[Sca-cooks] Is this a wine myth?

[Phil Troy / G. Tacitus Adamantius]

On Apr 25, 2007, at 11:06 AM, Gretchen Beck wrote:

>
>
> --On Wednesday, April 25, 2007 7:38 AM -0700 Anne-Marie Rousseau
> <dailleurs at liripipe.com> wrote:
>
>> 1. according to humoral theory, spices in your wine helped  
>> digestion, etc
>> and were good after a heavy meal.
>> 2. spoiled wine? Is vinegar. Also useful. :) and all the spices in  
>> the
>> world wont turn vinegar into wine. Even if you're a Victorian ;).
>> 3. spiced wine is tasty! And can take a less than perfect (not  
>> spoiled,
>> but one that is not so tasty on its own) and make it much nicer. Like
>> what I do with crème de cassis and cheap white burgundies ;).
>
> and 4. Many red wines are aged in oak casks. It's not a factor in  
> spoilage,
> it adds desired tannens to the wine.

and 5: sulfites aren't necessarily added as a preservative; they  
occur naturally in most wines.

Adamantius





"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread, you have to say, let them eat cake!"
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"Confessions", 1782

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