[Sca-cooks] Re: vinegar and sauerbraten

[Jadwiga Zajaczkowa / Jenne Heise]

> Why do you make this assumption?  If anything, I am inclined to say that wine 'in period' (which
> spans a very long time) was likely more concentrated than it is today.  I am basing this
> assumption on the ancient Greek custom of diluting wine with water (certainly something we would
> balk at today).  Perhaps this custom was a way to stretch the wine, but I think it was likely more
> to make it less intense.

Hm... I agree that the idea was probably to make the wine less intense, 
but whether the unwatered wine was stronger than modern wine isn't 
clear. I have the suspicion that wine was drunk watered to allow one to 
drink more without feeling the effects, while still having the 
health-giving properties of wine in the drink.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"Information wants to be a Socialist... not a Communist or a 
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