SC - Re: Ingredient search- please help

[Elaine Koogler]

OK, what about something like Beaujolais Nouveau?  It's a new wine.  Would it
have the properties we're talking about?  Would you then take that and boil it
down to get the "sapae" that we've been discussing?

Kiri

CBlackwill at aol.com wrote:

> 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?
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