攀愀琀攀搀氀礀 瀀漀甀爀椀渀最 昀爀漀洀 愀 栀攀椀最栀琀 ⠀琀栀椀猀 椀猀 愀挀琀甀愀氀氀礀 洀攀渀琀椀漀渀攀搀ഊ in several of Digby's recipes), or by shaking the must ਀   椀渀 愀 瀀愀爀琀椀愀氀氀礀 攀洀瀀琀礀 挀漀渀琀愀椀渀攀爀⸀  吀栀攀 漀砀礀最攀渀 愀氀氀漀眀猀 琀栀攀 礀攀愀猀琀ഊ to go through a respiration phase which makes for a more ਀   瘀椀最漀爀漀甀猀 昀攀爀洀攀渀琀愀琀椀漀渀 眀栀椀挀栀 椀猀 氀攀猀猀 氀椀欀攀氀礀 琀漀 ✀猀琀椀挀欀✀⸀ഊ The second factor can be somewhat problematic when making ਀   洀攀愀搀⸀  䌀漀洀瀀愀爀攀搀 琀漀 愀氀攀 眀漀爀琀Ⰰ 栀漀渀攀礀 洀甀猀琀 椀猀 搀攀昀椀挀椀攀渀琀 椀渀ഊ a number of trace elements needed by yeast. The addition ਀   漀昀 昀爀甀椀琀 琀漀 琀栀攀 洀甀猀琀 挀愀渀 栀攀氀瀀 愀氀氀攀瘀椀愀琀攀 琀栀椀猀 瀀爀漀戀氀攀洀⸀ഊ Without these nutrients, fermentation can be slow (compared ਀   琀漀 眀栀愀琀 礀漀甀 最攀琀 眀椀琀栀 愀氀攀⤀Ⰰ 愀渀搀 琀栀攀 礀攀愀猀琀 眀椀氀氀 猀漀洀攀琀椀洀攀猀ഊ produce off flavours that take a great deal of aging to ਀   ✀洀攀氀氀漀眀 漀甀琀✀⸀  吀栀椀猀 椀猀 眀栀礀 猀漀洀攀 瀀攀漀瀀氀攀 猀瀀攀愀欀 漀昀 洀攀愀搀 洀愀欀椀渀最ഊ as taking several years. The addition of fruit/spices can ਀   愀氀猀漀 栀攀氀瀀 琀漀 洀愀猀欀 琀栀攀 漀昀昀 昀氀愀瘀漀甀爀猀 洀愀欀椀渀最 琀栀攀 洀攀愀搀 搀爀椀渀欀愀戀氀攀ഊ at a younger age. In the worst case, the fermentation may ਀   戀攀挀漀洀攀 猀琀甀挀欀⸀ 䄀搀搀椀渀最 渀甀琀爀椀攀渀琀 挀愀渀 爀攀猀甀氀琀 椀渀 瘀攀爀礀 焀甀椀挀欀ഊ fermentation, but some people claim that the nutrients ਀   挀漀渀琀爀椀戀甀琀攀 琀栀攀椀爀 漀眀渀 漀昀昀 昀氀愀瘀漀甀爀猀 琀栀愀琀 琀愀欀攀 樀甀猀琀 愀猀 氀漀渀最ഊ to mellow out. I like melomels (fruit meads), so I don't ਀   戀漀琀栀攀爀 眀椀琀栀 琀栀攀 渀甀琀爀椀攀渀琀猀 ⠀䤀 愀氀猀漀 琀爀礀 琀漀 愀瘀漀椀搀 琀栀攀 渀漀渀ⴀഊ period cheats whenever possible). ਀ഊCheers, Balderik (who's trying to find time to hit the strawberry ਀昀椀攀氀搀猀 琀漀 猀琀漀挀欀 甀瀀 昀漀爀 愀 戀椀最 戀愀琀挀栀 漀昀 栀椀猀 猀琀爀愀眀戀攀爀爀礀 愀洀戀爀漀猀椀愀 ഊ ਀ഊFrom: jtn at nutter.cs.vt.edu (Terry Nutter) ਀一攀眀猀最爀漀甀瀀猀㨀 爀攀挀⸀漀爀最⸀猀挀愀ഊSubject: Re: Cheese questions ਀䐀愀琀攀㨀 ㈀㔀 一漀瘀 ㄀㤀㤀㌀ 　㐀㨀㔀㤀㨀㌀　 䜀䴀吀ഊOrganization: The Rialto ਀ഊGreetings, all, from Angharad ver' Rhuawn. ਀ഊFiammetta Adalieta writes, ਀ഊ>A similar question: what sort of wines are period? I'm mostly interested ਀㸀椀渀 琀栀漀猀攀 琀栀愀琀 眀漀甀氀搀 戀攀 甀猀攀搀 椀渀 挀漀漀欀椀渀最㬀 栀礀瀀瀀漀挀爀椀猀Ⰰ 琀栀攀 漀琀栀攀爀 瀀攀爀椀漀搀 甀猀攀ഊ>I make of wine, disguises flavors enough that I just follow the advise in ਀㸀开倀氀攀礀渀 䐀攀氀椀琀攀开 漀昀 瀀椀挀欀椀渀最 琀栀攀 挀栀攀愀瀀攀猀琀 爀攀搀 眀椀渀攀 眀椀琀栀漀甀琀 愀 渀愀猀琀礀 愀昀琀攀爀琀愀猀琀攀⸀ഊ>I would guess that period wines would be likely red and possibly on the ਀㸀猀眀攀攀琀 猀椀搀攀Ⰰ 戀甀琀 䤀 栀愀瘀攀 渀漀 最漀漀搀 攀瘀椀搀攀渀挀攀 琀漀 戀愀挀欀 琀栀愀琀 甀瀀 愀琀 愀氀氀⸀ 䄀渀礀漀渀攀ഊ>have any suggestions? ਀ഊThey classified wines as red, white, and sweet. There is list of wines of ਀愀氀氀 琀栀爀攀攀 猀漀爀琀猀 椀渀 䨀漀栀渀 刀甀猀猀攀氀氀✀猀 开䈀漀欀攀 漀昀 一甀爀琀甀爀攀开⸀  吀栀攀爀攀 愀爀攀 爀攀挀椀瀀攀猀 琀栀愀琀ഊcall specifically for red, some that call for white, some that call for ਀猀瀀攀挀椀昀椀挀 猀眀攀攀琀 猀漀爀琀猀 ⠀眀椀渀攀 最爀攀欀攀Ⰰ 瘀攀爀渀愀最攀Ⰰ 攀琀挀⸀⤀⸀  䤀 椀渀昀攀爀 昀爀漀洀 琀栀椀猀 琀栀愀琀ഊperiod wines were not all markedly sweet, or they would not make the largest ਀搀椀猀琀椀渀挀琀椀漀渀猀 椀渀 琀栀愀琀 愀爀攀愀⸀  䄀猀 琀漀 眀栀愀琀 琀栀攀 漀爀搀椀渀愀爀礀 眀椀渀攀猀 眀攀爀攀 氀椀欀攀Ⰰ 䤀ഊreally don't know. I normally use a wine whose flavor I like, since the ਀瀀漀椀渀琀 椀猀 氀愀爀最攀氀礀 琀漀 椀渀戀甀攀 眀椀琀栀 昀氀愀瘀漀爀⸀ഊ ਀䌀栀攀攀爀猀Ⰰഊ ਀ⴀⴀ 䄀渀最栀愀爀愀搀⼀吀攀爀爀礀ഊ ਀ഊFrom: habura at rebecca.its.rpi.edu (Andrea Marie Habura) ਀一攀眀猀最爀漀甀瀀猀㨀 爀攀挀⸀漀爀最⸀猀挀愀ഊSubject: Re: Non-alcoholic period brews ਀䐀愀琀攀㨀 ㌀ 䨀愀渀 ㄀㤀㤀㔀 ㄀㤀㨀㐀㈀㨀㔀㐀 䜀䴀吀ഊOrganization: Rensselaer Polytechnic Institute, Troy NY ਀ഊTangwystl writes about carbonation technology. ਀ ഊIf memory serves (I can't fine the reference, drat it!) the first truly ਀∀猀瀀愀爀欀氀椀渀最∀ 眀椀渀攀猀ⴀⴀ䌀栀愀洀瀀愀最渀攀ⴀⴀ眀攀爀攀 椀渀琀爀漀搀甀挀攀搀 椀渀 琀栀攀 ㄀㜀琀栀 挀⸀ 眀椀琀栀 琀栀攀 ഊinvention of bottles that could take the pressure. (The inventor was a ਀洀漀渀欀ⴀⴀ䐀漀洀 倀攀爀椀最渀漀渀Ⰰ 琀漀 戀攀 瀀爀攀挀椀猀攀⸀⤀ 䔀愀爀氀椀攀爀 眀椀渀攀猀 洀椀最栀琀 栀愀瘀攀 栀愀搀 猀洀愀氀氀 ഊamounts of residual CO2 but were not as fizzy as the beverages we think ਀漀昀 愀猀 挀愀爀戀漀渀愀琀攀搀⸀ ഊ ਀䄀氀椀猀漀渀 䴀愀挀䐀攀爀洀漀琀ഊ ਀ഊFrom: HPGV80D at prodigy.COM (MISS PATRICIA M HEFNER) ਀一攀眀猀最爀漀甀瀀猀㨀 爀攀挀⸀漀爀最⸀猀挀愀ഊSubject: Medieval French wines ਀䐀愀琀攀㨀 ㈀㘀 䘀攀戀 ㄀㤀㤀㔀 　　㨀㐀㜀㨀㐀㜀 ⴀ　㔀　　ഊ ਀ⴀⴀ 嬀 䘀爀漀洀㨀 倀愀琀爀椀挀椀愀 䠀攀昀渀攀爀 ⨀ 䔀䴀䌀⸀嘀攀爀 ⌀㈀⸀㄀　倀 崀 ⴀⴀഊ ਀䐀漀攀猀 愀渀礀戀漀搀礀 欀渀漀眀 眀栀攀爀攀 瘀椀渀琀愀最攀猀 挀愀氀氀攀搀 ∀猀愀氀椀渀愀琀漀∀ 愀渀搀 ∀爀攀瀀攀琀漀∀ 挀愀洀攀ഊfrom? They were the wines of choice at the College de Sorbonne in the ਀琀栀椀爀琀攀攀渀琀栀 挀攀渀琀甀爀椀攀猀⸀ 圀栀攀爀攀 眀漀甀氀搀 倀愀爀椀猀椀愀渀猀 栀愀瘀攀 最漀琀琀攀渀 琀栀攀椀爀 眀椀渀攀猀Ⰰഊfrom the Champagne area? I don't know a at %&* thing about medieval ਀搀爀椀渀欀猀⸀ 圀漀甀氀搀 猀漀洀攀戀漀搀礀 挀愀爀攀 琀漀 攀渀氀椀最栀琀攀渀 洀攀 漀渀 琀栀攀 猀甀戀樀攀挀琀㼀 ⴀⴀⴀⴀ夀漀甀爀猀ഊin Service, Isabelle ਀ഊ ਀䘀爀漀洀㨀 刀椀挀 匀眀攀攀琀椀渀最 㰀爀椀挀栀愀爀搀氀攀漀渀 愀琀 搀攀氀瀀栀椀⸀挀漀洀㸀ഊNewsgroups: rec.org.sca ਀匀甀戀樀攀挀琀㨀 刀攀㨀 䴀攀搀椀攀瘀愀氀 䘀爀攀渀挀栀 眀椀渀攀猀ഊDate: Tue, 28 Feb 95 22:23:19 -0500 ਀ഊThe Salinato come from Italy, NW of Parma. It is still made in a modern ਀昀愀猀栀椀漀渀⸀  䤀 挀愀渀 氀漀漀欀 昀漀爀 愀 猀椀洀甀氀愀爀 瘀椀渀琀愀最攀⸀  䤀渀 ㄀㌀ 䌀 瀀愀爀椀猀 眀椀渀攀 挀愀洀攀 昀爀漀洀 攀瘀攀爀礀ഊexcept for English areas, namely bordoeux. Champange as we know and love did ਀渀漀琀 攀砀椀猀琀 礀攀琀⸀  䤀 戀攀氀椀攀瘀攀 琀栀愀琀 洀漀猀琀 眀椀渀攀 挀愀洀攀 昀爀漀洀 䈀甀爀最甀渀搀礀㼀ഊ ਀ഊFrom: derek.broughton at onlinesys.com (DEREK BROUGHTON) ਀一攀眀猀最爀漀甀瀀猀㨀 爀攀挀⸀漀爀最⸀猀挀愀ഊSubject: Re: Medieval French wines ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㄀㈀ 䴀愀爀 㤀㔀 ㈀㈀㨀　　㨀　　 ⴀ㌀　　ഊOrganization: Online Systems Of Canada ਀ഊLS>For some info on Med. French wines, see Johnson, _Vintage: The Story of ਀䰀匀㸀圀椀渀攀开Ⰰ 一攀眀 夀漀爀欀㨀 匀椀洀漀渀 ☀ 匀挀栀甀猀琀攀爀 ⠀㄀㤀㠀㤀⤀ 愀渀搀 匀攀眀愀爀搀Ⰰ 开䴀漀渀欀猀 愀渀搀 圀椀渀攀开ⰀഊLS>New York: Crown Publishers (1979). Also, Williams, _Bread, Wine & Money_, ਀䰀匀㸀䌀栀椀挀愀最漀㨀 唀⸀䌀栀椀挀愀最漀 倀爀攀猀猀 ⠀㄀㤀㤀㌀⤀⸀ഊLS> -- Esclarmonde de Colloure ਀ഊI second Esclarmonde's recommendation, but that's where I went when the ਀焀甀攀猀琀椀漀渀 愀戀漀甀琀 匀愀氀椀渀愀琀漀 愀渀搀 㼀 愀爀漀猀攀Ⰰ 愀渀搀 栀攀 搀椀搀渀✀琀 洀攀渀琀椀漀渀 琀栀攀洀⸀  吀漀漀 戀愀搀⸀ഊ ਀ഊFrom: david.mcdonald at prostar.com (David Mcdonald) ਀一攀眀猀最爀漀甀瀀猀㨀 爀攀挀⸀漀爀最⸀猀挀愀ഊSubject: Re: Medieval French wines ਀䐀愀琀攀㨀 ㄀㠀 䴀愀爀 㤀㔀 　㤀㨀㔀　㨀㐀㄀ 倀匀吀ഊOrganization: ProStar Internet Gateway ਀ഊAlso try The Medieval Wine Trade. Sorry bibliographic info in the cold ਀最愀爀愀最攀 愀渀搀 䤀 愀洀 椀渀 琀栀攀 眀愀爀洀 栀漀甀猀攀⸀  吀栀椀猀 椀猀 愀渀 攀砀挀攀氀氀攀渀琀 搀漀挀甀洀攀渀琀 愀戀漀甀琀 ഊwhich wines were imported where and when. ਀ഊEduardo Lucrezia, AnTir ਀ഊ ਀䘀爀漀洀㨀 樀琀渀 愀琀 渀攀眀猀猀攀爀瘀攀爀⸀甀挀漀渀渀⸀攀搀甀 ⠀吀攀爀爀礀 一甀琀琀攀爀⤀ഊNewsgroups: rec.org.sca ਀匀甀戀樀攀挀琀㨀 刀攀㨀 倀攀爀椀漀搀 眀椀渀攀㼀ഊDate: 24 Aug 1995 20:57:09 GMT ਀伀爀最愀渀椀稀愀琀椀漀渀㨀 唀渀椀瘀攀爀猀椀琀礀 漀昀 䌀漀渀渀攀挀琀椀挀甀琀ഊ ਀䜀爀攀攀琀椀渀最猀Ⰰ 愀氀氀Ⰰ 昀爀漀洀 䄀渀最栀愀爀愀搀 瘀攀爀✀ 刀栀甀愀眀渀⸀ഊ ਀䜀爀攀最爀椀愀 搀攀 氀愀 䌀爀漀椀砀 愀猀欀猀㨀ഊ ਀㨀 䤀✀洀 琀爀礀椀渀最 琀漀 挀漀洀攀 甀瀀 眀椀琀栀 琀栀攀 搀攀昀椀渀椀琀椀瘀攀 攀最爀攀搀漀甀挀攀 爀攀挀椀瀀攀⸀ ⠀䈀礀ഊ: definitive, I mean one that is "authentic" and tasty in equal measures.) ਀㨀 䤀✀洀 甀猀椀渀最 琀栀攀 爀攀挀椀瀀攀 椀渀 开倀氀攀礀渀 䐀攀氀椀琀开 愀猀 洀礀 猀琀愀爀琀椀渀最 瀀漀椀渀琀Ⰰ 戀甀琀 渀漀 洀愀琀琀攀爀ഊ: what changes I make it comes out tasting harsh. I think it's either the ਀㨀 眀椀渀攀 漀爀 琀栀攀 瘀椀渀攀最愀爀 䤀✀洀 甀猀椀渀最⸀ ഊ ਀㨀 一漀眀 琀栀攀 爀攀挀椀瀀攀 挀愀氀氀猀 昀漀爀 爀攀搀 眀椀渀攀⸀ 䤀✀瘀攀 琀爀椀攀搀 樀甀最 戀甀爀最甀渀搀礀Ⰰ 愀渀搀 ഊ: lambrusco, with not too much success. ਀ഊThree comments on wine. First, there are lots of period recipes for ਀攀最爀攀搀漀甀挀攀⸀  夀漀甀 洀椀最栀琀 琀爀礀 氀漀漀欀椀渀最 愀琀 猀攀瘀攀爀愀氀Ⰰ 愀渀搀 瀀氀愀礀椀渀最 愀爀漀甀渀搀⸀  匀攀挀漀渀搀Ⰰഊmuch as I revere Hieatt and Butler, the proportions in their version of ਀琀栀攀 爀攀挀椀瀀攀 愀爀攀渀✀琀 猀愀挀爀攀搀⸀  吀栀攀礀 洀愀搀攀 琀栀攀洀 甀瀀⸀  吀栀攀 漀爀椀最椀渀愀氀 樀甀猀琀 猀愀礀猀ഊthings on the order of "some". You might try altering the proportions, ਀椀昀 琀栀椀猀 戀愀氀愀渀挀攀 椀猀 渀漀琀 琀漀 礀漀甀爀 琀愀猀琀攀⸀  吀栀椀爀搀Ⰰ 琀栀攀 瀀漀椀渀琀 漀昀 眀椀渀攀 椀渀 挀漀漀欀攀爀礀ഊis to provide taste, not (as a rule) alcohol. Hence the right move is ਀琀漀 甀猀攀Ⰰ 渀漀琀 琀栀攀 眀漀爀猀琀Ⰰ 戀甀琀 琀栀攀 戀攀猀琀 眀椀渀攀 礀漀甀 挀愀渀 最攀琀 礀漀甀爀 栀愀渀搀猀 漀渀Ⰰ 眀椀琀栀椀渀ഊreason and the constraints of your budget. Find a soft wine that you like ਀琀漀 搀爀椀渀欀Ⰰ 愀渀搀 琀爀礀 洀愀欀椀渀最 椀琀 眀椀琀栀 琀栀愀琀⸀  ⠀吀栀攀礀 栀愀搀 氀漀琀猀 漀昀 搀椀昀昀攀爀攀渀琀 眀椀渀攀猀ഊin period, and there is no particular reason to suppose that you can ਀爀攀瀀爀漀搀甀挀攀 琀栀攀 瀀愀爀琀椀挀甀氀愀爀 眀椀渀攀猀 琀栀愀琀 眀攀爀攀 甀猀攀搀 椀渀 琀栀攀 爀攀挀椀瀀攀Ⰰ 猀漀 琀栀攀 洀漀猀琀ഊsensible thing to do is choose something you like.) ਀ഊAlso, my usual experience is that people screw up with vinegar at least ਀愀猀 漀昀琀攀渀 愀猀 琀栀攀礀 搀漀 眀椀琀栀 眀椀渀攀⸀  䤀渀 洀椀搀搀氀攀 攀渀最氀椀猀栀Ⰰ ∀瘀椀渀攀最愀爀∀ ⠀愀渀搀 琀栀椀渀最猀ഊspelled differently but pronounced about the same ;^) refers explicitly ਀愀渀搀 攀砀挀氀甀猀椀瘀攀氀礀 琀漀 眀椀渀攀 瘀椀渀攀最愀爀猀 ⠀爀攀搀 漀爀 眀栀椀琀攀⤀⸀  ⠀吀栀攀 眀漀爀搀 漀爀椀最椀渀愀琀攀猀ഊfrom "vin aigre", i.e. "sharp wine.") There are separate words for cider ਀瘀椀渀攀最愀爀 ⠀∀攀椀猀攀氀∀⤀ 愀渀搀 洀愀氀琀 瘀椀渀攀最愀爀 ⠀䤀 昀漀爀最攀琀Ⰰ 漀昀昀 琀栀攀 琀漀瀀 漀昀 洀礀 栀攀愀搀⤀⸀ഊ(There is no word for white distilled vinegar, because they didn't use it, ਀眀栀椀挀栀 眀愀猀 眀椀猀攀Ⰰ 戀攀挀愀甀猀攀 椀琀 椀猀 渀愀猀琀礀Ⰰ 愀渀搀 昀椀琀 漀渀氀礀 昀漀爀 挀氀攀愀渀椀渀最 眀椀渀搀漀眀猀ഊor dying Easter eggs. ;^) ਀ഊIf you are not using a decent quality wine vinegar, try changing to one. ਀ഊGood luck! ਀ഊCheers, ਀ഊ-- Angharad/Terry ਀ഊ ਀䘀爀漀洀㨀 洀愀甀渀挀栀攀 愀琀 愀漀氀⸀挀漀洀 ⠀䴀愀甀渀挀栀攀⤀ഊNewsgroups: rec.org.sca ਀匀甀戀樀攀挀琀㨀 刀攀㨀 倀攀爀椀漀搀 眀椀渀攀㼀ഊDate: 25 Aug 1995 21:56:45 -0400 ਀ഊGreetings unto you gentle folk, and to Lord Gregria de la Croix in ਀瀀愀爀琀椀挀甀氀愀爀Ⰰ 眀栀漀 椀渀焀甀椀爀攀猀 愀戀漀甀琀 瀀攀爀椀漀搀 眀椀渀攀⸀ 䜀漀漀搀 䰀漀爀搀Ⰰ 吀栀攀 爀攀挀椀瀀攀 昀漀爀ഊEgurdouce was from the Forme of Cury, written for Richard II towards the ਀攀渀搀 漀昀 琀栀攀 ㄀㐀琀栀 挀攀渀琀甀爀礀⸀ 吀栀攀 爀攀挀椀瀀攀 ⠀愀猀 瀀爀椀渀琀攀搀 椀渀 倀氀攀礀渀 䐀攀氀椀琀⤀ 挀愀氀氀猀 昀漀爀ഊ'rede wine'. The wine you want to use would be a young Claret/Bordeaux, ਀漀爀 愀 䈀攀愀甀樀漀氀愀椀猀Ⰰ 氀椀最栀琀 爀攀搀 椀渀 挀漀氀漀爀Ⰰ 愀渀搀 愀氀洀漀猀琀 渀漀 漀愀欀 挀栀愀爀愀挀琀攀爀椀猀琀椀挀猀⸀ 吀漀ഊquote from _Scum_ ਀ഊ... By the reign of Edward III (1327-1377) the trade in French wine had ਀爀攀愀挀栀攀搀 愀洀愀稀椀渀最 瀀爀漀瀀漀爀琀椀漀渀猀⸀ 匀栀椀瀀猀 漀昀 琀栀愀琀 琀椀洀攀 眀攀爀攀 爀愀琀攀搀 愀琀 琀栀攀 渀甀洀戀攀爀ഊof tonnes (252 gallon casks of wine) they could carry. To this day, we ਀猀瀀攀愀欀 漀昀 猀栀椀瀀 ∀琀漀渀渀愀最攀∀ 眀栀攀渀 眀攀 爀攀昀攀爀 琀漀 漀挀攀愀渀 昀爀攀椀最栀琀 琀爀愀渀猀瀀漀爀琀⸀ 吀栀攀 眀椀渀攀ഊfleet would sail for France in late autumn, returning before Christmas ਀眀椀琀栀 ∀渀攀眀 眀椀渀攀∀⸀ 吀栀攀礀 眀漀甀氀搀 猀愀椀氀 愀最愀椀渀 愀昀琀攀爀 䔀愀猀琀攀爀 椀渀 琀栀攀 猀瀀爀椀渀最Ⰰ 愀渀搀ഊreturn with "rack wine" of the same vintage. In 1372, the wine fleet ਀挀漀渀猀椀猀琀攀搀 漀昀 猀漀洀攀 ㈀　　 猀栀椀瀀猀Ⰰ 眀椀琀栀 愀瘀攀爀愀最攀 琀漀渀渀愀最攀 眀攀氀氀 漀瘀攀爀 㔀　 琀漀渀渀攀猀 瀀攀爀ഊship, for a total cargo of over 3 million gallons of wine that year. ਀吀栀攀 䔀渀最氀椀猀栀 攀瘀攀渀 栀愀搀 琀栀攀椀爀 漀眀渀 渀愀洀攀 昀漀爀 洀甀挀栀 漀昀 琀栀椀猀 眀椀渀攀⸀ 吀栀攀 䘀爀攀渀挀栀 甀猀攀搀ഊthe term clairet to refer to the light red wine of Bordeaux, before it was ਀戀氀攀渀搀攀搀 眀椀琀栀 栀攀愀瘀椀攀爀Ⰰ 搀愀爀欀攀爀 爀攀搀 眀椀渀攀 昀爀漀洀 攀氀猀攀眀栀攀爀攀 椀渀 䘀爀愀渀挀攀⸀ 䤀琀 眀愀猀ഊthis that the English came to call Claret. ਀ ⴀ 䰀漀爀搀 䌀漀爀眀椀渀 漀昀 䐀愀爀欀眀愀琀攀爀Ⰰ ∀䄀 䜀漀漀搀 䘀愀洀椀氀椀愀爀 䌀爀攀愀琀甀爀攀∀Ⰰ 匀挀甀洀 ⌀㠀ഊ ਀⸀⸀⸀ 䈀礀 琀栀攀 洀椀搀 ㄀㌀琀栀 挀攀渀琀甀爀礀Ⰰ 琀栀爀攀攀 昀漀甀爀琀栀猀 漀昀 䔀渀最氀愀渀搀✀猀 爀漀礀愀氀 眀椀渀攀 挀愀洀攀ഊfrom Bordeaux, at a freight charge of 8 shillings the ton. The wine fleet ਀挀漀渀瘀攀渀攀搀 琀眀椀挀攀 愀 礀攀愀爀㬀 椀渀 伀挀琀漀戀攀爀 昀漀爀 琀栀攀 ∀瘀椀渀琀愀最攀∀ 猀栀椀瀀瀀椀渀最Ⰰ 愀渀搀 椀渀ഊFebruary for the "rack" shipping of wine drawn off the lees. We have ਀䈀漀爀搀攀愀甀砀✀猀 攀砀瀀漀爀琀 昀椀最甀爀攀猀 昀漀爀 猀攀瘀攀渀 礀攀愀爀猀 漀昀 琀栀攀 攀愀爀氀礀 ㄀㐀琀栀 挀攀渀琀甀爀礀Ⰰഊaveraging 83,000 tonneaux of 12 score and 12 gallons each. England took ਀愀戀漀甀琀 栀愀氀昀 漀昀 琀栀椀猀Ⰰ 愀渀搀 眀栀攀渀 琀栀攀 渀攀眀 眀椀渀攀 愀爀爀椀瘀攀搀Ⰰ 氀愀猀琀 礀攀愀爀✀猀 眀愀猀 栀愀氀瘀攀搀ഊin price, or even just thrown away. These wines were the common drink, ਀氀漀眀攀爀 椀渀 猀琀愀琀甀猀 琀栀攀 䴀攀搀椀琀攀爀爀愀渀攀愀渀 愀渀搀 刀栀攀渀椀猀栀 眀椀渀攀猀Ⰰ 戀甀琀 琀栀攀礀 眀攀爀攀ഊplentiful and cheap. Bordeaux made three kinds of wines: white, red , and ਀挀氀愀椀爀攀琀⸀ 唀渀琀椀氀 愀戀漀甀琀 ㄀㘀　　Ⰰ 挀氀愀椀爀攀琀 洀攀愀渀琀 愀 氀椀最栀琀 挀漀氀漀爀攀搀 眀椀渀攀Ⰰ 爀愀渀最椀渀最ഊfrom yellow, as distinct from white, to pink. To get the desired pink ਀挀漀氀漀爀Ⰰ 挀愀氀氀攀搀 ∀瀀愀爀琀爀椀搀最攀ⴀ攀礀攀∀Ⰰ 爀攀搀 愀渀搀 眀栀椀琀攀 眀椀渀攀猀 眀攀爀攀 漀昀琀攀渀 洀椀砀攀搀⸀ 刀攀搀ഊwines then would have been very light. They were only on the skins one ਀搀愀礀Ⰰ 愀渀搀 愀戀猀漀爀戀攀搀 氀椀琀琀氀攀 挀漀氀漀爀 愀渀搀 琀愀渀渀椀渀猀⸀ 䄀昀琀攀爀 琀栀攀 眀椀渀攀 眀愀猀 搀爀愀眀渀 漀昀昀Ⰰഊthe remainder, redder and coarser, was used for tinting wine, or sold ਀挀栀攀愀瀀氀礀 愀猀 ∀瘀椀渀 瘀攀爀洀攀椀氀栀∀ 漀爀 ∀瀀椀渀 瀀椀渀∀⸀ 吀栀椀猀 愀洀漀甀渀琀攀搀 琀漀 愀戀漀甀琀 ㄀㔀─ ⸀ഊ - Lord Alistair MacMillan, "Wine", Scum #16 ਀ഊFor those who may wonder about Scum (as I do myself at times), it is ਀⠀愀栀攀洀Ⰰ 戀氀甀猀栀⤀ 琀栀攀 戀攀猀琀 戀爀攀眀攀爀✀猀 渀攀眀猀氀攀琀琀攀爀 椀渀 琀栀攀 䬀渀漀眀渀 圀漀爀氀搀攀⸀ 䌀漀渀琀愀挀琀 洀攀ഊ(Corwin) at Maunche at AOL.COM or c/o Douglas Brainard, 45 Southwind Way, ਀刀漀挀栀攀猀琀攀爀Ⰰ 一夀 ㄀㐀㘀㈀㐀 昀漀爀 洀漀爀攀 瀀漀琀愀戀氀攀 搀攀琀愀椀氀猀⸀ഊ ਀䌀漀爀眀椀渀ഊScriba fermentatoris, Fermentator scribae! ਀ഊ ਀䘀爀漀洀㨀 樀琀渀 愀琀 渀攀眀猀猀攀爀瘀攀爀⸀甀挀漀渀渀⸀攀搀甀 ⠀吀攀爀爀礀 一甀琀琀攀爀⤀ഊNewsgroups: rec.org.sca ਀匀甀戀樀攀挀琀㨀 刀攀㨀 倀攀爀椀漀搀 眀椀渀攀㼀ഊDate: 26 Aug 1995 03:50:45 GMT ਀伀爀最愀渀椀稀愀琀椀漀渀㨀 唀渀椀瘀攀爀猀椀琀礀 漀昀 䌀漀渀渀攀挀琀椀挀甀琀ഊ ਀䜀爀攀攀琀椀渀最猀Ⰰ 愀氀氀Ⰰ 昀爀漀洀 䄀渀最栀愀爀愀搀 瘀攀爀✀ 刀栀甀愀眀渀⸀ഊ ਀䌀漀爀眀椀渀 爀攀猀瀀漀渀搀攀搀 琀漀 䜀爀攀最漀爀椀愀㨀ഊ ਀㨀 瀀愀爀琀椀挀甀氀愀爀Ⰰ 眀栀漀 椀渀焀甀椀爀攀猀 愀戀漀甀琀 瀀攀爀椀漀搀 眀椀渀攀⸀ 䜀漀漀搀 䰀漀爀搀Ⰰ 吀栀攀 爀攀挀椀瀀攀 昀漀爀ഊ: Egurdouce was from the Forme of Cury, written for Richard II towards the ਀㨀 攀渀搀 漀昀 琀栀攀 ㄀㐀琀栀 挀攀渀琀甀爀礀⸀ 吀栀攀 爀攀挀椀瀀攀 ⠀愀猀 瀀爀椀渀琀攀搀 椀渀 倀氀攀礀渀 䐀攀氀椀琀⤀ 挀愀氀氀猀 昀漀爀ഊ: 'rede wine'. The wine you want to use would be a young Claret/Bordeaux, ਀㨀 漀爀 愀 䈀攀愀甀樀漀氀愀椀猀Ⰰ 氀椀最栀琀 爀攀搀 椀渀 挀漀氀漀爀Ⰰ 愀渀搀 愀氀洀漀猀琀 渀漀 漀愀欀 挀栀愀爀愀挀琀攀爀椀猀琀椀挀猀⸀ 吀漀ഊ: quote from _Scum_ ਀ഊand quoted a longish passage describing importing of wine from France. ਀䤀 漀渀氀礀 栀愀瘀攀 琀栀爀攀攀 猀甀最最攀猀琀椀漀渀猀⸀  䘀椀爀猀琀Ⰰ 琀栀攀 瀀愀猀猀愀最攀猀 搀攀猀挀爀椀戀攀搀 椀洀瀀漀爀琀椀渀最ഊboth old and young wines; so either might be appropriate here. Second, ਀䤀 栀愀瘀攀 猀攀攀渀 爀攀挀攀椀瀀攀猀 琀栀愀琀 挀愀氀氀 搀椀爀攀挀琀氀礀 昀漀爀 挀氀愀爀攀琀⸀  圀攀爀攀 琀栀椀猀 漀渀攀ⰀഊI would agree that young wines _might_ be preferred; but it isn't. ਀吀栀攀爀攀 眀攀爀攀 挀攀爀琀愀椀渀氀礀 爀攀搀 眀椀渀攀猀 琀栀愀琀 眀攀爀攀渀✀琀 礀漀甀渀最⸀  吀栀椀爀搀Ⰰ 戀礀 琀栀攀 ㄀㐀琀栀ഊC, there are _recipes_ for clarrey -- and it isn't (always) young wine ਀愀渀礀 洀漀爀攀⸀  匀漀洀攀琀椀洀攀猀Ⰰ 椀琀✀猀 猀瀀椀挀攀搀 眀椀渀攀⸀ഊ ਀䄀氀猀漀㨀 洀漀搀攀爀渀 挀氀愀爀攀琀 椀猀 愀 䈀漀爀搀攀愀甀砀⸀  ⠀吀栀愀琀 椀猀Ⰰ 搀漀渀✀琀 挀漀渀昀甀猀攀 洀漀搀攀爀渀 愀渀搀ഊmedieval claret.) ਀ഊIn any case, a young wine is certainly an option. Given that you complained ਀漀昀 ∀栀愀爀猀栀渀攀猀猀∀Ⰰ 礀漀甀 眀漀甀氀搀 眀愀渀琀 琀漀 戀攀 挀愀爀攀昀甀氀 琀漀 瀀椀挀欀 愀 最漀漀搀 礀漀甀渀最 眀椀渀攀Ⰰ 琀栀愀琀ഊis light and fruity, and not sharp. ਀ഊCheers, ਀ഊ-- Angharad/Terry ਀ഊ ਀䘀爀漀洀㨀 洀愀甀渀挀栀攀 愀琀 愀漀氀⸀挀漀洀 ⠀䴀愀甀渀挀栀攀⤀ഊNewsgroups: rec.org.sca ਀匀甀戀樀攀挀琀㨀 刀攀㨀 倀攀爀椀漀搀 眀椀渀攀㼀ഊDate: 26 Aug 1995 20:43:52 -0400 ਀ഊGreetings from Corwin of Darkwater ਀ഊAngharad makes some interesting comments about period wines. Here are some ਀昀甀爀琀栀攀爀 瀀漀椀渀琀猀⸀ഊ ਀吀栀攀 洀漀猀琀 瀀漀瀀甀氀愀爀 眀椀渀攀猀 椀渀 琀栀攀 ㄀㐀琀栀 挀攀渀琀甀爀礀 眀攀爀攀 ⠀椀渀 漀爀搀攀爀 漀昀 瀀爀攀昀攀爀攀渀挀攀⤀ഊsweet Mediterranean wines, white Rhenish wines, and Claret. The red wines ਀漀昀 䈀甀爀最甀渀搀礀 眀攀爀攀 栀椀最栀氀礀 瀀爀椀稀攀搀Ⰰ 愀渀搀 挀漀甀氀搀 猀琀椀氀氀 戀攀 搀爀甀渀欀 愀昀琀攀爀 琀眀漀 礀攀愀爀猀Ⰰഊbut were scarce and more difficult to obtain in England. Claret was ਀搀攀昀椀渀愀琀攀氀礀 愀 礀漀甀渀最 眀椀渀攀Ⰰ 眀栀攀渀 愀 渀攀眀 瘀椀渀琀愀最攀 愀爀爀椀瘀攀搀 昀爀漀洀 䈀漀爀搀攀愀甀砀Ⰰ 琀栀攀ഊprice of the previous vintage was usually cut in half (or the old wine was ਀猀椀洀瀀氀礀 搀椀猀挀愀爀搀攀搀⤀⸀ഊ ਀䤀 眀漀甀氀搀 戀攀 椀渀琀攀爀攀猀琀攀搀 椀渀 氀攀愀爀渀椀渀最 漀昀 爀攀挀椀瀀攀猀 昀漀爀 ✀挀氀愀爀爀攀礀✀Ⰰ 愀渀搀 爀攀挀椀瀀攀猀ഊthat use claret. The earliest recipe that I have for imitation claret ਀搀愀琀攀猀 昀爀漀洀 ㄀㘀㈀㄀Ⰰ 愀渀搀 甀猀攀猀 䌀氀愀爀礀 昀氀漀眀攀爀猀⸀ ഊ ਀䌀漀爀眀椀渀 漀昀 䐀愀爀欀眀愀琀攀爀ഊScriba fermentatoris, Fermentator scribae! ਀ഊ ਀䘀爀漀洀㨀 樀琀渀 愀琀 渀攀眀猀猀攀爀瘀攀爀⸀甀挀漀渀渀⸀攀搀甀 ⠀吀攀爀爀礀 一甀琀琀攀爀⤀ഊNewsgroups: rec.org.sca ਀匀甀戀樀攀挀琀㨀 刀攀㨀 倀攀爀椀漀搀 眀椀渀攀㼀ഊDate: 27 Aug 1995 02:20:19 GMT ਀伀爀最愀渀椀稀愀琀椀漀渀㨀 唀渀椀瘀攀爀猀椀琀礀 漀昀 䌀漀渀渀攀挀琀椀挀甀琀ഊ ਀䜀爀攀攀琀椀渀最猀Ⰰ 愀氀氀Ⰰ 昀爀漀洀 䄀渀最栀愀爀愀搀 瘀攀爀✀ 刀栀甀愀眀渀⸀ഊ ਀䌀漀爀眀椀渀 漀昀 䐀愀爀欀眀愀琀攀爀 眀爀椀琀攀猀㨀ഊ ਀㨀 䤀 眀漀甀氀搀 戀攀 椀渀琀攀爀攀猀琀攀搀 椀渀 氀攀愀爀渀椀渀最 漀昀 爀攀挀椀瀀攀猀 昀漀爀 ✀挀氀愀爀爀攀礀✀Ⰰ 愀渀搀 爀攀挀椀瀀攀猀ഊ: that use claret. The earliest recipe that I have for imitation claret ਀㨀 搀愀琀攀猀 昀爀漀洀 ㄀㘀㈀㄀Ⰰ 愀渀搀 甀猀攀猀 䌀氀愀爀礀 昀氀漀眀攀爀猀⸀ ഊ ਀䠀攀爀攀 愀爀攀 愀 昀攀眀 爀攀昀攀爀攀渀挀攀猀Ⰰ 戀愀猀攀搀 漀渀 猀漀洀攀 眀漀爀欀 䤀✀瘀攀 戀攀攀渀 搀漀椀渀最 漀渀 琀爀愀挀欀椀渀最ഊingredients in recipes from the 13th to 15th C. I've just begun on the ਀㄀㔀琀栀 䌀Ⰰ 猀漀 琀栀椀猀 椀猀 瘀攀爀礀 昀愀爀 昀爀漀洀 挀漀洀瀀氀攀琀攀Ⰰ 攀瘀攀渀 昀漀爀 琀栀愀琀 琀椀洀攀 瀀攀爀椀漀搀⸀ഊ ਀刀攀挀椀瀀攀猀 昀漀爀 挀氀愀爀爀攀Ⰰ 挀氀愀爀爀攀礀Ⰰ 漀爀 猀椀洀椀氀愀爀 渀愀洀攀猀 ⠀愀氀氀 爀攀挀椀瀀椀攀猀 昀漀爀 猀瀀椀挀攀搀 眀椀渀攀⤀㨀ഊ ਀ऀ㄀⸀  䤀渀 琀栀攀 攀愀爀氀椀攀爀 䄀渀最氀漀ⴀ一漀爀洀愀渀 挀漀氀氀攀挀琀椀漀渀 攀搀椀琀攀搀 戀礀 䌀漀渀猀琀愀渀挀攀ഊ Hieatt and Robin Jones in _Speculum_, 1986: a recipe called ਀ऀ    挀氀愀爀攀攀Ⰰ 昀爀漀洀 愀戀漀甀琀 ㄀㈀㤀　⸀ഊ ਀ऀ㈀⸀  䤀渀 琀栀攀 挀漀氀氀攀挀琀椀漀渀 漀昀 洀椀猀挀攀氀氀愀渀攀漀甀猀 爀攀挀椀瀀攀猀 琀栀愀琀 琀栀攀礀 琀椀琀氀攀搀ഊ Goud Kokery (number V) in _Curye on Inglysch_, edited by ਀ऀ    䌀漀渀猀琀愀渀挀攀 䠀椀攀愀琀琀 愀渀搀 匀栀愀爀漀渀 䈀甀琀氀攀爀Ⰰ 琀眀漀 爀攀挀椀瀀攀猀 昀爀漀洀 愀戀漀甀琀ഊ 1380 (GK 4 and 6) titled Potus clarreti pro domino and A pype ਀ऀ    漀昀 挀氀愀爀爀攀礀⸀ഊ ਀ऀ㌀⸀  䘀爀漀洀 䘀漀爀洀攀 漀昀 䌀甀爀礀攀Ⰰ 甀猀椀渀最 琀栀攀 䠀椀攀愀琀琀 愀渀搀 䈀甀琀氀攀爀 攀搀椀琀椀漀渀Ⰰ ഊ recipe number 205 fo Clarrey, dated around 1390. ਀ഊNone of these call for the herb clary. ਀ഊRecipes that call for clarrey or claret as an ingredient: mostly, I can tell ਀礀漀甀 ∀眀栀椀琀攀Ⰰ 爀攀搀Ⰰ 漀爀 猀眀攀攀琀∀㬀 戀甀琀 漀挀挀愀猀椀漀渀愀氀氀礀 䤀 渀漀琀攀搀 眀栀攀渀 瀀愀爀琀椀挀甀氀愀爀 眀椀渀攀猀 ഊwere called for. I found the following two, both from Austin's _Two ਀䘀椀昀琀攀攀渀琀栀 䌀攀渀琀甀爀礀 䌀漀漀欀攀爀礀ⴀ䈀漀漀欀猀开⸀ഊ ਀ऀ㄀⸀  刀攀挀椀瀀攀 渀甀洀戀攀爀 㔀 椀渀 琀栀攀 䰀攀挀栀攀 嘀礀愀甀渀搀攀稀 猀攀挀琀椀漀渀 漀昀 䠀愀爀氀攀椀愀渀ഊ 279 (page 35 in Austin), for Leche lumbarde, says "take ਀ऀ    挀氀愀爀攀礀攀Ⰰ ☀ 挀愀猀琀攀 嬀琀栀崀攀爀ⴀ漀渀 椀渀 洀愀渀攀爀 漀昀 愀 匀礀爀甀瀀瀀攀∀ ⠀∀嬀琀栀崀∀ഊ represents a thorn). This suggests that the thing intended ਀ऀ    椀猀 渀漀琀 礀漀甀渀最 眀椀渀攀Ⰰ 戀甀琀 猀眀攀攀琀攀渀攀搀 猀瀀椀挀攀搀 眀椀渀攀⸀ഊ ਀ऀ㈀⸀  吀栀攀 㤀㐀琀栀 爀攀挀椀瀀攀 ⠀戀甀琀 琀栀攀礀 愀爀攀 渀漀琀 攀砀瀀氀椀挀椀琀氀礀 渀甀洀戀攀爀攀搀⤀ 椀渀ഊ Harleian 4016 (page 86-87 in Austin), for Gely, specifies ਀ऀ    ∀琀愀欀攀 最漀漀搀 眀栀椀琀攀 眀礀渀Ⰰ 琀栀愀琀 眀漀氀氀 栀漀氀搀 挀漀氀氀漀甀爀攀Ⰰ 漀爀 攀氀氀攀猀 ഊ fyne claret wyne". Note: this recipe reproduces recipe ਀ऀ    渀甀洀戀攀爀 ㄀　㤀 椀渀 琀栀攀 倀漀琀愀最攀 䐀礀瘀攀爀猀 猀攀挀琀椀漀渀 漀昀 䠀愀爀氀攀椀愀渀 ㈀㜀㤀ഊ (page 25, Austin) for Gelye de chare almost precisely; ਀ऀ    戀甀琀 琀栀攀 瘀攀爀猀椀漀渀 椀渀 䠀愀爀氀攀椀愀渀 ㈀㜀㤀 猀瀀攀挀椀昀椀攀猀 漀渀氀礀 眀栀椀琀攀ഊ wine. Notice that this probably is young wine, and not ਀ऀ    猀瀀椀挀攀搀 眀椀渀攀 ⴀⴀ 戀甀琀 渀漀琀椀挀攀 愀氀猀漀 琀栀愀琀 椀琀 椀猀 漀昀昀攀爀攀搀 愀猀 愀渀ഊ alternative to _white_, not red, wine. ਀ഊMy experience with recipes suggests that there are actually two very ਀搀椀昀昀攀爀攀渀琀 琀栀椀渀最猀 瀀爀漀渀漀甀渀挀攀搀 爀漀甀最栀氀礀 ∀䌀䰀䄀䤀刀䤀䔀∀⸀  伀渀攀Ⰰ 洀漀猀琀 漀昀琀攀渀ഊspelled "clarre" or "clarey", is spiced wine. The other, most often ਀猀瀀攀氀氀攀搀 ∀挀氀愀爀攀琀∀Ⰰ 洀攀愀渀猀 愀 礀漀甀渀最 爀攀搀⸀  䤀 搀漀渀✀琀 琀栀椀渀欀 琀栀攀 洀攀搀椀攀瘀愀氀猀ഊconfused them, but we certainly tend to. ਀ഊIt's my impression, Corwin, that your information is drawn from the ਀挀漀洀洀攀爀挀椀愀氀 椀洀瀀漀爀琀 琀爀愀搀攀⸀  䤀猀 琀栀愀琀 挀漀爀爀攀挀琀㼀  䤀昀 猀漀Ⰰ 椀琀✀猀 眀漀爀琀栀ഊnoticing that that may not reflect all, or even most, of the story. ਀ഊFirst, there is some reason to believe that the great households may ਀栀愀瘀攀 椀洀瀀漀爀琀攀搀 洀甀挀栀 漀昀 琀栀攀椀爀 眀椀渀攀 搀椀爀攀挀琀氀礀Ⰰ 爀愀琀栀攀爀 琀栀愀渀 最漀椀渀最 琀栀爀漀甀最栀ഊmerchants. If that is the case, then as the primary users of racked ਀愀猀 漀瀀瀀漀猀攀搀 琀漀 礀漀甀渀最 眀椀渀攀猀Ⰰ 琀栀攀椀爀 ∀椀渀瘀椀猀椀戀椀氀椀琀礀∀ 昀爀漀洀 琀栀攀 琀爀愀搀攀 爀攀挀漀爀搀 ഊwould greatly skew it. Second, there are many kinds of wines specified ਀椀渀 爀攀挀椀瀀攀猀 焀甀椀琀攀 攀愀爀氀礀Ⰰ 椀渀挀氀甀搀椀渀最 眀礀渀攀 最爀攀欀攀Ⰰ 瘀攀爀渀愀最攀Ⰰ 愀渀搀 猀攀瘀攀爀愀氀 ഊothers, that Corwin's remarks don't reflect, but that are clearly ਀愀猀猀甀洀攀搀 琀漀 戀攀 愀瘀愀椀氀愀戀氀攀⸀ഊ ਀䄀氀猀漀Ⰰ 琀栀攀爀攀 眀愀猀 猀甀戀猀琀愀渀琀椀愀氀 搀漀洀攀猀琀椀挀 眀椀渀攀 瀀爀漀搀甀挀琀椀漀渀 