[Sca-cooks] possets

[Christine Seelye-King]

> Also sprach Christine Seelye-King:
> >This one sounds good.  The problem with heating red wine is that
> it starts to taste rather, well, bitter isn't exactly the word, metalic
maybe, I don't know, just not right.
>
> Is astringent the word you're looking for?
>
> Adamantius

	Hmm, well, I'll believe that it's the sulfites coming out in the wine, red
wine is full of them.  Astringent depends on the wine, if it started out as
a dry wine, astringent isn't too far off of that.  Gently heated is better
than boiled in any case.  I came into the hall at one of our recent A&S
events and an herbal entry had a carafe of wine heating over a candle
warmer, and it was at a heavy boil in the glass carafe.  I blew out the
candle so that we could judge the entry, but the wine had suffered for it.
	I've got to try the hot poker methond sometime, they do it in New Orleans
for punch still, but it is supposed to create some carmelization as well as
just heating.  That might be an interesting flavor.
Christianna