[Sca-cooks] Wine must???

[Volker Bach]

On Mon, 19 Apr 2004 09:28:11 -0700, "Harris Mark.S-rsve60" 
<Mark.s.Harris at motorola.com> wrote :

> Giano commented:
> 
> >>>>>
> 
> Wine can also be reduced this way, but it always struck me as pointless 
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> 
> first ferment it, the boil off the alcohol. Of course, there are wines 
the 
> 
> juice for which you don't normally get (raisin wine, Eiswein, Shiraz) so 
if 
> 
> you're looking for a special flavour that could be the way to go
> 
> <<<<<
> 
>  
> 
> But doesn't fermenting change the taste of the wine, not just create 
alcohol? In which case reduced fermented juice would taste different from 
reduced unfermented juice.

I guess so. Mind you, I hate aslcohol with a passion, so whatever 
additional flavour there ios to be gained I sure won't appreciate. I prefer 
unfermented reduced juice.
 
>  
> 
> I thought Eiswein was made from late season grapes and not a special 
grape. But yes, starting with a more sugary juice would have an effect 
after being boiled down. But I've wanted to try Eiswein after the comments 
about it here and stayed away from buying a bottle because of the cost. To 
pay those prices and then boil it down... Ouch!
 
Eiswein is made from many kinds of grape, but the late harvest at freezing 
temperatures makes for a very high sugar content (same as with raisin 
wine). I don't know if you can get eiswein base juice anywhere, and thus I 
don't know if it makes a difference to the final flavour, but I know a 
hobby-Roman cook who swears by the stuff (making reduced eiswein...). A bit 
pricey and fancy for my unreconstructed plebeian tastes. 

As to shiraz - by way of an example. I guess any kind of 'special' grape 
could be a problem. Come to think of it, I've never seen any variety 
identified on grape juice. 

Giano