椀渀 䔀渀最氀愀渀搀 椀渀ഊthe middle ages, that is not reflected in those records at all. ਀ഊAnyhow: there are a few recipes. ਀ഊCheers, ਀ഊ-- Angharad/Terry ਀ഊ ਀䘀爀漀洀㨀 洀愀甀渀挀栀攀 愀琀 愀漀氀⸀挀漀洀 ⠀䴀愀甀渀挀栀攀⤀ഊNewsgroups: rec.org.sca ਀匀甀戀樀攀挀琀㨀 刀攀㨀 倀攀爀椀漀搀 眀椀渀攀㼀ഊDate: 29 Aug 1995 23:38:56 -0400 ਀ഊSalutations from Corwin of Darkwater ਀ഊFirst of all, thanks to Angharad ver' Rhuawn for the detailed references ਀琀漀 挀氀愀爀爀攀礀Ⰰ 挀氀愀爀攀琀Ⰰ 攀琀挀⸀ 吀栀攀礀 栀愀瘀攀 戀攀攀渀 洀漀猀琀 栀攀氀瀀昀甀氀⸀ ⠀䤀渀 昀愀挀琀Ⰰ 䤀 猀攀攀 愀ഊnew article brewing for Scum) ਀ഊAngharad asks: ਀㸀 䤀琀✀猀 洀礀 椀洀瀀爀攀猀猀椀漀渀Ⰰ 䌀漀爀眀椀渀Ⰰ 琀栀愀琀 礀漀甀爀 椀渀昀漀爀洀愀琀椀漀渀 椀猀 搀爀愀眀渀 昀爀漀洀 琀栀攀ഊ> commercial import trade. Is that correct? If so, it's worth ਀㸀 渀漀琀椀挀椀渀最 琀栀愀琀 琀栀愀琀 洀愀礀 渀漀琀 爀攀昀氀攀挀琀 愀氀氀Ⰰ 漀爀 攀瘀攀渀 洀漀猀琀Ⰰ 漀昀 琀栀攀 猀琀漀爀礀⸀ഊ ਀䤀渀搀攀攀搀Ⰰ 洀甀挀栀 漀昀 琀栀攀 椀渀昀漀爀洀愀琀椀漀渀 琀栀愀琀 䤀 瀀漀猀琀攀搀 眀愀猀 戀愀猀攀搀 漀渀 挀漀洀洀攀爀挀椀愀氀ഊrecords, but it was not my intent to imply that that was the whole story. ਀ഊ> Also, there was substantial domestic wine production in England in ਀㸀 琀栀攀 洀椀搀搀氀攀 愀最攀猀Ⰰ 琀栀愀琀 椀猀 渀漀琀 爀攀昀氀攀挀琀攀搀 椀渀 琀栀漀猀攀 爀攀挀漀爀搀猀 愀琀 愀氀氀⸀ഊ ਀嘀攀爀礀 琀爀甀攀⸀ 吀栀攀 䐀漀洀攀猀搀愀礀 䈀漀漀欀 挀漀洀洀椀猀猀椀漀渀攀搀 戀礀 圀椀氀氀椀愀洀 琀栀攀 䌀漀渀焀甀攀爀漀爀ഊmentioned 42 English vineyards. By 1509 there were 139. Again, thanks to ਀䄀渀最栀愀爀愀搀 昀漀爀 昀椀氀氀椀渀最 漀甀琀 琀栀攀 猀琀漀爀礀⸀ഊ ਀䌀漀爀眀椀渀 漀昀 䐀愀爀欀眀愀琀攀爀ഊScriba fermentatoris, Fermentator scribae! ਀ഊ ਀䘀爀漀洀㨀 倀䠀䤀刀匀䌀䠀䔀 愀琀 攀洀愀椀氀⸀甀猀瀀猀⸀最漀瘀ഊTo: markh at risc.sps.mot.com ਀匀甀戀樀攀挀琀㨀 刀攀嬀㈀崀㨀 圀椀渀攀ഊDate: Thu, 26 Dec 1996 08:19:45 -0500 ਀ഊ I happened across an excellent book in Barnes and Noble: ਀ഊ Johnson, Hugh. Vintage: The Story of Wine. Simon and Shuster: New ਀     夀漀爀欀Ⰰ ㄀㤀㠀㤀⸀ഊ ਀     刀椀挀栀愀爀搀 氀攀 倀漀挀栀椀攀爀ഊ ਀ഊFrom: Philip & Susan Troy ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㈀ 䴀愀礀 ㄀㤀㤀㜀 ㄀㈀㨀㄀㤀㨀　㌀ ⴀ　㐀　　ഊSubject: Re: SC - Dandelion Wine ਀ഊDyane McSpadden wrote: ਀ഊ> A member of my local group asked me to ask if anyone out here has a recipe ਀㸀 昀漀爀 搀愀渀搀攀氀椀漀渀 眀椀渀攀 琀栀攀礀 挀愀渀 瀀漀猀琀 愀渀搀⼀漀爀 猀攀渀搀Ⰰ 椀琀 猀攀攀洀猀 栀攀 栀愀猀 愀 戀愀挀欀礀愀爀搀ഊ> full of the little buggers :) ਀ഊFrom Jocasta Innes' "The Country Kitchen": ਀ഊDANDELION WINE ਀ഊAnother flower classic. Pick the dandelions on a hot day, and use only ਀琀栀攀 瀀攀琀愀氀猀Ⰰ 瀀椀渀挀栀椀渀最 琀栀攀洀 漀昀昀 愀渀搀 搀椀猀挀愀爀搀椀渀最 琀栀攀 挀攀渀琀爀攀猀 愀渀搀 猀琀愀氀欀猀⸀ഊ ਀㈀ 氀椀琀爀攀猀 ⠀㐀 瀀椀渀琀猀⤀ 搀愀渀搀攀氀椀漀渀 瀀攀琀愀氀猀ഊ5 litres (1 gallon) water ਀㄀ 欀最 ⠀㈀ 氀戀⤀ 猀甀最愀爀ഊ225 g (8 oz) raisins ਀㌀ 漀爀愀渀最攀猀ഊ1 lemons (or 7 g/ 1/4 oz citric acid) ਀㄀㔀　 洀氀 ⠀㄀⼀㐀 瀀椀渀琀⤀ 猀琀爀漀渀最 琀攀愀 漀爀 㠀 搀爀漀瀀猀 琀愀渀渀椀渀 挀漀渀挀攀渀琀爀愀琀攀ഊ2 rounded teaspoons all purpose wine yeast ਀㄀ 氀攀瘀攀氀 琀攀愀猀瀀漀漀渀 礀攀愀猀琀 渀甀琀爀椀攀渀琀ഊ ਀吀栀攀 洀攀琀栀漀搀 椀猀 攀砀愀挀琀氀礀 琀栀攀 猀愀洀攀 愀猀 昀漀爀 最漀爀猀攀 眀椀渀攀⸀ഊ ਀ഊGORSE WINE ਀ഊ ਀ഊPut the flowers into the fermenting bin immediately. Boil up half the ਀眀愀琀攀爀Ⰰ 栀愀氀昀 琀栀攀 猀甀最愀爀Ⰰ 愀渀搀 琀栀攀 挀栀漀瀀瀀攀搀 猀甀氀琀愀渀愀猀 琀漀最攀琀栀攀爀 昀漀爀 愀 洀椀渀甀琀攀 漀爀ഊtwo, then pour over the flowers. Thinly peel the rind from the oranges ਀愀渀搀 琀栀攀 氀攀洀漀渀猀Ⰰ 愀渀搀 愀搀搀 琀漀 琀栀攀 戀椀渀⸀ 匀焀甀攀攀稀攀 漀甀琀 琀栀攀 樀甀椀挀攀 愀渀搀 愀搀搀 琀栀愀琀ഊtoo. Add the cold tea, or the tannin, stir thoroughly. Make up to 5 ਀氀椀琀爀攀猀 ⠀㄀ 最愀氀氀漀渀⤀ 眀椀琀栀 挀漀氀搀 琀愀瀀 眀愀琀攀爀Ⰰ 漀爀 挀漀漀氀攀搀 戀漀椀氀攀搀 眀愀琀攀爀 椀昀 礀漀甀ഊprefer. This should give you a tepid mixture, about right for adding the ਀礀攀愀猀琀 昀爀漀洀 琀栀攀 猀琀愀爀琀攀爀 戀漀琀琀氀攀⸀ 䄀搀搀 琀栀攀 礀攀愀猀琀 愀渀搀 琀栀攀 礀攀愀猀琀 渀甀琀爀椀攀渀琀Ⰰഊstir well, cover. Ferment for one week, stirring daily. After two ot ਀琀栀爀攀攀 搀愀礀猀Ⰰ 眀栀攀渀 昀攀爀洀攀渀琀椀渀最 眀攀氀氀Ⰰ 愀搀搀 琀栀攀 爀攀洀愀椀渀椀渀最 猀甀最愀爀Ⰰ 猀琀椀爀爀椀渀最 琀漀ഊdissolve. Strain through a hair sieve or cloth and siphon into a 5 litre ਀⠀㄀ 最愀氀氀漀渀⤀ 樀愀爀⸀ 䘀椀氀氀 甀瀀 琀漀 琀栀攀 渀攀挀欀 漀昀 琀栀攀 樀愀爀 眀椀琀栀  挀漀漀氀Ⰰ 戀漀椀氀攀搀 眀愀琀攀爀Ⰰഊif necessary ( the less surface area exposed with all wines, the ਀戀攀琀琀攀爀⤀Ⰰ 昀椀琀 愀渀 愀椀爀氀漀挀欀 漀爀 猀攀挀甀爀攀 愀 瀀氀愀猀琀椀挀 戀愀最 眀椀琀栀 愀渀 攀氀愀猀琀椀挀 戀愀渀搀ഊover the neck of the jar. Rack when clear, bottle and keep for six ਀洀漀渀琀栀猀⸀ഊ***************************** ਀ഊMe again. Just a few comments directed at any beginning ਀挀漀漀欀猀⼀戀爀攀眀攀爀猀⼀瘀椀渀琀渀攀爀猀㨀ഊ ਀㄀⤀ 䤀 猀琀爀漀渀最氀礀 爀攀挀漀洀洀攀渀搀 礀漀甀 甀猀攀 琀栀攀 洀攀琀爀椀挀 洀攀愀猀甀爀攀洀攀渀琀猀 漀爀 爀攀挀愀氀挀甀氀愀琀攀ഊthe American measurements correctly. They are vague approximations at ਀戀攀猀琀  愀渀搀 愀爀攀 猀椀最渀椀昀椀挀愀渀琀氀礀 漀昀昀⸀ഊ ਀㈀⤀ 䌀栀愀渀最攀 愀渀礀 猀瀀攀挀椀昀椀挀 爀攀挀椀瀀攀 爀攀昀攀爀攀渀挀攀猀 琀漀 爀攀昀氀攀挀琀 琀栀攀 昀愀挀琀 琀栀愀琀 琀栀攀ഊmethod is intended for a different recipe. So, for sultanas, read ਀爀愀椀猀椀渀猀Ⰰ 攀琀挀⸀ഊ ਀㌀⤀ 吀栀椀猀 椀猀 渀漀琀 愀 瀀攀爀椀漀搀 爀攀挀椀瀀攀⸀ 䤀琀 挀愀氀氀猀 昀漀爀 渀漀渀ⴀ瀀攀爀椀漀搀 椀渀最爀攀搀椀攀渀琀猀ഊbeing used in a non-period way. Substituting the tea for the tannin, ਀攀琀挀⸀Ⰰ 眀椀氀氀 渀漀琀 挀栀愀渀最攀 琀栀椀猀 昀愀挀琀⸀ 吀栀攀爀攀 洀愀礀 戀攀 愀 搀愀渀搀攀氀椀漀渀 漀爀 漀琀栀攀爀ഊflower wine similar to this in Sir Kenelm Digby, but then he's not a ਀瀀攀爀椀漀搀 猀漀甀爀挀攀Ⰰ 攀椀琀栀攀爀⸀ 䤀昀 礀漀甀 栀愀瘀攀 渀漀 瀀爀漀戀氀攀洀 眀椀琀栀 琀栀椀猀Ⰰ 琀栀攀渀 渀攀椀琀栀攀爀 搀漀ഊI. ਀ഊ4) I recommend that any aging instructions given in almost any British ਀愀氀挀漀栀漀氀椀挀 戀攀瘀攀爀愀最攀 爀攀挀椀瀀攀 戀攀 椀渀挀爀攀愀猀攀搀 戀礀 愀 昀愀挀琀漀爀 漀昀 㔀　─Ⰰ 戀甀琀 渀漀琀 琀漀ഊexceed a year, except in the case of things like an especially heavy ਀猀琀漀甀琀 漀爀 瘀攀爀礀 猀琀爀漀渀最 洀攀愀搀⸀ ഊ ਀䄀氀氀 琀栀愀琀 猀愀椀搀Ⰰ 栀愀瘀攀 愀 最漀漀搀 琀椀洀攀 愀渀搀 攀渀樀漀礀⸀ഊ ਀䤀Ⰰ 昀漀爀 漀渀攀Ⰰ 眀椀氀氀 猀琀椀挀欀 琀漀 洀礀 欀瘀愀猀猀℀ഊAdamantius ਀ഊ ਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊDate: Mon, 12 May 1997 13:32:31 -0400 ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䐀愀渀搀攀氀椀漀渀 圀椀渀攀ഊ ਀倀攀琀攀爀猀Ⰰ 刀椀猀攀 䨀⸀ 眀爀漀琀攀㨀ഊ> Just to bring up a kind of gross point, every time I've looked closely at ਀㸀 搀愀渀搀攀氀椀漀渀猀Ⰰ 琀栀攀礀✀瘀攀 戀攀攀渀 椀渀栀愀戀椀琀攀搀 戀礀 氀椀琀琀氀攀 戀甀最猀 ⠀䤀 琀栀椀渀欀 爀攀搀 漀渀攀猀⤀Ⰰ 䤀ഊ> assume some kind of mites. Do they just go in the wine and get filtered out ਀㸀 愀琀 琀栀攀 攀渀搀Ⰰ 漀爀 椀猀 琀栀攀爀攀 猀漀洀攀 欀椀渀搀 漀昀 瀀爀漀挀攀猀猀 昀漀爀 最攀琀琀椀渀最 琀栀攀洀 漀昀昀 琀栀攀ഊ> flowers, or am I the only one who ever got that close to a dandelion to ਀㸀 眀漀爀爀礀 愀戀漀甀琀 椀琀㼀ഊ ਀䄀氀氀 漀昀 琀栀攀 愀戀漀瘀攀 ⠀洀漀爀攀 漀爀 氀攀猀猀⤀⸀ 䤀 眀漀渀搀攀爀 椀昀 琀栀愀琀✀猀 眀栀礀 琀栀攀 爀攀挀椀瀀攀 䤀ഊposted says they should be gathered on a hot day... ਀ഊAdamantius ਀ഊ ਀䘀爀漀洀㨀 唀搀甀椀搀漀 愀琀 愀漀氀⸀挀漀洀ഊDate: Mon, 12 May 1997 16:45:35 -0400 (EDT) ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䐀愀渀搀攀氀椀漀渀 圀椀渀攀ഊ ਀䤀渀 愀 洀攀猀猀愀最攀 搀愀琀攀搀 㤀㜀ⴀ　㔀ⴀ㄀㈀ ㄀㌀㨀㈀㠀㨀㄀㄀ 䔀䐀吀Ⰰ 礀漀甀 眀爀椀琀攀㨀ഊ ਀㰀㰀 䨀甀猀琀 琀漀 戀爀椀渀最 甀瀀 愀 欀椀渀搀 漀昀 最爀漀猀猀 瀀漀椀渀琀Ⰰ 攀瘀攀爀礀 琀椀洀攀 䤀✀瘀攀 氀漀漀欀攀搀 挀氀漀猀攀氀礀 愀琀 ഊ dandelions, they've been inhabited by little bugs (I think red ones), I ਀ 愀猀猀甀洀攀 猀漀洀攀 欀椀渀搀 漀昀 洀椀琀攀猀⸀   㸀㸀ഊ ਀吀栀攀礀 愀爀攀 愀 琀礀瀀攀 漀昀 琀栀爀椀瀀⸀ 吀栀攀礀 愀爀攀 栀愀爀洀氀攀猀猀 琀漀 琀栀攀 眀椀渀攀 愀渀搀 琀漀 瀀攀漀瀀氀攀⸀ 匀椀渀挀攀ഊyou have to remove the green part of the dandelion flower and good kitchen ਀琀攀挀栀渀椀焀甀攀 眀漀甀氀搀 椀渀挀氀甀搀攀 愀 爀椀渀猀椀渀最 漀昀 琀栀攀 瀀攀琀愀氀猀 愀昀琀攀爀 琀栀攀礀 眀攀爀攀 瀀椀挀欀攀搀 愀渀搀ഊcleaned, the vast majority of these thrips are eliminated. I also throw my ਀瀀攀琀愀氀猀 椀渀琀漀 愀 眀椀爀攀 猀琀爀愀椀渀攀爀 眀栀椀氀攀 爀攀洀漀瘀椀渀最 琀栀攀 最爀攀攀渀 瀀愀爀琀猀 昀爀漀洀 琀栀攀洀 眀栀椀挀栀ഊallows the thrips and other sources of potentially valuable protein 8-) to ਀猀氀椀瀀 琀栀爀漀甀最栀 琀栀攀 栀漀氀攀猀⸀ഊ ਀䰀漀爀搀 刀愀猀ഊ ਀ഊFrom: "PHYLLIS SPURR" ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㈀ 䴀愀礀 ㄀㤀㤀㜀 ㄀㌀㨀㈀㌀㨀㌀㈀ ⴀ　㘀　　ഊSubject: Re: SC - Dandelion Wine ਀ഊ> A member of my local group asked me to ask if anyone out here has a recipe ਀㸀 昀漀爀 搀愀渀搀攀氀椀漀渀 眀椀渀攀 琀栀攀礀 挀愀渀 瀀漀猀琀 愀渀搀⼀漀爀 猀攀渀搀Ⰰ 椀琀 猀攀攀洀猀 栀攀 栀愀猀 愀 戀愀挀欀礀愀爀搀ഊ> full of the little buggers :) ਀㸀 ഊ> Brigid O'Brien ਀        ഊYou can also use Dandelions to make a melomel. ਀ഊPick your dandelion flower heads - remove as much of the green stem ਀愀猀 瀀漀猀猀椀戀氀攀 愀渀搀 挀氀攀愀渀 昀爀攀攀 漀昀 瀀攀猀琀猀⸀ഊ ਀㔀 氀戀猀 栀漀渀攀礀ഊ1 gal of water ਀㐀 瀀椀渀琀猀 漀昀 搀愀渀搀攀氀椀漀渀 昀氀漀眀攀爀猀ഊ1 orange ਀㈀ 猀琀椀挀欀猀 漀昀 挀椀渀渀愀洀漀渀ഊ1 oz of fresh ginger, chopped ਀㄀ 瀀欀最 漀昀 礀攀愀猀琀Ⰰ 䤀✀瘀攀 甀猀攀搀 䌀漀琀攀 搀攀猀 䈀氀愀渀挀 眀椀琀栀 最漀漀搀 爀攀猀甀氀琀猀ഊ ਀倀氀愀挀攀 礀漀甀爀 挀氀攀愀渀 搀愀渀搀攀氀椀漀渀 昀氀漀眀攀爀猀 椀渀 愀 猀琀攀爀椀氀椀稀攀搀 樀愀爀 琀栀愀琀 眀椀氀氀 栀漀氀搀 ഊat least 1.5 gal of fluid. Heat your water and add honey, stirring ਀挀漀渀猀琀愀渀琀氀礀 甀渀琀椀氀 搀椀猀猀漀氀瘀攀搀⸀  䐀漀 渀漀琀 戀漀椀氀 愀猀 琀栀攀 栀漀渀攀礀 洀愀礀 戀甀爀渀 愀渀搀 椀琀 ഊcan drive away the essence of the honey. It won't ruin the must if ਀椀琀 戀漀椀氀猀Ⰰ 戀甀琀 琀栀攀 栀漀渀攀礀 眀椀氀氀 氀漀猀攀 猀漀洀攀 漀昀 椀琀猀 昀氀愀瘀漀爀⸀  匀欀椀洀 愀眀愀礀 愀渀礀 ഊscum that rises. When no more scum rises, add the cinnamon, ginger, ਀愀渀搀 猀焀甀攀攀稀攀 琀栀攀 樀甀椀挀攀 漀昀 琀栀攀 漀爀愀渀最攀 椀渀琀漀 琀栀攀 洀椀砀琀甀爀攀Ⰰ 猀氀椀挀攀 愀渀搀 愀搀搀 ഊthe orange (peel and all). Additional scum will rise at this point. ਀匀欀椀洀 愀眀愀礀 猀挀甀洀 甀渀琀椀氀 渀漀 洀漀爀攀 爀椀猀攀猀⸀  䄀琀 氀攀愀猀琀 昀椀瘀攀 洀椀渀甀琀攀猀⸀ഊ ਀刀攀洀漀瘀攀 琀栀攀 洀甀猀琀 昀爀漀洀 栀攀愀琀 愀渀搀 瀀漀甀爀 漀瘀攀爀 琀栀攀 搀愀渀搀攀氀椀漀渀 昀氀漀眀攀爀猀⸀  䄀氀氀漀眀 ഊto steep until the temperature of the must is about 70 degrees ਀䘀愀栀爀攀渀栀攀椀琀⸀  匀琀爀愀椀渀 琀栀爀漀甀最栀 挀栀攀攀猀攀挀氀漀琀栀 琀漀 爀攀洀漀瘀攀 琀栀攀 猀漀氀椀搀猀 昀爀漀洀 琀栀攀 ഊmust. ਀ഊAt this point, you may determine the specific gravity using a ਀栀礀搀爀漀洀攀琀攀爀⸀ഊ ਀䄀搀搀 礀漀甀爀 礀攀愀猀琀 琀漀 琀栀攀 洀甀猀琀 愀渀搀 瀀氀愀挀攀 椀渀 愀 挀愀爀戀漀礀 甀渀搀攀爀 昀攀爀洀攀渀琀愀琀椀漀渀 ഊlock. In about 2-3 weeks, you will need to rack the must off the ਀猀攀琀琀氀攀搀 礀攀愀猀琀 椀渀琀漀 愀渀漀琀栀攀爀 挀愀爀戀漀礀⸀  䄀氀氀漀眀 琀漀 挀漀渀琀椀渀甀攀 眀漀爀欀椀渀最Ⰰ 甀渀琀椀氀 ഊthe melomel is clear, racking into a clean carboy as the yeast ਀猀攀琀琀氀攀猀⸀  吀栀椀猀 洀愀礀 琀愀欀攀 愀 挀漀甀瀀氀攀 漀昀 洀漀渀琀栀猀⸀  刀愀挀欀 漀昀昀 椀渀琀漀 戀漀琀琀氀攀猀⸀  ഊCork. Store and allow to age. This is a still melomel, in that ਀琀栀攀爀攀 椀猀 渀漀 挀愀爀戀漀渀愀琀椀漀渀⸀  䨀甀猀琀 戀攀 猀甀爀攀 琀栀愀琀 礀漀甀爀 洀甀猀琀 椀猀 昀椀渀椀猀栀攀搀 ഊworking before bottling, you don't want your bottles to explode. ਀ഊThis is really sweet, almost syrup-like after a year. By the way, ਀琀栀攀 愀戀漀瘀攀 眀愀猀 洀愀搀攀 戀礀 洀攀 氀愀猀琀 䨀甀渀攀 愀渀搀 琀栀椀猀 瀀愀猀琀 眀攀攀欀攀渀搀Ⰰ 椀琀 眀漀渀 ㈀渀搀 ഊplace in a brewing competition. ਀ഊPhyllis L. Spurr ਀愀欀愀 䔀漀眀礀渀 昀攀爀挀栀 刀栀礀猀Ⰰ 䔀氀昀猀攀愀ഊ ਀ഊFrom: Lasairina at aol.com ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㈀ 䴀愀礀 ㄀㤀㤀㜀 ㈀㌀㨀㔀㄀㨀㈀　 ⴀ　㐀　　 ⠀䔀䐀吀⤀ഊSubject: SC - Re: Dandelion Wine ਀ഊFrom the book, "How To Make Wine In Your Own Kitchen," by Mettja C. Roate... ਀ഊPlain Dandelion Wine ਀ഊ1st Week: ਀㐀 焀甀愀爀琀猀 漀昀 搀愀渀搀攀氀椀漀渀 昀氀漀眀攀爀猀Ⰰ 挀氀攀愀渀攀搀 漀昀 愀氀氀 琀栀攀椀爀 最爀攀攀渀ഊ4 quarts of boiling water ਀ഊ2nd Week: ਀㐀 漀爀愀渀最攀猀 挀甀琀 椀渀 ㄀⼀㐀∀ 猀氀椀挀攀猀ഊ4 lemons cut in 1/4" slices ਀㄀ 挀甀瀀 眀栀椀琀攀 爀愀椀猀椀渀猀Ⰰ 昀椀渀攀氀礀 挀栀漀瀀瀀攀搀ഊ6 cups sugar ਀㄀ 瀀愀挀欀愀最攀 搀爀礀 最爀愀渀甀氀愀琀攀搀 礀攀愀猀琀ഊ ਀倀甀琀 琀栀攀 搀愀渀搀攀氀椀漀渀 戀氀漀猀猀漀洀猀 椀渀 挀愀渀渀攀爀 欀攀琀琀氀攀 愀渀搀 瀀漀甀爀 琀栀攀 戀漀椀氀椀渀最 眀愀琀攀爀 漀瘀攀爀ഊthem. Let stand in a warm place for one week. Stir twice a day if possible. ਀ഊAt the end of the week, strain the blossoms through a jelly bag, squeezing ਀琀栀攀 瀀甀氀瀀 瘀攀爀礀 搀爀礀 琀漀 攀砀琀爀愀挀琀 愀氀氀 漀昀 琀栀攀 氀椀焀甀椀搀 愀渀搀 昀氀愀瘀漀甀爀⸀  刀攀琀甀爀渀 琀栀攀ഊliquid to the canner kettle and add the sliced oranges and lemons, and the ਀爀愀椀猀椀渀猀⸀  匀琀椀爀 椀渀 琀栀攀 猀甀最愀爀㬀 戀攀 猀甀爀攀 琀漀 猀琀椀爀 氀漀渀最 攀渀漀甀最栀 琀漀 搀椀猀猀漀氀瘀攀 攀瘀攀爀礀ഊgrain. Sprinkle the dry granulated yeast over the surface. Set in a warm ਀瀀氀愀挀攀 琀漀 昀攀爀洀攀渀琀 昀漀爀 琀眀漀 眀攀攀欀猀⸀  匀琀椀爀 攀瘀攀爀礀 搀愀礀Ⰰ 椀渀瘀攀爀琀椀渀最 琀栀攀 昀爀甀椀琀 眀栀椀挀栀ഊrises to the surface. ਀ഊAt the end of this two-week period, strain through several thicknesses of ਀挀栀攀攀猀攀挀氀漀琀栀Ⰰ 愀渀搀 爀攀琀甀爀渀 琀漀 琀栀攀 挀愀渀渀攀爀 欀攀琀琀氀攀 琀漀 猀攀琀琀氀攀 昀漀爀 琀眀漀 洀漀爀攀 搀愀礀猀⸀ഊ When the wine has settled, siphon off carefully into clean sterilized ਀戀漀琀琀氀攀猀⸀  倀甀琀 挀漀爀欀猀 椀渀 氀椀最栀琀氀礀 甀渀琀椀氀 愀氀氀 昀攀爀洀攀渀琀愀琀椀漀渀 椀猀 漀瘀攀爀 ⠀ 椀琀 栀愀猀ഊstopped when small bubbles no longer cling to the sides of the bottles.) ਀ 吀栀攀渀 琀椀最栀琀攀渀 琀栀攀 挀漀爀欀猀 猀攀挀甀爀攀氀礀 愀渀搀 搀椀瀀 椀渀 栀漀琀 瀀愀爀愀昀昀椀渀⸀  䰀攀琀 琀栀攀 眀椀渀攀 愀最攀ഊat least 6 months; it is best at the end of a year. ਀ⴀ ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊ ਀䤀 栀愀瘀攀 渀漀琀 瀀攀爀猀漀渀愀氀氀礀 洀愀搀攀 琀栀椀猀 漀渀攀 ⠀渀攀瘀攀爀 挀漀甀氀搀 挀漀洀攀 甀瀀 眀椀琀栀 琀栀愀琀 洀愀渀礀ഊdandelions) and there are several other interesting titles - Dandelion ਀倀椀渀攀愀瀀瀀氀攀 圀椀渀攀Ⰰ 䐀愀渀搀攀氀椀漀渀 刀栀甀戀愀爀戀 倀椀渀攀愀瀀瀀氀攀 圀椀渀攀Ⰰ 愀渀搀 䐀愀渀搀攀氀椀漀渀 䔀氀搀攀爀戀攀爀爀礀ഊBlossom Wine are some. ਀ഊHope this helps! ਀䰀愀猀愀椀爀昀栀椀漀渀愀ഊ ਀ഊFrom: Uduido at aol.com ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㌀ 䨀甀渀 ㄀㤀㤀㜀 ㈀㄀㨀㄀㘀㨀㌀㔀 ⴀ　㐀　　 ⠀䔀䐀吀⤀ഊSubject: SC - Grapes ਀ഊ<< There is a HUGE Concord Grape vine(s) growing in my new backyard. I was ਀ 琀漀氀搀 戀礀 渀攀椀最栀戀漀爀猀 琀栀愀琀 椀琀 礀椀攀氀搀攀搀 最愀氀氀漀渀猀 漀昀 最爀愀瀀攀猀 氀愀猀琀 礀攀愀爀⸀ഊ Does anyone know of anything within period that these could be used for? ਀ 䄀氀氀 琀栀攀 琀愀氀欀 漀昀 挀漀爀搀椀愀氀猀⼀氀椀焀甀攀甀爀猀 栀愀猀 洀攀 栀漀瀀椀渀最⸀ 匀愀洀攀 渀攀椀最栀戀漀爀 洀愀搀攀 ㈀㌀ഊ bottles of wine from them. ਀ ഊ~Lady Irissa ਀  㸀㸀ഊ ਀ 匀漀爀爀礀⸀ 吀栀攀 䰀愀戀爀甀猀挀愀 ⠀挀漀渀挀漀爀搀⤀ 最爀愀瀀攀 瘀愀爀椀攀琀礀 椀猀 一攀眀 圀漀爀氀搀 渀漀 焀甀攀猀琀椀漀渀猀Ⰰ 搀漀ഊnot pass go, do not collect $200.oo. :-) More appropriate varieties would be ਀䌀愀戀攀爀渀攀琀 匀愀甀瘀椀最渀漀渀Ⰰ 倀椀渀漀琀 䜀爀椀最椀漀Ⰰ 䜀攀眀甀爀琀稀爀愀洀椀渀攀爀Ⰰ 娀椀渀昀愀渀搀攀氀 ⠀焀甀攀猀琀椀漀渀愀戀氀攀⤀ⰀഊSauvignon Blanc, Valipolicella (species unknown to me), Riesling, Chardonnay, ਀匀愀渀最漀椀瘀攀猀攀Ⰰ 䌀栀愀洀戀漀爀挀椀渀Ⰰ 䴀攀爀氀漀琀Ⰰ 攀琀挀⸀ഊ ਀吀栀攀 䰀愀戀爀甀猀挀愀 最爀愀瀀攀猀 ⠀攀⸀最⸀ 䌀漀渀挀漀爀搀Ⰰ 䌀愀琀愀眀戀愀Ⰰ 一椀愀最爀愀⤀ 愀爀攀 眀椀琀栀漀甀琀 攀砀挀攀瀀琀椀漀渀 一攀眀ഊWorld varieties and were not used in Europe until the late 1800's C.E. They ਀眀攀爀攀 琀栀攀渀 漀渀氀礀 甀猀攀搀 ⠀愀猀 琀栀攀礀 猀琀椀氀氀 愀爀攀⤀ 昀漀爀 爀漀漀琀 猀琀漀挀欀 漀渀 眀栀椀挀栀 琀漀 最爀愀昀琀 琀栀攀ഊEuropean varities to prevent further dessicration of the vineyards by the ਀倀栀礀氀漀砀攀爀愀 瀀氀愀最甀攀⸀ ⠀圀栀椀挀栀 戀礀 琀栀攀 眀愀礀 椀猀 挀甀爀爀攀渀琀氀礀 搀攀猀琀爀漀礀椀渀最 琀栀攀 瘀椀渀攀礀愀爀搀猀 椀渀ഊCalifornia at an alarming rate). ਀ഊMore to the point the foxy taste of New World labrusca varieties is totally ਀愀氀椀攀渀 眀椀琀栀 爀攀最愀爀搀猀 琀漀 琀栀攀 昀氀愀瘀漀爀 漀昀 伀氀搀 圀漀爀氀搀 瘀愀爀椀攀琀椀攀猀 愀渀搀 挀愀渀 渀漀琀 戀攀ഊsatisfactorily substituted under any circunstances. ਀ഊLord Ras (Uduido at aol.com) ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㘀 䨀甀渀 ㄀㤀㤀㜀 ㄀㜀㨀　㄀㨀㔀㈀ ⴀ　㔀　　ഊFrom: roger boulet ਀吀漀㨀 猀挀愀ⴀ愀爀琀猀 愀琀 爀愀瘀攀渀⸀挀挀⸀甀欀愀渀猀⸀攀搀甀ഊSubject: Re: Period grape varieties ਀ഊFor those interested in the history of grapes and wine I reccommend this ਀戀漀漀欀 ∀䐀䤀伀一夀匀䤀匀Ⰰ 䄀 匀漀挀椀愀氀 䠀椀猀琀漀爀礀 漀昀 琀栀攀 圀椀渀攀 嘀椀渀攀∀ 戀礀 䔀搀眀愀爀搀 䠀礀愀洀猀Ⰰ ഊSedgwick & Jackson, London 1987 ISBN 0-283-99432-0. The author attempts ਀琀漀 琀爀愀挀攀 琀栀攀 栀椀猀琀爀漀礀 漀昀 最爀愀瀀攀 最爀漀眀椀渀最 昀爀漀洀 椀琀✀猀 戀攀最椀渀渀椀渀最 琀漀 洀漀搀攀爀渀 ഊtimes using archeological evidence and genotype information. ਀ഊIt's been some time since I read the book but I do remember that several ਀瘀愀爀椀攀琀椀攀猀 猀琀椀氀氀 挀甀氀琀椀瘀愀琀攀搀 琀爀愀挀攀 琀漀 瀀爀攀 爀漀洀愀渀 琀椀洀攀猀 椀渀挀氀甀搀椀渀最 琀栀攀 倀椀渀漀琀 ഊNoir. He also deals with new world vines. ਀ഊRoger ਀ഊ ਀䘀爀漀洀㨀 䴀愀爀欀 匀挀栀甀氀搀攀渀昀爀攀椀 㰀猀挀栀甀氀搀礀 愀琀 愀戀攀氀⸀䴀䄀吀䠀⸀䠀䄀刀嘀䄀刀䐀⸀䔀䐀唀㸀ഊDate: Tue, 1 Jul 1997 09:54:21 -0400 (EDT) ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䘀漀漀搀猀 琀栀愀琀 䤀 眀漀渀✀琀 攀愀琀ഊ ਀  䤀 眀漀甀氀搀 栀愀瘀攀 猀愀椀搀 琀栀愀琀 愀 洀愀樀漀爀椀琀礀 漀昀 琀栀攀 猀甀爀瘀椀瘀椀渀最 洀攀搀椀攀瘀愀氀 爀攀挀椀瀀攀猀 眀栀椀挀栀ഊ call for sweetener call for sugar rather than honey. In particular, our ਀  昀愀瘀漀爀椀琀攀 洀甀氀氀攀搀 眀椀渀攀 ⠀栀椀瀀瀀漀挀爀愀猀⤀ 爀攀挀椀瀀攀 甀猀攀猀 猀甀最愀爀⸀ഊ ਀䄀最爀攀攀搀 猀漀 昀愀爀㨀ഊ ਀䤀 渀漀琀攀Ⰰ 栀漀眀攀瘀攀爀Ⰰ 琀栀愀琀 礀漀甀爀 爀攀搀愀挀琀椀漀渀 甀猀攀猀 戀漀椀氀椀渀最 眀椀渀攀Ⰰ 眀栀攀渀 琀栀攀 漀爀椀最椀渀愀氀ഊcalls for mixing with regular wine. ਀ഊI have had hippocras made both ways (a friend has a source that involves ਀瀀漀甀爀椀渀最 琀栀攀 眀椀渀攀 琀栀爀漀甀最栀 愀 瀀椀氀攀 漀昀 猀瀀椀挀攀搀 猀甀最愀爀Ⰰ 眀椀琀栀漀甀琀 戀漀椀氀椀渀最⤀⸀ 䤀 栀愀瘀攀ഊfound that, overall, the taste of unboiled hippocris is superior. ਀ഊYour mileage and tastes will vary, of course. ਀ഊ "and two quarters of sugar and mix them with a quart of wine" [original] ਀  ∀猀甀最愀爀 琀漀 ㈀ 焀甀愀爀琀猀 漀昀 戀漀椀氀椀渀最 眀椀渀攀∀ 嬀爀攀搀愀挀琀椀漀渀崀ഊ ਀ऀ吀椀戀漀爀ഊ ਀ഊDate: Sun, 5 Oct 1997 09:33:03 -0400 (EDT) ਀䘀爀漀洀㨀 䰀愀搀礀瀀攀礀琀漀渀 愀琀 愀漀氀⸀挀漀洀ഊSubject: SC - Rose Hip Wine Recipe ਀ഊI used dried Rose Hips, but I included all the information for using fresh ਀琀栀愀琀 䤀 挀漀甀氀搀 昀椀渀搀 椀渀 洀礀 戀漀漀欀猀⸀  一漀琀攀㨀 琀栀攀 漀渀氀礀 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀 䤀 挀漀甀氀搀 昀椀渀搀ഊwas from either Apicius or Pliny and used only Rose Petals. The recipe makes ਀㄀ 最愀氀氀漀渀⸀  䤀昀 礀漀甀 愀爀攀 甀猀椀渀最 愀 氀愀爀最攀爀 挀愀爀戀漀礀 琀栀攀渀 樀甀猀琀 洀甀氀琀椀瀀氀礀 琀栀攀ഊingredients accordingly. ਀ഊ- -1 gallon water ਀ⴀ ⴀ㘀漀稀 搀爀椀攀搀 爀漀猀攀 栀椀瀀猀 猀漀愀欀攀搀 漀瘀攀爀渀椀最栀琀 ⠀欀攀攀瀀 琀栀攀 眀愀琀攀爀⤀ 漀爀 ㈀ 氀戀猀 昀爀攀猀栀 洀愀欀攀ഊsure they are unsprayed ਀ⴀ ⴀ㄀ ㄀⼀㈀ 氀戀猀 眀栀椀琀攀 猀甀最愀爀 ⬀ ㄀⼀㈀ 氀戀 戀爀漀眀渀 猀甀最愀爀 漀爀 ㌀ 氀戀猀 氀椀最栀琀 ⠀爀攀愀搀 琀愀戀氀攀⤀ 栀漀渀攀礀ഊ- -1 tsp acid blend + 1 squeeze lemon juice or juice of 1 lemon ਀ⴀ ⴀ㄀ 琀猀瀀 礀攀愀猀琀 渀甀琀爀椀攀渀琀ഊ- -5 drops pectic enzyme (liquid) or 1/2 tsp (powder) ਀ⴀ ⴀ㄀ 挀甀瀀 眀栀椀琀攀 最爀愀瀀攀 樀甀椀挀攀 挀漀渀挀攀渀琀爀愀琀攀 ⠀䤀 甀猀攀搀 圀攀氀挀栀✀猀⤀ഊ- -1 packet Wine Yeast (I used Premier Cuvee) ਀ⴀ ⴀ伀倀吀䤀伀一䄀䰀 ㄀ 䌀愀洀瀀搀攀渀 吀愀戀氀攀琀 ⠀䤀 渀攀瘀攀爀 甀猀攀 挀愀洀瀀搀攀渀 琀愀戀氀攀琀猀 戀攀挀愀甀猀攀 䤀 搀漀渀✀琀 氀椀欀攀ഊsulfites in my wine A LOT of people are allergic to sulfites and don't ਀爀攀愀氀椀稀攀 椀琀 琀栀攀爀攀昀漀爀攀 愀猀猀甀洀椀渀最 琀栀攀礀 挀愀渀✀琀 琀漀氀攀爀愀琀攀 眀椀渀攀 眀栀攀渀 椀琀 椀猀 愀渀 ⠀䤀ഊbelieve)unneeded additive they are reacting to.) ਀ഊ*Acid blend, yeast nutrient, pectic enzyme, wine yeast are all available at ਀礀漀甀爀 氀漀挀愀氀 眀椀渀攀 洀愀欀椀渀最 猀甀瀀瀀氀礀 猀琀漀爀攀⸀  吀栀攀爀攀 椀猀 瀀爀漀戀愀戀氀礀 漀渀攀 椀渀 礀漀甀爀 愀爀攀愀 椀昀ഊyou really look. I was surprised to find I have more than 4 within a half ਀栀漀甀爀 搀爀椀瘀攀⸀  伀渀 琀栀攀 漀琀栀攀爀 栀愀渀搀 䤀 氀椀瘀攀 椀渀 倀栀椀氀愀搀攀氀瀀栀椀愀⸀  䤀昀 礀漀甀 愀戀猀漀氀甀琀攀氀礀ഊcannot find a supplier there are several mail order catalogs available and ਀猀攀瘀攀爀愀氀 猀甀瀀瀀氀椀攀爀猀 漀渀 琀栀攀 眀攀戀⸀ ⨀ഊ ਀刀椀渀猀攀 愀渀搀 瀀椀挀欀 漀瘀攀爀 礀漀甀爀 爀漀猀攀 栀椀瀀猀⸀  䤀昀 礀漀甀爀 爀漀猀攀 栀椀瀀猀 愀爀攀 搀爀椀攀搀 猀漀愀欀ഊovernight & drain (save liquid) if they are fresh then coarsely chop them in ਀愀 戀氀攀渀搀攀爀⸀  倀甀琀 琀栀攀 爀漀猀攀 栀椀瀀猀 椀渀 愀 樀攀氀氀礀 戀愀最 漀爀 愀 渀礀氀漀渀 猀琀爀愀椀渀椀渀最 戀愀最⸀  倀氀愀挀攀ഊin the bottom of your primary fermenter. Mash them with your sanitized ਀栀愀渀搀猀⸀  倀漀甀爀 猀甀最愀爀 漀瘀攀爀 戀愀最⸀  倀漀甀爀 栀漀琀 眀愀琀攀爀 ⠀渀漀琀 戀漀椀氀椀渀最⤀ 漀瘀攀爀 戀愀最 愀渀搀 猀甀最愀爀ഊand stir until the sugar is dissolved . If you use honey then do boil the ਀栀漀渀攀礀 ☀ 眀愀琀攀爀 琀漀最攀琀栀攀爀 昀漀爀  愀琀  ㈀　 洀椀渀甀琀攀猀 ⠀戀爀攀愀欀猀 搀漀眀渀 琀栀攀 栀漀渀攀礀 ☀ 栀攀氀瀀猀 礀漀甀爀ഊfinished product to clear quicker & easier). Cool slightly before pouring ਀漀瘀攀爀 爀漀猀攀 栀椀瀀猀⸀  圀栀攀渀 琀攀瀀椀搀 愀搀搀 愀挀椀搀Ⰰ 礀攀愀猀琀 渀甀琀爀椀攀渀琀Ⰰ 最爀愀瀀攀 樀甀椀挀攀 ☀ 椀昀 礀漀甀ഊuse one the campden tablet. If you do not use the campden tablet then must ਀挀漀漀氀猀 愀搀搀 瀀攀挀琀椀挀 攀渀稀礀洀攀 ☀ 眀椀渀攀 礀攀愀猀琀⸀  䤀昀 礀漀甀 搀漀 甀猀攀 挀愀洀瀀搀攀渀 琀愀戀氀攀琀 琀栀攀渀 眀愀椀琀ഊ12 hours then add pectic enzyme 12 hours later add yeast. Cover tightly & ਀昀椀琀 眀椀琀栀 愀渀 愀椀爀 氀漀挀欀⸀  匀琀椀爀 搀愀椀氀礀 猀焀甀椀猀栀椀渀最 琀栀攀 戀愀最 昀漀爀 愀 眀攀攀欀⸀  䄀昀琀攀爀 ㈀ഊweeks siphon into a glass carboy & fit with an air lock. After 4 more weeks ਀爀愀挀欀 琀漀 愀 挀氀攀愀渀 挀愀爀戀漀礀 ⠀䤀 甀猀甀愀氀氀礀 猀椀瀀栀漀渀 椀渀琀漀 洀礀 瀀爀椀洀愀爀礀 昀攀爀洀攀渀琀攀爀Ⰰ 挀氀攀愀渀 琀栀攀ഊcarboy I've been using all along & siphon back into the carboy) I top off ਀琀栀攀 挀愀爀戀漀礀 眀椀琀栀 琀栀攀 猀漀愀欀椀渀最 眀愀琀攀爀 䤀 猀愀瘀攀搀 愀琀 琀栀攀 戀攀最椀渀渀椀渀最 漀昀 琀栀攀 瀀爀漀挀攀搀甀爀攀⸀ഊ You can also top off with white grape juice although the added sugar will ਀攀砀琀攀渀搀 礀漀甀爀 昀攀爀洀攀渀琀椀渀最 瀀爀漀挀攀猀猀⸀  䄀昀琀攀爀 ㈀ 洀漀爀攀 眀攀攀欀猀 礀漀甀 猀栀漀甀氀搀 戀攀 愀戀氀攀 琀漀ഊbottle your wine. 1 gallon must makes about 4 bottles wine. ਀ഊA primary fermenter is a pail with a cover that is made out of food grade ਀瀀氀愀猀琀椀挀⸀  䤀琀 椀猀 愀瘀愀椀氀愀戀氀攀 愀琀 礀漀甀爀 眀椀渀攀 洀愀欀椀渀最 猀甀瀀瀀氀礀 猀琀漀爀攀 昀漀爀  愀琀  ␀㄀　⸀  䄀ഊcarboy is a glass container that looks like the