[Sca-cooks] Wine must???

[Terry Decker]

If you can find some sapa, try that.  It is concentrated wine juice.  The
Romans used it in sauces.

Bear


>Would I be better off trying to smash some table grapes (if I can find
>any imports), and cook those down? or use a bottle of 100% red grape
>juice, and cook that down? or a bottle of wine (reduced to a syrupy
>state)? I'm not sure if I'm after a more-pronounce grapey flavor (if you
>know what I mean), or a winey flavor.  Heck, dunno if the must was even
>fermented!
>Any assistance would be much appreciated!
>--maire, who really wouldn't know a good vintage if it up and bit her....