[Sca-cooks] Clary Sage Flowers - Source

[Phil Troy / G. Tacitus Adamantius]

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  
>> clary
>> 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  
>> to
>> make it...
>
>> Adamantius
>
> 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
> "Clary").


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...

Adamantius




"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  
bellies."
			-- Rabbi Israel Salanter