top of a water cooler upside ਀搀漀眀渀 愀渀搀 椀猀  愀琀  ␀㔀 琀漀 ␀㄀㔀 搀攀瀀攀渀搀椀渀最 漀渀 琀栀攀 猀椀稀攀⸀ 䄀椀爀 氀漀挀欀猀 愀爀攀 氀椀琀琀氀攀 眀愀琀攀爀ഊlocks that fit into rubber bungs that fit into 1)the hole drilled into the ਀琀漀瀀 漀昀 琀栀攀 瀀爀椀洀愀爀礀 昀攀爀洀攀渀琀攀爀 挀漀瘀攀爀 ⠀猀洀愀氀氀 戀甀渀最⤀ ☀ ㈀⤀ 琀栀攀 漀瀀攀渀椀渀最 椀渀 琀栀攀ഊcarboy (larger bung). You will need 2 rubber bungs (1 of each size). Air ਀氀漀挀欀猀 ☀ 爀甀戀戀攀爀 戀甀渀最猀 愀爀攀  愀琀  ␀㄀ 攀愀挀栀⸀ഊ ਀夀漀甀 洀甀猀琀 愀氀眀愀礀猀 猀愀渀椀琀椀稀攀 礀漀甀爀 攀焀甀椀瀀洀攀渀琀 戀攀昀漀爀攀 猀琀愀爀琀椀渀最⸀  吀栀攀爀攀 愀爀攀ഊsterilizing agents sold at supply stores or you can use the same bleach ਀洀椀砀琀甀爀攀 甀猀攀搀 琀漀 眀愀猀栀 搀椀猀栀攀猀 愀琀 攀瘀攀渀琀猀⸀  䤀 甀猀攀 愀 挀漀洀瀀漀甀渀搀 挀愀氀氀攀搀  ∀伀渀攀 匀琀攀瀀∀ഊno rinsing is needed with this compound as it cleans with oxygen. At any ਀漀琀栀攀爀 琀椀洀攀 礀漀甀 䴀唀匀吀 爀椀渀猀攀 礀漀甀爀 攀焀甀椀瀀洀攀渀琀 愀昀琀攀爀 椀琀 椀猀 猀琀攀爀椀氀椀稀攀搀⸀  倀氀攀愀猀攀 戀攀ഊstrict with your sterilization. Don't even so much as use a spoon to stir ਀琀栀攀 洀甀猀琀 椀昀 礀漀甀 栀愀瘀攀渀✀琀 瀀爀攀瀀愀爀攀搀 椀琀⸀  匀愀洀攀 眀椀琀栀 礀漀甀爀 栀愀渀搀猀⸀ഊ ਀䤀 樀甀猀琀 栀愀搀 䄀搀爀椀愀渀Ⰰ 眀栀漀 椀猀 眀椀渀攀 洀愀欀椀渀最 椀氀氀椀琀攀爀愀琀攀Ⰰ 爀攀愀搀 漀瘀攀爀 琀栀椀猀 琀漀 猀攀攀 椀昀ഊI've left anything undefined and he said it was pretty easy to understand. ਀ 䠀漀眀攀瘀攀爀Ⰰ 栀攀 洀愀礀 栀愀瘀攀 瀀椀挀欀攀搀 甀瀀 猀漀洀攀 漀昀 琀栀攀 氀椀渀最漀 戀礀 漀猀洀漀猀椀猀 猀漀 椀昀 䤀✀瘀攀 氀攀昀琀ഊanything unclear, undefined or unexplained please let me know. I'm preparing ਀琀漀 琀攀愀挀栀 愀渀 椀渀琀爀漀搀甀挀琀椀漀渀 琀漀 眀椀渀攀 洀愀欀椀渀最 挀氀愀猀猀 愀渀搀 愀洀 猀琀椀氀氀 琀爀礀椀渀最 琀漀 眀漀爀欀 琀栀攀ഊlingo out of my presentation. I'm pretty nervous as this will be my first ਀攀砀瀀攀搀椀琀椀漀渀 椀渀琀漀 琀攀愀挀栀椀渀最⸀ഊ ਀䈀礀 琀栀攀 眀愀礀 琀栀攀 䄀瀀椀挀椀甀猀 爀攀挀椀瀀攀 眀攀渀琀㨀  䴀愀欀攀 爀漀猀攀 眀椀渀攀 椀渀 琀栀椀猀 洀愀渀渀攀爀㨀  爀漀猀攀ഊpetals, the lower white part removed, sewed into a linen bag and immersed in ਀眀椀渀攀 昀漀爀 猀攀瘀攀渀 搀愀礀猀⸀  吀栀攀爀攀甀瀀漀渀 愀搀搀 愀 猀愀挀欀 漀昀 渀攀眀 瀀攀琀愀氀猀 眀栀椀挀栀 愀氀氀漀眀 琀漀 搀爀愀眀ഊfor another seven days. Again remove the old petals and replace them by ਀昀爀攀猀栀 漀渀攀猀 昀漀爀 愀渀漀琀栀攀爀 眀攀攀欀㬀  琀栀攀渀 猀琀爀愀椀渀 琀栀攀 眀椀渀攀 琀栀爀漀甀最栀 琀栀攀 挀漀氀愀渀搀攀爀⸀ഊ Before serving add honey sweetening to taste. Take care that only the best ਀瀀攀琀愀氀猀 昀爀攀攀 昀爀漀洀 搀攀眀 戀攀 甀猀攀搀 昀漀爀 猀漀愀欀椀渀最⸀  ഊ ਀䰀愀搀礀 倀攀礀琀漀渀ഊLadypeyton at aol.com ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ 㐀 一漀瘀 ㄀㤀㤀㜀 ㄀㐀㨀　㐀㨀㐀㘀 ⴀ　㐀　　ഊFrom: renfrow at skylands.net (Cindy Renfrow) ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 欀攀最猀 愀渀搀 戀愀爀爀攀氀猀ഊ ਀㸀䄀挀挀漀爀搀椀渀最 琀漀 琀栀攀 挀愀琀愀氀漀最 琀栀攀猀攀 戀愀爀爀攀氀猀 愀爀攀 ∀氀椀渀攀搀 眀椀琀栀 瀀愀爀愀昀椀渀 昀漀爀 眀愀琀攀爀ഊ>tightness", so it sounds as if they have been designed to hold liquids. As to ਀㸀眀栀攀琀栀攀爀 漀爀 渀漀琀 戀爀攀眀攀爀猀 瀀椀琀挀栀 椀猀 瀀攀爀椀漀搀 䤀 愀洀 渀漀琀 猀甀爀攀⸀  䤀 栀愀瘀攀 戀攀攀渀 氀漀漀欀椀渀最 昀漀爀ഊ>it to use to seal the interior of leather bottles and mugs. I do know it is ਀㸀洀愀搀攀 昀爀漀洀 渀愀琀甀爀愀氀 瀀椀渀攀 琀愀爀⸀ഊ> ਀㸀一漀攀洀椀ഊ ਀∀⸀⸀⸀䈀甀琀 椀琀 洀愀礀 愀氀猀漀 戀攀 瀀爀漀瀀攀爀 琀漀 最椀瘀攀 愀渀 愀挀挀漀甀渀琀 漀昀 琀栀攀 洀攀琀栀漀搀 漀昀 瀀爀攀瀀愀爀椀渀最ഊwine, as Greek authors have written special treatises on this subject and ਀栀愀瘀攀 洀愀搀攀 愀 猀挀椀攀渀琀椀昀椀挀 猀礀猀琀攀洀 昀漀爀 椀琀 ⴀ昀漀爀 椀渀猀琀愀渀挀攀 䔀甀瀀栀爀漀渀椀甀猀ⰀഊAristomachus, Commiades and Hicesius. The practice in Africa is to soften ਀愀渀礀 爀漀甀最栀渀攀猀猀 眀椀琀栀 最礀瀀猀甀洀Ⰰ 愀渀搀 愀氀猀漀 椀渀 猀漀洀攀 瀀愀爀琀猀 漀昀 琀栀攀 挀漀甀渀琀爀礀 眀椀琀栀 氀椀洀攀⸀ഊIn Greece, on the other hand, they enliven the smoothness of their wines ਀眀椀琀栀 瀀漀琀琀攀爀✀猀 攀愀爀琀栀 漀爀 洀愀爀戀氀攀 搀甀猀琀 漀爀 猀愀氀琀 漀爀 猀攀愀ⴀ眀愀琀攀爀Ⰰ 眀栀椀氀攀 椀渀 猀漀洀攀ഊparts of Italy they use resinous pitch for this purpose, and it is the ਀最攀渀攀爀愀氀 瀀爀愀挀琀椀挀攀 戀漀琀栀 琀栀攀爀攀 愀渀搀 椀渀 琀栀攀 渀攀椀最栀戀漀甀爀椀渀最 瀀爀漀瘀椀渀挀攀猀 琀漀 猀攀愀猀漀渀ഊmust with resin; in some places they use the lees of older wine or else ਀瘀椀渀攀最愀爀 昀漀爀 猀攀愀猀漀渀椀渀最⸀⸀⸀  䤀渀 猀漀洀攀 瀀氀愀挀攀猀 琀栀攀礀 戀漀椀氀 琀栀攀 洀甀猀琀 搀漀眀渀 椀渀琀漀 眀栀愀琀ഊis called sapa, and pour this into their wines to overcome their harshness. ਀⨀⨀⨀ 匀琀椀氀氀 戀漀琀栀 椀渀 琀栀攀 挀愀猀攀 漀昀 琀栀椀猀 欀椀渀搀 漀昀 眀椀渀攀 愀渀搀 椀渀 愀氀氀 漀琀栀攀爀猀 琀栀攀礀ഊsupply the vessels themselves with coatings of pitch... *** The method of ਀猀攀愀猀漀渀椀渀最 眀椀渀攀 椀猀 琀漀 猀瀀爀椀渀欀氀攀 琀栀攀 洀甀猀琀 眀椀琀栀 瀀椀琀挀栀 搀甀爀椀渀最 椀琀猀 昀椀爀猀琀ഊfermentation, which is completed in nine days at most, so that the wine may ਀戀攀 最椀瘀攀渀 琀栀攀 猀挀攀渀琀 漀昀 瀀椀琀挀栀 愀渀搀 猀漀洀攀 琀漀甀挀栀攀猀 漀昀 椀琀猀 瀀椀焀甀愀渀琀 昀氀愀瘀漀甀爀⸀⸀⸀∀ഊPliny , Natural History, c. 77 A.D., Book XIV, section XXIV, pp. 265-269. ਀⠀䔀砀挀攀爀瀀琀攀搀 昀爀漀洀 ∀䄀 匀椀瀀 吀栀爀漀甀最栀 吀椀洀攀∀Ⰰ 瀀⸀ ㈀㐀㐀⸀⤀ഊ ਀䌀椀渀搀礀 刀攀渀昀爀漀眀ഊrenfrow at skylands.net ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀愀氀挀愀猀漀昀琀⸀挀漀洀⼀爀攀渀昀爀漀眀⼀ഊ ਀ഊDate: Fri, 24 Oct 1997 01:01:58 EDT ਀䘀爀漀洀㨀 洀攀氀挀㈀渀攀眀琀漀渀 愀琀 樀甀渀漀⸀挀漀洀 ⠀䴀椀挀栀愀攀氀 倀 一攀眀琀漀渀⤀ഊSubject: Re: SC - birch ਀ഊA recipe recently found for birch leaf wine (Actually a leaf wine in ਀最攀渀攀爀愀氀 爀攀挀椀瀀攀㬀 猀椀渀挀攀 䤀 氀椀瘀攀 椀渀 伀愀欀 䠀攀愀爀琀Ⰰ 䤀 愀洀 最漀椀渀最 琀漀 搀漀 琀栀攀 漀愀欀 氀攀愀昀ഊwine this next spring): Pick 4 qts. of very young oak or birch leaves in ਀琀栀攀 攀愀爀氀礀 猀瀀爀椀渀最 眀栀攀渀 琀栀攀 氀攀愀瘀攀猀 愀爀攀 琀栀攀 猀椀稀攀 漀昀 愀 洀漀甀猀攀✀猀 攀愀爀⸀ 倀漀甀爀 昀漀甀爀ഊpints of boiling water over the leaves, let stand for a day, and then ਀猀琀爀愀椀渀⸀ 圀愀爀洀 琀栀攀 氀椀焀甀椀搀 琀漀 搀椀猀猀漀氀瘀攀 琀眀漀 氀戀猀⸀ 漀昀 猀甀最愀爀 ⠀ 䤀 琀栀椀渀欀 䤀✀洀 最漀椀渀最ഊto use honey instead and make it a oakleaf mead). Add one half cup lemon ਀樀甀椀挀攀 愀渀搀 眀栀攀渀 挀漀漀氀Ⰰ 漀渀攀 琀愀戀氀攀猀瀀漀漀渀 漀昀 礀攀愀猀琀⸀ 䄀搀搀 眀愀琀攀爀 琀漀 洀愀欀攀 愀 瘀漀氀甀洀攀ഊof one gallon, and ferment. ਀ഊLady Beatrix ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ 㜀 䨀愀渀 ㄀㤀㤀㠀 ㄀㤀㨀㄀　㨀㄀㔀 ⬀㄀㄀　　ഊFrom: Meliora & Drake ਀吀漀㨀 猀挀愀ⴀ愀爀琀猀 愀琀 爀愀瘀攀渀⸀挀挀⸀甀欀愀渀猀⸀攀搀甀Ⰰ 猀挀愀ⴀ愀爀琀猀 愀琀 爀愀瘀攀渀⸀挀挀⸀甀欀愀渀猀⸀攀搀甀ഊSubject: Re: Rhenish Wine?? ਀ഊAt 03:07 PM 6/01/98 -0500, Margritte wrote: ਀㸀䠀漀瀀攀 琀栀椀猀 椀猀渀✀琀 愀 猀琀甀瀀椀搀 焀甀攀猀琀椀漀渀Ⰰ 戀甀琀 䤀✀洀 昀愀爀 昀爀漀洀 戀攀椀渀最 愀 眀椀渀攀 洀愀瘀攀渀⸀⸀⸀ഊ> ਀㸀䤀昀 愀 爀攀挀椀瀀攀 挀愀氀氀猀 昀漀爀 ∀最漀漀搀 刀栀攀渀椀猀栀 眀椀渀攀∀Ⰰ 眀栀愀琀 猀栀漀甀氀搀 䤀 甀猀攀㼀ഊ> ਀㸀㸀䘀爀漀洀 ∀䄀 儀甀攀攀渀✀猀 䐀攀氀椀最栀琀∀㨀ഊ> ਀㸀吀漀 洀愀欀攀 刀愀猀戀攀爀爀礀 圀椀渀攀⸀ഊ>Take a Gallon of good Rhenish Wine, put into it as much Rasberries very ਀㸀爀椀瀀攀 愀猀 眀椀氀氀 洀愀欀攀 椀琀 猀琀爀漀渀最Ⰰ 瀀甀琀 椀琀 椀渀 愀渀 攀愀爀琀栀攀渀 瀀漀琀Ⰰ 愀渀搀 氀攀琀 椀琀 猀琀愀渀搀 琀眀漀ഊ>dayes, then pour your Wine from your Rasberries, and put into every bottle ਀㸀琀眀漀 漀甀渀挀攀猀 漀昀 匀甀最愀爀Ⰰ 猀琀漀瀀 椀琀 甀瀀 愀渀搀 欀攀攀瀀 椀琀 戀礀 礀漀甀⸀ഊ> ਀㸀ⴀ䴀愀爀最爀椀琀琀攀ഊ ਀䤀✀瘀攀 搀漀渀攀 琀栀椀猀 爀攀挀椀瀀攀 眀椀琀栀 愀 挀栀攀愀瀀 昀氀愀最漀渀 漀昀 刀栀椀渀攀 刀攀椀猀氀椀渀最 愀渀搀 琀栀攀 爀攀猀甀氀琀猀ഊwere fantastic. I never had one complaint about the brew. You could ਀瀀爀漀戀愀戀氀礀 甀猀攀 漀琀栀攀爀 眀椀渀攀猀 愀渀搀 椀琀 眀漀甀氀搀 洀愀琀琀攀爀 琀栀愀琀 洀甀挀栀 愀猀 琀栀攀 刀愀猀瀀戀攀爀爀椀攀猀ഊare the dominant flavour. Some brewing tips though: ਀ഊ1) Don't add 2oz of sugar per bottle other wise you will end up with ਀最爀攀渀愀搀攀猀Ⰰ 愀 洀愀砀椀洀甀洀 漀昀 ㄀琀猀瀀 漀昀 猀甀最愀爀 瀀攀爀 㜀㔀　洀氀 戀漀琀琀氀攀⸀ഊ ਀㈀⤀  唀猀攀 䈀攀攀爀 戀漀琀琀氀攀猀 漀爀 䌀栀愀洀瀀愀最渀攀 戀漀琀琀氀攀猀 ⠀眀椀琀栀 挀漀爀欀猀 愀渀搀 圀䤀刀䔀匀⤀⸀  䤀昀 礀漀甀ഊuse wine bottles then the pressure will ease the corks out of the bottles. ਀ഊ3) Add just 1-2 grains of yeast to each bottle. Modern wine is so finely ਀昀椀氀琀攀爀攀搀 琀栀愀琀 椀琀 椀猀 栀愀爀搀 琀漀 最攀琀 愀 昀攀爀洀攀渀琀愀琀椀漀渀 最漀椀渀最 愀最愀椀渀 琀漀 最愀猀 琀栀攀ഊbottles. The recipe is one that is meant to be 'windy' or carbonated. ਀ഊ4) If you reduce the raspberries with a little sugar to a syrup and then ਀昀椀氀琀攀爀 琀栀攀 猀礀爀甀瀀 愀渀搀 琀栀攀渀 愀搀搀 琀栀攀 猀礀爀甀瀀 琀漀 琀栀攀 眀椀渀攀 琀栀攀渀 礀漀甀爀 眀椀氀氀 最攀琀 愀ഊfiner product. Don't activate the pectin in the raspberries or you will get ਀愀 栀愀稀攀 椀渀 琀栀攀 眀椀渀攀 礀漀甀 挀愀渀✀琀 挀氀攀愀爀⸀  䤀昀 礀漀甀 搀漀 最攀琀 愀 栀愀稀攀 琀栀攀 倀攀挀琀椀渀愀猀攀 昀爀漀洀ഊthe Home-Brew shop will clear it. Even better, I can buy (here in ਀䄀甀猀琀爀愀氀椀愀⤀ 爀愀猀瀀戀攀爀爀礀 猀礀爀甀瀀 眀栀椀挀栀 最漀攀猀 最爀攀愀琀 椀渀 戀爀攀眀椀渀最 爀攀挀椀瀀攀猀⸀ഊ ਀㔀⤀  䜀漀漀搀 氀甀挀欀Ⰰ 椀琀✀猀 愀 瘀攀爀礀 琀愀猀琀礀 愀渀搀 攀愀猀礀 爀攀挀椀瀀攀 愀渀搀 䤀 愀瀀瀀氀愀甀搀 礀漀甀 最漀漀搀ഊjudgement in choosing this recipe. ਀ഊDrake Morgan, ਀䰀漀挀栀愀挀⸀ഊ ਀ഊDate: Wed, 7 Jan 1998 09:07:29 -0600 (CST) ਀䘀爀漀洀㨀 ∀䨀⸀ 倀愀琀爀椀挀欀 䠀甀最栀攀猀∀ 㰀樀瀀栀甀最栀攀猀 愀琀 爀愀瘀攀渀⸀挀挀⸀甀欀愀渀猀⸀攀搀甀㸀ഊTo: sca-arts at listproc.cc.ukans.edu ਀匀甀戀樀攀挀琀㨀 刀攀㨀 刀栀攀渀椀猀栀 圀椀渀攀㼀㼀ഊ ਀䰀愀搀礀 倀攀礀琀漀渀 愀猀欀攀搀 ∀䤀 眀愀猀 甀渀搀攀爀 琀栀攀 椀洀瀀爀攀猀猀椀漀渀 琀栀愀琀 琀栀椀猀 嬀愀 戀氀椀最栀琀 琀栀愀琀ഊcaused the vines to be rooted to American stems] was true for most of ਀䔀甀爀漀瀀攀✀猀 眀椀渀攀 爀攀最椀漀渀猀 椀猀 琀栀椀猀 琀爀甀攀㼀∀ഊ ਀夀攀猀Ⰰ 椀渀 琀栀攀 ㄀㠀㜀　猀 琀栀攀 椀渀猀攀挀琀 瀀栀礀氀氀漀砀攀爀愀 愀琀琀愀挀欀攀搀 愀渀搀 搀攀猀琀爀漀礀攀搀 洀漀猀琀ഊEuropean vineyards. Virtually every vine in Europe was then only saved by ਀戀攀椀渀最 最爀愀昀琀攀搀 琀漀 愀渀 䄀洀攀爀椀挀愀渀 爀漀漀琀 愀渀搀 猀琀攀洀⸀ഊ ਀䄀最愀椀渀Ⰰ 琀栀攀 䰀愀搀攀礀 挀漀洀洀攀渀琀攀搀㨀 ∀䄀猀 昀漀爀 琀栀攀 焀甀攀猀琀椀漀渀 漀昀 琀愀猀琀攀 挀栀愀渀最椀渀最⸀  䴀礀ഊresearch shows that period wines were fermented for a much shorter period ਀愀渀搀 栀愀爀搀氀礀 愀最攀搀 眀漀爀琀栀 洀攀渀琀椀漀渀椀渀最 挀漀洀瀀愀爀攀搀 琀漀 洀漀搀攀爀渀 眀椀渀攀猀 眀栀椀挀栀 眀漀甀氀搀ഊresult in a sweeter end product. Which is why I recommended a Reisling as ਀琀栀攀 戀攀猀琀 猀甀戀猀琀椀琀甀琀攀⸀∀ഊ ਀夀漀甀 愀爀攀 愀最愀椀渀 挀漀爀爀攀挀琀⸀  䴀礀 爀攀猀攀愀爀挀栀 愀氀猀漀 猀栀漀眀猀 琀栀愀琀 洀漀猀琀 眀椀渀攀猀 椀渀 䜀攀爀洀愀渀礀ഊand France were drunk much younger and were not as alcoholic as modern ਀眀椀渀攀猀⸀ ⠀吀栀攀礀 漀昀琀攀渀 眀愀琀攀爀攀搀 琀栀攀 眀椀渀攀猀 琀漀 洀愀欀攀 琀栀攀洀 最漀 昀甀爀琀栀攀爀⸀⤀ 吀栀攀爀攀 眀愀猀ഊalso much less scientific processing and control than in modern wines. ਀吀栀攀 爀攀猀甀氀琀 眀愀猀 琀栀愀琀 洀愀渀礀 漀昀 琀栀攀 爀攀挀椀瀀攀猀 琀栀愀琀 眀攀 栀愀瘀攀 昀爀漀洀 瀀攀爀椀漀搀 漀渀 栀漀眀 琀漀ഊspice or doctor wine. The original request was regarding one such recipe. ਀䤀昀 琀栀攀 瀀攀爀猀漀渀 椀渀瘀漀氀瘀攀搀 搀漀攀猀 渀漀琀 眀椀猀栀 琀漀 猀琀愀爀琀 昀爀漀洀 猀挀爀愀琀挀栀 愀渀搀 搀漀 琀栀攀ഊvintning (the people in period that used the recipe did not) then you were ਀爀椀最栀琀 琀漀 猀甀最最攀猀琀 愀 刀攀椀猀氀椀渀最 愀猀 琀栀愀琀 椀猀 琀栀攀 昀愀瘀漀爀攀搀 最爀愀瀀攀 椀渀 琀栀攀 刀栀椀渀攀氀愀渀搀ഊ(there is a modern taste for Sylvaner). ਀ഊMy caution that the taste would vary from period is best summed up in a ਀焀甀漀琀攀 昀爀漀洀 䠀甀最栀 䨀漀栀渀猀漀渀猀 圀漀爀氀搀 䄀琀氀愀猀 漀昀 圀椀渀攀㨀 ∀䜀攀爀洀愀渀 眀椀渀攀猀 漀昀 琀栀攀 氀愀猀琀ഊcentury would be scarcely more familiar to us. It is doubtful whether ਀愀渀礀 漀昀 琀漀搀愀礀猀 瀀愀氀攀Ⰰ 爀愀琀栀攀爀 猀眀攀攀琀Ⰰ 椀渀琀攀渀猀攀氀礀 瀀攀爀昀甀洀攀搀 眀椀渀攀猀 眀攀爀攀 洀愀搀攀⸀ഊGrapes picked earlier gave more acid wine which needed longer to mature in ਀挀愀猀欀⸀  倀攀漀瀀氀攀 氀椀欀攀 琀栀攀 昀氀愀瘀漀甀爀 漀昀 漀愀欀 ⴀ 漀爀 攀瘀攀渀 琀栀攀 昀氀愀瘀漀爀 漀昀 漀砀椀搀愀琀椀漀渀ഊfrom too much contact with the air. Old brown hock was a recommendation, ਀眀栀攀爀攀愀猀 琀漀搀愀礀 椀琀 眀漀甀氀搀 戀攀 愀猀 爀甀搀攀 愀 爀攀洀愀爀欀 愀猀 礀漀甀 挀漀甀氀搀 眀爀椀琀攀 漀渀 愀 琀愀猀琀椀渀最ഊcard." Of course the 19th century was very into aging as opposed to the ਀䴀椀搀搀氀攀 愀最攀猀 眀栀攀爀攀 琀栀攀礀 琀爀椀攀搀 琀漀 最攀琀 琀栀攀 眀椀渀攀 琀漀 琀栀攀 搀爀椀渀欀攀爀 戀攀昀漀爀攀 椀琀ഊturned vinegar. ਀ഊThe bottom line is that if one were to attempt to recreate the German ਀眀椀渀攀猀 漀昀 瀀攀爀椀漀搀 椀琀 眀漀甀氀搀 戀攀 渀攀挀攀猀猀愀爀礀 琀漀 搀漀 漀愀欀 戀愀爀爀攀氀 昀攀爀洀攀渀琀椀渀最 爀愀琀栀攀爀ഊthan bottle fermenting (out of period practice) and look for a younger, ਀搀攀攀瀀攀爀 挀漀氀漀爀攀搀Ⰰ 氀攀猀猀 戀漀甀焀甀攀琀 挀栀愀爀愀挀琀攀爀椀稀攀搀Ⰰ 刀攀椀猀氀椀渀最⸀ 䤀 栀愀瘀攀 昀漀甀渀搀 琀栀攀ഊnumber of people in the society willing to do a period style wine and ਀瀀攀漀瀀氀攀 眀椀氀氀椀渀最 琀漀 搀攀瘀攀氀漀瀀 愀 瀀攀爀椀漀搀 瀀愀氀氀攀琀 愀爀攀 瘀愀渀椀猀栀椀渀最 爀愀爀攀⸀ഊ ਀一漀琀攀 琀栀愀琀 眀椀渀攀猀 昀攀爀洀攀渀琀攀搀 昀爀漀洀 漀琀栀攀爀 昀爀甀椀琀猀 眀椀琀栀漀甀琀 琀栀攀 最爀愀瀀攀 戀愀猀攀 愀爀攀 愀渀搀ഊwere known in Germany. They were called "hexen" wines and were looked ਀搀漀眀渀 漀渀 愀猀 琀栀攀 瀀爀漀搀甀挀琀 漀昀 ∀琀栀攀 漀氀搀 眀椀琀挀栀攀猀 椀渀 琀栀攀 䈀氀愀挀欀 䘀漀爀攀猀琀 琀栀愀琀 挀漀甀氀搀ഊnot produce true wine." But the recipe indicated that what was intended ਀眀愀猀 愀 搀漀挀琀漀爀椀渀最 漀昀 愀 最爀愀瀀攀 眀椀渀攀 渀漀琀 愀 昀爀甀椀琀 眀椀渀攀⸀ഊ ਀䌀栀愀爀氀攀猀 伀✀䌀漀渀渀漀爀ഊjphughes at raven.cc.ukans.edu ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ 　㌀ 䨀甀氀 ㄀㤀㤀㠀 　㠀㨀㈀㐀㨀　㄀ ⴀ　㔀　　ഊFrom: "Norman White" ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 圀栀攀渀 搀椀搀 琀栀攀礀 猀琀愀爀琀 愀最椀渀最 眀椀渀攀㼀  ⴀ刀攀瀀氀礀  ⴀ刀攀瀀氀礀ഊ ਀䨀椀渀 䰀椀甀 䌀栀✀愀渀最 栀攀爀攀㨀ഊ ਀䐀愀瘀椀搀⼀䌀愀爀椀愀搀漀挀 愀猀欀攀搀 椀渀 愀 瀀漀猀琀 漀渀 䨀甀渀攀 ㈀㤀琀栀 愀戀漀甀琀 琀栀攀 栀椀猀琀漀爀礀 漀昀 愀最椀渀最 眀椀渀攀⸀  䤀琀 琀漀漀欀 洀攀 愀眀栀椀氀攀 琀漀 爀攀洀攀洀戀攀爀 琀漀 瀀甀氀氀 漀甀琀 琀栀攀 挀漀瀀礀 漀昀 圀椀氀氀椀愀洀 吀甀爀渀攀爀✀猀 ㄀㔀㘀㠀 戀漀漀欀Ⰰ ∀䄀 䈀漀漀欀 漀昀 圀椀渀攀猀∀ 眀栀椀挀栀 䤀 栀愀瘀攀 挀栀攀挀欀攀搀 漀甀琀 昀爀漀洀 琀栀攀 氀椀戀爀愀爀礀⸀  䄀瀀瀀愀爀攀渀琀氀礀Ⰰ 昀爀漀洀 眀栀愀琀 䤀 挀愀渀 最氀攀愀洀 昀爀漀洀 琀栀攀 眀漀爀搀猀 漀昀 圀椀氀氀椀愀洀 吀甀爀渀攀爀Ⰰ 愀最椀渀最 漀昀 眀椀渀攀猀 眀愀猀 眀攀氀氀 欀渀漀眀渀 椀渀 䔀渀最氀愀渀搀 椀渀 栀椀猀 琀椀洀攀 瀀攀爀椀漀搀⸀  䄀瀀瀀愀爀攀渀琀氀礀Ⰰ 栀漀眀攀瘀攀爀Ⰰ 洀漀猀琀 瀀攀漀瀀氀攀 搀爀愀渀欀 眀椀渀攀 猀琀椀氀氀 椀渀 琀栀攀 愀挀琀 漀昀 昀攀爀洀攀渀琀椀渀最 愀渀搀 昀爀攀猀栀氀礀 昀攀爀洀攀渀琀攀搀ഊwine which he called (and what I believe is still called) must. I guess this is much like the many people who go to their liquor store in the present and buy fresh (1-2 year old) wine and, rather than placing it in their wine cellars, drink it right away. In his capacity as an medicinal herbalist and scientist, he considered this to be wrong and stated reasons against this and quoted earlier writers including Galen and Aloisius Mundella in his ਀愀爀最甀洀攀渀琀猀⸀  䠀攀 焀甀漀琀攀搀 䜀愀氀攀渀 愀猀 搀攀昀椀渀椀渀最 眀椀渀攀 渀漀琀 昀椀瘀攀 礀攀愀爀猀 漀氀搀 愀猀 渀攀眀 眀椀渀攀Ⰰ 眀椀渀攀 㔀ⴀ㄀　 礀攀愀爀猀 漀氀搀 愀猀 洀椀搀搀氀攀 愀最攀搀 愀渀搀 眀椀渀攀 漀瘀攀爀 ㄀　 礀攀愀爀猀 漀氀搀 愀猀 漀氀搀 愀最攀搀⸀  䄀猀 眀漀甀氀搀 瀀爀漀戀愀戀氀礀 漀挀挀甀爀 椀渀 瀀爀攀猀攀渀琀 琀椀洀攀猀Ⰰ 栀攀 昀漀甀渀搀 琀栀愀琀 攀砀瀀攀爀琀猀 搀椀猀愀最爀攀攀 漀渀 琀栀攀 琀椀洀攀猀 昀漀爀 愀最椀渀最 眀椀渀攀猀 愀猀 䄀氀漀椀猀甀椀猀 䴀甀渀搀攀氀氀愀 挀漀渀猀椀搀攀爀攀搀 琀栀攀 搀椀瘀椀搀椀渀最 愀最攀 戀攀琀眀攀攀渀 渀攀眀 愀渀搀 洀椀搀搀氀攀 愀最攀搀 眀椀渀攀 琀漀 戀攀 猀椀砀 礀攀愀爀猀⸀  䠀攀 愀氀猀漀 搀椀猀挀甀猀猀攀搀 琀栀攀 瘀愀爀椀攀琀椀攀猀 漀昀 眀椀渀攀 愀瘀愀椀氀愀戀氀攀 椀渀 䔀渀最氀愀渀搀 昀爀漀洀 琀栀攀 眀椀渀攀 椀洀瀀漀爀琀 琀爀愀搀攀 渀愀洀椀渀最ഊthem by where they originated, their color, age, taste, and smell. As a physician/herbalist, he also delineated wine by their dry/moist and cold/hot character. All wine was considered hot to some degree. An old wine was considered hotter than a new wine and yellow and red wines were hotter than white wines. The dryness was accorded to the degree of heat along with sweetness. In his opinion, young people being naturally hot should not drink ਀眀椀渀攀 愀猀 愀氀氀 眀椀渀攀猀 愀爀攀 栀漀琀 琀漀 猀漀洀攀 搀攀最爀攀攀⸀  䤀昀 琀栀攀礀 眀攀爀攀 琀漀 搀爀椀渀欀Ⰰ 愀猀 琀栀攀 礀漀甀渀最 愀爀攀 栀漀琀 愀渀搀 洀漀椀猀琀 琀栀攀礀 猀栀漀甀氀搀 搀爀椀渀欀 搀爀礀 眀栀椀琀攀 眀椀渀攀猀 眀栀椀氀攀 琀栀攀 漀氀搀攀爀 瀀攀漀瀀氀攀 戀攀椀渀最 洀漀爀攀 挀漀氀搀 愀渀搀 搀爀礀 猀栀漀甀氀搀 搀爀椀渀欀 猀眀攀攀琀 爀攀搀 眀椀渀攀猀 眀栀椀挀栀 愀爀攀 洀漀爀攀 栀漀琀 愀渀搀 氀攀猀猀 搀爀礀⸀ഊ ਀䘀爀漀洀 栀椀猀 搀椀猀挀甀猀猀椀漀渀Ⰰ 椀琀 椀猀 愀瀀瀀愀爀攀渀琀 琀栀愀琀 愀最椀渀最 眀椀渀攀猀 眀愀猀 焀甀椀琀攀 挀漀洀洀漀渀 椀渀 ㄀㘀琀栀 䌀攀渀琀甀爀礀 䔀渀最氀愀渀搀 愀渀搀 愀 瘀愀爀椀攀琀礀 漀昀 眀椀渀攀猀 眀攀爀攀 愀瘀愀椀氀愀戀氀攀 昀漀爀 挀漀渀猀甀洀瀀琀椀漀渀Ⰰ 愀氀琀栀漀甀最栀 氀椀欀攀 瀀爀攀猀攀渀琀 琀椀洀攀猀 洀漀猀琀 眀椀渀攀猀 眀攀爀攀 渀漀琀 愀最攀搀 琀漀 琀栀攀 搀攀最爀攀攀 琀栀愀琀 琀栀攀 眀椀渀攀 洀愀欀攀爀猀 眀漀甀氀搀 栀愀瘀攀 瀀爀攀昀攀爀爀攀搀⸀  䠀椀猀 挀漀洀瀀氀愀椀渀琀猀 愀戀漀甀琀 琀栀攀 搀爀椀渀欀椀渀最 漀昀 琀漀漀 礀漀甀渀最 眀椀渀攀 愀爀攀 瘀攀爀礀 猀椀洀椀氀愀爀 琀漀 瘀椀攀眀猀 䤀 栀愀瘀攀 栀攀愀爀 昀爀漀洀 洀漀搀攀爀渀 挀漀洀洀攀爀挀椀愀氀 瘀椀渀琀渀攀爀猀 眀栀漀 挀漀洀瀀氀愀椀渀 愀戀漀甀琀 瀀攀漀瀀氀攀 戀甀礀椀渀最 琀栀攀椀爀 眀椀渀攀猀 愀渀搀 搀爀椀渀欀椀渀最 琀栀攀洀 爀椀最栀琀ഊaway instead of aging them properly. ਀ഊNorman White ਀愀⸀欀⸀愀⸀ 䨀椀渀 䰀椀甀 䌀栀✀愀渀最ഊgn-white at tamu.edu ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ 㜀 䨀甀氀 ㄀㤀㤀㠀 ㄀㌀㨀㈀㄀㨀㐀㈀ ⴀ　㐀　　ഊFrom: "Marilyn Traber" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 圀栀攀渀 搀椀搀 琀栀攀礀 猀琀愀爀琀 愀最椀渀最 眀椀渀攀㼀ഊ ਀㸀䄀琀 ㄀㨀㌀㄀ 䄀䴀 ⴀ　㘀　　 㘀⼀㈀㤀⼀㤀㠀Ⰰ 匀琀攀昀愀渀 氀椀 刀漀甀猀 眀爀漀琀攀㨀ഊ>>The young, small ale drunk ਀㸀㸀戀礀 琀栀攀 洀愀樀漀爀椀琀礀 漀昀 昀漀氀欀猀 椀渀 瀀攀爀椀漀搀 眀椀氀氀 氀椀欀攀氀礀 氀漀猀攀 漀甀琀 琀漀 琀栀攀 昀椀渀攀Ⰰഊ>>aged wine drunk by an extemely small portion of the populace. ਀㸀ഊ>I was recently reading a biography of Pepys (late 17th century). The author ਀㸀猀愀椀搀 琀栀愀琀 琀栀攀 甀猀攀 漀昀 挀漀爀欀猀 眀愀猀 樀甀猀琀 挀漀洀椀渀最 椀渀 愀琀 琀栀攀 琀椀洀攀Ⰰ 愀渀搀 愀猀猀漀挀椀愀琀攀搀ഊ>that change with the introduction of aged wines. Of course, wines could be ਀㸀愀最攀搀 攀愀爀氀椀攀爀 椀渀 琀栀攀 挀愀猀欀Ⰰ 戀甀琀 琀栀攀 椀洀瀀氀椀挀愀琀椀漀渀 猀攀洀攀搀 琀漀 戀攀 琀栀愀琀 椀琀 眀愀猀 漀渀氀礀ഊ>with the introduction of corked bottles that long aging, concern about ਀㸀瘀椀渀琀愀最攀猀Ⰰ 攀琀挀⸀ 愀瀀瀀攀愀爀攀搀⸀ഊ> ਀㸀䐀漀攀猀 愀渀礀漀渀攀 欀渀漀眀 眀栀愀琀 琀栀攀 昀愀挀琀猀 漀渀 琀栀椀猀 愀爀攀㼀 䤀猀 琀栀攀 ∀攀砀琀爀攀洀攀氀礀 猀洀愀氀氀ഊ>portion" actually zero in our period? ਀㸀ഊ>David/Cariadoc ਀ഊMy take on the subject is a bit skewed. Could it be interpreted to mean that ਀琀栀攀 爀椀挀栀 眀栀漀 挀漀甀氀搀 愀昀昀漀爀搀 琀漀 戀甀礀 眀椀渀攀 椀渀 琀栀攀 挀愀猀欀 琀漀 愀最攀 愀渀搀 琀栀攀 椀渀瘀攀渀琀椀漀渀ഊof corked bottles allowed us common scum to buy just a little bit of wine in ਀愀 洀漀爀攀 愀昀昀漀爀搀愀戀氀攀 昀漀爀洀 琀漀 愀最攀㼀 䤀 戀甀礀 猀椀渀最氀攀 戀漀琀琀氀攀猀 漀昀 瀀爀漀洀椀猀椀渀最 眀椀渀攀猀 琀漀ഊage and the 17 litre boxes to use for immediate drinking and cooking. If I ਀栀愀搀 琀漀 戀甀礀 ㄀㜀 氀椀琀爀攀猀 漀昀 愀 洀漀爀攀 攀砀瀀攀渀猀椀瘀攀 眀椀渀攀Ⰰ 䤀 眀漀甀氀搀渀✀琀⸀ 吀栀攀 挀漀猀琀 眀漀甀氀搀 戀攀ഊprohibitive, and I would soon run out of the small amount of room that I ਀栀愀瘀攀 猀甀椀琀愀戀氀攀 昀漀爀 愀最椀渀最 眀椀渀攀猀⸀ഊ ਀洀愀爀最愀氀椀ഊ ਀ഊDate: Wed, 4 Nov 1998 22:11:24 EST ਀䘀爀漀洀㨀 䰀爀搀刀愀猀 愀琀 愀漀氀⸀挀漀洀ഊSubject: SC - Period wine-French ਀ഊThe following French vineyards have produced wine since the Middle Ages with a ਀昀攀眀 搀愀琀椀渀最 昀爀漀洀 ㈀㜀㤀 䌀⸀䔀⸀ 甀猀椀渀最 琀栀攀 最爀愀瀀攀 瘀愀爀椀攀琀椀攀猀 猀琀椀氀氀 最爀漀眀渀 椀渀 愀渀搀 甀猀攀搀ഊtoday. ਀ഊClos de Beze ਀䌀漀爀琀漀渀ⴀ䌀栀愀爀氀攀洀愀最渀攀ഊLe Romanee ਀䌀氀漀猀 搀攀 嘀漀甀最攀漀琀ഊMerseult ਀䴀漀渀琀爀愀挀栀攀琀ഊ ਀吀栀攀猀攀 瘀椀渀攀礀愀爀搀猀 眀攀爀攀 挀漀渀琀爀漀氀氀攀搀 戀礀 琀栀攀 䌀栀甀爀挀栀 椀渀 琀栀攀 䴀椀搀搀氀攀 䄀最攀猀⸀  吀栀攀 眀椀渀攀 漀昀ഊthese vineyards was much sought after by medieval gourmets as they are in the ਀挀甀爀爀攀渀琀 洀椀搀搀氀攀 愀最攀猀⸀  吀栀攀 眀椀渀攀猀 漀昀 琀栀攀猀攀 栀漀甀猀攀猀 眀攀爀攀 挀愀氀氀攀搀 ✀眀椀渀攀猀 漀昀ഊAuxerre,' then later 'wines of Baeume' and finally in the 1400s the 'wines of ਀䈀甀爀最甀渀搀礀✀ 戀礀 眀栀椀挀栀 渀愀洀攀 琀栀攀礀 愀爀攀 猀琀椀氀氀 爀攀昀攀爀爀攀搀 琀漀⸀ഊ ਀䘀爀攀渀挀栀 最爀愀瀀攀 瘀愀爀椀攀琀椀攀猀 最爀漀眀渀 椀渀 琀栀攀 䴀椀搀搀氀攀 䄀最攀猀 椀渀挀氀甀搀攀搀 䜀爀愀渀愀挀栀攀Ⰰ 䌀愀戀攀爀渀攀琀ഊFranc, Cabernet Sauvignon and Merlot along with Pinot Noir, Pinot Blanc, ਀䌀栀愀爀搀漀渀渀愀礀 愀渀搀 䜀愀洀愀礀⸀  吀栀攀 氀愀猀琀 昀漀甀爀 戀攀椀渀最 猀漀洀攀 漀昀 琀栀攀 洀漀猀琀 愀渀挀椀攀渀琀ഊvarieties. ਀ഊFor more authenticity, and if you can afford them, you might try wines from ਀䰀攀 刀漀洀愀渀攀攀ⴀ䌀漀渀琀椀 漀爀 䰀攀 䴀甀猀猀椀最渀礀⸀  吀栀攀猀攀 琀眀漀 瘀椀渀攀礀愀爀搀猀 愀爀攀 愀洀漀渀最 愀 栀愀渀搀昀甀氀 琀栀愀琀ഊstill grow there vines on native stock instead of getting their grapes off ਀昀爀漀洀 瘀椀渀攀猀 琀栀愀琀 栀愀瘀攀 戀攀攀渀 最爀愀昀琀攀搀 漀渀琀漀 瀀栀礀氀氀漀砀攀爀愀 爀攀猀椀猀琀愀渀琀 䄀洀攀爀椀挀愀渀 爀漀漀琀ഊstock. I would remind you that, contrary to popular opinion, the stock in no ਀眀愀礀 栀愀猀 愀渀礀 愀昀昀攀挀琀 眀栀愀琀猀漀攀瘀攀爀 漀渀 琀栀攀 瘀椀渀攀猀 琀栀愀琀 愀爀攀 最爀愀昀琀攀搀 漀渀琀漀 琀栀攀洀 漀琀栀攀爀ഊthan providing protection from phylloxera. Taste, flavor or the resulting ਀眀椀渀攀 椀猀 琀栀攀 猀愀洀攀 愀猀 琀栀漀猀攀 瘀椀渀攀猀 最爀漀眀椀渀最 漀渀 渀愀琀椀瘀攀 猀琀漀挀欀⸀ഊ ਀刀愀猀ഊ ਀ഊDate: Tue, 29 Dec 1998 23:50:47 -0500 ਀䘀爀漀洀㨀 䴀愀爀椀氀礀渀 吀爀愀戀攀爀 㰀洀愀爀最愀氀椀 愀琀 㤀㤀洀愀椀渀⸀挀漀洀㸀ഊSubject: Re: SC - gingerbrede ਀ഊMax was by tonight and was very pleased to get the brewing recipes, ਀愀渀搀 栀攀 挀漀渀挀甀爀猀 琀栀愀琀 琀栀攀 漀愀欀 氀攀愀昀 戀爀攀眀 眀愀猀 猀漀洀攀琀栀椀渀最 琀漀 昀愀欀攀 漀甀琀 漀愀欀 挀愀猀欀 愀最椀渀最ഊfor a wine. ਀⸀ഊmargali ਀ഊgwin dail derw - oak leaf wine ਀昀漀爀 攀愀挀栀 最愀氀氀漀渀㨀ഊa quantity of clean brown withered oak leaves gathered from the tree on a dry ਀搀愀礀Ⰰ 戀爀甀椀猀攀搀 瀀椀攀挀攀 漀昀 眀栀漀氀攀 最椀最攀爀Ⰰ 㐀 氀戀猀 眀栀椀琀攀 猀甀最愀爀Ⰰ ㄀ 氀戀 挀栀漀瀀瀀攀搀 爀愀猀椀渀猀Ⰰഊ1/2 oz yeast ਀ഊplace the leaves in a china or earthenware vessel and pour sufficient boiling ਀眀愀琀攀爀 漀瘀攀爀 琀栀攀洀 琀漀 挀漀瘀攀爀⸀ 椀渀昀甀猀攀 昀漀爀 㐀ⴀ㔀 搀愀礀猀Ⰰ 琀栀攀渀 猀琀爀愀椀渀 漀昀昀 琀栀爀漀甀最栀 洀甀猀氀椀渀⸀ഊ ਀䈀漀椀氀 琀栀椀猀 氀椀焀甀椀搀Ⰰ 愀搀搀椀渀最 愀 瀀椀攀挀攀 漀昀 戀爀甀椀猀攀搀 最椀渀最攀爀 愀渀搀 㐀 氀戀猀 漀昀 猀甀最愀爀⸀ 䄀昀琀攀爀 ㈀　ഊminutes boiling, allow to cool to luke warm and return to the earthenware ਀瘀攀猀猀攀氀⸀ 一漀眀 愀搀搀 琀栀攀 ㄀ 氀戀 漀昀 挀栀漀瀀瀀攀搀 爀愀猀椀渀猀 愀渀搀 ㄀⼀㈀ 漀稀 礀攀愀猀琀⸀䌀漀瘀攀爀 眀攀氀氀 愀渀搀ഊallow to ferment for 16 days, then strain and bottle. ਀ഊThe wine will be ready to drink in three months but improves with keeping. ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㌀　 䐀攀挀 ㄀㤀㤀㠀 　㤀㨀㈀　㨀㐀㘀 ⴀ　㔀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 最椀渀最攀爀戀爀攀搀攀ഊ ਀䴀愀爀椀氀礀渀 吀爀愀戀攀爀 眀爀漀琀攀㨀ഊ> Max was by tonight and was very pleased to get the brewing recipes, ਀㸀 愀渀搀 栀攀 挀漀渀挀甀爀猀 琀栀愀琀 琀栀攀 漀愀欀 氀攀愀昀 戀爀攀眀 眀愀猀 猀漀洀攀琀栀椀渀最 琀漀 昀愀欀攀 漀甀琀 漀愀欀 挀愀猀欀 愀最椀渀最ഊ> for a wine. ਀㸀 洀愀爀最愀氀椀ഊ ਀伀愀欀 氀攀愀瘀攀猀 洀愀礀 愀氀猀漀 栀愀瘀攀 戀攀攀渀 愀搀搀攀搀 琀漀 瀀爀漀瘀椀搀攀 琀愀渀渀椀渀 愀猀 愀 礀攀愀猀琀ഊnutrient. You still occasionally find it being added in pure form to ਀洀漀搀攀爀渀 洀攀愀搀 爀攀挀椀瀀攀猀⸀ഊ ਀䴀愀爀欀栀愀洀✀猀 匀琀爀漀渀最 䄀氀攀 爀攀挀椀瀀攀 挀愀氀氀猀 昀漀爀 氀攀愀昀礀 漀愀欀 戀爀愀渀挀栀攀猀 琀漀 戀攀 愀搀搀攀搀 愀琀ഊthe end, while the wort is still hot, IIRC. It certainly does give the ਀猀琀甀昀昀 愀渀 漀愀欀礀 昀氀愀瘀漀爀Ⰰ 戀甀琀 椀琀✀猀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 琀栀攀 猀瀀攀挀椀昀椀挀 攀昀昀攀挀琀 琀栀攀礀ഊwere after, if you know what I mean. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㌀　 䐀攀挀 ㄀㤀㤀㠀 ㄀㔀㨀㐀㄀㨀㔀㌀ 䔀匀吀ഊFrom: melc2newton at juno.com ਀匀甀戀樀攀挀琀㨀 伀愀欀 氀攀愀昀 眀椀渀攀 ⠀眀愀猀 刀攀㨀 匀䌀 ⴀ 最椀渀最攀爀戀爀攀搀攀⤀ഊ ਀伀渀 吀甀攀Ⰰ ㈀㤀 䐀攀挀 ㄀㤀㤀㠀 ㈀㌀㨀㔀　㨀㐀㜀 ⴀ　㔀　　 䴀愀爀椀氀礀渀 吀爀愀戀攀爀 㰀洀愀爀最愀氀椀 愀琀 㤀㤀洀愀椀渀⸀挀漀洀㸀 眀爀椀琀攀猀㨀ഊ>Max was by tonight and was very pleased to get the brewing recipes, ਀㸀愀渀搀 栀攀 挀漀渀挀甀爀猀 琀栀愀琀 琀栀攀 漀愀欀 氀攀愀昀 戀爀攀眀 眀愀猀 猀漀洀攀琀栀椀渀最 琀漀 昀愀欀攀 漀甀琀 漀愀欀 挀愀猀欀 愀最椀渀最ഊ>for a wine. ਀㸀洀愀爀最愀氀椀ഊ ਀㸀最眀椀渀 搀愀椀氀 搀攀爀眀 ⴀ 漀愀欀 氀攀愀昀 眀椀渀攀ഊ>for each gallon: ਀㸀愀 焀甀愀渀琀椀琀礀 漀昀 挀氀攀愀渀 戀爀漀眀渀 眀椀琀栀攀爀攀搀 漀愀欀 氀攀愀瘀攀猀 最愀琀栀攀爀攀搀 昀爀漀洀 琀栀攀 琀爀攀攀 漀渀 愀 搀爀礀ഊ>day, bruised piece of whole giger, 4 lbs white sugar, 1 lb chopped rasins, 1/2 ਀㸀漀稀 礀攀愀猀琀ഊ ਀圀攀氀氀Ⰰ 琀栀椀猀 椀猀 挀甀爀椀漀甀猀℀ 琀栀攀 伀愀欀 氀攀愀昀 爀攀挀椀瀀攀 䤀 栀愀瘀攀 挀愀氀氀猀 昀漀爀 渀攀眀 漀愀欀ഊleaves, not bigger than a squirrel's ear, and no rasins!?! Mine is from ਀开䈀攀攀爀 愀渀搀 圀椀渀攀猀 漀昀 伀氀搀 一攀眀 䔀渀最氀愀渀搀开Ⰰ 圀栀攀爀攀 搀椀搀 䴀愀砀 昀椀渀搀 栀椀猀㼀ഊI used a quart of squirrel's sized oak leaves, and steeped, as for tea, ਀愀渀搀 琀栀攀渀 愀搀搀攀搀 ㈀ ㄀⼀㈀ 氀戀猀 漀昀 挀氀漀瘀攀爀 栀漀渀攀礀 ⠀ 琀栀攀 爀攀挀椀瀀攀 挀愀氀氀攀搀 昀漀爀 ㈀ 氀戀猀 漀昀ഊsugar, but I thought a oak leaf mead would be more interesting), for a ਀最愀氀氀漀渀✀猀 眀漀爀琀栀⸀ 䤀 琀栀椀渀欀 琀栀攀 礀攀愀猀琀 䤀 甀猀攀搀 眀愀猀 愀 眀椀渀攀 礀攀愀猀琀㬀 䤀✀搀 栀愀瘀攀 琀漀 最漀ഊfind my brewing notebook to find out which one, tho'. Since it was a ਀洀攀愀搀Ⰰ 爀愀琀栀攀爀 琀栀愀渀 愀 眀椀渀攀Ⰰ 䤀✀洀 眀愀椀琀椀渀最 愀 礀攀愀爀Ⰰ 戀攀昀漀爀攀 䤀 琀爀礀 椀琀 ⸀ഊ ਀ 䈀攀愀琀爀椀砀ഊOakheart/Calontir ਀匀瀀爀椀渀最昀椀攀氀搀Ⰰ 䴀漀ഊ ਀ഊDate: Sun, 07 Feb 1999 18:24:26 -0500 ਀䘀爀漀洀㨀 挀愀瀀爀椀攀猀琀 愀琀 挀猀⸀瘀愀猀猀愀爀⸀攀搀甀 ⠀䌀愀爀漀氀礀渀 倀爀椀攀猀琀ⴀ䐀漀爀洀愀渀⤀ഊTo: sca-arts at raven.cc.ukans.edu ਀匀甀戀樀攀挀琀㨀 刀攀㨀 氀椀焀甀攀爀猀⼀挀漀爀搀椀愀氀猀ഊ ਀㸀䐀漀攀猀 愀渀礀戀漀搀礀 栀愀瘀攀 愀 猀漀甀爀挀攀 昀漀爀 瀀攀爀椀漀搀 氀椀焀甀攀爀⼀挀漀爀搀椀愀氀 爀攀挀椀瀀攀猀㼀ഊ>Morgaine of Glastonbury ਀ഊ| AUTHOR: Arnaldus, de Villanova, d. 1311. ਀簀    吀䤀吀䰀䔀㨀 吀栀攀 攀愀爀氀椀攀猀琀 瀀爀椀渀琀攀搀 戀漀漀欀 漀渀 眀椀渀攀Ⰰഊ| PLACE: New York, ਀簀倀唀䈀䰀䤀匀䠀䔀刀㨀 匀挀栀甀洀愀渀✀猀Ⰰഊ| YEAR: 1943 ਀簀 倀唀䈀 吀夀倀䔀㨀 䈀漀漀欀ഊ| FORMAT: 44 p., facsim. ([30] p.), incl. front. (port.) 1 col. illus. 26 ਀簀           挀洀⸀ഊ| NOTES: Translation and facsimile of Der tractat Arnoldi de Noua villa, ਀簀           瘀漀渀 戀攀眀愀爀甀最 瘀渀 戀攀爀愀椀琀甀最 搀攀爀 眀攀椀渀Ⰰ ㄀㐀㜀㠀Ⰰ 圀椀氀栀攀氀洀 瘀漀渀 䠀椀爀渀欀漀昀攀渀✀猀ഊ| version of the Tractatus de vinis. ਀簀           ∀䰀椀洀椀琀攀搀 琀漀 琀栀爀攀攀 栀甀渀搀爀攀搀 愀渀搀 昀椀昀琀礀 挀漀瀀椀攀猀⸀∀ഊ| SUBJECT: Wine and wine making. ਀簀           圀椀渀攀 ⴀⴀ 吀栀攀爀愀瀀攀甀琀椀挀 甀猀攀⸀ഊ| OTHER: Hirnkofen, Wilhelm von, called Renwart, fl.1478, tr. ਀ഊThe reference, Arnaldus of Villanova's book about wines and ਀眀椀渀攀洀愀欀椀渀最Ⰰ 愀氀猀漀 挀漀渀琀愀椀渀猀 猀攀瘀攀爀愀氀 洀攀搀椀挀椀渀愀氀 挀漀爀搀椀愀氀 爀攀挀椀瀀攀猀⸀  䴀愀椀渀氀礀 琀栀攀礀ഊinvolve steeping herbs in wine for various health reasons. There are no ਀匀䌀䄀ⴀ猀琀礀氀攀 猀眀攀攀琀 挀漀爀搀椀愀氀猀 椀渀 琀栀攀 戀漀漀欀Ⰰ 戀甀琀 琀栀攀爀攀 椀猀 漀渀攀 琀栀愀琀 䤀✀洀 瘀攀爀礀 昀漀渀搀ഊof, called something like "wine that's good for the whole body." It's wine ਀戀漀椀氀攀搀 眀椀琀栀 猀甀最愀爀Ⰰ 爀漀猀攀 眀愀琀攀爀Ⰰ 愀渀搀 猀漀洀攀 猀瀀椀挀攀猀Ⰰ 愀渀搀 礀漀甀✀爀攀 猀甀瀀瀀漀猀攀搀 琀漀 搀爀椀渀欀ഊa few ounces of it at a time. ਀ഊCarolyn Priest-Dorman Thora Sharptooth ਀挀愀瀀爀椀攀猀琀 愀琀 挀猀⸀瘀愀猀猀愀爀⸀攀搀甀                䘀爀漀猀琀愀栀氀椀搀Ⰰ 䄀甀猀琀爀爀椀欀椀ഊ ਀ഊDate: Sun, 21 Mar 1999 19:48:20 -0500 ਀䘀爀漀洀㨀 ∀䐀愀渀椀攀氀 倀栀攀氀瀀猀∀ 㰀瀀栀攀氀瀀猀搀 愀琀 最愀琀攀⸀渀攀琀㸀ഊSubject: Re: SC - hypocras question ਀ഊFrom: Terri Spencer : ਀㸀匀漀Ⰰ 搀漀攀猀 愀渀礀漀渀攀 欀渀漀眀 眀栀愀琀 欀椀渀搀 漀昀 眀椀渀攀 眀漀甀氀搀 栀愀瘀攀 戀攀攀渀 甀猀攀搀 昀漀爀ഊ>hypocras? And the best modern equivalent? ਀ഊWhile admittedly no wine expert, my readings suggest that the wine used was ਀眀栀愀琀 眀愀猀 最攀渀攀爀愀氀氀礀 愀瘀愀椀氀愀戀氀攀 琀栀甀猀 琀栀攀 眀椀渀攀猀 甀猀攀搀 眀攀爀攀 瀀爀漀戀愀戀氀礀 渀漀琀栀椀渀最ഊspecial. I suspect that until quite late in period that such wines would be ਀眀栀愀琀 眀攀 眀漀甀氀搀 挀漀渀猀椀搀攀爀 爀愀琀栀攀爀 爀漀甀最栀 甀渀愀最攀搀 眀椀渀攀猀⸀ഊ ਀㸀䘀爀漀洀 ∀嘀椀渀琀愀最攀 琀栀攀 匀琀漀爀礀 漀昀 圀椀渀攀∀⸀  ∀䴀愀琀甀爀椀琀礀 眀愀猀 渀漀琀 愀 昀愀挀琀漀爀 琀栀愀琀 琀栀攀ഊmedieval wine critics concerned themselves with, except as it affected the ਀搀爀椀渀欀攀爀✀猀 挀漀洀昀漀爀琀⸀  䐀爀椀渀欀椀渀最 眀椀渀攀 猀漀 渀攀眀 琀栀愀琀 椀琀 椀猀 猀琀椀氀氀Ⰰ 椀渀 琀栀攀 䘀爀攀渀挀栀ഊphrase, "trouble" can lead to severe "collywobbles". If it was older than a ਀礀攀愀爀Ⰰ 琀栀攀 挀栀愀渀挀攀猀 眀攀爀攀 琀栀愀琀 琀栀攀 眀椀渀攀 眀愀猀 猀瀀漀椀氀攀搀⸀  吀栀攀 挀栀漀椀挀攀 眀愀猀 搀椀猀琀椀渀挀琀氀礀ഊlimited." page 127. From the same source in 1302 Petrus de Crescentiis of ਀䈀漀氀漀最渀愀 椀渀 栀椀猀 ∀䰀椀戀攀爀 䌀漀洀洀漀搀漀爀甀洀 刀甀爀愀氀椀甀洀∀ 猀愀椀搀 琀栀愀琀 琀栀攀 爀椀最栀琀 愀最攀 昀漀爀 眀椀渀攀ഊwas neither new (first year) nor old, which according to the "Vintage's" ਀愀甀琀栀漀爀 猀甀最最攀猀琀猀 琀栀愀琀 栀攀 瀀爀攀昀攀爀爀攀搀 漀渀攀 漀爀 琀眀漀 礀攀愀爀 漀氀搀 眀椀渀攀 戀攀猀琀⸀  吀栀攀 愀甀琀栀漀爀ഊgoes on to state that the majority of critics held that it was better simply ਀琀漀 眀愀椀琀 甀渀琀椀氀 昀攀爀洀攀渀琀愀琀椀漀渀 眀愀猀 漀瘀攀爀 愀渀搀 搀爀椀渀欀 甀瀀⸀  ∀吀栀攀 洀漀爀攀 渀漀爀琀栀攀爀渀 ⠀愀渀搀ഊweaker) the wine the more important to drink it quickly." Further reference ਀猀甀最最攀猀琀猀 䈀甀爀最甀渀搀礀 漀昀 栀椀最栀 焀甀愀氀椀琀礀 眀愀猀 搀爀椀渀欀愀戀氀攀 愀琀 琀眀漀 礀攀愀爀猀 愀渀搀 愀挀挀漀爀搀椀渀最ഊto the author, "The only known reference from the Middle Ages to any wine ਀戀攀椀渀最 攀猀瀀攀挀椀愀氀氀礀 最漀漀搀 愀琀 愀猀 漀氀搀 愀猀 昀漀甀爀 礀攀愀爀猀 眀愀猀Ⰰ 爀攀洀愀爀欀愀戀氀礀 攀渀漀甀最栀Ⰰ 琀栀攀ഊexceptional Chablis vintage of 1396." ਀ഊThe author says that according to the Catalan author Eiximenis "...the ਀䘀爀攀渀挀栀 氀椀欀攀 眀栀椀琀攀 眀椀渀攀猀Ⰰ 䈀甀爀最甀渀搀椀愀渀猀 爀攀搀Ⰰ 䜀攀爀洀愀渀猀 愀爀漀洀愀琀椀挀Ⰰ 愀渀搀 琀栀攀 䔀渀最氀椀猀栀ഊbeer." ਀ഊI suggest that you use what ever table wine, red or white, you want as it ਀椀猀 瀀爀漀戀愀戀氀礀 愀琀 氀攀愀猀琀 愀猀 最漀漀搀 愀猀 琀栀攀礀 眀漀甀氀搀 栀愀瘀攀 甀猀攀搀 椀渀 瀀攀爀椀漀搀 愀渀搀 瀀爀漀戀愀戀氀礀ഊbetter. Realizing that your average A/S judge would probably spit out a ਀∀瀀攀爀椀漀搀∀ 琀愀猀琀椀渀最 眀椀渀攀 愀猀 漀昀昀攀渀猀椀瘀攀 琀漀 栀椀猀 洀漀搀攀爀渀 瀀愀氀愀琀攀Ⰰ 䤀 眀漀甀氀搀 樀甀猀琀 挀栀漀猀攀ഊa wine that tasted good to you to as my base to start. ਀ഊAs a side note the use of sulfur was permitted in wine in Germany by royal ਀搀攀挀爀攀攀 椀渀 ㄀㐀㠀㜀⸀  䤀昀 礀漀甀 眀愀渀琀 琀漀 最漀 琀漀 琀栀攀 琀爀漀甀戀氀攀 礀漀甀 挀愀渀 昀椀渀搀 ∀漀爀最愀渀椀挀∀ഊwines in which no sulfides or "additives" are used. ਀ഊSuch is, in my humble opinion, what I would suggest. We will now see what ਀猀琀漀爀洀猀 漀昀 挀漀渀琀爀漀瘀攀爀猀礀 爀攀猀甀氀琀⸀ഊ ਀䐀愀渀椀攀氀 刀愀漀甀氀 氀攀 嘀愀猀挀漀渀 搀甀 一愀瘀愀爀爀攀✀ഊShire of Sea March, Kingdom of Trimaris ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㈀ 䴀愀爀 ㄀㤀㤀㤀 　㄀㨀㄀㠀㨀㄀㈀ 䔀匀吀ഊFrom: LrdRas at aol.com ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 圀椀渀攀ⴀ愀 挀漀渀琀椀渀甀愀琀椀漀渀ഊ ਀瀀甀最 愀琀 瀀甀最⸀渀攀琀 眀爀椀琀攀猀㨀ഊ<< For an A&S competition, I wouldn't care unless I wanted the recipe for myself.>> ਀ഊThis is an interesting statement mainly because the flavor would be very much ਀眀爀漀渀最Ⰰ 猀漀爀琀 漀昀 昀漀砀礀 琀愀猀琀椀渀最Ⰰ 椀昀 䰀愀洀戀爀甀猀挀漀 戀愀猀攀搀 眀椀渀攀猀 愀爀攀 甀猀攀搀⸀ 吀栀攀猀攀 眀椀渀攀猀ഊare not at all like anything available in the Middle Ages and their use would ਀瀀爀漀搀甀挀攀 愀 瀀爀漀搀甀挀琀 眀栀椀挀栀 眀漀甀氀搀 渀漀琀 栀愀瘀攀 琀愀猀琀攀搀 氀椀欀攀 愀渀礀琀栀椀渀最  琀栀攀礀 眀漀甀氀搀 栀愀瘀攀ഊever tasted in the MA leading me to express the opinion that a careful ਀猀攀氀攀挀琀椀漀渀 漀昀 眀椀渀攀 琀礀瀀攀 眀漀甀氀搀 戀攀 瘀攀爀礀 洀甀挀栀 愀 挀爀椀琀攀爀椀愀 昀漀爀 愀渀 攀渀琀爀礀 椀渀琀漀 愀渀 䄀 ☀ഊS competition. Type of wine (e.g. grape variety) would play a very large part ਀漀昀 琀栀攀 挀爀椀琀攀爀椀愀 漀昀 樀甀搀最椀渀最 猀甀挀栀 愀渀 攀渀琀爀礀⸀ഊ ਀䈀吀圀Ⰰ 愀 ✀昀漀砀礀✀ 琀愀猀琀攀 椀猀 挀漀渀猀椀搀攀爀攀搀 琀漀 戀攀 愀 ✀戀愀搀✀ 琀爀愀椀琀 椀昀 椀琀 椀猀 搀攀琀攀挀琀攀搀 椀渀ഊwines, which is why varieties like Niagra and other Lambrusco types are ਀挀漀渀琀椀渀甀漀甀猀氀礀 戀攀椀渀最 椀洀瀀爀漀瘀攀搀⸀ഊ ਀刀愀猀ഊ ਀ഊDate: Tue, 22 Jun 1999 11:49:13 -0400 ਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - rice wine ਀ഊStefan li Rous wrote: ਀㸀 䄀 挀漀甀瀀氀攀 漀昀 焀甀攀猀琀椀漀渀猀㨀ഊ> 1) Rice was known, and I believe grown, in Europe in period. Is there ਀㸀 愀渀礀 攀瘀椀搀攀渀挀攀 琀栀愀琀 椀琀 眀愀猀 攀瘀攀爀 戀爀攀眀攀搀 椀渀琀漀 愀 戀攀瘀攀爀愀最攀㼀ഊ ਀䤀渀 䔀甀爀漀瀀攀㼀 䤀 搀漀甀戀琀 椀琀⸀ 刀椀挀攀 眀愀猀 最爀漀眀渀 椀渀 瀀氀愀挀攀猀 琀栀愀琀 栀愀搀 琀漀漀 洀甀挀栀ഊrespect for grapes even to make regular ale or beer, let alone rice beer ਀开漀爀开 眀椀渀攀⸀ഊ ਀㸀 ㈀⤀ 圀栀礀 椀猀 椀琀 挀愀氀氀攀搀 爀椀挀攀 ∀眀椀渀攀∀㼀 䤀琀 爀攀愀氀氀礀 猀漀甀渀搀猀 洀漀爀攀 氀椀欀攀 爀椀挀攀 ∀戀攀攀爀∀ഊ> to me. I think I may have asked this before but right now I'm trying to ਀㸀 昀椀最甀爀攀 漀甀琀 眀栀攀琀栀攀爀 琀漀 瀀氀愀挀攀 琀栀椀猀 爀攀挀椀瀀攀 椀渀 洀礀 戀攀攀爀ⴀ洀猀最 昀椀氀攀 漀爀 椀渀 洀礀ഊ> wine-msg file. Since everyone seems to call it a wine, I think that ਀㸀 椀猀 眀栀攀爀攀 䤀 眀椀氀氀 瀀氀愀挀攀 椀琀 猀椀渀挀攀 琀栀愀琀 椀猀 眀栀攀爀攀 昀漀氀欀猀 眀漀甀氀搀 瀀爀漀戀愀戀氀礀 氀漀漀欀ഊ> for it. ਀ഊYou probably should just place it with the wines. Yes, it's made from ਀最爀愀椀渀Ⰰ 戀甀琀 琀栀攀爀攀 琀栀攀 猀椀洀椀氀愀爀椀琀礀 琀漀 戀攀攀爀Ⰰ 洀漀搀攀爀渀 漀爀 漀琀栀攀爀眀椀猀攀Ⰰ 瀀爀攀琀琀礀ഊmuch ends. It is often not made by malting the grain, never hopped, and ਀洀愀搀攀 眀椀琀栀 攀渀琀椀爀攀氀礀 搀椀昀昀攀爀攀渀琀 礀攀愀猀琀 猀琀爀愀椀渀猀⸀ഊ ਀䤀琀✀猀 愀 挀氀攀愀爀Ⰰ 愀氀洀漀猀琀 椀渀瘀愀爀椀愀戀氀礀 猀琀椀氀氀 ⠀渀漀琀 挀愀爀戀漀渀愀琀攀搀⤀ 戀攀瘀攀爀愀最攀Ⰰഊsometimes, but more often not, flavored with herbs. Sometimes consumed ਀眀愀爀洀⸀ 䤀琀 栀愀猀 攀愀猀椀氀礀 愀猀 洀甀挀栀 爀椀最栀琀 琀漀 戀攀 挀愀氀氀攀搀 眀椀渀攀 愀猀Ⰰ 猀愀礀Ⰰ 搀愀渀搀攀氀椀漀渀ഊwine or a number of others, and only the French, in an attempt to ਀瀀爀漀琀攀挀琀 琀栀攀椀爀 攀砀瀀漀爀琀 琀爀愀搀攀Ⰰ 栀愀瘀攀 栀愀搀 琀栀攀 琀攀洀攀爀椀琀礀 琀漀 挀氀愀椀洀 琀栀愀琀 猀甀挀栀ഊnon-grape products cannot be called wine. ਀ഊWhich reminds me, it's time to put up the cherry wine and bottle last ਀礀攀愀爀✀猀 戀愀琀挀栀⸀ 䔀砀挀甀猀攀 洀攀⸀ 㬀  ⤀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Mon, 4 Oct 1999 20:40:30 EDT ਀䘀爀漀洀㨀 䰀爀搀刀愀猀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Need help with "Compost" ਀ഊmacdairi at hotmail.com writes: ਀㰀㰀 匀漀 琀栀攀 䜀爀攀攀欀猀 洀愀爀欀 琀栀攀椀爀 爀攀猀椀渀愀琀攀搀 眀椀渀攀猀 愀猀 猀甀挀栀㼀  䤀✀搀 栀愀琀攀 琀漀ഊaccidentally kill myself trying them out... ਀ഊ Cadoc >> ਀ഊYes, They are labeled 'Retsina' if they have been stored in casks lined with ਀瀀椀渀攀 瀀椀琀挀栀⸀ 䈀吀圀Ⰰ 琀栀攀礀 愀爀攀 洀甀挀栀 氀椀欀攀 匀挀漀琀挀栀 椀渀 琀栀愀琀 琀栀攀礀 愀爀攀 愀渀 ✀愀挀焀甀椀爀攀搀✀ഊtaste. Once you come to appreciate them they are actually rather good when ਀猀攀爀瘀攀搀 眀椀琀栀 䜀爀攀攀欀 昀漀漀搀⸀ 圀栀漀 眀漀甀氀搀愀✀ 琀栀漀甀最栀琀㼀 㨀ⴀ⤀ഊ ਀刀愀猀⸀ഊ ਀ഊDate: Tue, 16 Nov 1999 16:03:28 EST ਀䘀爀漀洀㨀 䌀栀愀渀渀漀渀䴀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Grapes & Yeast ਀ഊCan this action of the yeast be applied to ancient recipes of wine making? ਀吀栀攀 爀攀挀椀瀀攀 椀渀 瀀愀爀琀椀挀甀氀愀爀 椀猀 昀爀漀洀 䌀漀氀甀洀攀氀氀愀 椀猀 昀漀甀渀搀 椀渀 琀栀攀 䘀氀漀眀攀爀猀 愀渀搀ഊRosenbaum translation of Apicius ਀ഊHere it is, could I have some interpretation of what properties this wine ਀洀椀最栀琀 栀愀瘀攀ⰀഊThanks, Hauviette ਀ഊMago gives the following directions how to make the best passum, and I have ਀洀愀搀攀 椀琀 洀礀猀攀氀昀 氀椀欀攀 琀栀椀猀⸀ 䜀愀琀栀攀爀 攀愀爀氀礀 最爀愀瀀攀猀 眀栀攀渀 琀栀攀礀 愀爀攀 昀甀氀氀礀 爀椀瀀攀Ⰰഊaremoving mluldy or damaged berries. Fix in the ground gorks or stakes 4 feet ਀愀瀀愀爀琀 琀漀 猀甀瀀瀀漀爀琀 爀攀攀搀猀 愀渀搀 樀漀椀渀 琀栀攀洀 琀漀最攀琀栀攀爀 眀椀琀栀 瀀漀氀攀猀⸀ 吀栀攀渀 瀀氀愀挀攀 琀栀攀ഊreeds on top and spread your grapes in the sun, covering tehma night so they ਀搀漀 渀漀琀 最攀琀 眀攀琀 昀爀漀洀 琀栀攀 搀攀眀⸀ 吀栀攀渀Ⰰ 眀栀攀渀 琀栀攀 栀愀瘀攀 搀爀椀攀搀Ⰰ 瀀椀挀欀 琀栀攀 戀攀爀爀椀攀猀 漀昀昀ഊthe stalks and put them in a cask or wine-jar and poor the best possible must ਀漀瘀攀爀 琀栀攀洀 猀漀 琀栀愀琀 琀栀攀 戀攀爀爀椀攀猀 愀爀攀 挀漀洀瀀氀攀琀攀氀礀 挀漀瘀攀爀攀搀⸀ 圀栀攀渀 猀琀甀爀愀琀攀搀 瀀甀琀 琀栀攀洀ഊon the sixth day in a wicker basket and presss them in the wine press and ਀攀砀琀爀愀挀琀 琀栀攀 瀀愀猀猀甀洀⸀ 一攀砀琀 琀爀攀愀搀 琀栀攀 最爀愀瀀攀ⴀ猀欀椀渀猀Ⰰ 栀愀瘀椀渀最 愀搀搀攀搀 昀爀攀猀栀攀猀琀 洀甀猀琀ഊwhich you have made from other grapes that were lseft to dry in the sun for ਀琀栀爀攀攀 搀愀礀猀⸀ 䴀椀砀 琀漀最攀琀栀攀爀 愀渀搀 瀀甀琀 琀栀攀 眀栀漀氀攀 洀愀猀栀 琀栀爀漀甀最栀 琀栀攀 眀椀渀攀ⴀ瀀爀攀猀猀 Ⰰ 愀渀搀ഊthis passum of the second pressing put immediately in vessels which you seal ਀猀漀 琀栀愀琀 椀琀 搀漀攀猀 渀漀琀 戀攀挀漀洀攀 琀漀漀 爀漀甀最栀⸀ 吀栀攀渀Ⰰ 愀昀琀攀爀 ㈀　 漀爀 ㌀　 搀愀礀猀Ⰰ 眀栀攀渀 椀琀 栀愀猀ഊceased fermenting, strain it into other vessels, seal their lids with gypsum ਀椀洀洀攀搀椀愀琀攀氀礀Ⰰ 愀渀搀 挀漀瘀攀爀 眀椀琀栀 猀欀椀渀猀⸀ഊIf you wish to make passum from the "bee" grapes gather the whole grapes, ਀挀氀攀愀爀 愀眀愀礀 搀愀洀最攀搀 戀攀爀爀椀攀猀  Ⰰ 愀渀搀 琀栀爀漀眀 琀栀攀洀 漀甀琀⸀ 吀栀攀渀 栀愀渀最 琀栀攀洀 甀瀀 漀渀 瀀漀氀攀猀⸀ഊSee to it that the poles are always in the sun. As soon as the berries are ਀猀甀昀昀椀挀椀攀渀琀氀礀 猀栀爀椀瘀攀氀氀攀搀 瀀椀挀欀 琀栀攀洀 漀昀昀 愀渀搀 瀀甀琀 琀栀攀洀眀椀琀栀漀甀琀 猀琀愀氀欀猀 椀渀 愀 瘀攀猀猀攀氀ഊand tread them well with your feet. When you have made none layer of them ਀猀瀀爀椀渀欀氀攀 漀氀搀 眀椀渀攀 漀渀 愀渀搀 琀爀攀愀搀 愀渀漀琀栀攀爀 氀愀礀攀爀 漀昀 最爀愀瀀攀猀 漀瘀攀爀 椀琀 愀渀搀 猀瀀爀椀渀欀氀ഊthis also with woine. Do the same with a third layer and after having added ਀眀椀渀攀Ⰰ 氀攀愀瘀攀 昀漀爀 昀椀瘀攀 搀愀礀猀⸀ 吀栀攀渀 琀爀攀愀搀 眀椀琀栀 礀漀甀爀 昀攀攀琀 愀渀搀 瀀爀攀猀猀 琀栀攀 最爀愀瀀攀猀 椀渀ഊa wicker basket. Some people prepare old rain-water for this boiling it down ਀琀漀 愀 琀栀椀爀搀 漀昀 椀琀猀 瘀漀氀甀洀攀 Ⰰ 愀渀搀 琀栀攀渀 眀栀攀渀 琀栀攀礀 栀愀瘀攀 洀愀搀攀 爀愀椀猀椀渀渀猀 椀渀 琀栀攀ഊmanner described above, they take the boiled-down rain-water instead of wine, ਀搀漀椀渀最 攀瘀攀爀礀琀栀椀渀最 攀氀猀攀 椀渀 愀 洀愀渀渀攀爀 眀栀攀爀攀 琀栀攀爀攀 椀猀 瀀氀攀渀琀礀 漀昀 眀漀漀搀Ⰰ 愀渀搀 椀渀 甀猀攀ഊit is even sweeter than the passum dexcribed above. ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀㘀 一漀瘀 ㄀㤀㤀㤀 ㄀㜀㨀㌀㜀㨀㄀㤀 䔀匀吀ഊFrom: LrdRas at aol.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䜀爀愀瀀攀猀ഊ ਀䌀栀愀渀渀漀渀䴀 愀琀 愀漀氀⸀挀漀洀 眀爀椀琀攀猀㨀ഊ<< So unless we are getting the addition of a yeast we will have a sweet vs ਀搀爀礀 眀椀渀攀㼀ഊ ਀ 䠀愀甀瘀椀攀琀琀攀 㸀㸀ഊ ਀一漀琀 攀砀愀挀琀氀礀⸀ 㨀ⴀ⤀ 匀漀洀攀 礀攀愀猀琀猀 眀漀爀欀 戀攀琀琀攀爀 愀琀 挀漀渀瘀攀爀琀椀渀最 猀甀最愀爀猀 琀漀 愀氀挀漀栀漀氀 琀栀愀渀ഊothers. There are also temperature factors and a myriad of other things ਀挀漀渀猀椀搀攀爀攀搀 戀礀 琀栀攀 瘀椀渀琀渀攀爀 椀渀挀氀甀搀椀渀最 爀椀瀀攀渀攀猀猀 漀昀 琀栀攀 昀爀甀椀琀Ⰰ 眀栀攀琀栀攀爀 椀琀 眀愀猀ഊharvested during a wet, cold or hot spell, what type of soils the vines are ਀最爀漀眀渀 椀渀Ⰰ 琀栀攀 愀最攀 漀昀 琀栀攀 瘀椀渀攀猀 琀栀愀琀 瀀爀漀搀甀挀攀搀 琀栀攀 最爀愀瀀攀猀Ⰰ 眀攀愀琀栀攀爀 搀甀爀椀渀最ഊblossoming and fruit setting stages, etc. Variety of grape and strains of ਀礀攀愀猀琀 愀爀攀 漀渀氀礀 ㈀ 琀栀椀渀最猀 琀栀愀琀 攀昀昀攀挀琀 琀栀攀 昀椀渀愀氀 戀攀瘀攀爀愀最攀⸀ഊ ਀䠀漀眀攀瘀攀爀Ⰰ 琀栀攀 猀琀爀愀椀渀猀 漀昀 礀攀愀猀琀 甀猀攀搀 昀漀爀 琀栀攀 瀀爀漀搀甀挀琀椀漀渀 漀昀 挀栀愀洀瀀愀最渀攀 琀攀渀搀 琀漀 戀攀ഊvigorous and strong growers and consistently convert more sugars to alcohol ਀琀栀愀渀 猀漀洀攀 漀琀栀攀爀 猀琀爀愀椀渀猀 洀椀最栀琀⸀ 吀栀攀 洀漀爀攀 猀甀最愀爀 琀栀愀琀 椀猀 挀漀渀瘀攀爀琀攀搀 琀栀攀 搀爀礀攀爀 琀栀攀ഊwine. Sweet wines are usually produced by either adding sugar to the must, ਀甀猀椀渀最 猀甀瀀攀爀 爀椀瀀攀 漀爀 氀愀琀攀 栀愀爀瘀攀猀琀攀搀 瘀愀爀椀攀琀椀攀猀 漀昀 最爀愀瀀攀猀 漀爀Ⰰ 愀猀 椀渀 琀栀攀 挀愀猀攀ഊwith sauternes, disease organisms that cause an unusually high sugar content. ਀䄀氀猀漀 琀栀攀 瀀爀漀搀甀挀琀椀漀渀 漀昀 猀眀攀攀琀 眀椀渀攀猀 猀漀洀攀琀椀洀攀猀 椀渀挀氀甀搀攀猀 猀琀漀瀀瀀椀渀最 琀栀攀ഊfermentation process at an early stage before all of the sugars can be ਀挀漀渀瘀攀爀琀攀搀 琀漀 愀氀挀漀栀漀氀⸀ 䄀 焀甀椀挀欀 最氀愀渀挀攀 愀琀 琀栀攀 氀愀戀攀氀 漀昀 搀椀昀昀攀爀攀渀琀 眀椀渀攀猀 眀椀氀氀ഊshow that sweet or semidry wines usually have an alcohol content of 8.5 to 9 ਀瀀攀爀 挀攀渀琀 眀栀椀氀攀 搀爀礀 眀椀渀攀猀 琀攀渀搀 琀漀 戀攀 椀渀 琀栀攀 ㄀㄀ⴀ㄀㌀⸀㔀 瀀攀爀 挀攀渀琀 最爀漀甀瀀⸀ 匀甀瀀攀爀ഊsweet wines such as cream varieties have sugars added after fermentation is ਀挀漀洀瀀氀攀琀攀搀 漀爀Ⰰ 椀渀 琀栀攀 挀愀猀攀 漀昀 瘀攀爀洀漀甀琀栀Ⰰ 愀瀀攀爀椀琀椀昀猀Ⰰ 猀栀攀爀爀椀攀猀 愀渀搀 瀀漀爀琀猀Ⰰ 琀栀攀椀爀ഊalcohol content is increased by the addition of brandy or other spirits. ਀ഊThe entire study of viniculture and it's attendant beverage production is a ਀昀愀猀挀椀渀愀琀椀渀最 猀琀甀搀礀 琀栀愀琀 眀漀甀氀搀 攀渀琀愀椀氀 礀攀愀爀猀 漀昀 爀攀猀攀愀爀挀栀⸀ഊ ਀刀愀猀ഊ ਀ഊDate: Wed, 29 Dec 1999 09:13:18 -0800 ਀䘀爀漀洀㨀 ∀䌀爀礀猀琀愀氀 䄀⸀ 䤀猀愀愀挀∀ 㰀砀琀愀氀 愀琀 猀椀最攀渀攀琀椀挀猀⸀挀漀洀㸀ഊSubject: RE: SC - Christmas Dinner and Gifts/Fig Brandy ਀ഊLady Katherine McGuire writes: ਀㸀  圀愀猀 䘀椀最 䈀爀愀渀搀礀 愀瘀愀椀氀愀戀氀攀 椀渀 漀甀爀 ∀瀀攀爀椀漀搀∀㼀 䤀昀 猀漀 搀漀攀猀 漀渀攀 甀猀攀 ∀搀爀椀攀搀∀ 昀椀最猀ഊ> or fresh? ਀ഊThe short answer is No. ਀ഊFruit was cheap and distillates very expensive. As near as I can tell, it ਀猀椀洀瀀氀礀 渀攀瘀攀爀 漀挀挀甀爀爀攀搀 琀漀 洀攀搀椀攀瘀愀氀⼀爀攀渀愀椀猀猀愀渀挀攀 瀀攀漀瀀氀攀 琀漀 瀀甀琀 琀栀攀 琀眀漀ഊtogether. I've been looking for a primary source for fruit-in-hard alcohol ਀爀攀昀攀爀攀渀挀攀 昀漀爀 洀漀爀攀 琀栀愀渀 琀栀爀攀攀 礀攀愀爀猀 愀渀搀 栀愀瘀攀 渀漀琀 昀漀甀渀搀 漀渀攀⸀ 吀栀攀 漀渀氀礀ഊfruit-in-wine documentation I have been able to find is in a very late ਀䔀渀最氀椀猀栀 戀漀漀欀⨀ ⠀眀爀椀琀琀攀渀 戀礀 愀渀 攀氀搀攀爀氀礀 䤀琀愀氀椀愀渀 爀攀洀攀洀戀攀爀椀渀最 栀椀猀 礀漀甀琀栀⤀ഊreferring to the Italian practice of soaking peaches in wine to render them ਀攀搀椀戀氀攀Ⰰ 眀椀琀栀 愀 栀甀洀漀爀漀甀猀 挀漀洀洀攀渀琀 琀栀愀琀 渀漀戀漀搀礀 琀栀爀漀眀猀 愀眀愀礀 琀栀攀 眀椀渀攀 愀昀琀攀爀眀愀爀搀猀⸀ഊ ਀匀漀甀爀挀攀㨀ഊ*Castelvetro, Giacomo (1546-1616) _Brieve racconto di tutte le radici, di ਀琀甀琀琀攀 氀✀栀攀爀戀 攀琀 搀椀 琀甀琀琀椀 椀 昀爀甀琀琀椀Ⰰ 挀栀攀 挀爀甀搀椀 漀 挀漀琀琀椀 椀渀 䤀琀愀氀椀愀 猀椀 洀愀渀最椀愀渀漀开ഊc. 