[Sca-cooks] More on sapa/saba

[Elaine Koogler]

I'm actually trying to convince one of the wineries to make and sell verjus
as it is becoming more popular in modern cookery.  We'll see...

Kiri

On Thu, Jun 24, 2010 at 10:54 AM, David Walddon <david at vastrepast.com>wrote:

> Cool.
> You might also want to see if you can get the mid-year clippings of the
> unripe grapes and make verjuice! This is my next step as a good verjuice is
> hard to find. I am down to one bottle!
> Eduardo
>
>
> On 6/24/10 7:41 AM, "Elaine Koogler" <kiridono at gmail.com> wrote:
>
> > Actually I may be able to get some directly from the vineyards.  We have
> > several in our county now...and I've established a good working
> relationship
> > with a couple of them.  I know it probably wouldn't be period, but we
> have
> > one winery that makes an absolutely terrific black raspberry merlot.
> > Hmmmmmmmmm.......that would be yummmy!
> >
> > Kiri
> >
> > On Thu, Jun 24, 2010 at 10:18 AM, David Walddon <david at vastrepast.com
> >wrote:
> >
> >> Kiri,
> >> That is exactly what I did but I purchased the juice and it was already
> >> concentrated by almost half. A good wine supply store will have varietal
> >> juices. Also the wine supply store I have been going to also does fresh
> >> juice in the fall so I am going to order some of that as well.
> >> If you do get some juice from a wine store be prepared to share! It made
> 25
> >> cups!
> >> Eduardo
> >>
> >>
> >> On 6/24/10 4:52 AM, "Elaine Koogler" <kiridono at gmail.com> wrote:
> >>
> >>> OK, so then the next thing to get sorted out is what is meant by
> "must."
> >>  I
> >>> was under the impression that modern wineries interpreted this to mean
> >>> what's left over after the juice is squeezed from the grape.  But I'm
> now
> >>> seeing that it is, rather, juice that has not been fermented...in other
> >>> words, it's been squeezed from the fruit, with all seeds, skins, pulp
> >>> removed.  Is that correct?  If so, then should I be able to take some
> >>> grapes, squeeze them, strain them then boil down the resulting juice to
> >> 1/3
> >>> of its original volume and produce sapa?
> >>>
> >>> Kiri
> >>>
> >>> On Thu, Jun 24, 2010 at 1:18 AM, Stefan li Rous
> >>> <StefanliRous at austin.rr.com>wrote:
> >>>
> >>>> Bear answered my questions about sapa with:
> >>>> <<<
> >>>> To quote Flower and Rosenbaum...
> >>>> "Now about the preparation of 'defrutum,' 'caroenum,' and 'sapa.'
> >>  Although
> >>>> all three are made from the same substance, namely from must, the
> nethod
> >> of
> >>>> their preparation modifies both their names and their properties.  For
> >>>> 'defrutum' has its name from "boiling down," and it is ready when it
> it
> >> is
> >>>> reduced to a thick consistency.  'Caroenum' is ready when it is
> reduced
> >> to
> >>>> one-third of its volume with two-thirds remaning, 'sapa,' when it has
> >> been
> >>>> reduced to one-third.  The latter is improved when quinces are cooked
> >> with
> >>>> it and fig wood is added to the fire." >>>
> >>>>
> >>>> And later he concluded:
> >>>> <<< Sapa is primarily an ingredient for sauces although ISTR one
> recipe
> >>>> where it
> >>>> is used as a condiment.  Apicius tends to use defrutum, which is
> >> definitely
> >>>> lighter (and I suspect sweeter) rather than sapa. >>>
> >>>>
> >>>> Okay, maybe I have this straight. It sounds like sapa is the one that
> is
> >>>> reduced more, to 1/3 of its original volume.
> >>>> So wouldn't the thicker one be sweeter since it contains more
> >> concentrated
> >>>> sugar, so it sounds like sapa should be sweeter than the lighter
> >> defrutum.
> >>>>
> >>>> Stefan
> >>>>
> >>>> --------
> >>>> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> >>>>   Mark S. Harris           Austin, Texas
> >>>> StefanliRous at austin.rr.com
> >>>> **** See Stefan's Florilegium files at:  http://www.florilegium.org
> ****
> >>>>
> >>>>
> >>>> _______________________________________________
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> >>>>
> >>>
> >>>
> >>
> >>
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> >
> >
>
>
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