[MR] Re: Atlantia Digest, Vol 4, Issue 25

[ELAINE KOOGLER]

You're absolutely right...my reference to lees was incorrect.  Yes, I 
suppose you could call this an "expensive grape juice", but the flavor 
I found that it imparts to recipes is much better...richer...than grape 
juice could impart.  I'm not sure what the actual difference is.  If I 
had some grape juice at home, I could compare the two, but I don't.  I 
do believe that if there was no difference, recipes from in period 
would have indicated the use of grape juice rather than sapa (or 
whatever the other name is they use...I don't have my books with me 
here at work, so can't look it up.)

Hope this helps!

Kiri



----- Original Message -----

> 
> In modern winemaking terminology, the early,
> unfermented stage of wine is called the must, and is
> grape juice.  Expensive grape juice, to be sure, but
> grape juice.  Lees, on the other hand, are the
> sediment that sinks to the bottom of the fermentation
> vessel during fermentation and consist primarily of
> the corpses of dead yeasts.  So is "sapa" expensive
> unfermented grape juice, or is it the lees?  Or is it
> something else?
> 
> baffled,
> Alianora
>