1614. Translated by Riley, Gillian. _The Fruit, Herbs & Vegetables of ਀䤀琀愀氀礀开⸀ 倀甀戀氀椀猀栀攀搀 戀礀 嘀椀欀椀渀最 倀攀渀最甀椀渀 䤀渀挀⸀Ⰰ 一攀眀 夀漀爀欀⸀ ㄀㤀㠀㤀 ⠀攀砀挀攀氀氀攀渀琀 琀攀砀琀 漀昀ഊItalian/English foods eaten in late period, many just post-period pictures, ਀眀栀椀氀攀 眀爀椀琀琀攀渀 椀渀 䤀琀愀氀椀愀渀 琀栀攀 椀渀琀攀渀搀攀搀 愀甀搀椀攀渀挀攀 眀愀猀 䔀渀最氀椀猀栀Ⰰ 攀砀挀攀氀氀攀渀琀 昀漀爀ഊlate period vegetarians) ਀ഊCrystal of the Westermark ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㌀　 䨀愀渀 ㈀　　　 ㄀㜀㨀㔀㄀㨀㈀㤀 ⴀ　㔀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ ㄀㘀琀栀 䌀攀渀琀甀爀礀 爀攀挀椀瀀攀猀 愀 昀攀眀 焀甀攀猀琀椀漀渀猀⸀ ⸀ ⸀ഊ ਀嘀愀爀樀甀 愀琀 愀漀氀⸀挀漀洀 眀爀漀琀攀㨀 ഊ> 1. In recipe number 89, To make a strawberry tart, the recipe says "Next let ਀㸀 椀琀 戀愀欀攀 愀 猀栀漀爀琀 眀栀椀氀攀Ⰰ 瀀漀甀爀 䴀愀氀愀瘀漀猀椀愀 漀瘀攀爀 椀琀 愀渀搀 氀攀琀 椀琀 戀愀欀攀 愀 眀栀椀氀攀Ⰰ 琀栀攀渀ഊ> it is ready. " What is Malavosia? ਀ഊA sweet wine along the lines of a tawny port or sherry. A.k.a. Malmsey, ਀愀猀 椀渀Ⰰ ∀愀 戀甀琀琀 漀昀∀Ⰰ 爀攀瀀甀琀攀搀 昀椀渀愀氀 戀愀琀栀 愀渀搀 戀攀瘀攀爀愀最攀 漀昀 䜀攀漀爀最攀Ⰰ 䐀甀欀攀 漀昀 䌀氀愀爀攀渀挀攀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Mon, 31 Jan 2000 08:52:30 -0600 ਀䘀爀漀洀㨀 ∀䐀攀挀欀攀爀Ⰰ 吀攀爀爀礀 䐀⸀∀ 㰀吀攀爀爀礀䐀 愀琀 䠀攀愀氀琀栀⸀匀琀愀琀攀⸀伀䬀⸀唀匀㸀ഊSubject: RE: SC - 16th Century recipes a few questions. . . ਀ഊ> I have been looking through the translation Das Kochbuch der Sabina ਀㸀 圀攀氀猀攀爀椀渀 昀漀爀 爀攀挀椀瀀攀猀 愀渀搀 栀愀瘀攀 愀 挀漀甀瀀氀攀 漀昀 焀甀攀猀琀椀漀渀猀ഊ> ਀㸀 ㄀⸀ 䤀渀 爀攀挀椀瀀攀 渀甀洀戀攀爀 㠀㤀Ⰰ 吀漀 洀愀欀攀 愀 猀琀爀愀眀戀攀爀爀礀 琀愀爀琀Ⰰ 琀栀攀 爀攀挀椀瀀攀 猀愀礀猀 ∀一攀砀琀 氀攀琀 ഊ> it bake a short while, pour Malavosia over it and let it bake a while, then ਀㸀 椀琀 椀猀 爀攀愀搀礀⸀ ∀  圀栀愀琀 椀猀 䴀愀氀愀瘀漀猀椀愀㼀ഊ ਀䴀愀氀愀瘀漀猀椀愀 椀猀 洀愀氀洀猀攀礀⸀  夀漀甀 眀椀氀氀 瀀爀漀戀愀戀氀礀 昀椀渀搀 椀琀 椀渀 甀渀搀攀爀 琀栀攀 渀愀洀攀 䴀愀氀瘀愀猀椀愀ഊ( or possibly Malvoisie, depending on vintner) at your wine dealer. It is a ਀猀眀攀攀琀Ⰰ 氀椀最栀琀 最漀氀搀 挀漀氀漀爀攀搀 眀椀渀攀⸀  䤀琀 眀愀猀 搀椀昀昀椀挀甀氀琀 琀漀 昀椀渀搀 椀渀 一漀爀洀愀渀Ⰰ 伀䬀Ⰰഊwhen I did this recipe. ਀ഊBear ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㌀㄀ 䨀愀渀 ㈀　　　 　㠀㨀㔀㠀㨀㈀㘀 ⴀ　㘀　　ഊFrom: "Decker, Terry D." ਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ ㄀㘀琀栀 䌀攀渀琀甀爀礀 爀攀挀椀瀀攀猀 愀 昀攀眀 焀甀攀猀琀椀漀渀猀⸀ഊ ਀㸀 㸀 椀琀 椀猀 爀攀愀搀礀⸀ ∀  圀栀愀琀 椀猀 䴀愀氀愀瘀漀猀椀愀㼀ഊ> ਀㸀 䄀搀愀洀愀渀琀椀甀猀 眀愀猀 爀椀最栀琀Ⰰ 椀琀✀猀 愀 猀眀攀攀琀 爀攀搀 眀椀渀攀⸀ 一漀琀 戀攀椀渀最 愀 洀甀挀栀 漀昀 愀ഊ> wine drinker, I had wondered if port or something of that sort would ਀㸀 搀漀⸀ 䤀 琀栀椀渀欀 瀀漀爀琀 眀漀甀氀搀 戀攀 攀愀猀椀攀爀 琀漀 昀椀渀搀⸀ഊ> ਀㸀 嘀愀氀漀椀猀攀ഊ ਀䤀渀 洀礀 漀瀀椀渀椀漀渀Ⰰ 瀀漀爀琀 椀猀 愀 氀椀琀琀氀攀 琀漀漀 猀琀爀漀渀最 昀漀爀 琀栀攀 猀琀爀愀眀戀攀爀爀椀攀猀⸀  䄀 猀眀攀攀琀ഊsherry would be closer. A German May Wine would probably do reasonably ਀眀攀氀氀⸀ഊ ਀䈀攀愀爀ഊ ਀ഊDate: Tue, 1 Feb 2000 11:22:47 -0600 ਀䘀爀漀洀㨀 ∀䐀攀挀欀攀爀Ⰰ 吀攀爀爀礀 䐀⸀∀ 㰀吀攀爀爀礀䐀 愀琀 䠀攀愀氀琀栀⸀匀琀愀琀攀⸀伀䬀⸀唀匀㸀ഊSubject: RE: SC - 16th Century recipes a few questions ਀ഊ> Okay, I'm going to display the depth of my ignorance of wine, but ਀㸀 猀椀渀挀攀 匀愀戀椀渀愀 圀攀氀猀攀爀 猀瀀攀挀椀昀椀挀愀氀氀礀 洀攀渀琀椀漀渀攀搀 愀 猀眀攀攀琀 爀攀搀 眀椀渀攀 昀漀爀 琀栀攀ഊ> strawberry tart wouldn't it make sense, if Malmsey or Malavosia was ਀㸀 栀愀爀搀 琀漀 昀椀渀搀Ⰰ 琀漀 猀甀戀猀琀椀琀甀琀攀 愀渀漀琀栀攀爀 猀眀攀攀琀 爀攀搀 眀椀渀攀㼀 圀漀甀氀搀 甀猀椀渀最 愀ഊ> sweet white wine make a big difference in the outcome? ਀㸀 ഊ> Valoise ਀ഊIn your translation, I see nothing to suggest a sweet red wine. In each ਀挀愀猀攀Ⰰ 䤀 栀愀瘀攀 昀漀甀渀搀 眀栀攀爀攀 眀椀渀攀 椀猀 洀攀渀琀椀漀渀攀搀Ⰰ 礀漀甀 栀愀瘀攀 氀攀昀琀 琀栀攀 琀礀瀀攀 漀爀 渀愀洀攀ഊof the wine in place. ਀ഊModernly, Malavosia is a white wine with a nice golden color and a delicate ਀戀甀琀 昀甀氀氀 昀氀愀瘀漀爀⸀  吀栀椀猀 眀椀渀攀 栀愀猀 戀攀攀渀 欀渀漀眀渀 戀礀 瘀攀爀猀椀漀渀猀 漀昀 琀栀攀 渀愀洀攀 䴀愀氀瘀愀猀椀愀ഊfor centuries. Malmsey is a recent name, thanks to the British. True ਀䴀愀氀瘀愀猀椀愀 昀爀漀洀 䴀愀搀攀椀爀愀 椀猀 栀愀爀搀 琀漀 昀椀渀搀Ⰰ 戀甀琀 琀栀攀爀攀 愀爀攀 猀漀洀攀 䌀愀氀椀昀漀爀渀椀愀ഊvintages made from Malvasian grapes. ਀ഊIf Sabina Welser refers to a sweet red wine as Malavosia, she is probably ਀甀猀椀渀最 琀栀攀 琀攀爀洀 愀猀 愀 猀礀渀漀渀礀洀 昀漀爀 䴀愀搀攀椀爀愀Ⰰ 愀 最攀渀攀爀椀挀 琀攀爀洀 昀漀爀 眀椀渀攀猀 瀀爀漀搀甀挀攀搀ഊin the Madeiras. ਀ഊBear ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ 　㈀ 䘀攀戀 ㈀　　　 　　㨀㌀㘀㨀㈀　 ⬀　㄀　　ഊFrom: Thomas Gloning ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䴀愀氀瘀愀猀椀攀爀ഊ ਀䤀 琀漀氀搀 洀礀 挀漀洀瀀甀琀攀爀 琀漀 猀攀愀爀挀栀 昀漀爀 琀栀攀 漀挀挀甀爀爀攀渀挀攀猀 漀昀 ∀䴀愀氀瘀愀猀椀攀爀∀Ⰰ 琀漀 猀攀攀Ⰰഊif the texts suggest alternatives. The machine found 35 occurrences, ਀洀漀猀琀 漀昀 琀栀攀洀 椀渀 挀漀漀欀戀漀漀欀猀Ⰰ 猀漀洀攀 椀渀 洀攀搀椀挀愀氀 琀攀砀琀猀Ⰰ 愀 昀攀眀 椀渀 琀爀愀瘀攀氀漀最甀攀猀ഊand other text types. ਀ഊIn addition, "Malvasier" is mentioned in the "Wein-B¸chlein" of Samuel ਀䐀椀氀戀愀甀洀 ⠀㄀㔀㠀㐀⤀ 眀椀琀栀 琀栀攀 猀甀戀琀椀琀氀攀 ∀䈀攀猀挀栀爀攀椀戀甀渀最 搀攀爀 圀攀椀渀⼀ 眀攀氀挀栀攀 椀渀渀ഊTeutschen Landen bekant sein" ('Description of the wines that are known ਀椀渀 䜀攀爀洀愀渀礀✀⤀⸀ 䠀攀 洀攀渀琀椀漀渀猀 䴀愀氀瘀愀猀椀攀爀 椀渀 琀栀攀 昀椀爀猀琀 瀀氀愀挀攀㨀ഊ ਀∀䔀䨀一 䴀愀氀甀愀猀椀攀爀 搀攀爀 䔀搀氀攀猀琀 眀攀椀渀⼀ഊKˆndt stercker nicht noch besser sein/ ਀䐀攀爀 最椀戀琀 洀椀琀 猀攀椀渀攀爀 攀礀最攀渀猀挀栀愀昀昀琀⼀ഊDen Gsunden frewd/ den Krancken krafft" ਀✀䄀 䴀愀氀瘀愀猀椀攀爀 琀栀攀 洀漀猀琀 渀漀戀氀攀 眀椀渀攀Ⰰഊcould not be stronger or better, ਀吀栀椀猀 眀椀渀攀 眀椀琀栀 栀椀猀 瀀爀漀瀀攀爀琀椀攀猀 最椀瘀攀猀ഊjoy to the healthy people and power to the sick'. ਀ഊThe occurrences in the cookbooks mention "Rainfal" most often among the ਀愀氀琀攀爀渀愀琀椀瘀攀猀 琀漀 䴀愀氀瘀愀猀椀攀爀Ⰰ 攀⸀最⸀ 椀渀 琀栀攀 挀漀漀欀戀漀漀欀 漀昀 倀栀椀氀椀瀀瀀椀渀愀 圀攀氀猀攀爀㨀ഊ"so geus ain halb achtlin malfasyer oder ranfel dar ein" ('pour some ਀洀愀氀瘀愀猀椀攀爀 漀爀 刀愀椀渀昀愀氀 椀渀琀漀 椀琀✀⤀⸀ 一漀眀Ⰰ 䐀椀氀戀愀甀洀 椀渀 栀椀猀 眀椀渀攀戀漀漀欀 眀爀椀琀攀猀ഊabout "Rainfal": ਀ഊ"Der Reinfall ist allweg der best/ ਀嘀渀搀攀爀 搀攀渀 猀렀猀猀攀渀 圀攀椀渀攀渀 最攀眀攀猀琀∀⸀ഊ'Rainfal has always been the best ਀愀洀漀渀最 琀栀攀 猀眀攀攀琀 眀椀渀攀猀⸀✀ഊ ਀唀猀椀渀最 琀栀攀猀攀 漀挀挀甀爀攀渀挀攀猀Ⰰ 椀琀 猀攀攀洀猀 琀漀 洀攀Ⰰ 琀栀愀琀 琀栀爀攀攀 愀猀瀀攀挀琀猀 愀爀攀 瀀爀漀洀椀渀攀渀琀ഊin the use of Malvasier: (1) it is a good, a 'noble' wine; (2) it is a ਀猀眀攀攀琀 眀椀渀攀㬀 ⠀㌀⤀ 椀琀 椀猀 愀 猀琀爀漀渀最 眀椀渀攀 ⠀猀攀攀 漀渀攀 漀昀 琀栀攀 匀攀椀琀稀ⴀ焀甀漀琀愀琀椀漀渀猀⤀⸀ഊ ਀吀栀甀猀Ⰰ 椀昀 礀漀甀 氀漀漀欀 昀漀爀 愀氀琀攀爀渀愀琀椀瘀攀猀Ⰰ 氀漀漀欀 昀漀爀 愀 渀漀戀氀攀Ⰰ 愀 猀眀攀攀琀 愀渀搀 愀ഊstrong wine. ਀ഊBest, ਀吀栀漀洀愀猀ഊ ਀ഊDate: Tue, 1 Feb 2000 19:01:31 -0800 (PST) ਀䘀爀漀洀㨀 䠀甀攀琀琀攀 瘀漀渀 䄀栀爀攀渀猀 㰀愀栀爀攀渀猀栀愀瘀 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: RE: SC - 16th Century recipes a few questions ਀ഊ> Could someone sort through the rest and tell me what they are in ਀㸀 瀀愀爀琀椀挀甀氀愀爀⸀ 䤀 琀栀漀甀最栀琀 椀挀攀眀攀椀渀 眀愀猀 洀愀搀攀 昀爀漀洀 昀爀漀稀攀渀 最爀愀瀀攀猀Ⰰ 椀猀 椀琀ഊ> either red or white or both? ਀㸀 ഊ> Valoise ਀ഊIf I am not mistaken, most German wines are white. I ਀愀洀 猀甀爀攀 琀栀愀琀 琀栀攀爀攀 愀爀攀 愀 昀攀眀 攀砀挀攀瀀琀椀漀渀猀 琀栀愀琀 䤀 愀洀 渀漀琀ഊaware of, but mostly they are white. Kabinet is made ਀昀爀漀洀 愀 最爀愀瀀攀猀 瀀椀挀欀攀搀 愀琀 琀栀攀 爀攀最甀氀愀爀 栀愀爀瘀攀猀琀 琀椀洀攀⸀ ഊAuslese was picked later, allowing more natural grape ਀猀甀最愀爀猀 琀漀 昀漀爀洀⸀  䈀攀爀攀渀愀甀猀氀攀猀攀 洀攀愀渀猀 瘀攀爀礀 氀愀琀攀 栀愀爀瘀攀猀琀Ⰰഊmeaning that it is even sweeter. Trockenberenauslese ਀洀攀愀渀猀 瘀攀爀礀 瘀攀爀礀 氀愀琀攀 栀愀爀瘀攀猀琀Ⰰ 洀攀愀渀椀渀最 琀栀愀琀 椀琀 椀猀 猀琀椀氀氀ഊmore sweet. It tastes very raisiny. Eiswein is made ਀昀爀漀洀 最爀愀瀀攀猀 琀栀愀琀 愀爀攀 猀琀椀氀氀 漀渀攀 琀栀攀 瘀椀渀攀 愀渀搀 栀愀瘀攀 樀甀猀琀ഊgone thru a cold freeze. This can happen at any time ਀椀渀 䜀攀爀洀愀渀礀⸀  吀栀攀 最爀愀瀀攀猀 愀爀攀 瀀椀挀欀攀搀 眀栀椀氀攀 琀栀攀 昀爀漀猀琀 椀猀ഊstill on the grapes and pressed right there in the ਀昀椀攀氀搀 琀漀 最攀琀 琀栀愀琀 猀瀀攀挀椀愀氀 琀愀猀琀攀 昀爀漀猀琀 戀爀椀渀最猀 琀漀ഊgrapes. The grapes are not allowed to defrost before ਀琀栀攀礀 愀爀攀 瀀爀攀猀猀攀搀Ⰰ 渀漀爀 愀爀攀 琀栀攀 最爀愀瀀攀猀 昀爀漀稀攀渀 愀昀琀攀爀ഊpicking. It is rare to find an eiswein and fairly ਀攀砀瀀攀渀猀椀瘀攀⸀  䈀甀琀 䤀 搀漀 漀眀渀 猀攀瘀攀爀愀氀 戀漀琀琀氀攀猀 愀渀搀 漀渀氀礀ഊdrink one at special occasions. This is according to ਀倀椀攀爀漀琀栀Ⰰ 琀栀攀 䜀攀爀洀愀渀 眀椀渀攀洀愀欀攀爀 䤀 搀攀愀氀 眀椀琀栀 琀栀攀 洀漀猀琀⸀ഊ ਀䴀愀礀眀椀渀攀 椀猀 愀 猀瀀攀挀椀愀氀 漀挀挀愀猀椀漀渀 眀椀渀攀 洀愀搀攀 漀渀氀礀 椀渀 䴀愀礀 椀渀ഊGermany. It is a sweet dessert wine that has been ਀椀渀昀甀猀攀搀 眀椀琀栀 琀栀攀 昀氀愀瘀漀爀 漀昀 眀漀漀搀爀甀昀昀 搀甀爀椀渀最 琀栀攀ഊfermentation period. Woodruff is a sweet-scented ਀栀攀爀戀Ⰰ 椀昀 䤀 愀洀 渀漀琀 洀椀猀琀愀欀攀渀Ⰰ 愀渀搀 椀琀 挀爀攀愀琀攀猀 愀 搀椀昀昀攀爀攀渀琀ഊflavored wine. Not everyone likes Maywine. ਀ഊHuette ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀ 䘀攀戀 ㈀　　　 ㄀㤀㨀㐀㘀㨀㔀㔀 ⴀ　㠀　　 ⠀倀匀吀⤀ഊFrom: Huette von Ahrens ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䜀攀爀洀愀渀 眀椀渀攀猀ഊ ਀ⴀ ⴀⴀⴀ 䰀爀搀刀愀猀 愀琀 愀漀氀⸀挀漀洀 眀爀漀琀攀㨀ഊ> ahrenshav at yahoo.com writes: ਀㸀 㰀㰀 䬀愀戀椀渀攀琀 椀猀 渀漀琀 愀 搀攀猀猀攀爀琀 眀椀渀攀 䤀䴀䠀伀⸀  䤀琀 椀猀 氀椀最栀琀 戀甀琀ഊ> semidry. You may be thinking of an auslese, which is ਀㸀  搀攀昀椀渀椀琀攀氀礀 猀眀攀攀琀⸀ഊ> ਀㸀  䠀甀攀琀琀攀 㸀㸀ഊ> ਀㸀 吀栀椀猀 椀猀 挀漀爀爀攀挀琀⸀ 䬀愀戀椀渀攀琀 琀礀瀀攀 眀椀渀攀猀 瘀愀爀礀 挀漀渀猀椀搀攀爀愀戀氀礀 昀爀漀洀 搀爀礀 琀漀 猀攀洀椀搀爀礀 戀甀琀 ഊ> cannot be defined accurately as 'sweet' as sweet. Auslese is considerably ਀㸀 猀眀攀攀琀攀爀⸀ 䄀渀搀Ⰰ 愀猀 礀漀甀 瀀椀渀渀攀搀 漀甀琀Ⰰ 琀栀攀 戀攀爀攀渀琀爀愀挀栀攀渀猀 愀爀攀 猀眀攀攀琀攀爀 猀琀椀氀氀⸀ ഊ> Unfortunately, Americans have for the most part been 'educated' into thinking ਀㸀 戀椀琀琀攀爀 愀渀搀 搀爀礀 愀爀攀 琀栀攀 椀搀攀愀氀猀 椀渀 眀椀渀攀 昀氀愀瘀漀爀猀 猀漀 洀漀猀琀 漀昀 琀栀攀 攀砀挀攀氀氀攀渀琀 猀眀攀攀琀 ഊ> wines are hard to find in the US unless you live in a wine making region. ਀㸀 ഊ> Ras ਀ഊThere is a German wine maker/dealer who sells wine in ਀愀 瘀攀爀礀 漀氀搀ⴀ昀愀猀栀椀漀渀攀搀 眀愀礀 嬀愀渀搀 洀愀礀 攀瘀攀渀 戀攀 愀 瀀攀爀椀漀搀ഊfashion]. Pieroth sells its wines by winetasting ਀瀀愀爀琀椀攀猀Ⰰ 攀椀琀栀攀爀 愀琀 愀 栀漀琀攀氀 挀漀渀昀攀爀攀渀挀攀 爀漀漀洀 爀攀渀琀攀搀 昀漀爀ഊthe purpose or by a specially arranged showing in your ਀漀眀渀 栀漀洀攀⸀  䤀 栀愀瘀攀 栀愀搀 猀攀瘀攀爀愀氀 漀昀 琀栀攀猀攀⸀  吀栀攀礀 攀砀瀀攀挀琀ഊyou to invite at least 4 or more people and they will ਀戀爀椀渀最 猀愀洀瀀氀攀爀 戀漀琀琀氀攀猀 漀昀 琀栀攀椀爀 氀愀琀攀猀琀 漀昀昀攀爀椀渀最猀⸀  䤀昀 䤀ഊremember correctly, they charge $50 for the sampler ਀猀攀琀Ⰰ 戀甀琀 椀琀 椀猀 眀漀爀琀栀 椀琀 䤀䴀䠀伀 眀栀攀渀 礀漀甀 最攀琀 琀漀 欀渀漀眀ഊexactly what you are buying. Pieroth makes a ਀䴀攀椀猀琀攀爀✀猀 䌀甀瘀攀攀 猀瀀愀爀欀氀椀渀最 眀椀渀攀 嬀椀⸀攀⸀ 挀栀愀洀瀀愀最渀攀⸀ ഊFrance will not allow any European winemaker to call ਀琀栀攀椀爀 猀瀀愀爀欀氀椀渀最 眀椀渀攀猀 ∀挀栀愀洀瀀愀最渀攀∀⸀  吀栀攀 唀匀 愀渀搀 漀琀栀攀爀ഊnon-European winemakers haven't agreed to such and are ਀昀爀攀攀 琀漀 挀愀氀氀 琀栀攀椀爀 猀瀀愀爀欀氀椀渀最 眀椀渀攀猀 ∀挀栀愀洀瀀愀最渀攀∀⸀崀 琀栀愀琀ഊis to die for. ਀䤀琀 椀猀 琀栀攀 戀攀猀琀 ∀挀栀愀洀瀀愀最渀攀∀ 琀栀愀琀 䤀 栀愀瘀攀 攀瘀攀爀 栀愀搀⸀ 䤀ഊtook some to a New Years party, where the host ਀瀀爀漀瘀椀搀攀搀 猀漀洀攀 瘀攀爀礀 攀砀瀀攀渀猀椀瘀攀 䘀爀攀渀挀栀 挀栀愀洀瀀愀最渀攀 嬀䐀漀洀ഊPerignon]. I also brought a bottle of Meister's Cuvee ਀愀猀 愀 最椀昀琀 昀漀爀 琀栀攀 栀漀猀琀⸀  䠀攀 漀瀀攀渀攀搀 椀琀 甀瀀 爀椀最栀琀 愀眀愀礀ഊand shared it with the rest of the guests. It was a ਀瘀攀爀礀 猀洀漀漀琀栀Ⰰ 眀椀琀栀 樀甀猀琀 愀 栀椀渀琀 漀昀 猀眀攀攀琀渀攀猀猀⸀  䔀瘀攀爀礀ഊliked it much better than the Dom Perignon that he ਀猀攀爀瘀攀搀 愀琀 洀椀搀渀椀最栀琀⸀ഊ ਀䄀氀猀漀Ⰰ 倀椀攀爀漀琀栀 琀攀愀挀栀攀猀 栀漀眀 琀漀 爀攀愀搀 愀 䜀攀爀洀愀渀 眀椀渀攀 氀愀戀攀氀⸀ഊ'Taflwein' is ordinary "table" wine. 'Qualit‰tswein' ਀洀攀愀渀猀 焀甀愀氀椀琀礀 眀椀渀攀⸀  ✀儀甀愀氀椀琠　琀猀眀攀椀渀Ⰰ 洀椀琀 瀀爀攀搀椀欀愀琀✀ഊmeans the absolutely best quality wine, with ਀搀椀猀琀椀渀挀琀椀漀渀⸀  䄀氀猀漀 愀氀氀 䜀攀爀洀愀渀 眀椀渀攀猀 琀栀愀琀 愀爀攀 最漀漀搀ഊwines must have an appellation number, meaning that it ਀瀀愀猀猀攀搀 琀栀攀 最漀瘀攀爀渀洀攀渀琀 䜀攀爀洀愀渀 眀椀渀攀 椀渀猀瀀攀挀琀漀爀猀⸀  ഊ ਀儀甀椀琀攀 愀 昀攀眀 礀攀愀爀猀 愀最漀Ⰰ 䤀 眀攀渀琀 琀漀 愀 昀椀渀攀 爀攀猀琀愀甀爀愀渀琀ഊhere in Los Angeles, which offered haut cuisine. I ਀漀爀搀攀爀攀搀 瀀栀攀愀猀愀渀琀 愀渀搀 搀攀挀椀搀攀搀 琀栀愀琀 䤀 眀愀渀琀攀搀 愀 䜀攀爀洀愀渀ഊwine with it. I asked the somalier for his German ਀眀椀渀攀 氀椀猀琀⸀  䔀瘀攀爀礀琀栀椀渀最 漀渀 琀栀攀 氀椀猀琀 眀愀猀 氀椀猀琀攀搀 愀猀 戀攀椀渀最ഊ"Qualit‰tswein". I asked him if this was all that he ਀栀愀搀Ⰰ 戀攀挀愀甀猀攀 䤀 眀椀猀栀攀搀 琀漀 栀愀瘀攀 戀攀琀琀攀爀 眀椀渀攀猀 琀栀攀渀 琀栀椀猀⸀ ഊHe said that these were the finest German wines. I ਀椀渀昀漀爀洀攀搀 栀椀洀 琀栀愀琀 琀栀攀猀攀 挀漀甀氀搀渀✀琀 戀攀Ⰰ 戀攀挀愀甀猀攀 琀栀攀礀 眀攀爀攀ഊnot "Qualit‰tswein, mit predikat" and that his wine ਀戀爀漀欀攀爀 眀愀猀 渀漀琀 猀攀氀氀椀渀最 栀椀洀 琀栀攀 昀椀渀攀猀琀⸀  䠀攀 眀攀渀琀 愀眀愀礀ഊto verify what I had said. When he came back, he ਀琀栀愀渀欀攀搀 洀攀 昀漀爀 琀栀攀 椀渀昀漀爀洀愀琀椀漀渀 愀渀搀 琀漀氀搀 洀攀 琀栀愀琀 琀栀攀ഊwine was on the house, because it wasn't "up to his ਀猀琀愀渀搀愀爀搀猀∀⸀  䤀 眀攀渀琀 戀愀挀欀 猀漀洀攀 琀椀洀攀 氀愀琀攀爀 愀渀搀 栀攀 栀愀搀ഊmade the appropriate changes to the list. ਀ഊHuette ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㈀ 䄀瀀爀 ㈀　　　 ㄀㤀㨀㈀㔀㨀　　 䔀䐀吀ഊFrom: ChannonM at aol.com ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀攀㨀 眀愀猀 䐀甀欀攀✀猀 瀀漀眀搀攀爀 渀漀眀 眀椀渀攀 椀渀 一漀爀琀栀攀爀渀 䔀甀爀漀瀀攀ഊ ਀㰀㰀 䤀 搀漀渀✀琀 欀渀漀眀 琀栀愀琀 琀栀攀 一漀爀猀攀Ⰰ 愀琀 氀攀愀猀琀 椀渀 琀栀攀椀爀 栀漀洀攀 挀漀甀渀琀爀椀攀猀Ⰰ 搀爀愀渀欀ഊ wine or hippocras (spiced wine), though. I would think that beers and ਀ 洀攀愀搀猀 眀漀甀氀搀 戀攀 洀甀挀栀 洀漀爀攀 氀椀欀攀氀礀⸀ 吀栀攀 眀椀渀攀 眀漀甀氀搀 栀愀瘀攀 琀漀 戀攀 椀洀瀀漀爀琀攀搀ഊ and hippocras often seems to have been made from the lower quality ਀ 眀椀渀攀猀⸀ 圀栀礀 椀洀瀀漀爀琀 氀漀眀 焀甀愀氀椀琀礀 眀椀渀攀猀㼀 㸀㸀ഊ ਀䤀✀洀 渀漀琀 猀甀爀攀 愀戀漀甀琀 䐀攀渀洀愀爀欀Ⰰ 戀甀琀 䤀爀攀氀愀渀搀 眀愀猀 椀洀瀀漀爀琀椀渀最 眀椀渀攀 椀渀 最爀攀愀琀 ഊquantities in the 12th C according to several sources; ਀ഊFrom the written account by Giraldas Cambrensis or Gerald of Wales, comes a ਀搀攀猀挀爀椀瀀琀椀漀渀 漀昀 琀栀攀 爀椀挀栀攀猀 漀昀 䤀爀攀氀愀渀搀 椀渀 ㄀㄀㠀㜀ⰀഊThe island is rich in pastures and meadows, honey and milk, and also in wine, ਀愀氀琀栀漀甀最栀 渀漀琀 椀渀 瘀椀渀攀礀愀爀搀猀⸀ 䈀攀搀攀Ⰰ 椀渀搀攀攀搀Ⰰ 愀洀漀渀最 栀椀猀 漀琀栀攀爀 挀漀洀洀攀渀搀愀琀椀漀渀猀 漀昀 ഊIreland, says, "that it does not lack vineyards"; while Solinus and Isidore ਀愀昀昀椀爀洀Ⰰ ∀琀栀愀琀 琀栀攀爀攀 愀爀攀 渀漀 戀攀攀猀⸀∀ 䈀甀琀 眀椀琀栀 愀氀氀 爀攀猀瀀攀挀琀 昀漀爀 琀栀攀洀Ⰰ 琀栀攀礀 洀椀最栀琀 ഊhave written just the contrary, that vineyards do not exist in the island, ਀戀甀琀 琀栀愀琀 戀攀攀猀 愀爀攀 昀漀甀渀搀 琀栀攀爀攀⸀ 嘀椀渀攀猀 椀琀 渀攀瘀攀爀 瀀漀猀猀攀猀猀攀搀Ⰰ 渀漀爀 愀渀礀 挀甀氀琀椀瘀愀琀漀爀猀 ഊof them. Still, foreign commerce supplies it with wine in such plenty that ਀琀栀攀 眀愀渀琀 漀昀 琀栀攀 最爀漀眀琀栀 漀昀 瘀椀渀攀猀Ⰰ 愀渀搀 琀栀攀椀爀 渀愀琀甀爀愀氀 瀀爀漀搀甀挀琀椀漀渀Ⰰ 椀猀 猀挀愀爀挀攀氀礀 ഊfelt. Poitou, out of its superabundance, exports vast quantities of wine to ਀䤀爀攀氀愀渀搀Ⰰ 眀栀椀挀栀 眀椀氀氀椀渀最氀礀 最椀瘀攀猀 椀渀 爀攀琀甀爀渀 椀琀猀 漀砀ⴀ栀椀搀攀猀 愀渀搀 琀栀攀 猀欀椀渀猀 漀昀 挀愀琀琀氀攀 ഊand wild beasts. ਀ഊAnd; ਀ഊTolls charged in Dublin in 1233 by Henry the III, Lord of Ireland, for goods ਀搀攀猀挀爀椀戀攀猀 愀 氀椀洀椀琀攀搀 瘀愀爀椀攀琀礀 漀昀 椀琀攀洀猀  愀氀琀栀漀甀最栀 椀琀 椀猀 猀甀猀瀀攀挀琀攀搀 琀栀愀琀 琀栀攀 氀椀猀琀 ഊis incomplete. The list includes; wheat, oats, horse or mare, ox or cow, hogs, ਀猀栀攀攀瀀Ⰰ 眀椀渀攀Ⰰ 最爀愀椀渀Ⰰ 猀愀氀琀Ⰰ 昀愀琀Ⰰ 挀栀攀攀猀攀Ⰰ 栀漀渀攀礀Ⰰ 戀甀琀琀攀爀Ⰰ 栀攀爀爀椀渀最猀Ⰰ 愀渀搀 猀愀氀洀漀渀 ഊamoung other merchandise. ਀ഊHauviette ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ 　㔀 䄀瀀爀 ㈀　　　 ㄀㄀㨀㌀㐀㨀㐀㐀 ⬀㄀　　　ഊFrom: "Craig Jones." ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀攀琀猀椀渀愀ഊ ਀㸀䤀 爀攀愀搀 猀漀洀攀眀栀攀爀攀 琀栀愀琀 䜀爀攀攀欀 眀椀渀攀 眀愀猀 愀 猀眀攀攀琀 眀栀椀琀攀 眀椀渀攀 洀愀搀攀 椀渀 愀ഊ>resin lined barrel, (pitch I believe) giving it a pine taste to some ਀㸀搀攀最爀攀攀⸀ 䄀渀礀漀渀攀 栀愀瘀攀 愀渀礀 椀渀瀀甀琀 琀漀 琀栀椀猀㼀ഊ> ਀㸀䠀愀甀瘀椀攀琀琀攀ഊ ਀圀栀愀琀 礀漀甀 愀爀攀 搀攀猀挀爀椀戀椀渀最 椀猀 刀攀琀猀椀渀愀Ⰰ 愀 眀栀椀琀攀 眀椀渀攀 瀀爀攀猀攀爀瘀攀搀 眀椀琀栀 瀀椀渀攀ഊresin. I found it not to my tastes, resembling disinfectant in aroma ਀愀渀搀 琀愀猀琀攀⸀  吀栀攀 爀攀猀椀渀 挀愀渀 戀攀 昀漀甀渀搀 愀琀 愀 最漀漀搀 䠀漀洀攀 䈀爀攀眀 猀栀漀瀀 椀昀 礀漀甀ഊwant to make your own. ਀ഊFunny thing, there are lots of goodies I use in my cooking that I ਀昀椀渀搀 愀琀 琀栀攀 栀漀洀攀 戀爀攀眀 猀栀漀瀀 猀甀挀栀 愀猀㨀ഊConcentrated Grape Must, Hop Root Cuttings (for Hop Shoots), Dried ਀䔀氀搀攀爀戀攀爀爀椀攀猀Ⰰ 䴀愀氀琀Ⰰ 䤀猀椀渀最氀愀猀猀Ⰰ 䜀攀氀愀琀椀渀 椀渀 䈀甀氀欀Ⰰ 䘀漀漀搀 䄀挀椀搀猀 椀渀 䈀甀氀欀ⰀഊPectinase, Non-sulpher sterilizers (for cordial bottles). ਀ഊDrake. ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ 㔀 䄀瀀爀 ㈀　　　 ㄀㤀㨀㄀㈀㨀㈀㤀 䔀䐀吀ഊFrom: CBlackwill at aol.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 刀攀㨀 䌀漀洀瀀漀猀琀 瘀愀爀椀愀琀椀漀渀猀ഊ ਀攀欀漀漀最氀攀爀 愀琀 挀栀攀猀愀瀀攀愀欀攀⸀渀攀琀 眀爀椀琀攀猀㨀ഊ> However, in doing this recipe, I gathered from the notes ਀㸀 椀渀 琀栀攀 戀漀漀欀 琀栀愀琀 琀栀椀猀 洀愀礀 渀漀琀 栀愀瘀攀 戀攀攀渀 眀栀愀琀 眀愀猀 戀攀椀渀最 爀攀昀攀爀攀渀挀攀搀Ⰰ 戀甀琀Ⰰ 愀猀 䤀ഊ> indicated, a sweet Italian wine. I felt I did not know enough to go against ਀㸀 琀栀攀 愀甀琀栀漀爀✀猀 渀漀琀攀猀 椀渀 琀栀攀 最氀漀猀猀愀爀礀Ⰰ 猀漀 昀漀氀氀漀眀攀搀 眀栀愀琀 琀栀攀礀 猀愀椀搀⸀  䤀 欀渀攀眀 琀栀愀琀Ⰰ ഊ> given the very distinctive taste of Retsina, that it would definitely modify ਀㸀 琀栀攀 琀愀猀琀攀 漀昀 琀栀攀 昀椀渀椀猀栀攀搀 瀀爀漀搀甀挀琀⸀ഊ ਀䠀漀眀 愀戀漀甀琀 嘀椀渀 匀愀渀琀漀Ⰰ 愀渀 䤀琀愀氀椀愀渀 猀眀攀攀琀 眀椀渀攀 ⠀昀爀漀洀 吀甀猀挀愀渀礀⤀ 洀愀搀攀 昀爀漀洀 搀爀椀攀搀 ഊgrapes? It is a very sweet dessert wine, and may be more along the lines of ਀眀栀愀琀 礀漀甀 愀爀攀 氀漀漀欀椀渀最 昀漀爀⸀  䴀愀爀猀愀氀愀 椀猀 愀挀琀甀愀氀氀礀 愀 昀漀爀琀椀昀椀攀搀 眀椀渀攀Ⰰ 愀渀搀 搀椀搀渀✀琀 ഊarrive until the late 1700's (1770, if I am not mistaken). I am not sure ਀眀栀攀渀 嘀椀渀 匀愀渀琀漀 眀愀猀 挀爀攀愀琀攀搀 ⠀琀栀漀甀最栀 猀眀攀攀琀 搀爀椀攀搀 最爀愀瀀攀 眀椀渀攀猀 栀愀瘀攀 戀攀攀渀 愀爀漀甀渀搀 ഊfor a loooong time). Anyone? ਀ഊBalthazar of Blackmoor ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ 㔀 䄀瀀爀 ㈀　　　 ㈀㄀㨀㈀㄀㨀㄀㌀ 䔀䐀吀ഊFrom: ChannonM at aol.com ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀攀㨀 刀攀㨀 䌀漀洀瀀漀猀琀 瘀愀爀椀愀琀椀漀渀猀Ⰰ 攀愀爀氀礀 眀椀渀攀 漀昀 搀爀椀攀搀 最爀愀瀀攀猀ഊ ਀䌀䈀氀愀挀欀眀椀氀氀 愀琀 愀漀氀⸀挀漀洀 眀爀椀琀攀猀㨀ഊ<< I am not sure ਀ 眀栀攀渀 嘀椀渀 匀愀渀琀漀 眀愀猀 挀爀攀愀琀攀搀 ⠀琀栀漀甀最栀 猀眀攀攀琀 搀爀椀攀搀 最爀愀瀀攀 眀椀渀攀猀 栀愀瘀攀 戀攀攀渀 愀爀漀甀渀搀 ഊ for a loooong time). Anyone? ਀ ഊ Balthazar of Blackmoor >> ਀ഊI can speak for a Roman wine that is made from sweet dried grapes mentioned ਀愀猀 瀀愀猀猀甀洀㨀  䘀氀漀眀攀爀 ☀ 刀漀猀攀渀戀愀甀洀 猀甀最最攀猀琀 甀猀椀渀最 愀 猀眀攀攀琀 匀瀀愀渀椀猀栀 眀椀渀攀 愀渀搀 ഊdescribe passum as a specially prepared cooking wine used to sweeten ਀猀愀甀挀攀猀⸀吀栀攀礀 挀漀渀昀攀爀 眀椀琀栀 倀氀椀渀礀 眀栀漀 愀搀搀猀 琀栀愀琀 椀琀 椀猀 渀漀琀 漀渀氀礀 猀眀攀攀琀攀爀 琀栀愀渀 ഊdefrutum, but has a different flavour*. Palladius even says that one can use ਀椀琀 氀椀欀攀 栀漀渀攀礀⸀ 䌀漀氀甀洀攀氀氀愀 最椀瘀攀猀 琀眀漀 攀氀愀戀漀爀愀琀攀 爀攀挀椀瀀攀猀 昀漀爀 琀栀攀 瀀爀攀瀀愀爀愀琀椀漀渀 漀昀 ഊpassum: ਀ഊMago gives the following directions how to make the best passum, and I have ਀洀愀搀攀 椀琀 洀礀猀攀氀昀 氀椀欀攀 琀栀椀猀⸀ 䜀愀琀栀攀爀 攀愀爀氀礀 最爀愀瀀攀猀 眀栀攀渀 琀栀攀礀 愀爀攀 昀甀氀氀礀 爀椀瀀攀Ⰰ ഊaremoving mluldy or damaged berries. Fix in the ground forks or stakes 4 feet ਀愀瀀愀爀琀 琀漀 猀甀瀀瀀漀爀琀 爀攀攀搀猀 愀渀搀 樀漀椀渀 琀栀攀洀 琀漀最攀琀栀攀爀 眀椀琀栀 瀀漀氀攀猀⸀ 吀栀攀渀 瀀氀愀挀攀 琀栀攀 ഊreeds on top and spread your grapes in the sun, covering tehma night so they ਀搀漀 渀漀琀 最攀琀 眀攀琀 昀爀漀洀 琀栀攀 搀攀眀⸀ 吀栀攀渀Ⰰ 眀栀攀渀 琀栀攀 栀愀瘀攀 搀爀椀攀搀Ⰰ 瀀椀挀欀 琀栀攀 戀攀爀爀椀攀猀 漀昀昀 ഊthe stalks and put them in a cask or wine-jar and poor the best possible must ਀漀瘀攀爀 琀栀攀洀 猀漀 琀栀愀琀 琀栀攀 戀攀爀爀椀攀猀 愀爀攀 挀漀洀瀀氀攀琀攀氀礀 挀漀瘀攀爀攀搀⸀ 圀栀攀渀 猀琀甀爀愀琀攀搀 瀀甀琀 琀栀攀洀 ഊon the sixth day in a wicker basket and presss them in the wine press and ਀攀砀琀爀愀挀琀 琀栀攀 瀀愀猀猀甀洀⸀ 一攀砀琀 琀爀攀愀搀 琀栀攀 最爀愀瀀攀ⴀ猀欀椀渀猀Ⰰ 栀愀瘀椀渀最 愀搀搀攀搀 昀爀攀猀栀攀猀琀 洀甀猀琀 ഊwhich you have made from other grapes that were lseft to dry in the sun for ਀琀栀爀攀攀 搀愀礀猀⸀ 䴀椀砀 琀漀最攀琀栀攀爀 愀渀搀 瀀甀琀 琀栀攀 眀栀漀氀攀 洀愀猀栀 琀栀爀漀甀最栀 琀栀攀 眀椀渀攀ⴀ瀀爀攀猀猀 Ⰰ 愀渀搀 ഊthis passum of the second pressing put immediately in vessels which you seal ਀猀漀 琀栀愀琀 椀琀 搀漀攀猀 渀漀琀 戀攀挀漀洀攀 琀漀漀 爀漀甀最栀⸀ 吀栀攀渀Ⰰ 愀昀琀攀爀 ㈀　 漀爀 ㌀　 搀愀礀猀Ⰰ 眀栀攀渀 椀琀 栀愀猀 ഊceased fermenting, strain it into other vessels, seal their lids with gypsum ਀椀洀洀攀搀椀愀琀攀氀礀Ⰰ 愀渀搀 挀漀瘀攀爀 眀椀琀栀 猀欀椀渀猀⸀ഊ ਀䤀昀 礀漀甀 眀椀猀栀 琀漀 洀愀欀攀 瀀愀猀猀甀洀 昀爀漀洀 琀栀攀 ∀戀攀攀∀ 最爀愀瀀攀猀 最愀琀栀攀爀 琀栀攀 眀栀漀氀攀 最爀愀瀀攀猀Ⰰ ഊclear away damged berries , and throw them out. Then hang them up on poles. ਀匀攀攀 琀漀 椀琀 琀栀愀琀 琀栀攀 瀀漀氀攀猀 愀爀攀 愀氀眀愀礀猀 椀渀 琀栀攀 猀甀渀⸀ 䄀猀 猀漀漀渀 愀猀 琀栀攀 戀攀爀爀椀攀猀 愀爀攀 ഊsufficiently shrivelled pick them off and put themwithout stalks in a vessel ਀愀渀搀 琀爀攀愀搀 琀栀攀洀 眀攀氀氀 眀椀琀栀 礀漀甀爀 昀攀攀琀⸀ 圀栀攀渀 礀漀甀 栀愀瘀攀 洀愀搀攀 渀漀渀攀 氀愀礀攀爀 漀昀 琀栀攀洀 ഊsprinkle old wine on and tread another layer of grapes over it and sprinkl ਀琀栀椀猀 愀氀猀漀 眀椀琀栀 眀漀椀渀攀⸀ 䐀漀 琀栀攀 猀愀洀攀 眀椀琀栀 愀 琀栀椀爀搀 氀愀礀攀爀 愀渀搀 愀昀琀攀爀 栀愀瘀椀渀最 愀搀搀攀搀 ഊwine, leave for five days. Then tread with your feet and press the grapes in ਀愀 眀椀挀欀攀爀 戀愀猀欀攀琀⸀ 匀漀洀攀 瀀攀漀瀀氀攀 瀀爀攀瀀愀爀攀 漀氀搀 爀愀椀渀ⴀ眀愀琀攀爀 昀漀爀 琀栀椀猀 戀漀椀氀椀渀最 椀琀 搀漀眀渀 ഊto a third of its volume , and then when they have made raisinns in the ਀洀愀渀渀攀爀 搀攀猀挀爀椀戀攀搀 愀戀漀瘀攀Ⰰ 琀栀攀礀 琀愀欀攀 琀栀攀 戀漀椀氀攀搀ⴀ搀漀眀渀 爀愀椀渀ⴀ眀愀琀攀爀 椀渀猀琀攀愀搀 漀昀 眀椀渀攀Ⰰ ഊdoing everything else in a manner where there is plenty of wood, and in use ਀椀琀 椀猀 攀瘀攀渀 猀眀攀攀琀攀爀 琀栀愀渀 琀栀攀 瀀愀猀猀甀洀 搀攀砀挀爀椀戀攀搀 愀戀漀瘀攀⸀ഊ ਀䤀 栀愀瘀攀 挀漀渀琀愀挀琀攀搀 琀栀攀 䰀椀焀甀漀爀 䌀漀渀琀爀漀氀 䈀漀愀爀搀 漀昀 伀渀琀愀爀椀漀 愀渀搀 戀攀最愀渀 琀漀 猀攀愀爀挀栀 昀漀爀 ഊa wine that made from raisins. What I found was a plethora of knowledge and ਀椀渀昀漀爀洀愀琀椀漀渀 愀渀搀 愀 眀椀渀攀 琀栀愀琀 洀愀琀挀栀攀猀⸀ 䤀琀 椀猀 挀愀氀氀攀搀 愀 ഊAmarone valpolicella DOC Classico $20-$30 per 350 ml ਀漀爀 愀猀 愀 猀甀戀猀琀椀琀甀琀椀漀渀ഊMalivalpolicella -Ripaso which can be found at $13.85 (Villa Girardi ਀嘀愀氀瀀漀氀椀挀攀氀氀愀 ㄀㤀㤀㔀⤀ഊ ਀䠀愀甀瘀椀攀琀琀攀ഊ ਀ഊDate: Thu, 6 Apr 2000 08:06:06 -0500 ਀䘀爀漀洀㨀 ∀䐀攀挀欀攀爀Ⰰ 吀攀爀爀礀 䐀⸀∀ 㰀吀攀爀爀礀䐀 愀琀 䠀攀愀氀琀栀⸀匀琀愀琀攀⸀伀䬀⸀唀匀㸀ഊSubject: RE: SC - Re: Compost variations ਀ഊ> How about Vin Santo, an Italian sweet wine (from Tuscany) ਀㸀 洀愀搀攀 昀爀漀洀 搀爀椀攀搀 最爀愀瀀攀猀㼀ഊ> ਀㸀 䈀愀氀琀栀愀稀愀爀 漀昀 䈀氀愀挀欀洀漀漀爀ഊ ਀吀爀礀 䴀愀氀瘀愀猀椀愀 ⠀䴀愀氀洀猀攀礀⤀⸀  䤀琀 椀猀 猀瀀攀挀椀昀椀挀氀礀 洀攀渀琀椀漀渀攀搀 椀渀 匀愀戀椀渀愀 圀攀氀猀攀爀椀渀ഊ(1553). ਀ഊBear ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㌀ 䴀愀礀 ㈀　　　 　㠀㨀　㔀㨀㈀　 ⴀ　㔀　　ഊFrom: "Decker, Terry D." ਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ 昀漀爀琀椀昀椀攀搀 眀椀渀攀猀ഊ ਀䄀 昀漀爀琀椀昀椀攀搀 眀椀渀攀 椀猀 漀渀攀 眀栀椀挀栀 搀椀猀琀椀氀氀攀搀 愀氀挀漀栀漀氀Ⰰ 甀猀甀愀氀氀礀 戀爀愀渀搀礀 栀愀猀 戀攀攀渀 愀搀搀攀搀⸀  匀椀渀挀攀 搀椀猀琀椀氀氀攀搀 愀氀挀漀栀漀氀 椀猀 愀瀀瀀爀漀砀椀洀愀琀攀氀礀 ㄀㐀琀栀 䌀攀渀琀甀爀礀 椀渀 漀爀椀最椀渀Ⰰ 昀漀爀琀椀昀椀攀搀 眀椀渀攀猀 愀爀攀 氀愀琀攀 椀渀 匀䌀䄀 瀀攀爀椀漀搀⸀ 䤀琀 椀猀 眀漀爀琀栀 渀漀琀椀渀最 琀栀愀琀 眀椀渀攀 昀爀漀洀 戀漀琀栀 䴀愀氀瘀愀猀椀愀渀 最爀愀瀀攀猀 愀渀搀 䴀愀爀猀愀氀愀 最爀愀瀀攀猀 眀攀爀攀 欀渀漀眀渀 椀渀 䄀渀琀椀焀甀椀琀礀 愀渀搀 眀攀爀攀 愀瀀瀀愀爀攀渀琀氀礀 渀漀琀 昀漀爀琀椀昀椀攀搀 愀琀 琀栀愀琀 琀椀洀攀⸀  ഊ ਀匀漀 椀琀 椀猀 眀漀爀琀栀 愀猀欀椀渀最Ⰰ 眀栀攀渀 搀椀搀 琀栀攀猀攀 眀椀渀攀猀 戀攀挀漀洀攀 昀漀爀琀椀昀椀攀搀㼀ഊ ਀䈀攀愀爀ഊ> Ras declared: ਀㸀 㸀 䴀愀氀洀猀攀礀 椀猀 愀氀猀漀 昀漀爀琀椀昀椀攀搀 愀猀 愀爀攀 琀栀攀 猀栀攀爀爀椀攀猀Ⰰ 戀漀琀栀 漀昀 ഊ> > which are period. Fortification does not in itself automatically mean it is > > not period. ਀㸀 ഊ> So, what exactly is a fortified wine? I know it is one in which the ਀㸀 愀氀挀漀栀漀氀 挀漀渀琀攀渀琀 栀愀猀 戀攀攀渀 攀渀栀愀渀挀攀搀Ⰰ 戀甀琀 椀琀 椀猀 搀漀渀攀 戀礀 愀搀搀椀渀最 愀 搀椀猀琀椀氀氀攀搀ഊ> alcohol to it? If so, what is generally used? Or is it done by partially ਀㸀 搀椀猀琀椀氀氀椀渀最 琀栀攀 眀椀渀攀 椀琀猀攀氀昀㼀ഊ> -- ਀㸀 䰀漀爀搀 匀琀攀昀愀渀 氀椀 刀漀甀猀    䈀愀爀漀渀礀 漀昀 䈀爀礀渀 䜀眀氀愀搀    䬀椀渀最搀漀洀 漀昀 䄀渀猀琀攀漀爀爀愀ഊ ਀ഊDate: Sat, 17 Jun 2000 04:49:43 EDT ਀䘀爀漀洀㨀 䌀䈀氀愀挀欀眀椀氀氀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Poppa's