SC - Period Dining Atmosphere (Was RE: Saffron)

[CBlackwill@aol.com]

In a message dated 4/5/00 6:57:33 AM Pacific Daylight Time, 
ekoogler at chesapeake.net writes:

>  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.

How about Vin Santo, an Italian sweet wine (from Tuscany) made from dried 
grapes?  It is a very sweet dessert wine, and may be more along the lines of 
what you are looking for.  Marsala is actually a fortified wine, and didn't 
arrive until the late 1700's (1770, if I am not mistaken).  I am not sure 
when Vin Santo was created (though sweet dried grape wines have been around 
for a loooong time).  Anyone?

Balthazar of Blackmoor

Such a strange fascination, as I wallow in waste
That such a trivial victory could put a smile on your face.