[Sca-cooks] Random food-related questions....
t.d.decker at worldnet.att.net
Tue Nov 14 20:21:58 PST 2006
Most of the sack I've been able to find these days is sherry. The term as
used in the 16th and 17th Centuries however covers almost any light, dry,
fortified wine produced in Spain or the Canary Islands.
> I'm not sure. I suspect that you should be able to find sack where you
> are. If not...and there may be someone on the list who can correct me if
> I'm wrong, I suspect port would be closer in taste.
> On 11/14/06, Sue Clemenger <mooncat at in-tch.com> wrote:
>> Woo-hoo! That's the one! Thanks! ;o)
>> Would a sherry do if I can't find sack?
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