SC - Cooking with Wine
Stefan li Rous
stefan at texas.net
Sun Apr 2 00:38:27 PST 2000
> I have a question regarding the use of wines in SCA cooking: Which wines
> would be acceptable to use in a Master Level feast? Would they be only wines
> by known vintners of antiquity, or any modern wine, so long as the grape
> strain was grown within Society borders? What are your criteria for this?
> Are there restrictions to ingredients (i.e. no sulfites)? What say you?
>
> Balthazar of Blackmoor
> (who's pretty sure Stefan has it in the Florilegium somewhere, but is too
> tired to look for it right now.)
Uh, yep. That's because it has come up here a number of times since the
list started.
For wines in general, take a look at these files in the BEVERAGES section:
spiced-wine-msg (19K) 2/29/00 Spiced wines. Hippocras. Recipes.
wine-msg (100K) 1/ 4/00 Medieval wines.
For comments on cooking wines, check this file in the FOOD section:
wine-cooking-msg (23K) 8/24/99 Cooking wines. Substitutions.
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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