[Sca-cooks] grape varietals & mustard (was Wine must???)

[pandoraf at verizon.net]

what is the grape varietal that you found?

I recently made Mustardo Amabile (Platina, from Cariadoc's Miscellany) and could only find Thompson seedless (a table grape variety, I'm not sure if they're Old World or New World), and my mustard tasted like grape jam mixed with mustard. I am imagining the taste would be different if made with muscat or pinot grapes, or some other Old World wine-making varietal.

I'd be interested in hearing about your mustard-making!

> 
> From: Sue Clemenger <mooncat at in-tch.com>
> Date: 2004/04/19 Mon PM 01:24:38 PDT
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Subject: Re: [Sca-cooks] Wine must???
> 
> Gawd no, Corwyn! Reminds me too much of koolaid or those nasty, pouched 
> kids' drinks.
> I've got organic 100& red grape juice to try, and actually found grapes 
> (imported from Chile) at the store today--they had both red and black, 
> so I bought some of each.  I'm going to clean them and mash them up in 
> my colander (one of those "china cap" ones), and see what I get.  Having 
> the commercially-produced juice will allow me to compare/contrast.
> --maire, wannabe mustard maker and original thread-poster ;o)
> 
> CorwynWdwd at aol.com wrote:
> > In a message dated 4/19/2004 11:45:40 AM Eastern Standard Time, 
> > lilinah at earthlink.net writes:
> > Next time i need to use must, i'm making my own out of soaked raisins.
> > Soak the raisens and boil down the result if you want my opinion.... When 
> > they started talking about grape juice the first thing I thought of was concord 
> > ::shudder:: grape juice....
> > 
> > Corwyn
> 
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