mustard ਀ഊKallipygosRed at aol.com writes: ਀㸀 䄀 猀漀洀洀椀氀椀愀爀 ⠀椀猀 琀栀愀琀 爀椀最栀琀Ⰰ 圀椀渀攀 愀昀昀椀挀椀漀渀愀搀漀㼀⤀ 昀爀椀攀渀搀 漀昀 洀椀渀攀 椀猀 昀漀渀搀 漀昀 ഊ> saying, "the taste is in the roots" meaning that the wine takes attributes ਀㸀  昀爀漀洀 琀栀攀 最爀漀甀渀搀Ⰰ 猀漀 瀀攀爀栀愀瀀猀⸀ 䤀 欀渀漀眀 琀栀愀琀 栀攀 氀椀欀攀猀 愀 瀀愀爀琀椀挀甀氀愀爀 瘀椀渀琀愀最攀 漀昀 ഊ> wine from France because of where it is grown and the "spicy" smell the ਀㸀  最爀愀瀀攀猀 最椀瘀攀 漀昀昀 琀栀攀礀 瀀椀挀欀 甀瀀 昀爀漀洀 琀栀攀 猀漀椀氀⸀ഊ ਀吀栀攀爀攀 椀猀 猀漀洀攀 琀爀甀琀栀 琀漀 琀栀椀猀Ⰰ 愀渀搀 䤀 愀洀 猀甀爀攀 琀栀愀琀 刀愀猀 眀椀氀氀 眀愀渀琀 琀漀 挀漀洀洀攀渀琀 愀猀 ഊwell. The elements which make up the earth the vine is planted in are taken ਀甀瀀 戀礀 琀栀攀 爀漀漀琀 猀礀猀琀攀洀Ⰰ 愀渀搀 琀栀攀 昀氀愀瘀漀爀 挀漀洀瀀漀渀攀渀琀猀 愀爀攀 琀爀愀渀猀洀椀琀琀攀搀Ⰰ 椀渀 猀漀洀攀 ഊdegree, to the grape. Vines planted in or near almond orchards or orange ਀最爀漀瘀攀猀 搀漀 瀀椀挀欀 甀瀀 愀 昀愀椀渀琀 愀爀漀洀愀⼀昀氀愀瘀漀爀 漀昀 琀栀漀猀攀 昀爀甀椀琀猀⸀  䰀椀欀攀眀椀猀攀Ⰰ 瘀椀渀攀猀 ഊplanted alongside (or in plots previously occupied by) various other berries ਀愀氀猀漀 琀愀欀攀 漀渀 猀漀洀攀 漀昀 琀栀漀猀攀 昀氀愀瘀漀爀猀⸀  ഊ ਀䈀愀氀琀栀愀稀愀爀 漀昀 䈀氀愀挀欀洀漀漀爀ഊ ਀ഊDate: Sat, 17 Jun 2000 11:30:55 EDT ਀䘀爀漀洀㨀 䰀爀搀刀愀猀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Poppa's mustard ਀ഊCBlackwill at aol.com writes: ਀㰀㰀 䤀 愀洀 猀甀爀攀 琀栀愀琀 刀愀猀 眀椀氀氀 眀愀渀琀 琀漀 挀漀洀洀攀渀琀 愀猀 眀攀氀氀⸀  㸀㸀ഊ ਀一漀琀 爀攀愀氀氀礀⸀ 䈀甀琀 䤀 眀椀氀氀⸀ 㨀ⴀ⤀ഊ ਀䤀 栀愀瘀攀 洀攀琀 瀀攀漀瀀氀攀 椀渀 琀栀攀 琀爀愀搀攀 琀栀愀琀 挀氀愀椀洀攀搀 琀漀 戀攀 愀戀氀攀 琀漀 瀀椀渀瀀漀椀渀琀 琀栀攀 ഊvineyard that a particular grape came from by 'tasting the earth' in the ਀最爀愀瀀攀⸀ 伀甀琀猀琀愀渀搀椀渀最 猀漀洀洀攀氀椀攀爀猀 愀氀猀漀 愀瀀瀀攀愀爀 琀漀 栀愀瘀攀 琀栀椀猀 愀戀椀氀椀琀礀⸀ 吀栀攀 猀漀椀氀 ഊmakes the grape. The same variety grown in different soils will display ਀搀椀昀昀攀爀攀渀琀 昀氀愀瘀漀爀猀Ⰰ 昀氀椀渀琀礀Ⰰ 猀琀攀攀氀礀Ⰰ 攀愀爀琀栀礀Ⰰ 戀愀爀渀礀愀爀搀Ⰰ 攀琀挀⸀ 圀栀椀琀攀 最爀愀瀀攀猀 ഊexhibit herbaceous flavors differently on different types of soil parsley, ਀挀攀氀攀爀礀Ⰰ 最爀愀猀猀礀 挀漀洀攀 琀漀 洀椀渀搀⸀ 挀栀愀爀搀漀渀渀愀礀 最爀愀瀀攀猀 洀愀礀 琀愀猀琀攀 漀昀 愀瀀爀椀挀漀琀猀Ⰰ 愀瀀瀀氀攀猀Ⰰ ഊcitrus depending on the soil they are grown on. These are the characteristics ਀琀栀愀琀 洀愀欀攀 瘀椀渀琀渀椀渀最Ⰰ 眀椀渀攀 琀愀猀琀椀渀最 愀渀搀 猀攀爀瘀椀挀攀 愀渀 愀爀琀 昀漀爀洀⸀ 吀栀攀猀攀 ഊcharacteristics are what make wines produced from the same grape variety ਀最爀漀眀渀 愀 栀甀渀搀爀攀搀 礀愀爀搀猀 愀瀀愀爀琀 琀愀猀琀攀 氀椀欀攀 ㈀ 搀椀昀昀攀爀攀渀琀 眀椀渀攀猀⸀ഊ ਀刀愀猀ഊ ਀ഊDate: Sat, 17 Jun 2000 23:51:43 -0500 ਀䘀爀漀洀㨀 ∀刀䄀一䐀䄀䰀䰀 䐀䤀䄀䴀伀一䐀∀ 㰀爀椀渀最漀昀欀椀渀最猀 愀琀 洀椀渀搀猀瀀爀椀渀最⸀挀漀洀㸀ഊSubject: SC - Re: Poppa's mustard- mighty morphin cookers(daa da da, da da) LONG ਀ഊTo the statement > "New wine" likely would be wine ਀琀栀愀琀 栀愀搀 渀漀琀 礀攀琀 昀攀爀洀攀渀琀攀搀 氀漀渀最Ⰰ 攀爀最漀 挀氀漀猀攀爀 琀漀 ഊgrape juice than to modern wine. It would be sweet ਀愀渀搀 瘀攀爀礀 氀椀最栀琀氀礀 愀氀挀漀栀漀氀椀挀 眀椀琀栀 愀 琀漀甀挀栀 漀昀 礀攀愀猀琀 戀椀琀攀 琀漀 椀琀⸀ 㰀ഊ ਀䈀愀氀琀栀愀稀愀爀 爀攀瀀椀攀搀㨀ഊ>>>I think the term "New Wine" implies just that; wine ਀眀栀椀挀栀 栀愀猀 漀渀氀礀 爀攀挀攀渀琀氀礀 戀攀攀渀 挀漀洀瀀氀攀琀攀搀 ⠀椀⸀攀⸀ 昀甀氀氀礀 ഊfermented), but has not yet had time to age and ਀洀攀氀氀漀眀⸀  匀漀洀攀 眀椀渀攀猀 愀爀攀 洀攀愀渀琀 琀漀 戀攀 搀爀甀渀欀 ∀渀攀眀∀Ⰰ ഊas their maturing qualities are not good. As a modern ਀爀攀昀攀爀攀渀挀攀 ⠀琀栀漀甀最栀 䤀 眀漀甀氀搀 渀漀琀 猀甀最最攀猀琀 琀栀愀琀 椀琀 椀猀 ഊappropriate for the recipe), *white zinfandel* is a wine ਀眀栀椀挀栀 椀猀 戀攀猀琀 椀洀戀椀戀攀搀 ⨀渀攀眀⨀Ⰰ 戀攀挀愀甀猀攀 椀琀 眀椀氀氀 渀漀琀 欀攀攀瀀 ഊand mature nearly so well as some of the finer reds and ਀眀栀椀琀攀猀⸀㰀㰀㰀ഊ ਀䤀✀洀 愀昀爀愀椀搀 䤀 眀椀氀氀 栀愀瘀攀 琀漀 搀椀猀愀最爀攀攀 眀椀琀栀 戀漀琀栀 椀渀琀攀爀瀀爀攀琀愀琀椀漀渀猀ഊ(at least in part). Firstly, I think period references to "new" ਀眀椀渀攀猀 爀攀昀攀爀猀 琀漀 愀 昀甀氀氀礀 昀攀爀洀攀渀琀攀搀 眀椀渀攀Ⰰ 愀 挀漀洀瀀氀攀琀攀搀 眀椀渀攀⸀ഊI think it would definitely not be necessarily sweeter, "closer ਀琀漀 最爀愀瀀攀 樀甀椀挀攀∀Ⰰ 渀漀爀 氀椀最栀琀氀礀 愀氀挀栀漀栀漀氀椀挀⸀  䤀 琀栀椀渀欀 琀栀椀猀 眀漀甀氀搀 爀攀昀攀爀ഊto casks (they didn't bottle then) which were broached very ਀猀漀漀渀 愀昀琀攀爀 昀攀爀洀攀渀琀愀琀椀漀渀⸀  䤀✀氀氀 愀最爀攀攀 眀椀琀栀 琀栀攀 ∀猀氀椀最栀琀 礀攀愀猀琀ഊbite" as there was probably some residual (and active) ਀礀攀愀猀琀 猀琀椀氀氀 瀀爀攀猀攀渀琀⸀  ഊ ਀䤀 愀洀 椀渀 挀漀洀瀀氀攀琀攀 愀挀挀漀爀搀 琀栀攀爀攀昀漀爀攀 眀椀琀栀 䈀愀氀琀栀愀稀愀爀✀猀 椀渀椀琀椀愀氀 ഊconclusion about the age of "new wine". However, period ਀眀椀渀攀猀 愀氀洀漀猀琀 渀攀瘀攀爀 栀愀搀 愀 挀栀愀渀挀攀 琀漀 ∀愀最攀 愀渀搀 洀攀氀氀漀眀∀ 愀猀ഊan appreciation of vintage wine is almost exclusively a ਀瀀漀猀琀ⴀ瀀攀爀椀漀搀 瀀栀攀渀漀洀攀渀愀 洀愀搀攀 瀀漀猀猀椀戀氀攀 戀礀 最氀愀猀猀 戀漀琀琀氀攀猀ഊand the use of cork stoppers. Sparkling wines like ਀䌀栀愀洀瀀愀最渀攀 眀攀爀攀 礀攀琀 甀渀搀爀攀愀洀攀搀 漀昀⸀ 䘀愀椀爀氀礀 愀氀氀 眀椀渀攀猀 椀渀 ഊperiod would qualify as of a "not good maturing" type. By ਀䴀椀挀栀愀攀氀洀愀猀Ⰰ 洀漀猀琀 瀀攀爀椀漀搀 眀椀渀攀猀 眀攀爀攀 戀攀最椀渀渀椀渀最 琀漀 搀攀琀攀爀椀漀爀愀琀攀ഊand by early summer, were likely unpalatable, being astringant ਀愀渀搀 攀瘀攀渀 瘀椀渀攀最愀爀礀⸀  䤀渀 爀攀猀瀀漀渀猀攀 琀漀 愀渀漀琀栀攀爀 瀀漀猀琀 瘀攀爀礀 爀攀挀攀渀琀氀礀 愀戀漀甀琀ഊwhich grape are period varietals: yes, absolutely period grapes ਀愀爀攀 猀琀椀氀氀 椀渀 挀漀洀洀漀渀 瀀爀漀搀甀挀琀椀漀渀 愀渀搀 愀爀攀 挀氀漀渀攀猀 昀爀漀洀 最爀愀昀琀攀搀ഊcopies of the originals. However, the tastes of modern wine made ਀昀爀漀洀 琀栀攀猀攀 最爀愀瀀攀猀 瀀爀漀戀愀戀氀礀 愀爀攀 瘀攀爀礀 搀椀昀昀攀爀攀渀琀 昀爀漀洀 琀栀攀 漀爀椀最椀渀愀氀ഊwines as the methods of maturation are substantially different ਀愀猀 眀攀氀氀 愀猀 琀栀攀 洀漀搀攀爀渀 瀀爀愀挀琀椀挀攀 漀昀 戀氀攀渀搀椀渀最 眀椀渀攀猀⸀  伀昀 挀漀甀爀猀攀Ⰰഊif you vint yourself or have access to wines at the estate at ਀琀栀攀 琀椀洀攀 漀昀 戀漀琀琀氀椀渀最Ⰰ 礀漀甀 眀椀氀氀 戀攀 猀漀洀攀栀愀琀 挀氀漀猀攀爀 琀漀 瀀攀爀椀漀搀 琀愀猀琀攀⸀ഊAlso you must admit the use of various settling agents and ਀猀甀氀昀椀搀攀 氀攀瘀攀氀猀 眀椀氀氀 愀昀昀攀挀琀 琀栀攀 琀愀猀琀攀 愀猀 眀攀氀氀⸀  䤀 爀攀挀愀氀氀 爀攀挀攀渀琀氀礀ഊthe recall of Italian and French wines because some ਀椀搀椀漀琀 琀栀漀甀最栀琀 琀栀愀琀 愀渀琀椀昀爀攀攀稀攀 愀搀搀攀搀 愀 猀眀攀攀琀 琀愀猀琀攀 琀漀 琀栀攀ഊvintage and made it taste like a better quality vintage . And ਀眀栀愀琀 愀戀漀甀琀 琀栀攀 攀昀昀攀挀琀猀 漀昀 椀渀搀甀猀琀爀椀愀氀 瀀漀氀氀甀琀椀漀渀㼀  䤀昀 漀渀攀 挀愀渀 琀攀氀氀 ഊthe location of a wine from taste imparted by soil differences, ਀搀漀攀猀 漀甀爀 愀琀洀漀猀瀀栀攀爀椀挀 挀漀渀琀愀洀椀渀愀琀椀漀渀 愀昀昀攀挀琀 琀栀攀 琀愀猀琀攀 愀猀 眀攀氀氀㼀  ഊPollution is fairly universal now and I don't think the grapes ਀攀猀挀愀瀀攀 椀琀猀 搀攀琀攀爀椀漀甀猀 攀昀昀攀挀琀猀⸀  䤀琀 椀猀 瀀爀漀戀愀戀氀礀 椀洀瀀漀猀猀椀戀氀攀 渀漀眀 琀漀 ഊduplicate the exact flavours of period wines, I would think. ਀ഊMy take is that wines in period were "new" and best soonest ਀愀昀琀攀爀 攀渀挀愀猀欀椀渀最 愀渀搀 戀攀挀愀洀攀 樀甀猀琀 ∀眀椀渀攀∀ 椀渀 氀愀琀攀 䘀愀氀氀 愀渀搀 ഊ"old wine" in late Spring when the new grape crop was ਀椀渀 漀戀瘀椀漀甀猀 渀攀眀 最爀漀眀琀栀 愀渀搀 琀栀攀 昀氀愀瘀漀甀爀 漀昀 琀栀攀 瀀爀攀瘀椀漀甀猀ഊwine harvest deteriorated somewhat badly. ਀ഊAkim Yaroslavich ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㤀 䨀甀渀 ㈀　　　 　㜀㨀㄀㤀㨀㌀㔀 䔀䐀吀ഊFrom: LrdRas at aol.com ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 圀椀渀攀ഊ ਀䌀䈀氀愀挀欀眀椀氀氀 愀琀 愀漀氀⸀挀漀洀 眀爀椀琀攀猀㨀ഊ<< Thank you for the information. I had not considered this before, and will ਀ 渀漀眀 栀愀瘀攀 琀漀 栀椀琀 琀栀攀 戀漀漀欀猀 愀最愀椀渀⸀ഊ ਀ 䈀愀氀琀栀愀稀愀爀 漀昀 䈀氀愀挀欀洀漀漀爀 㸀㸀ഊ ਀䤀 眀漀甀氀搀 猀甀最最攀猀琀 琀栀愀琀 眀栀攀渀 ✀栀椀琀琀椀渀最✀ 琀栀攀 戀漀漀欀猀 琀漀 欀攀攀瀀 椀渀 洀椀渀搀 琀栀愀琀 挀甀爀爀攀渀琀 ഊpractices of vintners in California are very much different from traditional ਀瀀爀愀挀琀椀挀攀猀⸀ 圀栀椀氀攀 䌀愀氀椀昀漀爀渀椀愀 眀椀渀攀猀 挀愀渀 戀攀 猀愀椀搀 琀漀 氀椀琀琀氀攀 爀攀猀攀洀戀氀攀 琀爀愀搀椀琀椀漀渀愀氀 ഊEuropean wines because of the bulk tank methods used in their production, ਀琀栀攀爀攀 愀爀攀 眀椀渀攀猀 愀瘀愀椀氀愀戀氀攀 琀栀愀琀 愀爀攀 洀愀搀攀 椀渀 琀栀攀 琀爀愀搀椀琀椀漀渀愀氀 眀愀礀猀 猀琀椀氀氀⸀ ഊ ਀䌀愀氀氀漀眀愀礀 䌀栀愀爀搀漀渀渀愀礀Ⰰ 昀漀爀 椀渀猀琀愀渀挀攀 椀猀 瀀爀漀搀甀挀攀搀 漀渀 琀栀攀 ✀氀攀攀猀✀⸀ 䄀渀搀 愀 昀攀眀 猀洀愀氀氀 ഊvintners still use or are experimenting with naturally occurring wild yeast. ਀䄀 最漀漀搀 爀甀氀攀 漀昀 琀栀甀洀戀 椀猀 琀栀愀琀 椀昀 愀 瘀椀渀攀礀愀爀搀 瀀爀漀搀甀挀攀猀 挀漀渀猀椀猀琀攀渀琀氀礀 猀洀愀氀氀 ഊbatches of wines then it's production methods are usually closer to the ਀漀爀椀最椀渀愀氀 洀攀琀栀漀搀猀⸀ഊ ਀匀漀 昀愀爀 愀猀 ✀戀氀攀渀搀椀渀最✀ 椀猀 挀漀渀挀攀爀渀攀搀Ⰰ 琀栀愀琀 爀攀愀氀氀礀 眀愀猀 琀栀攀 琀爀愀搀椀琀椀漀渀愀氀 眀愀礀 琀漀 ഊmake wines. The recent rise of California varietals is a modern phenomenon ਀愀渀搀 椀猀 琀栀攀 洀愀樀漀爀 爀攀愀猀漀渀 琀栀愀琀 䤀 搀漀 渀漀琀 瀀甀爀挀栀愀猀攀 䌀愀氀椀昀漀爀渀椀愀 眀椀渀攀猀 瘀攀爀礀 漀昀琀攀渀⸀ ഊEuropean wines are almost exclusively blended. They always have been. ਀ഊI also disagree that wines 'taste' any different now than they did in the ਀洀椀搀搀氀攀 愀最攀猀⸀ 䄀猀 䤀 瀀漀椀渀琀攀搀 漀甀琀 椀渀 洀礀 攀愀爀氀椀攀爀 瀀漀猀琀猀 匀攀瘀攀爀愀氀 漀昀 琀栀攀 吀爀攀戀戀椀愀渀漀✀猀 ഊare still produced in the same way as they always were. Many of the Rhones ਀愀氀猀漀 愀爀攀 猀琀椀氀氀 瀀爀漀搀甀挀攀搀 甀猀椀渀最 琀栀攀 猀愀洀攀 猀琀漀渀攀 瀀椀琀猀 愀渀搀 琀愀渀欀猀 琀栀愀琀 栀愀瘀攀 愀氀眀愀礀猀 ഊbeen used. According to the producer of Est! Est! Est!, it produced from the ਀猀愀洀攀 瘀愀爀椀攀琀椀攀猀Ⰰ 甀猀椀渀最 琀栀攀 猀愀洀攀 琀攀挀栀渀椀焀甀攀猀 琀栀愀琀 栀愀瘀攀 戀攀攀渀 甀猀攀搀 猀椀渀挀攀 琀栀攀 ㄀㌀琀栀 ഊcentury. ਀ഊAccording to the same producer burning sulfur to sterilize casks, is not a ਀洀漀搀攀爀渀 椀渀瘀攀渀琀椀漀渀⸀ 䠀漀眀攀瘀攀爀Ⰰ 琀栀攀 愀搀搀椀琀椀漀渀 漀昀 猀甀氀昀甀爀 琀漀 琀栀攀 樀甀椀挀攀 戀礀 猀漀洀攀 洀愀樀漀爀 ഊcommercial wineries is. Also storing wines in casks does not greatly lend to ਀琀栀攀椀爀 最漀椀渀最 戀愀搀 愀渀礀 焀甀椀挀欀攀爀 琀栀愀渀 猀琀漀爀椀渀最 琀栀攀洀 椀渀 戀漀琀琀氀攀猀⸀ഊ ਀圀栀椀氀攀 椀琀 挀愀渀 戀攀 猀愀椀搀 琀栀愀琀 琀栀攀爀攀 愀爀攀 昀攀眀 䌀愀氀椀昀漀爀渀椀愀 瘀愀爀椀攀琀愀氀猀 琀栀愀琀 琀愀猀琀攀 洀甀挀栀 ഊlike a period wine would have, it can also be said that many of the wines ਀愀瘀愀椀氀愀戀氀攀 昀爀漀洀 䘀爀愀渀挀攀 愀渀搀 䤀琀愀氀礀 洀漀猀琀 氀椀欀攀氀礀 琀愀猀琀攀 氀椀琀琀氀攀 搀椀昀昀攀爀攀渀琀 昀爀漀洀 琀栀攀椀爀 ഊmedieval counterparts. The exception would be mass produced commercial wines ਀眀栀椀挀栀 愀爀攀 洀漀猀琀 氀椀欀攀氀礀 戀攀琀琀攀爀 琀愀猀琀椀渀最 渀漀眀 琀栀愀渀 椀渀 琀栀攀 洀椀搀搀氀攀 愀最攀猀⸀ 吀栀攀 愀爀琀 漀昀 ഊvintning is truly ancient and almost all of 'innovations' that have occurred, ਀眀椀琀栀 琀栀攀 攀砀挀攀瀀琀椀漀渀 漀昀 挀漀爀欀椀渀最Ⰰ 栀愀瘀攀 漀挀挀甀爀爀攀搀 椀渀 琀栀椀猀 挀攀渀琀甀爀礀 愀渀搀 愀氀洀漀猀琀 愀氀氀 ഊof those innovations are entirely restricted to commercial mass production. ਀䈀愀猀椀挀愀氀氀礀 椀昀 礀漀甀 愀瘀漀椀搀 䔀爀渀攀猀琀 愀渀搀 䨀甀氀椀漀Ⰰ 䄀氀洀愀搀攀渀Ⰰ 倀愀甀氀 䴀愀猀猀漀渀 愀渀搀 䤀渀最氀攀渀漀漀欀Ⰰ ഊavoid varietals and buy your wine from small European wineries, your product ਀眀椀氀氀 戀攀 瘀攀爀礀 洀甀挀栀 琀栀攀 猀愀洀攀 愀猀 琀栀愀琀 眀栀椀挀栀 眀愀猀 甀猀攀搀 戀礀 漀甀爀 愀渀挀攀猀琀漀爀猀 昀漀爀 ഊhundreds of years. ਀ഊRas ਀ഊ ਀䘀爀漀洀㨀 ∀䐀愀渀椀攀氀 倀栀攀氀瀀猀∀ 㰀瀀栀攀氀瀀猀搀 愀琀 最愀琀攀⸀渀攀琀㸀ഊTo: ਀䐀愀琀攀㨀 吀甀攀Ⰰ 㐀 匀攀瀀 ㈀　　㄀ ㄀㜀㨀　　㨀㔀㌀ ⴀ　㐀　　ഊSubject: [Sca-cooks] Wine ਀ഊThere's a nice exhibition about the history of wine on now at the ROM go to ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀爀漀洀⸀漀渀⸀挀愀 愀渀搀 昀漀氀氀漀眀 琀栀攀 氀椀渀欀猀⸀ഊ ਀䐀愀渀椀攀氀 刀愀漀甀氀ഊ ਀ഊDate: Tue, 15 Jan 2002 01:25:16 -0600 ਀䘀爀漀洀㨀 匀琀攀昀愀渀 氀椀 刀漀甀猀 㰀猀琀攀昀愀渀 愀琀 琀攀砀愀猀⸀渀攀琀㸀ഊTo: SCA-Cooks maillist ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 爀愀椀猀椀渀 眀椀渀攀猀ഊ ਀伀氀眀攀渀 猀愀椀搀㨀ഊ> >Hey, I found a new (to me) non-alcoholic drink in one of my books the ਀㸀 㸀漀琀栀攀爀 搀愀礀⸀  吀栀攀 戀漀漀欀 椀猀 䔀瀀甀氀愀爀椀漀Ⰰ 愀 ㄀㔀㤀㠀 䔀渀最氀椀猀栀 琀爀愀渀猀氀愀琀椀漀渀 漀昀 愀渀ഊ> >earlier Italian text, and the recipe is "to turn water into wine". ਀㸀 㸀䈀愀猀椀挀愀氀氀礀 椀琀 琀攀氀氀猀 礀漀甀 琀漀 最攀琀 爀愀椀猀椀渀猀 漀昀 琀栀攀 猀甀渀Ⰰ 最爀椀渀搀 琀栀攀洀 甀瀀 椀渀琀漀 愀ഊ> >powder (paste?), then put them in water. Raisin juice! ਀㸀 㸀ഊ> >Katherine ਀㸀ഊ> And we think Mountain Dew is special. These folks must have had some really ਀㸀 最漀漀搀 搀爀甀最猀 愀渀搀⼀漀爀 圀圀䄀䄀䄀䄀夀夀夀夀夀 琀漀 洀甀挀栀 琀椀洀攀 漀渀 琀栀攀椀爀 栀愀渀搀猀⸀  伀渀 琀栀攀 漀琀栀攀爀ഊ> hand, this probably isn't all that good cuz it didn't survive the test of ਀㸀 琀椀洀攀⸀ഊ ਀䠀洀洀洀⸀ 夀漀甀 琀栀椀渀欀 椀琀 搀椀搀渀✀琀 猀甀爀瘀椀瘀攀㼀 䐀漀 愀 焀甀椀挀欀 眀攀戀 猀攀愀爀挀栀 漀渀 ∀爀愀椀猀椀渀 眀椀渀攀∀⸀ഊLike mead, while they seem to have fallen in favor vs. wine from fresh ਀最爀愀瀀攀猀Ⰰ 愀瀀瀀愀爀攀渀琀氀礀 琀栀攀礀 眀攀爀攀 椀渀 甀猀攀 愀 氀漀渀最 琀椀洀攀⸀ഊ ਀吀栀攀 昀漀氀氀漀眀椀渀最 挀漀洀攀猀 昀爀漀洀㨀ഊhttp://www.neosoft.com/~scholars/raisin.htm ਀ഊToo bad the only raisins I think I can get around here are those ਀昀爀漀洀 䌀漀渀挀漀爀搀 最爀愀瀀攀猀⸀ 吀栀椀猀 洀椀最栀琀 戀攀 愀 昀甀渀 瀀爀漀樀攀挀琀⸀ഊ-- ਀吀䠀䰀漀爀搀 匀琀攀昀愀渀 氀椀 刀漀甀猀    䈀愀爀漀渀礀 漀昀 䈀爀礀渀 䜀眀氀愀搀    䬀椀渀最搀漀洀 漀昀 䄀渀猀琀攀漀爀爀愀ഊ ਀䠀愀瘀椀渀最 氀攀愀爀渀攀搀 栀漀眀 琀漀 挀爀攀愀琀攀 眀椀渀攀 昀爀漀洀 搀爀椀攀搀 最爀愀瀀攀猀 昀爀漀洀 椀渀栀愀戀椀琀愀渀琀猀 漀昀 䄀猀椀愀䴀椀渀漀爀Ⰰ 琀栀攀 愀渀挀椀攀渀琀䜀爀攀攀欀猀 眀攀渀琀 漀渀 琀漀 瀀攀爀昀攀挀琀 琀栀攀猀攀 瘀椀渀椀昀椀挀愀琀椀漀渀 琀攀挀栀渀椀焀甀攀猀 椀渀 琀栀攀 㠀琀栀 挀攀渀琀甀爀礀 䈀䌀⸀吀栀攀 猀琀攀洀猀 漀昀 最爀愀瀀攀 挀氀甀猀琀攀爀猀 眀攀爀攀 琀眀椀猀琀攀搀 琀漀 瀀爀攀瘀攀渀琀 猀愀瀀 昀爀漀洀 爀攀愀挀栀椀渀最 琀栀攀 最爀愀瀀攀猀Ⰰ 挀愀甀猀椀渀最 琀栀攀洀 琀漀 猀栀爀椀瘀攀氀⸀   䄀渀漀琀栀攀爀 琀攀挀栀渀椀焀甀攀 眀愀猀 琀漀 瀀椀挀欀 最爀愀瀀攀猀 愀渀搀 搀爀礀 琀栀攀洀 漀甀琀 椀渀 琀栀攀 猀甀渀 漀渀 爀愀挀欀猀⸀   䐀攀瀀攀渀搀椀渀最 漀渀 琀栀攀 瘀愀爀椀攀琀愀氀Ⰰ 琀栀攀 最爀愀瀀攀猀 眀漀甀氀搀 氀漀猀攀 戀攀琀眀攀攀渀 㐀　ⴀ㘀　─ 漀昀 琀栀攀椀爀 眀愀琀攀爀⸀   圀椀渀攀猀 瀀爀漀搀甀挀攀搀 昀爀漀洀 琀栀攀猀攀 最爀愀瀀攀猀 眀攀爀攀 爀椀挀栀Ⰰ 氀愀爀最攀爀ⴀ琀栀愀渀ⴀ氀椀昀攀Ⰰ 戀攀渀攀昀椀琀椀渀最 昀爀漀洀 礀攀愀爀猀 漀昀 洀愀琀甀爀愀琀椀漀渀Ⰰ 愀渀搀 眀攀爀攀 瀀爀椀稀攀搀 戀礀 愀渀挀椀攀渀琀 眀爀椀琀攀爀猀 猀甀挀栀 愀猀 䠀漀洀攀爀Ⰰ 䌀愀琀漀Ⰰ 倀氀椀渀礀 愀渀搀 嘀椀爀最椀氀⸀   吀栀攀 攀愀爀氀礀 爀漀戀甀猀琀渀攀猀猀 漀昀 爀愀椀猀椀渀 眀椀渀攀猀 㴀㤀㘀 琀栀攀 渀攀攀搀 琀漀 㴀㤀㌀氀漀漀猀攀 琀栀攀椀爀 琀攀攀琀栀㴀㤀㐀 ⴀⴀ 椀猀 椀渀搀椀挀愀琀椀瘀攀 漀昀 琀栀攀椀爀 氀漀渀最攀瘀椀琀礀Ⰰ 挀爀椀琀椀挀愀氀 椀渀 愀渀 攀爀愀 戀攀昀漀爀攀 琀栀攀 椀渀瘀攀渀琀椀漀渀 漀昀 猀琀漀瀀瀀攀爀攀搀 戀漀琀琀氀攀猀⸀ഊ ਀䰀椀欀攀 琀栀攀 䜀爀攀攀欀猀Ⰰ 刀漀洀愀渀 攀砀瀀氀漀爀攀爀猀 瀀氀愀渀琀攀搀 瘀椀渀攀礀愀爀搀猀 眀栀攀爀攀瘀攀爀 琀栀攀礀 眀攀渀琀⸀   䄀猀 愀 爀攀猀甀氀琀Ⰰ 搀爀椀攀搀 最爀愀瀀攀 眀椀渀攀洀愀欀椀渀最 琀攀挀栀渀椀焀甀攀猀 戀攀挀愀洀攀 攀洀戀攀搀搀攀搀 椀渀琀漀 琀栀攀 挀漀洀瀀氀攀砀 昀愀戀爀椀挀 漀昀 瘀椀渀椀昀椀挀愀琀椀漀渀 琀爀愀搀椀琀椀漀渀猀 椀渀 䘀爀愀渀挀攀Ⰰ 匀瀀愀椀渀Ⰰ 䜀攀爀洀愀渀礀Ⰰ 匀眀椀琀稀攀爀氀愀渀搀Ⰰ 刀漀洀愀渀椀愀Ⰰ 愀渀搀 䔀渀最氀愀渀搀⸀   吀栀攀猀攀 眀椀渀攀猀 昀氀漀甀爀椀猀栀攀搀 昀爀漀洀 琀栀攀 ㄀㌀琀栀 琀漀 ㄀㜀琀栀挀攀渀琀甀爀椀攀猀Ⰰ 攀猀瀀攀挀椀愀氀氀礀 椀渀 䤀琀愀氀礀 愀渀搀 䘀爀愀渀挀攀Ⰰ 戀甀琀 琀漀搀愀礀 琀栀攀 瀀爀愀挀琀椀挀攀 猀甀爀瘀椀瘀攀猀 漀渀氀礀 椀渀 椀猀漀氀愀琀攀搀 䔀甀爀漀瀀攀愀渀 攀渀挀氀愀瘀攀猀⸀   䤀琀愀氀礀 愀氀漀渀攀 愀瀀瀀攀愀爀猀 琀漀 栀愀瘀攀 愀渀 甀渀戀爀漀欀攀渀 琀爀愀搀椀琀椀漀渀 漀昀 爀愀椀猀椀渀 眀椀渀攀Ⰰ 漀昀琀攀渀 瀀爀漀搀甀挀攀搀 愀琀 漀渀氀礀 琀栀攀 戀攀猀琀 攀猀琀愀琀攀猀 愀爀漀甀渀搀 吀甀猀挀愀渀礀Ⰰ 吀爀攀渀琀椀渀漀 愀渀搀 唀洀戀爀椀愀⸀ഊ ਀ഊDate: Thu, 28 Mar 2002 10:17:58 -0500 ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䴀愀氀愀瘀漀猀椀愀ⴀ圀栀愀琀 椀猀 椀琀㼀ഊ ਀䄀氀猀漀 猀瀀爀愀挀栀 䌀愀琀栀攀爀椀渀攀 䠀愀爀琀氀攀礀㨀ഊ>I noticed quite a few references to Malaosia in the online translation of ਀㸀匀愀戀爀椀渀愀 眀攀氀猀攀爀椀渀✀猀 䌀漀漀欀戀漀漀欀⸀ 䤀猀 琀栀椀猀 愀 欀椀渀搀 漀昀 眀椀渀攀㼀ഊ ਀䄀⸀䬀⸀䄀⸀ 䴀愀氀洀猀攀礀Ⰰ 琀栀攀 猀琀甀昀昀 䜀攀漀爀最攀Ⰰ 䐀甀欀攀 漀昀 䌀氀愀爀攀渀挀攀 ⠀戀爀漀琀栀攀爀 漀昀 䔀搀眀愀爀搀ഊV, I think, and Richard III) is alleged to have drunk/starved himself ਀琀漀 搀攀愀琀栀 眀椀琀栀Ⰰ 漀爀 椀昀 礀漀甀 昀漀氀氀漀眀 匀栀愀欀攀猀瀀攀愀爀攀Ⰰ 搀爀漀眀渀攀搀 椀渀⸀ഊ ਀䄀 猀眀攀攀琀椀猀栀Ⰰ 猀琀爀漀渀最 眀椀渀攀 愀氀漀渀最 琀栀攀 氀椀渀攀猀 漀昀 猀栀攀爀爀礀 漀爀 琀愀眀渀礀 瀀漀爀琀⸀ 䤀ഊforget whether it is fortified... it's available at most decent wine ਀猀栀漀瀀猀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊFrom: "Terry Decker" ਀吀漀㨀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊSubject: Re: [Sca-cooks] Malavosia-What is it? ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㠀 䴀愀爀 ㈀　　㈀ ㈀　㨀㄀㠀㨀㐀㘀 ⴀ　㘀　　ഊ ਀㸀䤀 渀漀琀椀挀攀搀 焀甀椀琀攀 愀 昀攀眀 爀攀昀攀爀渀挀攀猀 琀漀 䴀愀氀愀漀猀椀愀 椀渀 琀栀攀 漀渀氀椀渀攀 琀爀愀渀猀氀愀琀椀漀渀 漀昀ഊ>Sabrina welserin's Cookbook. Is this a kind of wine? ਀㸀ഊ>Caitlin of Enniskillen ਀ഊIn Antiquity it was wine made from Malvasian grapes. These days it is ਀䴀愀氀洀猀攀礀 漀爀 䴀愀搀攀椀爀愀Ⰰ 昀漀爀琀椀昀椀攀搀 搀攀猀猀攀爀琀 眀椀渀攀猀⸀  䤀 眀愀猀 愀戀氀攀 琀漀 最攀琀 愀渀ഊunfortified Malvasian wine from California when I made Welser strawberry ਀琀愀爀琀Ⰰ 戀甀琀 䤀 栀愀瘀攀渀✀琀 猀攀攀渀 愀渀礀 猀椀渀挀攀⸀ഊ ਀匀椀渀挀攀 搀椀猀琀椀氀氀愀琀椀漀渀 眀愀猀 愀 最爀漀眀椀渀最 戀甀猀椀渀攀猀猀 眀栀攀渀 琀栀攀 挀漀漀欀戀漀漀欀 眀愀猀 眀爀椀琀琀攀渀Ⰰ 椀琀 椀猀ഊpossible that the wine was fortified. ਀ഊBear ਀ഊ ਀䘀爀漀洀㨀 ∀䨀攀愀渀渀攀 倀愀瀀愀渀愀猀琀愀猀椀漀甀∀ 㰀樀攀愀渀渀攀 愀琀 愀琀愀猀琀攀漀昀挀爀攀漀氀攀⸀挀漀洀㸀ഊTo: "Ansteorra Cooks" ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㈀ 䴀愀礀 ㈀　　㌀ 　㄀㨀㔀㈀㨀㄀㠀 ⴀ　㐀　　ഊSubject: [Sca-cooks] The Origins of Wine - Part 1 ਀ഊ http://www.thewineletter.com/history/index.html ਀ഊSoffya Appollonia Tudja ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㌀㄀ 䨀愀渀 ㈀　　㐀 ㈀㌀㨀㌀㠀㨀㐀㄀ ⴀ　㠀　　ഊFrom: "Laura C. Minnick" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 瀀攀爀椀漀搀 愀瀀瀀氀攀 挀漀洀洀攀爀挀攀ഊTo: Cooks within the SCA ਀ഊAt 11:06 PM 1/31/2004, you wrote: ਀㸀㸀 倀攀爀栀愀瀀猀 昀漀爀 琀栀攀 猀愀洀攀 爀攀愀猀漀渀猀 琀栀攀 䔀渀最氀椀猀栀 椀洀瀀漀爀琀攀搀 䘀爀攀渀挀栀 眀椀渀攀 攀瘀攀渀  ഊ>> though they grew grapes and made wine in England? ਀㸀ഊ> Because English wines were known for being *really bad*. IIRC it was Peter ਀㸀 漀昀 䈀氀漀椀猀 眀栀漀 爀攀洀愀爀欀攀搀 漀渀 琀栀攀 琀攀爀爀椀戀氀攀 眀椀渀攀⸀ 䌀愀渀✀琀 挀椀琀攀 椀琀 琀栀漀甀最栀ⴀ 最甀攀猀猀ഊ> where the books are? :-/ ਀ഊReplying to myself, I know... ਀ഊI found this on the Godecookery website: ਀㸀 圀椀渀攀Ⰰ 椀渀 琀栀椀爀琀攀攀渀琀栀 挀攀渀琀甀爀礀 䔀渀最氀愀渀搀 洀漀猀琀氀礀 椀洀瀀漀爀琀攀搀 昀爀漀洀 䔀渀最氀椀猀栀ⴀ爀甀氀攀搀ഊ> Bourdeaux, was drunk young in the absence of an effective technique for ਀㸀 猀琀漀瀀瀀攀爀椀渀最 挀漀渀琀愀椀渀攀爀猀⸀ 圀椀渀攀 欀攀瀀琀 愀 礀攀愀爀 戀攀挀愀洀攀 甀渀搀爀椀渀欀愀戀氀攀⸀ 一漀 愀琀琀攀渀琀椀漀渀ഊ> was paid to vintage, and often what was served even at rich tables was of ਀㸀 瀀漀漀爀 焀甀愀氀椀琀礀⸀ 倀攀琀攀爀 漀昀 䈀氀漀椀猀 搀攀挀爀椀戀攀搀 椀渀 愀 氀攀琀琀攀爀 眀椀渀攀 猀攀爀瘀攀搀 愀琀 䠀攀渀爀礀ഊ> II's court: ਀㸀 ∀吀栀攀 眀椀渀攀 椀猀 琀甀爀渀攀搀 猀漀甀爀 漀爀 洀漀甀氀搀礀 ⴀ 琀栀椀挀欀Ⰰ 最爀攀愀猀礀Ⰰ 猀琀愀氀攀Ⰰ 昀氀愀琀 愀渀搀ഊ> smacking of pitch. I have sometimes seen even great lords served with ਀㸀 眀椀渀攀 猀漀 洀甀搀搀礀 琀栀愀琀 愀 洀愀渀 洀甀猀琀 渀攀攀搀猀 挀氀漀猀攀 栀椀猀 攀礀攀猀 愀渀搀 挀氀攀渀挀栀 栀椀猀 琀攀攀琀栀Ⰰഊ> wry-mouthed and shuddering, and filtering the stuff rather than ਀㸀 搀爀椀渀欀椀渀最⸀∀ഊ ਀䤀 氀漀漀欀攀搀 昀漀爀 琀栀攀 猀漀甀爀挀攀 漀昀 琀栀攀 䈀氀漀椀猀 焀甀漀琀攀 戀甀琀 栀愀瘀攀渀✀琀 昀漀甀渀搀 椀琀ⴀ 攀瘀攀爀礀漀渀攀ഊquotes it, but no one says exactly where it's from. I glanced through the ਀䈀氀漀椀猀 搀漀挀甀洀攀渀琀猀 椀渀 琀栀攀 䤀渀琀攀爀渀攀琀匀漀甀爀挀攀戀漀漀欀Ⰰ 愀渀搀 昀漀甀渀搀 愀 爀愀琀栀攀爀 栀愀爀猀栀 氀攀琀琀攀爀ഊfrom Peter to Eleanor of Aquitaine, amongst others, but the wines of ਀䔀渀最氀愀渀搀 眀攀爀攀 渀漀琀 洀攀渀琀椀漀渀攀搀 椀渀 琀栀攀 氀攀琀琀攀爀猀 漀渀 琀栀愀琀 猀椀琀攀ഊ. ਀㸀㸀 匀漀Ⰰ 眀愀猀 䔀渀最氀椀猀栀 ⠀漀爀 䘀爀攀渀挀栀⤀ 挀椀搀攀爀 攀砀瀀漀爀琀攀搀 漀甀琀 漀昀 琀栀攀 愀爀攀愀 椀琀 眀愀猀 洀愀搀攀ഊ>> in, in the Middle Ages? ਀㸀ഊ> I'm pretty sure that French wines were imported fairly early. How far, ਀㸀 䤀 搀漀渀✀琀 欀渀漀眀⸀ഊ ਀吀栀攀爀攀✀猀 焀甀椀琀攀 愀 昀攀眀 洀攀渀琀椀漀渀猀 椀渀 瘀愀爀椀漀甀猀 瀀氀愀挀攀猀 琀栀愀琀 䘀爀攀渀挀栀 眀椀渀攀猀 昀爀漀洀ഊBordeaux began importing to England in a big way when Henry and Eleanor ਀琀漀漀欀 琀栀攀 琀栀爀漀渀攀ⴀ 椀琀 愀氀氀 戀攀椀渀最 甀渀搀攀爀 洀愀渀愀最攀洀攀渀琀Ⰰ 猀漀 琀漀 猀瀀攀愀欀⸀ 䄀渀搀 愀瀀瀀愀爀攀渀琀氀礀ഊcontinued so until Gascony slipped from English control. ਀ഊ'Lainie ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㌀㄀ 䨀愀渀 ㈀　　㐀 ㈀㌀㨀㌀㠀㨀㐀㄀ ⴀ　㠀　　ഊFrom: "Laura C. Minnick" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 瀀攀爀椀漀搀 愀瀀瀀氀攀 挀漀洀洀攀爀挀攀ഊTo: Cooks within the SCA ਀ഊAt 11:06 PM 1/31/2004, you wrote: ਀㸀㸀 倀攀爀栀愀瀀猀 昀漀爀 琀栀攀 猀愀洀攀 爀攀愀猀漀渀猀 琀栀攀 䔀渀最氀椀猀栀 椀洀瀀漀爀琀攀搀 䘀爀攀渀挀栀 眀椀渀攀 攀瘀攀渀  ഊ>> though they grew grapes and made wine in England? ਀㸀ഊ> Because English wines were known for being *really bad*. IIRC it was Peter ਀㸀 漀昀 䈀氀漀椀猀 眀栀漀 爀攀洀愀爀欀攀搀 漀渀 琀栀攀 琀攀爀爀椀戀氀攀 眀椀渀攀⸀ 䌀愀渀✀琀 挀椀琀攀 椀琀 琀栀漀甀最栀ⴀ 最甀攀猀猀ഊ> where the books are? :-/ ਀ഊReplying to myself, I know... ਀ഊI found this on the Godecookery website: ਀㸀 圀椀渀攀Ⰰ 椀渀 琀栀椀爀琀攀攀渀琀栀 挀攀渀琀甀爀礀 䔀渀最氀愀渀搀 洀漀猀琀氀礀 椀洀瀀漀爀琀攀搀 昀爀漀洀 䔀渀最氀椀猀栀ⴀ爀甀氀攀搀ഊ> Bourdeaux, was drunk young in the absence of an effective technique for ਀㸀 猀琀漀瀀瀀攀爀椀渀最 挀漀渀琀愀椀渀攀爀猀⸀ 圀椀渀攀 欀攀瀀琀 愀 礀攀愀爀 戀攀挀愀洀攀 甀渀搀爀椀渀欀愀戀氀攀⸀ 一漀 愀琀琀攀渀琀椀漀渀ഊ> was paid to vintage, and often what was served even at rich tables was of ਀㸀 瀀漀漀爀 焀甀愀氀椀琀礀⸀ 倀攀琀攀爀 漀昀 䈀氀漀椀猀 搀攀挀爀椀戀攀搀 椀渀 愀 氀攀琀琀攀爀 眀椀渀攀 猀攀爀瘀攀搀 愀琀 䠀攀渀爀礀ഊ> II's court: ਀㸀 ∀吀栀攀 眀椀渀攀 椀猀 琀甀爀渀攀搀 猀漀甀爀 漀爀 洀漀甀氀搀礀 ⴀ 琀栀椀挀欀Ⰰ 最爀攀愀猀礀Ⰰ 猀琀愀氀攀Ⰰ 昀氀愀琀 愀渀搀ഊ> smacking of pitch. I have sometimes seen even great lords served with ਀㸀 眀椀渀攀 猀漀 洀甀搀搀礀 琀栀愀琀 愀 洀愀渀 洀甀猀琀 渀攀攀搀猀 挀氀漀猀攀 栀椀猀 攀礀攀猀 愀渀搀 挀氀攀渀挀栀 栀椀猀 琀攀攀琀栀Ⰰഊ> wry-mouthed and shuddering, and filtering the stuff rather than ਀㸀 搀爀椀渀欀椀渀最⸀∀ഊ ਀䤀 氀漀漀欀攀搀 昀漀爀 琀栀攀 猀漀甀爀挀攀 漀昀 琀栀攀 䈀氀漀椀猀 焀甀漀琀攀 戀甀琀 栀愀瘀攀渀✀琀 昀漀甀渀搀 椀琀ⴀ 攀瘀攀爀礀漀渀攀ഊquotes it, but no one says exactly where it's from. I glanced through the ਀䈀氀漀椀猀 搀漀挀甀洀攀渀琀猀 椀渀 琀栀攀 䤀渀琀攀爀渀攀琀匀漀甀爀挀攀戀漀漀欀Ⰰ 愀渀搀 昀漀甀渀搀 愀 爀愀琀栀攀爀 栀愀爀猀栀 氀攀琀琀攀爀ഊfrom Peter to Eleanor of Aquitaine, amongst others, but the wines of ਀䔀渀最氀愀渀搀 眀攀爀攀 渀漀琀 洀攀渀琀椀漀渀攀搀 椀渀 琀栀攀 氀攀琀琀攀爀猀 漀渀 琀栀愀琀 猀椀琀攀ഊ. ਀㸀㸀 匀漀Ⰰ 眀愀猀 䔀渀最氀椀猀栀 ⠀漀爀 䘀爀攀渀挀栀⤀ 挀椀搀攀爀 攀砀瀀漀爀琀攀搀 