SC - Period Dining Atmosphere

[Robin Carroll-Mann]

As a matter of fact, yes.  It's called Retsina, and has a distinctive pine-tar
taste...at least to me.  However, in doing this recipe, I gathered from the notes
in the book that this may not have been what was being referenced, but, as I
indicated, a sweet Italian wine.  I felt I did not know enough to go against the
author's notes in the glossary, so followed what they said.  I knew that, given
the very distinctive taste of Retsina, that it would definitely modify the taste
of the finished product.

Kiri

ChannonM at aol.com wrote:

> In a message dated 4/4/00 2:37:03 PM Eastern Daylight Time,  Elaine Koogler
> <ekoogler at chesapeake.net> writes:
>
> << Notes:
>  1.  Recipe calls for "wyne greke" or Greek Wine, which the glossary in Curye
> on
>  Inglysch defines as "...a sweet type of wine which actually came from
> Italy..."
>  Marsala fit this description nicely. >>
>
> I read somewhere that Greek wine was a sweet white wine made in a resin lined
> barrel, (pitch I believe) giving it a pine taste to some degree. Anyone have
> any input to this?
>
> Hauviette
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