White wines in the C15th

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White wines in the C15th

Postby StaffordCleggy » Sat Jul 14, 2007 10:55 pm

Were they popularly drunk in England in the C15th?

God knows why i'm posting this, apart from the fact i'm well into a bottle of the stuff!

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Postby Hinny Annie » Sun Jul 15, 2007 9:27 pm

Dunno, but its popular in my house at the moment :lol:

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Postby Hraefn » Wed Jul 18, 2007 11:46 am

White and red were both used during the period BUT remember 'til the late 1700s the ability to seal a bottle airtight wasn't available so wine was sold by cask, drunk 'young' and often blended to the house taste. This job fell to the butler who looked after your butts (he he I said butts) of wine in the buttery. So if'n his lordship likes it thick sweet red n spicy and all you have is a sour rhennish white the butler would add burnt sugar spices and colour(saunders or cermise).
Quite a few recipts of the time list wine as an ingredient and add saunders, now why would you add red colour to an already red wine, just a thought.

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Postby StaffordCleggy » Wed Jul 18, 2007 5:13 pm

Aye, i read Karen's excellent links above, but ta for the concise overview! :D
I really don't think i would want to drink what passed for wine in most households after reading all this!

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Postby Marcus Woodhouse » Wed Jul 25, 2007 7:48 pm

Or the beer that was often seived before serving.


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Postby beerdragon » Sun Sep 02, 2007 10:55 am

Sparkling wine or Champaigne is also reputed to have been invented by the english in the 16th / 17th centurys. As the french white wines did not travel well on the cross channel journey the english merchants started to add extra suger just before bottling causing a second fermintation and making it all bubbly!

The frenchies only stole the idea and called it theres, but thats just typical froggys for u!

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