SC - Torta Bourbonnaisse and Bleta - non-member submission

[Michael F. Gunter]

I don't suppose there is any chance of getting them to bottle and peddle the must
for those of us who don't have any vintners nearby who do something like this?

Kiri

ChannonM at aol.com wrote:

> In a message dated 6/16/00 8:56:30 PM Eastern Daylight Time,
> owner-sca-cooks at ansteorra.org writes:
>
> > Hauviette,
> >
> >  here are some remarks and further notes about "sapa". I confess, that I
> >  could not follow the mustard-thread closely, so I may be mistaken what
> >  the question is. In case I went astray, just hit the delete-button.
> >
>
> Thanks for jumping in Thomas, I was hoping you would but didn't want to put
> any requests specifically. I never know what peoples committments out side of
> this list are, I know sometimes I just can't find the time. I should have
> thought to look in Anthimus, since it's sitting on my shelf, but the rest of
> the references are a great help.
>
> Your additions were right on.  I went into a vintner's shop and spoke with
> the owners. They will be setting aside some must from the next batch of
> Valpolicella for me(he was pretty sure this was vitus viniferas(sp?) must.
> The family who owns the shop is Italian and we discussed the use of boiled
> down must. His mom uses it to coat cookies or biscotti. He was interested in
> the Platina manuscript and what I was doing with the must.
>
> I'm currently working with Platina and will post my recipes as they come.
>
> Thanks again Thomas.
>
> Hauviette
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