[Sca-cooks] Clary Sage Flowers - Source
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Tue Oct 21 12:27:43 PDT 2008
On Oct 21, 2008, at 3:06 PM, Michael Gunter wrote:
>> I can't be certain, but it was my understanding that many of the
>> references in medieval recipes are to claret wine, which is, as I
>> recall, a light Bordeaux. I wasn't aware of the need for clary sage
>> make it...
> I agree with Master A on this. I hadn't even thought
> of a wine made from clary sage. Every mention I've
> seen of this appears to indicate a Claret (pronounced
It occurred to me afterward to look for instances of clary sage being
added to wine, and I didn't find them. Ale, yes, and other types of
sage as well as clary sage used in beers and ales, but nothing about
wine in what I saw...
Maybe there's something in Villanova...
"Most men worry about their own bellies, and other people's souls,
when we all ought to worry about our own souls, and other people's
-- Rabbi Israel Salanter
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