HIST 3109 Lecture Notes - Lecture 4: Sherry, Sparkling Wine, Madeira Wine
13 May 2017
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Document Summary
Population began to increase in this time 1500-1700. New world components: corn, potatoes, tomatoes: sugar, madeira- wine made by sugar, yeast feeds on the sugar. Water problematic: pollution/cultural aversion by late 1500s. !1: even if the water was okay you heard enough about bad water that they were not going to risk it. Forti ed wines: sherry, port, late-harvest, ice-wines, tokaji aszu sweetness. Sparkling wines:limoux, champagne, christopher merret, dom (pierre) !2: make a base wine and you bottle it then allow it to continue fermenting in the bottle. Distilled alcohol by volume (abv) medical/non-beverage: isolation of alcohol from a fermented beverage (wine, cider, beer, wine is about 10% alcohol but mostly water and to distilled this they removed the alcohol from the wine. Medical properties: rejuvenation (eau de vie, aquavu, etc) from heat: fountain of youth theories - eau de vie was put with this making you youthful and would cure things but was in the hands of the monasteries/apothecaries.