漀甀琀 漀昀 琀栀攀 愀爀攀愀 椀琀 眀愀猀 洀愀搀攀ഊ>> in, in the Middle Ages? ਀㸀ഊ> I'm pretty sure that French wines were imported fairly early. How far, ਀㸀 䤀 搀漀渀✀琀 欀渀漀眀⸀ഊ ਀吀栀攀爀攀✀猀 焀甀椀琀攀 愀 昀攀眀 洀攀渀琀椀漀渀猀 椀渀 瘀愀爀椀漀甀猀 瀀氀愀挀攀猀 琀栀愀琀 䘀爀攀渀挀栀 眀椀渀攀猀 昀爀漀洀ഊBordeaux began importing to England in a big way when Henry and Eleanor ਀琀漀漀欀 琀栀攀 琀栀爀漀渀攀ⴀ 椀琀 愀氀氀 戀攀椀渀最 甀渀搀攀爀 洀愀渀愀最攀洀攀渀琀Ⰰ 猀漀 琀漀 猀瀀攀愀欀⸀ 䄀渀搀 愀瀀瀀愀爀攀渀琀氀礀ഊcontinued so until Gascony slipped from English control. ਀ഊ'Lainie ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㜀 匀攀瀀 ㈀　　㐀 ㄀㤀㨀㈀㤀㨀㔀　 ⴀ　㐀　　ഊFrom: Cynthia Virtue ਀一攀眀猀最爀漀甀瀀猀㨀 爀攀挀⸀漀爀最⸀猀挀愀ഊSubject: Re: Periodoid vs. Period Re: Interesting posts ਀ഊBronwynmgn wrote: ਀㸀 圀攀 栀愀瘀攀 愀琀 氀攀愀猀琀 漀渀攀 猀甀爀瘀椀瘀椀渀最 䘀爀攀渀挀栀 戀漀漀欀 ⠀䰀攀 䴀攀渀愀最椀攀爀 搀攀 倀愀爀椀猀Ⰰ ㄀㌀㤀　Ⰰ 甀猀愀氀氀礀ഊ> listed in English as The Goodman of Paris), [...] ਀ഊ> to cook when having guests over right down to explaining that carrots are the ਀㸀 爀攀搀 爀漀漀琀猀 漀渀攀 戀甀礀猀 椀渀 琀栀攀 洀愀爀欀攀琀⸀ഊ ਀䤀琀✀猀 昀甀渀 琀漀 樀甀猀琀 爀攀愀搀Ⰰ 琀漀漀⸀  䤀✀洀 瀀愀爀琀椀挀甀氀愀爀氀礀 昀漀渀搀 漀昀 琀栀攀 爀攀挀椀瀀攀 琀漀 琀愀欀攀 ഊwhite wine and turn it into red wine by coloring it. ਀ഊI like to show it to my oenologist friends. They twitch well. ਀ഊcv ਀ഊ ਀䘀爀漀洀㨀 䐀愀瘀椀搀 䘀爀椀攀搀洀愀渀 㰀搀搀昀爀 愀琀 搀愀瘀椀搀搀昀爀椀攀搀洀愀渀⸀挀漀洀㸀ഊNewsgroups: rec.org.sca ਀匀甀戀樀攀挀琀㨀 刀攀㨀 倀攀爀椀漀搀漀椀搀 瘀猀⸀ 倀攀爀椀漀搀 刀攀㨀 䤀渀琀攀爀攀猀琀椀渀最 瀀漀猀琀猀ഊDate: Tue, 28 Sep 2004 18:07:43 -0700 ਀ഊCynthia Virtue wrote: ਀㸀 刀漀戀攀爀琀 唀栀氀 眀爀漀琀攀㨀ഊ> > So, how _does_ one colour white wine red? ਀㸀 ഊ> I *think* it was crushed rose petals, but the book is in the garage and ਀㸀 椀琀✀猀 瀀漀甀爀椀渀最 漀甀琀猀椀搀攀⸀  䤀✀氀氀 琀爀礀 琀漀 昀椀渀搀 椀琀 琀漀洀漀爀爀漀眀⸀ഊ ਀䨀愀渀攀琀 䠀椀渀猀漀渀✀猀 琀爀愀渀猀氀愀琀椀漀渀Ⰰ 眀栀椀挀栀 䤀 琀栀椀渀欀 椀猀 琀栀攀 漀渀氀礀 挀漀洀瀀氀攀琀攀 ഊtranslation of the cooking section of Le Menagier, is webbed at: ਀ഊhttp://www.daviddfriedman.com/Medieval/Cookbooks/Menagier/Menagier_Conten ਀琀猀⸀栀琀洀氀ഊ ਀ⴀⴀⴀഊTO MAKE WHITE WINE RED AT THE TABLE, take in summer the red flowers ਀眀栀椀挀栀 最爀漀眀 椀渀 琀栀攀 眀栀攀愀琀Ⰰ 挀愀氀氀攀搀 爀漀猀攀ⴀ洀愀氀氀漀眀 愀渀搀 漀琀栀攀爀 渀愀洀攀猀Ⰰ 愀渀搀 氀攀琀 ഊthem dry until they crumble into powder, and secretly drop them in the ਀最氀愀猀猀 眀椀琀栀 琀栀攀 眀椀渀攀Ⰰ 愀渀搀 椀琀 眀椀氀氀 琀甀爀渀 爀攀搀⸀ഊ-- ਀䐀愀瘀椀搀⼀䌀愀爀椀愀搀漀挀ഊwww.daviddfriedman.com ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ 㠀 䘀攀戀 ㈀　　㔀 ㄀㤀㨀㐀㠀㨀㐀㜀 ⴀ　㠀　　 ⠀倀匀吀⤀ഊFrom: she not ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀㨀 眀椀渀攀 愀渀搀 瘀椀渀攀最愀爀ഊTo: sca-cooks at ansteorra.org ਀ഊ> This is not, note, the same as saying it works. but, keeping in mind ਀㸀 琀栀愀琀 眀椀渀攀 椀渀 瀀攀爀椀漀搀 洀椀最栀琀 眀攀氀氀 戀攀 椀渀搀椀猀琀椀渀最甀椀猀栀愀戀氀攀 昀爀漀洀 瘀椀渀攀最愀爀ⰀഊWilliam de Grandfort wrote: ਀㸀㸀㸀ഊWhy do you make this assumption? If anything, I am inclined to say that wine 'in period' (which spans a very long time) was likely more concentrated than it is today. I am basing this assumption on the ancient Greek custom of diluting wine with water (certainly something we would balk at today). ਀㰀㰀㰀ഊ ਀⠀洀愀礀戀攀 礀漀甀Ⰰ 戀甀琀 渀漀琀 洀攀 愀渀搀 渀漀琀 琀栀攀 䘀爀攀渀挀栀℀ 椀琀✀猀 猀琀椀氀氀 愀 挀甀猀琀漀洀Ⰰ 攀猀瀀攀挀椀愀氀氀礀 昀漀爀 挀栀椀氀搀爀攀渀⤀ഊ ਀㸀㸀㸀ഊ Perhaps this custom was a way to stretch the wine, but I think it was ਀氀椀欀攀氀礀 洀漀爀攀 琀漀 洀愀欀攀 椀琀 氀攀猀猀 椀渀琀攀渀猀攀⸀ഊ<<< ਀⠀倀爀漀戀愀戀氀礀 戀漀琀栀⸀⤀ഊ ਀㸀㸀㸀ഊVinegar is a sour liquid, which cannot really be tolerated in the same quantity as wine. To assume that wine and vinegar were 'indistinguishable' is, I think, an error. If wine did not have a pleasing flavor to our ancestors, why would they continue to make it? ਀㰀㰀㰀ഊ ਀匀漀爀爀礀 䤀✀瘀攀 戀攀攀渀 愀眀愀礀 昀漀爀 猀漀 氀漀渀最Ⰰ 猀漀洀攀 漀昀 琀栀漀猀攀 焀甀攀猀琀椀漀渀猀 栀愀瘀攀 戀攀攀渀 愀渀猀眀攀爀攀搀 愀氀爀攀愀搀礀Ⰰ 戀甀琀 礀漀甀 爀愀椀猀攀搀 猀攀瘀攀爀愀氀 瀀漀椀渀琀猀 愀渀搀 䤀 最甀攀猀猀 䤀 猀栀漀甀氀搀 攀砀瀀氀愀椀渀 洀礀 挀漀洀洀攀渀琀 昀甀爀琀栀攀爀ഊ ਀倀攀漀瀀氀攀 椀渀 瀀攀爀椀漀搀 眀攀爀攀 眀攀氀氀 愀挀焀甀愀椀渀琀攀搀 眀椀琀栀 眀椀渀攀Ⰰ 瘀椀渀攀最愀爀 愀渀搀 愀氀氀 琀栀攀 猀琀愀最攀猀 椀渀 戀攀琀眀攀攀渀⸀ ⠀爀攀昀 洀甀氀琀椀琀甀搀椀渀漀甀猀 挀漀洀洀攀渀琀猀 愀渀搀 挀漀洀瀀氀愀椀渀琀猀 椀渀  瀀爀椀洀愀爀礀 搀漀挀甀洀攀渀琀猀 愀戀漀甀琀 渀攀眀 眀椀渀攀Ⰰ 猀漀甀爀 眀椀渀攀Ⰰ 漀氀搀 眀椀渀攀Ⰰ 愀氀猀漀 爀攀昀  渀甀洀攀爀漀甀猀 爀攀挀椀瀀攀猀 眀栀椀挀栀 洀愀欀攀 琀栀攀 渀愀猀琀椀攀爀 猀琀甀昀昀 洀漀爀攀 瀀愀氀愀琀愀戀氀攀⤀ഊ ਀䤀 栀愀搀渀✀琀 洀攀愀渀琀 琀漀 椀洀瀀氀礀 瀀攀漀瀀氀攀 搀椀搀渀✀琀 欀渀漀眀 琀栀攀 搀椀昀昀攀爀攀渀挀攀Ⰰ 漀渀氀礀 琀栀愀琀 漀昀琀攀渀 琀栀攀爀攀 眀愀猀渀✀琀 洀甀挀栀 搀椀昀昀攀爀攀渀挀攀⸀ 圀椀渀攀 栀愀猀 愀 猀栀漀爀琀 猀栀攀氀昀 氀椀昀攀Ⰰ 攀瘀攀渀 渀漀眀ⴀ 琀爀礀 搀爀椀渀欀椀渀最 眀栀愀琀 礀漀甀 甀渀挀漀爀欀攀搀 猀攀瘀攀爀愀氀 眀攀攀欀猀 愀最漀Ⰰ 漀爀 挀栀攀挀欀 琀栀攀   挀甀爀爀攀渀琀 猀愀氀攀猀 漀渀 氀愀猀琀 昀愀氀氀✀猀 䈀攀愀甀樀漀氀愀椀猀 一漀甀瘀攀愀甀Ⰰ ⠀瀀爀椀挀攀 昀愀氀氀猀 椀渀 搀椀爀攀挀琀  爀愀琀椀漀 琀漀 琀栀攀 焀甀愀氀椀琀礀⤀ 䤀 搀漀渀✀琀 欀渀漀眀 眀栀愀琀 琀栀攀 愀氀挀漀栀漀氀 挀漀渀琀攀渀琀 椀猀 愀琀 琀栀椀猀  猀琀愀最攀ⴀ愀渀搀 渀攀瘀攀爀 洀愀渀愀最攀搀 琀漀 挀栀漀欀攀 搀漀眀渀 攀渀漀甀最栀 漀昀 椀琀 琀漀 最甀攀猀猀⸀ 匀栀攀氀昀 氀椀昀攀 眀愀猀 猀栀漀爀琀攀爀 椀渀 瀀攀爀椀漀搀Ⰰ 搀攀猀瀀椀琀攀 愀琀琀攀洀瀀琀猀 琀漀 瀀爀攀猀攀爀瘀攀 椀琀 ⠀愀琀 漀渀攀 瀀漀椀渀琀Ⰰ 琀栀攀 䘀爀攀渀挀栀㼀 甀猀攀搀 愀渀 愀爀猀攀渀椀挀 挀漀洀瀀漀甀渀搀 挀愀氀氀攀搀 漀爀瀀椀洀攀渀琀 愀猀 愀 瀀爀攀猀攀爀瘀愀琀椀瘀攀 椀渀 琀甀渀猀 猀栀椀瀀瀀攀搀 戀礀 猀攀愀⤀ 䤀琀 眀愀猀 最攀渀攀爀愀氀氀礀 猀栀椀瀀瀀攀搀 戀礀 琀栀攀 ⠀戀椀最⤀ 挀愀猀欀 漀爀 ⠀栀甀最攀⤀琀甀渀Ⰰ 愀渀搀 眀漀甀氀搀 琀甀爀渀 焀甀椀挀欀氀礀 愀昀琀攀爀 椀琀 眀愀猀 琀愀瀀瀀攀搀Ⰰ  戀攀挀漀洀椀渀最 氀攀猀猀  愀渀搀 氀攀猀猀 ∀瀀氀攀愀猀椀渀最∀Ⰰ 栀攀渀挀攀 琀栀攀 挀甀猀琀漀洀 漀昀 愀搀搀椀渀最 眀愀琀攀爀Ⰰ 猀瀀椀挀攀猀Ⰰ 栀漀渀攀礀Ⰰ  攀琀挀⸀ 琀漀 挀漀爀爀攀挀琀 琀栀攀 瀀爀漀戀氀攀洀⸀ഊ ਀一漀琀 琀栀愀琀 琀栀愀琀 眀愀猀 琀栀攀 漀渀氀礀 爀攀愀猀漀渀ⴀ眀愀琀攀爀 洀愀搀攀 愀 瀀爀攀挀椀漀甀猀 挀漀洀洀漀搀椀琀礀 氀椀欀攀  眀椀渀攀 最漀 昀甀爀琀栀攀爀Ⰰ 愀猀 眀攀氀氀 愀猀 洀愀欀椀渀最 琀栀攀 眀愀琀攀爀 猀愀昀攀 琀漀 搀爀椀渀欀Ⰰ 眀愀琀攀爀攀搀  眀椀渀攀 椀猀 焀甀椀琀攀 琀愀猀琀礀Ⰰ 搀爀椀渀欀椀渀最 甀渀眀愀琀攀爀攀搀 眀椀渀攀 洀愀爀欀攀搀 愀 搀爀甀渀欀愀爀搀Ⰰ 愀渀搀  猀瀀椀挀攀搀 眀椀渀攀 椀猀 搀攀氀椀挀椀漀甀猀Ⰰ 攀猀瀀攀挀椀愀氀氀礀 ∀洀甀氀氀攀搀∀ 眀椀琀栀 栀漀琀 眀愀琀攀爀⸀ 䄀氀猀漀Ⰰ 䤀  戀攀氀椀攀瘀攀 琀栀攀 䜀爀攀攀欀 愀渀搀 爀漀洀愀渀 愀洀瀀栀漀爀愀攀 琀攀渀搀攀搀 琀漀 氀漀猀攀 洀漀椀猀琀甀爀攀Ⰰ 猀漀 漀氀搀  眀椀渀攀 洀椀最栀琀 戀攀 愀 琀栀椀挀欀 猀礀爀甀瀀 琀栀愀琀 渀攀攀搀攀搀 搀椀氀甀琀椀漀渀ⴀ 䤀✀瘀攀 爀甀渀 愀挀爀漀猀猀  猀攀瘀攀爀愀氀 爀攀昀攀爀攀渀挀攀猀 琀漀 眀椀渀攀 氀椀欀攀 栀漀渀攀礀 琀栀愀琀 猀攀攀洀攀搀 琀漀 爀攀昀攀爀 琀漀 琀攀砀琀甀爀攀  爀愀琀栀攀爀 琀栀愀渀 琀愀猀琀攀⸀ഊ ਀䄀猀 琀漀 眀栀礀 琀栀攀礀 眀漀甀氀搀 搀爀椀渀欀 椀琀 椀昀 椀琀 眀愀猀渀✀琀 琀愀猀琀礀ⴀ 猀攀瘀攀爀愀氀 爀攀愀猀漀渀猀 琀栀攀爀攀Ⰰ 琀漀漀⸀ 䘀漀漀搀 瘀愀氀甀攀 ⠀琀栀攀礀 搀爀愀渀欀 戀攀攀爀Ⰰ 琀漀漀Ⰰ 琀栀愀琀 渀攀攀搀攀搀 愀 瀀椀攀挀攀 漀昀 戀甀爀渀琀 戀爀攀愀搀 琀漀 最椀瘀攀 椀琀 挀漀氀漀爀 愀渀搀 琀愀猀琀攀Ⰰ 栀攀渀挀攀 搀爀椀渀欀椀渀最 愀 ∀琀漀愀猀琀∀⤀⸀ 䄀渀礀 攀砀琀爀愀挀琀攀搀 氀椀焀甀椀搀 ⠀猀甀挀栀 愀猀 瘀攀爀樀甀椀挀攀⤀ 漀爀 昀攀爀洀攀渀琀攀搀 戀攀瘀攀爀愀最攀 眀愀猀 最攀渀攀爀愀氀氀礀 猀愀昀攀爀 琀栀愀渀 眀愀琀攀爀Ⰰ 最椀瘀攀渀 琀栀攀 瘀愀爀椀攀琀礀 漀昀 挀漀渀琀愀洀椀渀愀渀琀猀 琀栀愀琀 洀椀最栀琀 愀昀昀攀挀琀  琀栀攀 猀漀甀爀挀攀⸀  䈀漀琀栀 眀攀爀攀 椀洀瀀漀爀琀愀渀琀 爀攀愀猀漀渀猀 琀漀 甀猀攀 椀琀 椀渀 挀漀漀欀椀渀最 琀漀漀Ⰰ 愀猀 眀愀猀 琀攀渀搀攀爀椀稀愀琀椀漀渀 愀渀搀 昀氀愀瘀漀爀⸀ 䴀攀搀椀挀椀渀愀氀 瀀爀漀瀀攀爀琀椀攀猀ⴀ瀀爀攀琀琀礀 眀攀氀氀 搀漀挀甀洀攀渀琀攀搀 眀栀愀琀 琀栀漀猀攀 眀攀爀攀 琀栀漀甀最栀琀 琀漀 戀攀⸀ 䤀琀✀猀 瀀猀礀挀栀漀愀挀琀椀瘀攀 愀渀搀 愀搀搀椀挀琀椀瘀攀 瀀爀漀瀀攀爀琀椀攀猀ⴀ瀀爀椀猀漀渀攀爀猀 椀渀 匀椀戀攀爀椀愀 甀猀攀搀 琀漀 搀爀椀渀欀 挀漀氀漀最渀攀 昀漀爀 椀琀猀 愀氀挀漀栀漀氀 挀漀渀琀攀渀琀Ⰰ 愀渀搀 爀攀愀氀氀礀Ⰰ 昀攀爀洀攀渀琀攀搀 洀愀爀攀✀猀 洀椀氀欀㼀 攀甀甀眀℀   ഊFashion/status-it might be preferable to offer poor wine than good beer. And, since the quality dropped sharply before the next harvest, (note the preference in period for sweet wines), everybody that drank wine regularly would be used to souring wine, yet not wish to continue drinking it once the new wine came in, If and when it was replaced with new, The kitchen got to use up any old wine which hadn't been distilled or sold off, which, as I said, might well be indistinguishable from vinegar. ਀ഊIt's hard, in a commercial society, to remember that very few people at any time in period had the option of running out to buy what they wanted to eat or drink- and almost none had the luxury to waste what they had, which was anyway considered both a social and a moral sin. ਀⠀䤀 琀栀椀渀欀 椀琀 眀愀猀 愀 瀀爀椀渀挀攀 漀昀 漀爀愀渀最攀 眀栀漀 最漀琀 眀栀愀瀀瀀攀搀 甀瀀猀椀搀攀 琀栀攀 栀攀愀搀 昀漀爀 瀀甀琀琀椀渀最 戀漀琀栀 戀甀琀琀攀爀 䄀一䐀 挀栀攀攀猀攀 漀渀 栀椀猀 戀爀攀愀搀Ⰰ 眀栀椀挀栀 眀愀猀琀攀 眀愀猀 一伀吀 琀栀攀  琀栀爀椀昀琀 琀栀愀琀 洀愀搀攀 栀椀猀 挀漀甀渀琀爀礀 猀琀爀漀渀最⤀  䈀甀琀 愀渀礀 爀攀愀氀椀猀琀椀挀 愀瀀瀀爀漀愀挀栀 琀漀 瀀攀爀椀漀搀 挀漀漀欀攀爀礀 栀愀猀 琀漀 挀漀渀猀椀搀攀爀 琀栀愀琀 昀漀漀搀 挀愀洀攀 瀀爀攀琀琀礀 攀砀挀氀甀猀椀瘀攀氀礀 昀爀漀洀 栀甀渀琀猀Ⰰ 栀愀爀瘀攀猀琀猀 愀渀搀 猀琀漀爀攀爀漀漀洀猀Ⰰ 眀椀琀栀 漀挀挀愀猀椀漀渀愀氀 洀椀渀漀爀 愀搀搀椀琀椀漀渀猀 昀爀漀洀 洀愀爀欀攀琀猀Ⰰ 猀栀椀瀀洀攀渀琀猀 愀渀搀 猀甀挀栀⸀ 圀攀愀琀栀攀爀Ⰰ 瀀漀氀椀琀椀挀猀Ⰰ 瀀氀愀最甀攀Ⰰ 礀漀甀 渀愀洀攀 椀琀Ⰰ  挀漀甀氀搀 搀椀猀爀甀瀀琀 愀渀礀 漀昀 琀栀攀猀攀 戀甀琀 琀栀攀 猀琀漀爀攀爀漀漀洀Ⰰ 琀栀攀爀攀昀漀爀攀 猀琀漀爀攀搀 昀漀漀搀猀ⴀ攀猀瀀攀挀椀愀氀氀礀 椀洀瀀漀爀琀猀ⴀ 眀攀爀攀 愀 瘀椀琀愀氀 爀攀猀漀甀爀挀攀 愀琀 愀渀礀 琀椀洀攀ⴀ漀渀攀 眀漀甀氀搀  挀攀爀琀愀椀渀氀礀 渀漀琀 瀀漀甀爀 漀甀琀 漀氀搀 眀椀渀攀 樀甀猀琀 戀攀挀愀甀猀攀 琀栀攀 昀氀愀瘀漀爀 栀愀搀 最漀渀攀 漀昀昀⸀ഊ ਀最椀猀攀氀攀ഊ ਀ഊDate: Sun, 17 Jul 2005 14:05:41 -0700 ਀䘀爀漀洀㨀 ∀䰀愀甀爀愀 䌀⸀ 䴀椀渀渀椀挀欀∀ 㰀氀挀洀 愀琀 樀攀昀昀渀攀琀⸀漀爀最㸀ഊSubject: Re: [Sca-cooks] Danelaw feast - Take Two ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀㸀 䄀洀 匀漀渀渀琀愀最Ⰰ ㄀㜀⸀ 䨀甀氀椀 ㈀　　㔀 ㈀㄀㨀㐀㘀 猀挀栀爀椀攀戀 䌀愀爀漀氀攀 匀洀椀琀栀㨀ഊ>Wasn't there a wine trade in England on the earlier side? It is my >understanding that when the weather got colder (more or less >corresponding to Elizabethan times) that they could no longer grow wine >grapes and became dependant on wine from other countries. ਀ഊ>I don't know about Anglo-Saxon times, but wine was grown in England >later in the Middle Ages. If nothing else, it would have been necessary >for Eucharist. Nonetheless, wine was imported from France in quantity, >so it can't have been all that much, or all that good. ਀ഊI think it was Geoffery of Wales who noted that the English wines were so ghastly that one drank them with a shudder, straining it through the teeth... ਀ഊEngland in the 12th-13th c was somewhat warmer, the Little Ice Age was in the early 14th c (1315 was especially bad), and effectively ruined the rootstock... ਀ഊSo yes, there was a wine trade for awhile, but the good stuff came from the continent- especially when England held the Aquitaine, Gascony, etc. ਀ഊ'Lainie ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㌀　 䨀甀氀 ㈀　　㔀 ㄀㜀㨀㌀　㨀㔀㌀ ⴀ　㐀　　ഊFrom: "Phil Troy / G. Tacitus Adamantius" ਀ऀ㰀愀搀愀洀愀渀琀椀甀猀⸀洀愀最椀猀琀攀爀 愀琀 瘀攀爀椀稀漀渀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks]Wine Lees was: Mainz Ham ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀伀渀 䨀甀氀 ㌀　Ⰰ ㈀　　㔀Ⰰ 愀琀 ㌀㨀　㔀 倀䴀Ⰰ 刀愀搀攀椀 䐀爀挀栀攀瘀椀挀栀 眀爀漀琀攀㨀ഊ> Please. What is wine lees?? ਀㸀 爀愀搀攀椀ഊ ਀吀栀攀 搀爀攀最猀 漀爀 猀攀搀椀洀攀渀琀⸀ 䈀愀猀椀挀愀氀氀礀Ⰰ 眀栀攀渀 礀漀甀 昀攀爀洀攀渀琀 琀栀攀 眀椀渀攀Ⰰ 礀漀甀 挀漀渀瘀攀爀琀 猀甀最愀爀Ⰰ 眀栀椀挀栀 椀猀 搀攀渀猀攀Ⰰ 琀漀 愀氀挀漀栀漀氀Ⰰ 䌀伀㈀Ⰰ 愀渀搀 瘀愀爀椀漀甀猀 漀琀栀攀爀 最漀漀搀椀攀猀Ⰰ 戀甀琀 猀椀渀挀攀 洀甀挀栀 漀昀 琀栀攀 䌀伀㈀ 攀猀挀愀瀀攀猀Ⰰ 礀漀甀✀爀攀 氀攀昀琀 眀椀琀栀 愀 氀攀猀猀 搀攀渀猀攀 愀渀搀 瘀椀猀挀漀甀猀 氀椀焀甀椀搀⸀ 䤀琀✀猀 琀栀椀渀渀攀爀⸀ 匀漀Ⰰ 愀氀氀 猀漀爀琀猀 漀昀 猀甀猀瀀攀渀搀攀搀 瀀爀漀琀攀椀渀猀 愀渀搀 椀洀瀀甀爀椀琀椀攀猀 昀愀氀氀 漀甀琀 漀昀 椀琀 氀椀欀攀 爀愀椀渀Ⰰ 愀渀搀 氀愀渀搀 漀渀 琀栀攀 戀漀琀琀漀洀 漀昀 琀栀攀 挀漀渀琀愀椀渀攀爀⸀ 吀漀 挀氀愀爀椀昀礀 椀琀Ⰰ 琀栀攀 戀攀猀琀 愀渀搀 氀攀愀猀琀 椀渀琀爀甀猀椀瘀攀 眀愀礀 椀猀 琀漀 氀攀琀 最爀愀瘀椀琀礀 搀漀 琀栀愀琀 眀漀爀欀Ⰰ 琀栀攀渀 爀愀挀欀 琀栀攀 眀椀渀攀 漀昀昀 漀昀 琀栀攀 搀爀攀最猀Ⰰ 氀攀愀瘀椀渀最 琀栀攀洀Ⰰ 愀渀搀 愀 氀椀琀琀氀攀 漀昀 琀栀攀 氀椀焀甀椀搀 瀀愀爀琀Ⰰ 戀攀栀椀渀搀⸀ 吀栀愀琀 猀氀甀搀最攀 攀瘀椀搀攀渀琀氀礀 栀愀猀 猀漀洀攀 瘀愀氀甀愀戀氀攀 ∀椀渀搀甀猀琀爀椀愀氀∀ 甀猀攀猀Ⰰ 氀椀欀攀 昀漀爀 瀀椀挀欀氀椀渀最 栀愀洀猀Ⰰ 昀漀爀 攀砀愀洀瀀氀攀⸀ഊ ਀䤀 瘀愀最甀攀氀礀 爀攀洀攀洀戀攀爀 猀漀洀攀 爀攀昀攀爀攀渀挀攀 琀漀 琀栀攀 刀漀洀愀渀猀 瀀椀挀欀氀椀渀最 猀琀甀昀昀 椀渀 眀椀渀攀 氀攀攀猀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Sun, 14 May 2006 11:05:31 +0200 ਀䘀爀漀洀㨀 嘀漀氀欀攀爀 䈀愀挀栀 㰀挀愀爀氀琀漀渀开戀愀挀栀 愀琀 礀愀栀漀漀⸀搀攀㸀ഊSubject: Re: [Sca-cooks] grape stomping ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䄀洀 匀漀渀渀琀愀最Ⰰ ㄀㐀⸀ 䴀愀椀 ㈀　　㘀 　㤀㨀㈀㄀ 猀挀栀爀椀攀戀 匀琀攀昀愀渀 氀椀 刀漀甀猀㨀ഊ ਀㸀 䤀 欀渀漀眀 琀漀搀愀礀 琀栀愀琀 洀愀挀栀椀渀攀爀礀 椀猀 瀀爀漀戀愀戀氀礀 甀猀攀搀 愀氀洀漀猀琀 攀瘀攀爀礀眀栀攀爀攀 琀漀 最攀琀ഊ> the juice from grapes for making wine. Was the juice actually ਀㸀 攀砀琀爀愀挀琀攀搀 昀爀漀洀 琀栀攀 最爀愀瀀攀猀Ⰰ 椀渀 瀀攀爀椀漀搀 漀爀 ∀琀爀愀搀椀琀椀漀渀愀氀氀礀∀ 愀挀琀甀愀氀氀礀 搀漀渀攀ഊ> by filling vats with the grapes and then by people climbing into the ਀㸀 瘀愀琀猀 愀渀搀 猀琀漀洀瀀椀渀最 漀渀 琀栀攀 最爀愀瀀攀猀㼀ഊ ਀䄀䘀䄀䤀䬀 琀栀攀 攀砀琀爀愀挀琀椀漀渀 眀愀猀 愀 琀眀漀ⴀ猀琀攀瀀 瀀爀漀挀攀猀猀㨀 䘀椀爀猀琀Ⰰ 琀栀攀 最爀愀瀀攀猀 眀攀爀攀 瀀甀琀 椀渀琀漀 琀栀攀 瘀愀琀 愀渀搀 猀琀漀洀瀀攀搀⸀ 䤀渀 琀栀攀 瀀爀漀挀攀猀猀Ⰰ 琀栀攀礀 眀漀甀氀搀 戀攀 琀甀爀渀攀搀 椀渀琀漀 愀 最漀漀攀礀 瀀甀氀瀀 爀愀琀栀攀爀 琀栀愀渀 搀椀猀挀爀攀琀攀 甀渀椀琀猀⸀ 吀栀攀 樀甀椀挀攀 昀氀漀眀椀渀最 漀甀琀 愀琀 琀栀椀猀 猀琀愀最攀 眀漀甀氀搀 渀漀琀 戀攀 愀 氀愀爀最攀 焀甀愀渀琀椀琀礀Ⰰ 戀甀琀 洀愀搀攀 琀栀攀 挀栀漀椀挀攀猀琀 眀椀渀攀⸀ 䤀渀 猀琀愀最攀 琀眀漀Ⰰ 琀栀攀 瀀甀氀瀀 眀愀猀 瀀氀愀挀攀搀 椀渀 愀 眀椀渀攀 瀀爀攀猀猀 愀渀搀 猀焀甀攀攀稀攀搀⸀ 吀栀愀琀 挀爀攀愀琀攀搀 洀甀挀栀 洀漀爀攀 樀甀椀挀攀Ⰰ 戀甀琀 漀昀 愀 猀漀洀攀眀栀愀琀 氀漀眀攀爀 焀甀愀氀椀琀礀⸀ 䘀椀渀愀氀氀礀Ⰰ 琀栀攀 猀焀甀攀攀稀攀搀 瀀甀氀瀀 眀漀甀氀搀 戀攀 眀愀琀攀爀攀搀Ⰰ 挀爀攀愀琀椀渀最 琀栀攀 戀愀猀攀 昀漀爀 琀栀攀 氀漀眀攀猀琀 焀甀愀氀椀琀礀 眀椀渀攀⸀ഊ ਀吀栀攀爀攀 椀猀 愀 眀椀渀攀爀礀 椀渀 匀漀甀琀栀 䜀攀爀洀愀渀礀 眀栀攀爀攀 琀栀攀礀 猀琀椀氀氀 搀漀 琀栀攀 猀琀漀洀瀀椀渀最⸀ 䤀琀 椀猀 瀀愀爀琀 漀昀 愀渀 愀渀渀甀愀氀 栀愀爀瘀攀猀琀 昀攀猀琀椀瘀愀氀Ⰰ 刀漀洀愀渀ⴀ猀琀礀氀攀Ⰰ 愀渀搀 琀栀攀 眀椀渀攀 琀栀甀猀 洀愀搀攀 椀猀 猀漀氀搀 洀漀猀琀氀礀 琀漀 氀漀挀愀氀 攀渀琀栀甀猀椀愀猀琀猀⸀ 䤀✀氀氀 栀愀瘀攀 琀漀 挀栀攀挀欀 椀昀 䤀 挀愀渀 昀椀渀搀 琀栀攀 愀搀搀爀攀猀猀Ⰰ 椀琀 眀愀猀 漀渀 吀嘀 愀 昀攀眀 礀攀愀爀猀 愀最漀⸀ഊ ਀䜀椀愀渀漀ഊ ਀ഊDate: Tue, 14 Nov 2006 22:21:58 -0600 ਀䘀爀漀洀㨀 ∀吀攀爀爀礀 䐀攀挀欀攀爀∀ 㰀琀⸀搀⸀搀攀挀欀攀爀 愀琀 眀漀爀氀搀渀攀琀⸀愀琀琀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Random food-related questions.... ਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀伀渀 ㄀㄀⼀㄀㐀⼀　㘀Ⰰ 匀甀攀 䌀氀攀洀攀渀最攀爀 㰀洀漀漀渀挀愀琀 愀琀 椀渀ⴀ琀挀栀⸀挀漀洀㸀 眀爀漀琀攀㨀ഊ> Would a sherry do if I can't find sack? ਀㸀 ⴀⴀ䴀愀椀爀攀ഊ ਀䴀漀猀琀 漀昀 琀栀攀 猀愀挀欀 䤀✀瘀攀 戀攀攀渀 愀戀氀攀 琀漀 昀椀渀搀 琀栀攀猀攀 搀愀礀猀 椀猀 猀栀攀爀爀礀⸀  吀栀攀  琀攀爀洀 愀猀ഊused in the 16th and 17th Centuries however covers almost any light, dry, ਀昀漀爀琀椀昀椀攀搀 眀椀渀攀 瀀爀漀搀甀挀攀搀 椀渀 匀瀀愀椀渀 漀爀 琀栀攀 䌀愀渀愀爀礀 䤀猀氀愀渀搀猀⸀ഊ ਀䈀攀愀爀ഊ ਀ഊDate: Mon, 1 Jan 2007 23:57:39 -0500 ਀䘀爀漀洀㨀 ∀一椀挀欀 匀愀猀猀漀∀ 㰀最爀椀稀氀礀 愀琀 洀椀渀搀猀瀀爀椀渀最⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Thank you and 2 more questions.... ਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀㸀㸀㸀㸀㸀 吀栀愀渀欀 礀漀甀 昀漀爀 愀氀氀 琀栀攀 猀甀最最攀猀琀椀漀渀猀 昀漀爀 爀攀搀 眀椀渀攀 猀甀戀猀琀椀琀甀琀椀漀渀⸀ 䤀 攀渀搀攀搀ഊup using veggie broth and all came out well. (I thought) Next time I ਀愀洀 椀渀 圀椀氀欀攀猀 䈀愀爀爀攀 倀䄀 漀爀 倀栀椀氀愀搀攀氀瀀栀椀愀 䤀 眀椀氀氀 最攀琀 愀 昀攀眀 戀漀琀琀氀攀猀 漀昀ഊkosher to keep on hand.... which leads me to another question: How ਀氀漀渀最 搀漀攀猀 漀瀀攀渀 眀椀渀攀 欀攀攀瀀㼀  ⠀䄀渀搀 搀漀渀✀琀 猀愀礀Ⰰ 氀椀欀攀 䐀䠀Ⰰ 琀栀愀琀 眀椀渀攀 椀猀ഊalready spoiled, so what could happen?) Doesn't open wine get ਀猀琀愀氀攀㼀  ⠀䤀 搀漀渀✀琀 搀爀椀渀欀⤀⸀⸀⸀愀渀搀 䤀 眀漀渀搀攀爀 椀昀 欀漀猀栀攀爀 眀椀渀攀 挀漀洀攀猀 椀渀 琀栀漀猀攀ഊvacuum pack boxes?? ...must investigate...... (OK that was 2 ਀焀甀攀猀琀椀漀渀猀⤀ഊ ਀䠀䄀倀倀夀 一䔀圀 夀䔀䄀刀 䔀嘀䔀刀夀伀一䔀℀ഊPhillipa < < < < < < < ਀ഊTwo common enemies of opened wine: oxidation and infection. Oxidation makes ਀椀琀 琀愀猀琀攀 ∀漀昀昀∀ 愀渀搀 攀瘀攀渀琀甀愀氀氀礀 氀椀欀攀 眀攀琀 挀愀爀搀戀漀愀爀搀⸀  䤀渀昀攀挀琀椀漀渀猀 栀愀瀀瀀攀渀 琀栀愀琀ഊwill cause it to turn sour, into vinegar very often. My experience is that ਀夀漀甀 挀愀渀 欀攀攀瀀 猀琀漀瀀瀀攀爀攀搀 眀椀渀攀 椀渀 琀栀攀 昀爀椀搀最攀 昀漀爀 愀 眀攀攀欀 漀爀 琀眀漀⸀  夀漀甀 挀愀渀 甀猀攀ഊfor cooking for a couple of weeks more, maybe. Less air exposure means ਀氀漀渀最攀爀 氀椀昀攀⸀ഊ ਀䤀昀 礀漀甀 瀀甀琀 椀琀 最攀渀琀氀礀 椀渀琀漀 愀 猀愀渀椀琀椀稀攀搀 猀洀愀氀氀攀爀 戀漀琀琀氀攀 眀椀琀栀 氀攀猀猀 猀甀爀昀愀挀攀 愀爀攀愀ഊexposed to air, then you get longer shelf life, in terms of adding ਀搀愀礀猀Ⰰ 渀漀琀 眀攀攀欀猀⸀ഊ ਀渀椀挀挀漀氀漀ഊ ਀ഊDate: Sun, 17 Feb 2008 03:57:25 +0000 (GMT) ਀䘀爀漀洀㨀 攀洀椀氀椀漀 猀稀愀戀漀 㰀攀洀椀氀椀漀开猀稀愀戀漀 愀琀 礀愀栀漀漀⸀椀琀㸀ഊSubject: [Sca-cooks] wines -- De diuersorum vini generum natura liber, ਀ऀ㄀㔀㔀㤀 ⠀戀漀漀欀猀⸀最漀漀最氀攀⤀ഊTo: sca-cooks at ansteorra.org ਀ഊBook about the nature of the different kinds of wine ਀⠀氀椀戀攀爀 ⴀ 搀攀 渀愀琀甀爀愀 ⴀ 搀椀瘀攀爀猀漀爀甀洀 最攀渀攀爀甀洀 ⴀ 瘀椀渀椀 ⤀ഊ ਀渀愀琀甀爀愀⼀渀愀琀甀爀攀 㴀 栀甀洀漀爀愀氀Ⰰ 洀攀搀椀挀愀氀 瀀爀漀瀀攀爀琀椀攀猀Ⰰ 琀攀洀瀀攀爀愀洀攀渀琀ഊ ਀栀琀琀瀀㨀⼀⼀戀漀漀欀猀⸀最漀漀最氀攀⸀挀漀洀⼀戀漀漀欀猀㼀 ഊid=6O7VubsbM_QC&printsec=frontcover&dq=intitle:vini&lr=&num=100&as_brr=1 ਀☀栀氀㴀搀攀⌀倀倀吀㄀Ⰰ䴀㄀ഊ ਀䔀⸀ഊ ਀ഊDate: Tue, 12 Feb 2008 16:54:19 -0600 ਀䘀爀漀洀㨀 ∀吀攀爀爀礀 䐀攀挀欀攀爀∀ 㰀琀⸀搀⸀搀攀挀欀攀爀 愀琀 眀漀爀氀搀渀攀琀⸀愀琀琀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Wine Question ਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀㸀 䄀渀礀戀漀搀礀 漀甀琀 琀栀攀爀 栀愀瘀攀 愀 最漀漀搀 爀攀猀漀甀爀挀攀 昀漀爀 挀栀攀椀渀最 漀渀 眀椀渀攀 琀礀瀀攀猀 攀琀挀⸀⸀⸀ 愀渀搀ഊ> their "periodness"... I'm looking specifically for info on Rhine and ਀㸀 䈀甀爀最甀渀搀礀⸀ഊ> ਀㸀 ⴀ䄀爀搀攀渀椀愀ഊ ਀刀栀攀椀渀眀攀椀渀 愀渀搀 䈀甀爀最甀渀搀礀 栀愀瘀攀 愀 昀愀椀爀氀礀 氀漀渀最 栀椀猀琀漀爀礀Ⰰ 戀甀琀 琀栀攀 爀攀愀氀 焀甀攀猀琀椀漀渀 椀猀ഊare those wines in period the same as they are today. The fact is, there is ਀渀漀 眀愀礀 琀漀 戀攀 猀甀爀攀⸀  吀栀攀爀攀 椀猀 栀漀眀攀瘀攀爀Ⰰ 瀀爀漀戀愀戀氀礀 愀 挀漀渀琀椀渀甀漀甀猀 瀀爀漀挀攀猀猀 漀昀ഊimprovement from the Roman period through today. ਀ഊWe know from Tacitus's Germania that in the 1st Century wine was imported ਀椀渀琀漀 䘀爀愀渀挀攀 愀渀搀 䜀攀爀洀愀渀礀 愀渀搀 琀栀愀琀 琀栀椀猀 椀猀 猀甀瀀瀀漀爀琀攀搀 戀礀 琀栀攀 渀甀洀戀攀爀猀 漀昀 眀椀渀攀ഊamphorae that have shown up in various archeologcal digs. Viticulture in ਀琀栀攀 爀攀最椀漀渀 瀀爀漀戀愀戀氀礀 戀攀最愀渀 椀渀 琀栀攀 氀愀猀琀 栀愀氀昀 漀昀 琀栀攀 ㄀猀琀 䌀攀渀琀甀爀礀 愀渀搀 眀愀猀 眀攀氀氀ഊestablished by the 4th Century. ਀ഊThe city of Augustodunum was established in the Burgundy region in the 1st ਀䌀攀渀琀甀爀礀⸀  吀栀攀 昀椀爀猀琀 欀渀漀眀渀 爀攀昀攀爀攀渀挀攀 琀漀 眀椀渀攀 戀攀椀渀最 瀀爀漀搀甀挀攀搀 椀渀 䈀甀爀最甀渀搀礀 椀猀ഊfrom an account of a visit by Constantine to Augustodunum in 312 CE. ਀ഊWhile there is no direct evidence (that I've found) for Rhine viticulture in ਀琀栀攀 刀漀洀愀渀 瀀攀爀椀漀搀Ⰰ 䴀漀猀攀氀 ⠀愀 琀爀椀戀甀琀愀爀礀 琀漀 琀栀攀 刀栀椀渀攀⤀ 瘀椀琀椀挀甀氀琀甀爀攀 椀猀 洀攀渀琀椀漀渀攀搀ഊin Ausonius's Mosella (370 CE). Rhenish Rieslings can be dated to the 15th ਀䌀攀渀琀甀爀礀 愀渀搀 愀爀攀 氀椀欀攀氀礀 琀漀 栀愀瘀攀 戀攀攀渀 挀甀氀琀椀瘀愀琀攀搀 洀甀挀栀 攀愀爀氀椀攀爀⸀  夀漀甀 洀椀最栀琀ഊcheck out this paper on the Rhenish wine trade in the 14th to 16th ਀䌀攀渀琀甀爀椀攀猀㨀  栀琀琀瀀㨀⼀⼀眀眀眀⸀栀攀氀猀椀渀欀椀⸀昀椀⼀椀攀栀挀㈀　　㘀⼀瀀愀瀀攀爀猀㌀⼀圀攀猀琀猀琀爀愀琀攀⸀瀀搀昀ഊ ਀䤀渀琀攀爀攀猀琀椀渀最 猀琀甀昀昀⸀  吀栀愀渀欀猀 昀漀爀 愀猀欀椀渀最 琀栀攀 焀甀攀猀琀椀漀渀⸀  䤀 栀愀瘀攀渀✀琀 氀漀挀愀琀攀搀 琀栀攀ഊaccount of Constatine's visit or Mosella yet, but I have no reason to think ਀琀栀攀 爀攀昀攀爀攀渀挀攀猀 愀爀攀渀✀琀 瘀愀氀椀搀⸀ഊ ਀䈀攀愀爀ഊ ਀ഊDate: Mon, 23 Jun 2008 11:26:39 -0400 ਀䘀爀漀洀㨀 匀愀渀搀爀愀 䬀椀猀渀攀爀 㰀猀樀欀㌀ 愀琀 挀漀爀渀攀氀氀⸀攀搀甀㸀ഊSubject: Re: [Sca-cooks] brewing ਀吀漀㨀 氀愀搀礀瀀攀礀琀漀渀 愀琀 礀愀栀漀漀⸀挀漀洀Ⰰ 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀ഊ ਀ഊ>I thought such books only covered beer.... ਀ഊ<<< There are many books available for making wine. I highly recommend The ਀䨀漀礀 漀昀 䠀漀洀攀 圀椀渀攀 䴀愀欀椀渀最 戀礀 吀攀爀爀礀 䄀⸀ 䜀愀爀攀礀 ⠀愀 昀漀爀洀攀爀 匀䌀䄀搀椀愀渀 愀渀搀 眀攀✀爀攀 攀瘀攀渀 ഊmentioned in the book) and Winemaking: Recipes, Equipment, and Techniques ਀昀漀爀 䴀愀欀椀渀最 圀椀渀攀 愀琀 䠀漀洀攀 戀礀 匀琀愀渀氀攀礀 䘀⸀ 䄀渀搀攀爀猀漀渀 愀渀搀 䐀漀爀漀琀栀礀 䄀渀搀攀爀猀漀渀 眀栀漀 ഊare the Papazians of home wine making. >>> ਀ഊAnother book you might find interesting is "Folk wines, cordials & ਀戀爀愀渀搀椀攀猀㨀 眀愀礀猀 琀漀 洀愀欀攀 琀栀攀洀Ⰰ 琀漀最攀琀栀攀爀 眀椀琀栀 猀漀洀攀 氀漀爀攀Ⰰ 爀攀洀椀渀椀猀挀攀渀挀攀猀Ⰰ 愀渀搀 ഊwise advice for enjoying them," by M.A. Jagendorf (NY: Vanguard Press, ਀㄀㤀㘀㌀⤀⸀  䤀 瀀椀挀欀攀搀 甀瀀 洀礀 挀漀瀀礀 戀攀挀愀甀猀攀 琀栀攀礀 渀愀洀攀 挀愀甀最栀琀 洀礀 攀礀攀 ⠀椀琀 琀甀爀渀攀搀 漀甀琀 ഊone of the professors I worked for was the author's son), and thought the ਀琀漀瀀椀挀 椀渀琀攀爀攀猀琀椀渀最⸀  䤀✀氀氀 愀搀洀椀琀 䤀 栀愀瘀攀渀✀琀 琀爀椀攀搀 愀渀礀琀栀椀渀最 礀攀琀Ⰰ 猀漀 䤀 栀愀瘀攀 渀漀 ഊidea if any of the recipes are good (or the instructions appropriate for ਀戀攀最椀渀渀攀爀猀⤀ 戀甀琀 椀琀✀猀 最漀琀 椀渀昀漀 漀渀 眀椀渀攀猀 昀爀漀洀 樀甀猀琀 愀戀漀甀琀 攀瘀攀爀礀琀栀椀渀最⸀ഊ ਀匀愀渀搀爀愀  ഊ ਀ഊDate: Tue, 24 Jun 2008 05:07:08 -0700 (PDT) ਀䘀爀漀洀㨀 䈀攀琀栀 䄀渀渀 䈀爀攀琀琀攀爀 㰀氀愀搀礀瀀攀礀琀漀渀 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] brewing ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀㰀㰀㰀 一漀琀 琀漀 洀攀渀琀椀漀渀 ∀䄀 匀椀瀀 椀渀 吀椀洀攀∀ 戀礀 䌀椀渀搀礀ഊRenfrew...covers all sorts of potent potables! >>> ਀ഊ"A Sip Through Time" by Cindy Renfrow is certainly a decent source if you are interested in period brewing recipes, but if you looking for a good period source strictly for winemaking and period cordials I'd recommend finding a copy of Arnald de Villanova's "Book of Wine" first. Mostly because the wine making section in Sip is small and rather post period heavy while Arnald's entire book was printed in period (and reprinted, since the 1948 translation readily available was actually a poorly researched, documented and attributed German translation published in the 15th century). ਀ഊThe two books I recommended earlier are not historical but are great for getting a good foundation of wine making knowledge before you delve into the historical aspect. ਀ഊAnother excellent book, which is strictly historical background and includes no recipes, is "Monks and Wine" by Desmond Seward. ਀ഊPeyton ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ 㜀 䨀甀氀 ㈀　　㠀 ㄀㐀㨀㈀㔀㨀　㐀 ⴀ　㔀　　ഊFrom: "Terry Decker" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䰀攀洀漀渀猀㼀 䰀椀洀攀猀㼀 䌀漀渀昀甀猀椀漀渀㼀ഊTo: "Cooks within the SCA" ਀ഊ<<< Let me see thee, froth and lime. Host, The Merry Wives of Windsor, 1,3 ਀ഊWhile the title is "Butter in the Bard", after the pervious discussion I ਀挀愀渀渀漀琀 猀瀀攀愀欀 昀漀爀 琀栀攀 愀甀琀栀漀爀✀猀 愀戀椀氀椀琀礀 琀漀 琀攀氀氀 氀椀洀攀 焀甀椀挀欀 漀爀 漀琀栀攀爀眀椀猀攀 昀爀漀洀 ഊthe cirtus fruit. ਀ഊDaniel >>> ਀ഊThis particular quote refers to treating wine with calcium oxide or similar ਀挀漀洀瀀漀甀渀搀 琀漀 洀愀欀攀 椀琀 琀愀猀琀攀 搀爀椀攀爀⸀  䤀渀 䠀攀渀爀礀 䤀嘀Ⰰ 䘀愀氀猀琀愀昀昀 椀猀 挀漀洀瀀氀愀椀渀椀渀最 愀戀漀甀琀 ഊthe treatment being applied to sack to make it seem higher proof thus ਀挀栀攀愀琀椀渀最 愀 瀀漀漀爀 栀漀渀攀猀琀 䔀渀最氀椀猀栀洀愀渀 愀猀 栀椀洀猀攀氀昀 眀栀椀氀攀 最椀瘀椀渀最 琀栀攀洀 欀椀搀渀攀礀 ഊstones. ਀ഊBear ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㄀ 伀挀琀 ㈀　　㠀 ㄀㐀㨀㔀㄀㨀㄀㄀ ⴀ　㐀　　ഊFrom: "Phil Troy / G. Tacitus Adamantius" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䌀氀愀爀礀 匀愀最攀 䘀氀漀眀攀爀猀 ⴀ 匀漀甀爀挀攀ഊTo: kat_weye at yahoo.com, Cooks within the SCA ਀ऀ㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀伀渀 伀挀琀 ㈀㄀Ⰰ ㈀　　㠀Ⰰ 愀琀 ㈀㨀㐀　 倀䴀Ⰰ 䬀愀琀栀攀氀椀渀攀 瘀愀渀 圀攀礀攀 眀爀漀琀攀㨀ഊ<<< One of the people in my cooking group wants to make clary wine (as a ਀氀漀琀 漀昀 漀甀爀 爀攀挀椀瀀攀猀 挀愀氀氀 昀漀爀 椀琀⤀⸀  䘀漀爀 挀氀愀爀礀 眀椀渀攀 眀攀 渀攀攀搀 琀栀攀 昀氀漀眀攀爀猀  ഊfrom clary sage plants. Unfortunately, if planted from seed, it ਀琀愀欀攀猀 愀 礀攀愀爀 戀攀昀漀爀攀 琀栀攀 瀀氀愀渀琀猀 戀氀漀漀洀⸀  圀攀 漀渀氀礀 栀愀瘀攀 猀椀砀 洀漀渀琀栀猀⸀ഊ ਀䐀漀攀猀 愀渀礀漀渀攀 栀愀瘀攀 愀 猀漀甀爀挀攀 昀漀爀 琀栀攀 挀氀愀爀礀 猀愀最攀 昀氀漀眀攀爀猀Ⰰ 漀爀 瀀攀爀栀愀瀀猀 琀栀攀  ഊplants? >>> ਀ഊI can't be certain, but it was my understanding that many of the clary ਀爀攀昀攀爀攀渀挀攀猀 椀渀 洀攀搀椀攀瘀愀氀 爀攀挀椀瀀攀猀 愀爀攀 琀漀 挀氀愀爀攀琀 眀椀渀攀Ⰰ 眀栀椀挀栀 椀猀Ⰰ 愀猀 䤀  ഊrecall, a light Bordeaux. I wasn't aware of the need for clary sage to ਀洀愀欀攀 椀琀⸀⸀⸀ഊ ਀䤀猀 琀栀攀爀攀 猀漀洀攀琀栀椀渀最 琀栀愀琀 搀漀挀甀洀攀渀琀猀 琀栀椀猀 挀漀渀渀攀挀琀椀漀渀Ⰰ 漀爀 挀漀甀氀搀 琀栀椀猀 樀甀猀琀  ഊbe some supposition on your friend's part? ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㄀ 伀挀琀 ㈀　　㠀 ㄀㐀㨀　㘀㨀㐀㌀ ⴀ　㔀　　ഊFrom: Michael Gunter ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䌀氀愀爀礀 匀愀最攀 䘀氀漀眀攀爀猀 ⴀ 匀漀甀爀挀攀ഊTo: Cooks within the SCA ਀ഊ<<< I can't be certain, but it was my understanding that many of the clary ਀爀攀昀攀爀攀渀挀攀猀 椀渀 洀攀搀椀攀瘀愀氀 爀攀挀椀瀀攀猀 愀爀攀 琀漀 挀氀愀爀攀琀 眀椀渀攀Ⰰ 眀栀椀挀栀 椀猀Ⰰ 愀猀 䤀ഊrecall, a light Bordeaux. I wasn't aware of the need for clary sage to ਀洀愀欀攀 椀琀⸀⸀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀 㸀㸀㸀ഊ ਀䤀 愀最爀攀攀 眀椀琀栀 䴀愀猀琀攀爀 䄀 漀渀 琀栀椀猀⸀ 䤀 栀愀搀渀✀琀 攀瘀攀渀 琀栀漀甀最栀琀ഊof a wine made from clary sage. Every mention I've ਀猀攀攀渀 漀昀 琀栀椀猀 愀瀀瀀攀愀爀猀 琀漀 椀渀搀椀挀愀琀攀 愀 䌀氀愀爀攀琀 ⠀瀀爀漀渀漀甀渀挀攀搀ഊ"Clary"). ਀ഊGunthar ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㄀ 伀挀琀 ㈀　　㠀 ㄀㔀㨀㈀㜀㨀㐀㌀ ⴀ　㐀　　ഊFrom: "Phil Troy / G. Tacitus Adamantius" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䌀氀愀爀礀 匀愀最攀 䘀氀漀眀攀爀猀 ⴀ 匀漀甀爀挀攀ഊ ਀䤀琀 漀挀挀甀爀爀攀搀 琀漀 洀攀 愀昀琀攀爀眀愀爀搀 琀漀 氀漀漀欀 昀漀爀 椀渀猀琀愀渀挀攀猀 漀昀 挀氀愀爀礀 猀愀最攀 戀攀椀渀最  ഊadded to wine, and I didn't find them. Ale, yes, and other types of ਀猀愀最攀 愀猀 眀攀氀氀 愀猀 挀氀愀爀礀 猀愀最攀 甀猀攀搀 椀渀 戀攀攀爀猀 愀渀搀 愀氀攀猀Ⰰ 戀甀琀 渀漀琀栀椀渀最 愀戀漀甀琀  ഊwine in what I saw... ਀ഊMaybe there's something in Villanova... ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㄀ 伀挀琀 ㈀　　㠀 ㄀㔀㨀㐀㌀㨀㔀㔀 ⴀ　㐀　　ഊFrom: "Amy Cooper" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䌀氀愀爀礀 匀愀最攀 䘀氀漀眀攀爀猀 ⴀ 匀漀甀爀挀攀ഊTo: "Cooks within the SCA" ਀ഊWhile I don't have the books with me at work, I do know where I had ਀栀攀愀爀搀 漀昀 䌀氀愀爀礀 圀椀渀攀 昀椀爀猀琀 洀礀猀攀氀昀 眀愀猀 椀渀 攀椀琀栀攀爀 吀漀 吀愀欀攀 䄀 吀栀漀甀猀愀渀搀ഊEggs, or in A Sip Through Time. I wanted to make it, too, but never ਀眀愀猀 愀戀氀攀 琀漀 昀椀渀搀 愀 猀漀甀爀挀攀 昀漀爀 樀甀猀琀 琀栀攀 昀氀漀眀攀爀 栀攀愀搀猀Ⰰ 愀渀搀 䤀 欀渀攀眀 戀攀琀琀攀爀ഊthan to try to grow them myself! ਀ഊIlsebet ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㄀ 伀挀琀 ㈀　　㠀 ㄀㘀㨀㐀㄀㨀㈀㤀 ⴀ　㜀　　 ⠀倀䐀吀⤀ഊFrom: Huette von Ahrens ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䌀氀愀爀礀 匀愀最攀 䘀氀漀眀攀爀猀 ⴀ 匀漀甀爀挀攀ഊTo: Cooks within the SCA ਀ഊHere are two "clary" definitions from Cindy Renfrow's website: ਀ഊClarry, clarre = a beverage made of mixed wines with honey and spices ਀ഊClary =Salvia sclarea L., Labiatae, also called Clear Eyes. Clary is a relative of sage, and was once much used as a seasoning in foods and beverages. Culpeper notes (p. 88) "the seeds or leaves taken in wine, provoketh to venery... the juice of the herb in ale or beer, and drank, promotes the courses." (TTEM) ਀ഊIf you could tell us which recipe that "clary wine" is needed for, it would help us to figure out which clary is being called for. ਀ഊI would be careful about making a wine from clary sage. I found this on an online herbal website: ਀ഊhttp://www.susunweed.com/Article_ClarySage.htm ਀ഊ"History: The Romans called it sclarea, from claurus, or "clear", because they used it as an eyewash. The practice of German merchants of adding clary and elder flowers to Rhine wine to make it imitate a good Muscatel was so common that Germans still call the herb Muskateller Salbei and the English know it as Muscatel Sage. Clary sometimes replaced hops in beer to produce an enhanced state of intoxication and exhilaration, although this reportedly was often followed by a severe headache. It was considered a 12 th-century aphrodisiac." ਀ഊand: ਀ഊ"Toxicity: non-toxic, non-irritant, non-sensitizing. Avoid during pregnancy. Do not use clary sage oil while drinking alcohol, it can induce a narcotic effect and exaggerate drunkenness." ਀ഊThis website does have this recipe: ਀ഊClary Wine ਀㄀　 最愀氀氀漀渀猀 眀愀琀攀爀ഊ35 lb loaf sugar ਀㄀㈀ 攀最最猀ഊ2 pecks of clary blossoms ਀㄀ 瀀椀渀琀 最漀漀搀 渀攀眀 礀攀愀猀琀ഊMix sugar, water and well-beaten egg whites. Let boil gently for 1/2 hour, skimming until the mixture is quite clear. Let stand until cold. Pour into a cask, add 2 pecks of clary blossoms stripped from the stalk and 1 pint of yeast. Stir the wine three times a day for five days. Stop it up, and let stand for twelve months. It may be bottled at the end of six months if perfectly clear. ਀ഊSo, even if you started making clary wine today, it wouldn't be ready for a year, according to this recipe. ਀ഊFrom the Prospect Books glossary: ਀ഊhttp://www.kal69.dial.pipex.com/shop/pages/glossc.htm ਀ഊCLARRETT, clarret, claret, wine: claret. Although the usage that invariably linked claret to the wines of Bordeaux was current from about the year 1600 (OED), the earlier meaning, which distinguished wines of a claret colour (orange or light red, i.e. the French clairet) from white or fully red wines, was still found. See, for instance, the use in Receipt 129 where the maker of cherry wine is to add ?white or clarrett wine into each bottle?. Hess has a useful discussion of this point. (John Evelyn, Cook, C17) ਀ഊCLARY, 6, 172. Clary, Salvia sclarea, was used as a remedy for eye complaints (claws being the Latin word for clear), but also had culinary uses. It is slightly bitter and was used to add flavour to wine. Clary fritters, i e clary leaves fried in batter, were featured regularly in 17th century cookery books. (Robert May, 1660/1685) ਀ഊCLARY, clarie: clary, Salvia sclarea. Clary leaf fritters are specified in Receipt 311. Clary was otherwise used medicinally. (John Evelyn, Cook, C17) ਀ഊCLARY: Salvia Sclarea. The herb in flower was used to make a sweet wine with a muscatel flavour. Oil of clary is a perfume fixative. (John Nott, 1726) ਀ഊCLARY LEAVES: the crinkled leaves of Salvia sciarea, or other plants such as celandine and species of fennel. (Richard Bradley, 1736) ਀ഊCLARY; CLARYE FRITTERS, 82; CLARYE LEAVES. Clary, the herb Salvia sclarea. Apothecaries interpreted the name as a form of ?clear-eye? and applied it to other plants which were thought to be beneficial to the eyes. It was more common in the 18th century to find recipes for clary wine than for clary fritters. Rabisha (1682) gave a longer recipe, To Fry Clary, which would also have produced fritters of a kind, but with an egg batter.(Glasse, 1747) ਀ഊFrom The Frugal Housewife, or Complete Woman Cook ਀戀礀 匀甀猀猀愀渀渀愀栀 䌀愀爀琀攀爀 ⴀ ㄀㠀　㌀ ഊ ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀欀戀愀瀀瀀猀⸀挀漀洀⼀挀漀漀欀戀漀漀欀猀⼀吀栀攀䘀爀甀最愀氀䠀漀甀猀攀眀椀昀攀⼀㄀㤀㤀⸀栀琀洀氀ഊ ਀吀漀 洀愀欀攀 䌀氀愀爀礀 圀椀渀攀⸀ഊTake twenty-four pounds of Malaga raisins, pick them and chop them very small, put them in a tub, and to each pound a quart of water; let them steep ten or eleven days, stirring it twice every day; you must keep it covered close all the while; then strain it off and put it into a vessel, and about half a peck of the tops of clary when it is in blossom; stop it close for six weeks, and then bottle it off; in two or three months it is fit to drink. It is apt to have a great settlement at bottom; therefore it is best to draw it off by plugs, or tap it pretty high. ਀ഊHuette ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㄀ 伀挀琀 ㈀　　㠀 ㈀㌀㨀　㠀㨀㄀㐀 ⴀ　㐀　　ഊFrom: Johnna Holloway ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀  䌀氀愀爀礀 匀愀最攀 䘀氀漀眀攀爀猀 ⴀ 匀漀甀爀挀攀ഊTo: Cooks within the SCA ਀ഊEarlier today before Huette posted her summary, I asked Cindy what she ਀栀愀搀 漀渀 䌀氀愀爀礀 愀渀搀 猀栀攀 猀攀渀琀 琀栀椀猀 琀漀 洀攀⸀ഊIn case we need more or if Stefan wants it for his files, here's what ਀猀栀攀 栀愀搀 琀漀 猀愀礀⸀ 匀栀攀 搀漀攀猀 洀攀渀琀椀漀渀 愀 渀甀洀戀攀爀 漀昀 爀攀挀椀瀀攀 猀漀甀爀挀攀猀⸀ഊ ਀䨀漀栀渀渀愀攀ഊ---------- ਀䤀渀 愀搀搀椀琀椀漀渀 琀漀 䌀氀愀爀攀琀Ⰰ 眀栀椀挀栀 椀猀 愀 爀攀搀 眀椀渀攀 昀爀漀洀 䈀漀爀搀攀愀甀砀Ⰰ 琀栀攀爀攀 愀爀攀 愀氀猀漀㨀ഊClarrey, a spiced wine/ale mixture (see Forme of Cury #205); ਀倀漀琀甀猀 挀氀愀爀爀攀琀椀 瀀爀漀 搀漀洀椀渀漀 ⠀刀漀礀愀氀 䴀匀 ㄀㜀䄀 椀椀椀⤀Ⰰ 愀 猀瀀椀挀攀搀 ☀ 昀漀爀琀椀昀椀攀搀 ഊhydromel drink; ਀䌀氀愀爀爀攀礀 ⠀椀戀椀搀⤀ 愀 猀瀀椀挀攀搀 ☀ 猀眀攀攀琀攀渀攀搀 眀椀渀攀㬀ഊAnd Clary Wine itself. There are recipes for Clary Wine (and yes they ਀⨀搀漀⨀ 挀愀氀氀 昀漀爀 挀氀愀爀礀 昀氀漀眀攀爀猀⸀ 䨀漀栀渀 䴀甀爀爀攀氀氀Ⰰ 䌀栀愀爀氀攀猀 䌀愀爀琀攀爀Ⰰ 䠀愀渀渀愀栀 䜀氀愀猀猀攀 ഊand A New System of Domestic Cookery all have recipes for Clary Wine. ਀䌀氀愀爀礀 猀愀最攀 昀氀漀眀攀爀猀 漀爀 挀氀愀爀礀 眀愀琀攀爀 愀氀猀漀 愀瀀瀀攀愀爀 椀渀 猀攀瘀攀爀愀氀 眀椀渀攀 爀攀挀椀瀀攀猀 ഊwhere clary is not the predominate flavoring. ਀䄀氀氀 琀栀攀 愀戀漀瘀攀 爀攀挀椀瀀攀猀 挀愀渀 戀攀 昀漀甀渀搀 椀渀 䄀 匀椀瀀 吀栀爀漀甀最栀 吀椀洀攀⸀ഊ ਀䘀漀爀 琀栀攀 栀攀爀戀 椀琀猀攀氀昀Ⰰ 琀爀礀 眀眀眀⸀瀀攀渀渀栀攀爀戀⸀挀漀洀 吀栀愀琀✀猀 眀栀攀爀攀 䤀 最漀琀 猀漀洀攀 洀愀渀礀 ഊyears ago, though I wasn't happy with the quality of the product. I ਀眀愀渀琀攀搀 琀栀攀 搀爀椀攀搀 昀氀漀眀攀爀猀Ⰰ 戀甀琀 琀栀攀礀 愀爀爀椀瘀攀搀 挀栀漀瀀瀀攀搀 甀瀀 愀渀搀 洀椀砀攀搀 眀椀琀栀 琀栀攀 ഊcut herb. ਀ഊCindy Renfrow ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㄀ 伀挀琀 ㈀　　㠀 ㈀㌀㨀㈀㤀㨀㄀㐀 ⴀ　㐀　　ഊFrom: "Robin Carroll-Mann" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䌀氀愀爀礀 匀愀最攀 䘀氀漀眀攀爀猀 ⴀ 匀漀甀爀挀攀ഊTo: "Cooks within the SCA" ਀ഊOn Tue, Oct 21, 2008 at 11:08 PM, Johnna Holloway ਀焀甀漀琀攀搀 䌀椀渀搀礀 刀攀渀昀爀漀眀Ⰰ 愀猀 昀漀氀氀漀眀猀㨀ഊ ਀㰀㰀㰀 䤀渀 愀搀搀椀琀椀漀渀 琀漀 䌀氀愀爀攀琀Ⰰ 眀栀椀挀栀 椀猀 愀 爀攀搀 眀椀渀攀 昀爀漀洀 䈀漀爀搀攀愀甀砀Ⰰ 琀栀攀爀攀 愀爀攀 愀氀猀漀㨀ഊClarrey, a spiced wine/ale mixture (see Forme of Cury #205); ਀倀漀琀甀猀 挀氀愀爀爀攀琀椀 瀀爀漀 搀漀洀椀渀漀 ⠀刀漀礀愀氀 䴀匀 ㄀㜀䄀 椀椀椀⤀Ⰰ 愀 猀瀀椀挀攀搀 ☀ 昀漀爀琀椀昀椀攀搀 栀礀搀爀漀洀攀氀ഊdrink; Clarrey (ibid) a spiced & sweetened wine; >>> ਀ഊDe Nola has a recipe for "clarea" a spiced white wine sweetened with ਀栀漀渀攀礀⸀  ⠀䘀漀氀氀漀眀攀搀 戀礀 琀栀攀 爀攀挀椀瀀攀 昀漀爀 ∀䌀氀愀爀攀愀 搀攀 䄀焀甀愀∀Ⰰ 愀 渀漀渀ⴀ愀氀挀漀栀漀氀椀挀ഊversion. ਀ഊ[snip] ਀㰀㰀㰀 䌀氀愀爀礀 猀愀最攀 昀氀漀眀攀爀猀 漀爀 挀氀愀爀礀 眀愀琀攀爀 愀氀猀漀 愀瀀瀀攀愀爀 椀渀 猀攀瘀攀爀愀氀 眀椀渀攀 爀攀挀椀瀀攀猀 眀栀攀爀攀 挀氀愀爀礀 椀猀 渀漀琀 琀栀攀 瀀爀攀搀漀洀椀渀愀琀攀 昀氀愀瘀漀爀椀渀最⸀ 㸀㸀㸀ഊ ਀吀栀攀 栀漀爀猀攀爀愀搀椀猀栀ⴀ栀漀渀攀礀 猀愀甀挀攀 昀爀漀洀 搀攀 一漀氀愀 挀愀渀 愀氀猀漀 戀攀 洀愀搀攀 眀椀琀栀 琀栀攀ഊleaves of clary sage. I've never tried it. ਀ⴀⴀ ഊBrighid ni Chiarain ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ 　㠀 䴀愀礀 ㈀　　㤀 ㄀　㨀　㄀㨀㈀㔀 ⴀ　㐀　　ഊFrom: Johnna Holloway ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䴀愀礀 眀椀渀攀ഊTo: Cooks within the SCA ਀ഊWe used to make it with a German white wine, maybe a Dry Riesling??? ਀吀栀椀猀 眀愀猀 戀愀挀欀 眀栀攀渀 椀昀 礀漀甀 眀攀爀攀 甀渀搀攀爀 ㈀㄀ 戀甀琀 漀瘀攀爀 ㄀㠀Ⰰ 礀漀甀 挀漀甀氀搀 氀攀最愀氀氀礀 ഊbuy and drink wine and beer. ਀圀攀 甀猀攀搀 琀漀 搀漀 氀漀琀猀 漀昀 琀栀椀渀最猀 眀椀琀栀 眀椀渀攀猀 琀栀攀渀⸀ 刀攀洀攀洀戀攀爀 眀椀渀攀 挀漀漀氀攀爀猀 愀渀搀 ഊjug wines. ਀圀椀挀挀愀㄀　㄀⸀挀漀洀 栀琀琀瀀㨀⼀⼀眀眀眀⸀甀渀挀⸀攀搀甀⼀縀爀攀搀搀攀攀爀⼀爀攀挀椀瀀攀⼀爀攀挀开戀攀氀琀愀椀渀⸀栀琀洀氀 栀愀猀 ഊthis recipe ਀䴀䄀夀 圀䤀一䔀  ㄀ 戀漀琀琀氀攀 漀昀 䜀攀爀洀愀渀 圀栀椀琀攀 圀椀渀攀㬀 ㄀⼀㈀ 挀甀瀀 䘀爀攀猀栀 匀琀爀愀眀戀攀爀爀椀攀猀Ⰰ ഊsliced; 12 sprigs of fresh woodruff ਀倀漀甀爀 眀椀渀攀 椀渀琀漀 挀愀爀愀昀攀 漀爀 眀椀搀攀 洀漀甀琀栀 戀漀琀琀氀攀⸀ 䄀搀搀 猀琀爀愀眀戀攀爀爀椀攀猀 愀渀搀 ഊwoodruff and allow to blend for at least an hour. Strain and serve well ਀挀栀椀氀氀攀搀⸀ 䜀愀爀渀椀猀栀 眀椀琀栀 琀栀椀渀 漀爀愀渀最攀 猀氀椀挀攀⸀ 吀栀攀 猀琀爀愀眀戀攀爀爀椀攀猀 愀搀搀 愀 ഊwonderful flavour and the woodruff adds sweetness. ਀ഊAnother source says 1 bottle of fairly good white table wine, not ਀䌀栀愀爀搀漀渀渀愀礀Ⰰ 挀栀椀氀氀攀搀⸀ഊ ਀䨀漀栀渀渀愀攀ഊ ਀搀攀瘀爀愀 愀琀 愀漀氀⸀挀漀洀 眀爀漀琀攀㨀ഊ<<< I only tasted May wine once, many years ago. It was pretty nice. Now I've just planted a sweet woodruff in one of my herb pots, so I wondered... what kind of wine? approximately how much herb? how long to soak together? ਀ഊDevra >>> ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ 㤀 䴀愀礀 ㈀　　㤀 ㈀　㨀㄀㄀㨀　㐀 ⬀　㈀　　ഊFrom: "Susanne Mayer" ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䴀愀礀 眀椀渀攀ഊTo: ਀ഊThe toxic substance in woodruff is Coumarin (btw the same as in Cinnamon ਀⠀䌀栀椀渀攀猀攀 洀漀爀攀 琀栀愀渀 䌀攀礀氀漀渀⤀ 愀渀搀 眀攀 愀氀眀愀礀猀 洀愀搀攀 椀琀 眀椀琀栀 愀 搀爀礀 眀栀椀琀攀 眀椀渀攀 ഊ(Riesling, Veltliner, Pinot blanc,..). ਀ഊWoodruff is best before the flowers open and for the typical taste to ਀搀攀瘀攀氀漀瀀 礀漀甀 栀愀瘀攀 琀漀 瀀椀挀欀 椀琀 愀渀搀 氀攀琀 琀栀攀洀 眀椀氀琀 昀漀爀 愀 昀攀眀 栀漀甀爀猀 漀爀 漀瘀攀爀渀椀最栀琀 ഊ(a small bouquet, here the 12 sprigs can give you an idea, is enough for 1 ਀戀漀琀琀氀攀 漀昀 眀椀渀攀⤀⸀ 䠀愀渀最 琀栀攀 戀甀渀挀栀 椀渀 琀栀攀 眀椀渀攀 瀀甀琀 椀渀 琀栀攀 昀爀椀搀最攀 昀漀爀 愀戀漀甀琀 ㈀ⴀ㌀ ഊhours (the longer you soak the woodruff in the wine, the more coumarin you ਀眀椀氀氀 栀愀瘀攀Ⰰ 愀氀戀攀椀琀 礀漀甀 搀漀 最攀琀 琀栀攀 琀礀瀀椀挀愀氀 琀愀猀琀攀 漀渀氀礀 昀爀漀洀 琀栀攀 挀漀甀洀愀爀椀渀⤀⸀ 䤀昀 ഊyou want: add sugar, fill up either with mineral water or and dry sparkling ਀眀椀渀攀 ⠀瀀爀漀猀攀挀挀漀⼀挀栀愀洀瀀愀最渀攀⼀挀愀瘀愀⼀猀攀欀琀Ⰰ⸀⸀⸀⤀ 愀渀搀 洀愀欀攀 愀 洀愀礀 戀漀眀氀 漀甀琀 漀昀 椀琀⸀ഊ ਀䄀 眀漀爀搀 漀昀 挀愀甀琀椀漀渀㨀 洀愀礀 眀椀渀攀 椀猀 搀攀氀椀挀椀漀甀猀Ⰰ 戀甀琀 椀昀 礀漀甀 漀瘀攀爀椀渀搀甀氀最攀 礀漀甀 圀䤀䰀䰀 ഊget a real beast of a headache (I know this from experience). ਀ഊHere the info on coumarin: ਀ഊhttp://en.wikipedia.org/wiki/Coumarin ਀ഊBTW you can freeze the woodruff for later (no wilting needed). ਀ഊI love may wine and may try the strawberry variant Joanne posted. ਀ഊregards Katharina ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀　 䴀愀礀 ㈀　　㤀 ㈀㌀㨀　㄀㨀　㐀 ⬀　㈀　　ഊFrom: "Susanne Mayer" ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 洀愀礀 眀椀渀攀ഊTo: ਀ഊJust some more info: ਀ഊI got a new magazine a few days ago (with a lot of nice recipes) and 4 ਀眀栀漀氀攀 瀀愀最攀猀 搀攀瘀漀琀攀搀 琀漀 眀漀漀搀爀甀昀昀⸀ഊ ਀吀栀攀爀攀 椀猀 愀 焀甀漀琀攀 戀甀琀 甀渀昀漀爀琀甀渀愀琀攀氀礀 眀椀琀栀漀甀琀 猀漀甀爀挀攀㨀ഊ"sch?tte den perlenden wein ?ber das Waldmeisterlein" (pour the bubbling ਀眀椀渀攀 漀瘀攀爀 琀栀攀 眀漀漀搀爀甀昀昀⤀ 愀琀琀爀椀戀甀琀攀搀 琀漀 琀栀攀 戀攀渀攀搀椀挀琀椀渀攀 洀漀渀欀 圀愀渀搀愀氀戀攀爀琀 椀渀 琀栀攀 ഊyear 854. I did not yet try to find anything about this in the net. ਀ഊMaybe some one on the list has more information on the periode-nes of use of ਀眀漀漀搀爀甀昀昀㼀ഊ ਀吀栀攀 愀爀琀椀挀氀攀 洀攀渀琀椀漀渀猀 愀氀猀漀 ㄀　 琀漀 ㄀㈀ 猀瀀爀椀最猀 愀猀 猀愀昀攀 愀洀漀甀渀琀⸀ഊ ਀琀栀攀 洀愀最愀稀椀渀攀 椀猀 椀渀 最攀爀洀愀渀 琀栀攀 渀攀眀 欀爀愀甀琀☀爀㼀戀攀渀 猀瀀攀挀椀愀氀 䬀爀㼀甀琀攀爀 ⠀㈀⸀渀搀 攀搀椀琀椀漀渀⤀ ഊ1/09 ਀ഊRegards Katharina ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀　 䴀愀礀 ㈀　　㤀 ㈀　㨀㈀㌀㨀　　 ⴀ　㔀　　ഊFrom: "Terry Decker" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 洀愀礀 眀椀渀攀ഊTo: "Cooks within the SCA" ਀ഊWandalbert of Pru:m, Deacon of Treves in 854 if I'm not mistaken. He's best ਀欀渀漀眀渀 昀漀爀 栀椀猀 䴀愀爀琀礀爀漀氀漀最礀⸀  䤀 搀漀渀✀琀 欀渀漀眀 琀栀攀 猀漀甀爀挀攀 漀昀 琀栀攀 焀甀漀琀攀Ⰰ 戀甀琀 琀栀攀 ഊattribution is probably accurate. The use of woodruff in wine is mostly a ਀䜀攀爀洀愀渀 挀甀猀琀漀洀 漀昀 氀漀渀最 猀琀愀渀搀椀渀最⸀  䤀琀 愀氀猀漀 椀猀 甀猀攀搀 琀漀 昀氀愀瘀漀爀 猀漀洀攀 猀愀甀猀愀最攀猀 愀渀搀 ഊin puddings and jellies, but I have no knowledge of any period recipes that ਀甀猀攀 椀琀⸀ഊ ਀䈀攀愀爀ഊ ਀ⴀⴀⴀⴀⴀ 伀爀椀最椀渀愀氀 䴀攀猀猀愀最攀 ⴀⴀⴀⴀⴀ ഊ ਀䨀甀猀琀 猀漀洀攀 洀漀爀攀 椀渀昀漀㨀ഊ ਀䤀 最漀琀 愀 渀攀眀 洀愀最愀稀椀渀攀 愀 昀攀眀 搀愀礀猀 愀最漀 ⠀眀椀琀栀 愀 氀漀琀 漀昀 渀椀挀攀 爀攀挀椀瀀攀猀⤀ 愀渀搀  㐀ഊwhole pages devoted to woodruff. ਀ഊThere is a quote but unfortunately without source: ਀∀猀挀栀㼀琀琀攀 搀攀渀 瀀攀爀氀攀渀搀攀渀 眀攀椀渀 㼀戀攀爀 搀愀猀 圀愀氀搀洀攀椀猀琀攀爀氀攀椀渀∀ ⠀瀀漀甀爀 琀栀攀 戀甀戀戀氀椀渀最ഊwine over the woodruff) atributed to the benedictine monk Wandalbert in the ਀礀攀愀爀 㠀㔀㐀⸀ 䤀 搀椀搀渀 渀漀琀 礀攀琀 琀爀礀 琀漀 昀椀渀搀 愀渀礀琀栀椀渀最 愀戀漀甀琀 琀栀椀猀 椀渀 琀栀攀 渀攀琀⸀ഊ ਀䴀愀礀戀攀 猀漀洀攀 漀渀攀 漀渀 琀栀攀 氀椀猀琀 栀愀猀 洀漀爀攀 椀渀昀漀爀洀愀琀椀漀渀 漀渀 琀栀攀 瀀攀爀椀漀搀攀ⴀ渀攀猀 漀昀 甀猀攀 漀昀ഊwoodruff? ਀ഊThe article mentiones also 10 to 12 sprigs as safe amount. ਀ഊthe magazin is in german the new kraut&r?ben special Kr?uter (2.nd edition) ਀㄀⼀　㤀ഊ ਀刀攀最愀爀搀猀 䬀愀琀栀愀爀椀渀愀ഊ ਀ഊDate: Mon, 6 Jul 2009 19:04:20 +0000 (GMT) ਀䘀爀漀洀㨀 攀洀椀氀椀漀 猀稀愀戀漀 㰀攀洀椀氀椀漀开猀稀愀戀漀 愀琀 礀愀栀漀漀⸀椀琀㸀ഊSubject: [Sca-cooks] Rasch: Weinbuch / wine book, 1580 ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀䐀椀搀 䤀 漀爀 愀渀礀戀漀搀礀 攀氀猀攀 洀攀渀琀椀漀渀 琀栀攀 眀椀渀攀 戀漀漀欀 漀昀 䨀漀栀愀渀渀 刀愀猀挀栀 ㄀㔀㠀　 戀攀昀漀爀攀㼀 ⠀䤀 愀洀 渀漀琀 猀甀爀攀⸀⤀ഊ ਀刀愀猀挀栀ⰀഊJohann: Weinbuch. Das ist: Vom baw und pflege des Weins, Wie derselbig ਀渀㼀琀稀氀椀挀栀 猀漀氀 最攀戀愀眀攀琀Ⰰ 圀愀猀 攀椀渀 樀攀搀攀爀 圀攀椀渀稀椀栀攀爀 漀搀攀爀 圀攀椀渀栀愀眀攀爀 稀甀琀栀甀渀ഊschuldig, Auch was f?r nutz und schaden durch sie kan au?gerichtwerden, ਀䄀氀氀攀渀 圀攀椀渀最愀爀琀 䠀攀爀爀攀渀 猀攀栀爀 渀漀琀栀眀攀渀搀椀最 稀甀 眀椀猀猀攀渀⸀ 䐀愀渀攀戀攀渀 愀甀挀栀 眀椀攀 洀愀渀ഊallerley Kreuter und Brantwein, Essig, Meth, und Bier, machen, ਀攀爀栀愀氀琀攀渀Ⰰ 甀渀搀 眀攀氀挀栀攀 愀戀最攀猀琀愀渀搀攀渀Ⰰ 眀椀攀 搀攀渀猀攀氀戀椀最攀渀 眀椀搀攀爀 稀甀栀攀氀昀昀攀渀 猀攀礀ⰀഊM?nchen, [1580][VD16 R 324] ਀ഊurn:nbn:de:bvb:12-bsb00027343-2 ਀ഊIt is online here: ਀栀琀琀瀀㨀⼀⼀搀愀琀攀渀⸀搀椀最椀琀愀氀攀ⴀ猀愀洀洀氀甀渀最攀渀⸀搀攀⼀縀搀戀⼀　　　㈀⼀戀猀戀　　　㈀㜀㌀㐀㌀⼀椀洀愀最攀猀⼀ഊ ਀伀渀 琀漀瀀 漀渀 琀栀攀 爀椀最栀琀 猀椀搀攀 琀栀攀爀攀 椀猀 愀 搀漀眀渀氀漀愀搀 漀瀀琀椀漀渀 ⠀倀䐀䘀⤀⸀ഊ ਀䔀⸀ഊ ਀㰀琀栀攀 攀渀搀㸀ഊ?? ਀ഊ?? ਀ഊ?? ਀ഊ?? ਀ഊEdited by Mark S. Harris wine-msg Page 57 of 58 ਀ഊ