[Sca-cooks] Is this a wine myth?

[Patrick Levesque]

I'd go with the myth theory (but I'm not a wine expert). Especially since,
by the Victorian era, fortifying wines as a preservation method was already
well established. 

Petru


On 25/04/07 10:27, "Kathleen Madsen" <kmadsen12000 at yahoo.com> wrote:

> So I'm *fairly* certain that this is that same
> spoilage and spicing myth we hear all the time about
> meats in medieval times - but I'd like to get some
> feedback on it.  Having lived until recently in one of
> the top producing wine regions of the world I really
> enjoy it as a beverage.  I have been recieving an
> online newsletter for a few weeks now that is heavily
> into marketing the person writing it and some of the
> info she's been putting out I am not all that
> impressed with.  About a quarter of the newsletter is
> about wine the remaining three quarters is about
> advertising, events she's going to, how to send her
> bottles for tasting, etc.  I'm completely unimpressed.
> 
> To whit, today's news article.  The topic is wines
> served hot, which is rather odd as we are now well and
> truly into Spring.  As she discusses mulled wine she
> states, and I'm paraphrasing here as she has
> copywrited this, that in the Victorian times wine
> would spoil quickly as it was stored in oak casks and
> they had yet to discover the preservative benefit of
> adding sulfites to the young wine.  As a result they
> had a lot of spoiled wine on hand and so merchants,
> being the enterprising souls that they are, masked the
> off flavor by heating the spoiled wine and mulling it
> with a mixture of spices.
> 
> Is it just me or is this truly the load of bunk I
> think it is?
> 
> Eibhlin, wine lover but never a vintner.
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