SC - Re: sca-cooks V1 #421
L Herr-Gelatt and J R Gelatt
liontamr at ptd.net
Wed Nov 5 19:01:35 PST 1997
Greetings to those Noble Kitchen Toilers of the Laurel Kingdoms,
In other words: Hi
In today's New York Times (11/05/97) in the Dining In/Out
section on page F5, there appeared an article entitled "Verjus,
a Tart Splash for all Dishes"
Some citations from the article [no, they did not quote any
primary sources <G>]:
"Navarro Vineyards, in Mendocino County, CA, began making
verjus at the request of the Booneville Hotel in Mendocino.
'I have a doctorate in medieval history, so I knew what it
was,' said Deborah Cahn, who owns the winery with her
husband Ted Bennett. Verjus is often listed in recipes
from the Middle Ages."
"Verjus is a natural byproduct of winemaking and has
undoubtedly been made as long as wine has been made.
To strengthen grape vines and allow them to produce
full flavored fruit, winemakers often thin the vines
when the grapes are just beginning to ripen. When
this early crop of unripe grapes is pressed, verjus
is the result"
Verjus can be ordered from the producers at about $10
per bottle.
Fusion foods
Rutherford, CA
800-297-0686
Navarro Vineyards and Winery
Philo, CA
800-537-9463
Sagapon Vineyards
Sagaponack, NY
516-537-5106
They are making white, red and chardonay verjus
I will try to find out if the entire article is online.
I am,
Vinchenzio Martinus di Mazza,
In Service to the Dream
- --
Martin G. Diehl
Sig under construction
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