Lecture 3 - History of Alcohol Lecture 3 Period 1000 1500s...

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
History of Alcohol – Lecture 3 Period 1000 – 1500’s There was alsways a distinction between wine/beer and spirits Spirits didn’t have the same associations with religion or health (no tradition) Monasteries had the privilege to distil Privilege means private law - you can be given the legal power to do something soley (private) Many monasteries closed down and these monks helped bring distilling into a mainstream activity Viticulture spread through Europe after the fall of the roman empire and because of the spread of Christianity Population grew steadily from the 1000’s until black death in 1400’s provided a large market There were areas in europe where population was beginning to concentrate, where grapes didn’t grow very well so it was necessary for shipping wine to these places. Introducing wine trade, different from the romans. The volume was much greater and the systems were much more sophisticated There were quite defined wine trade routes, specifically the one out of west France called Bordeaux In the early 1200’s bordeaux wine was ordered by the royal court and gave the wine a prestige, developing a huge market in England. King ordered about 2.3 million bottles of wine in a year. England is a very important market for alcohol because it doesn’t produce much wine There was competition between Bordeaux and high country, bordeaux had first dibs on English market because they controlled the port Bottle of claret was a red coloured wine from bordeaux There was not much alcohol in the wine. . around 5% Tannins are compounds found mainly in the skin of grapes. Nearly all wine grapes are pale/neutral and when squished are yellow juice. To make red wine you must squash them and leave them to sit with the red skin dying the pale juice red
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
When your pulling out colour, your pulling out tannins. Grape pits are full of tannins as well, which give a dry taste but are a natural preservative What were getting is wine that lacks in preservatives: not many tannins, low on acid and
Background image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 03/21/2011 for the course ECON 6120 taught by Professor Crabbe during the Spring '11 term at University of Ottawa.

Page1 / 5

Lecture 3 - History of Alcohol Lecture 3 Period 1000 1500s...

This preview shows document pages 1 - 3. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online