SC - Pennsic feast

[david friedman]

In a message dated 6/17/00 8:57:59 AM Pacific Daylight Time, 
grizly at mindspring.com writes:

> 
>  "New wine" likely would be wine that had not yet fermented long, ergo
>  cloder to grape juice than to modern wine.  It would be sweet and very
>  lightly alcoholic with a touch of yeast bite to it.  

I think the term "New Wine" implies just that;  wine which has only recently 
been completed (i.e. fully fermented), but has not yet had time to age and 
mellow.  Some wines are meant to be drunk "new", as their maturing qualities 
are not good.  As a modern reference (though I would not suggest that it is 
appropriate for the recipe), *white zinfandel* is a wine which is best 
imbibed *new*, because it will not keep and mature nearly so well as some of 
the finer reds and whites.

Balthazar of Blackmoor

Mr. Wizard, what happens when you combine pasta and antipasta?