[Sca-cooks] I Tried a Medieval Diet, and also watered wine

[JIMCHEVAL at aol.com]

It is important to note however that medieval wine didn't age, possibly  
because barrels (still far from perfected) were now used instead of amphorae.  
The Romans had vintage wine, but the concept disappeared for centuries. 
Also,  like the beer, medieval wine in general wasn't very strong.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

FRENCH BREAD  HISTORY:Seventeenth century bread
_http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-centur
y.html_ (http://leslefts.blogspot.com/2015/08/french-bread-history.html) 









In a message dated 6/20/2016 10:17:24 P.M. Pacific Daylight Time,  
t.d.decker at att.net writes:

That  aside, aged wine would tend to oxidize and thicken.  Cutting it with  
water will thin it, making it less cloying and brighten the taste.   In 
particular, I'm thinking of the Roman Falernian which was aged in  amphorae 
as much as 20 years.  It was also one of the highest alcohol  wines being 
noted as the only wine that would  burn.