How the Wine Glass Got its Shape
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Recipe
Ingredients
2 sweet apples
2 lemons
2 cups (260g) powdered sugar
6 cloves
2 Tablespoons (30ml) orange blossom water
1 bottle wine
1. Peel and core the apples and peel the lemons removing the pith. Slice the fruit into rounds.
2. Line the bottom of a pot with half of the fruit, then cover with half of the sugar, then add another layer of fruit and another of sugar. Pour in the wine, orange blossom water, and add the cloves. Do not stir. Cover and let sit for 2-3 hours.
3. Remove the fruit and pour the wine through a fine cloth strainer, then serve cold or at room temperature.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Red Sangria: Evan Swigart from Chicago, USA, CC BY 2.0 creativecommons.org/licenses/..., via Wikimedia Commons
Roman Blown Glass: By Luis García, CC BY-SA 3.0, commons.wikimedia.org/w/index...
#tastinghistory #wine
Thank you for everyone's patience with me while I set up the new place. Lighting and sound kinks are getting worked out, but I think the fact that we finally have some furniture should help with the echo : )
Is it ok to use less sugar or will that throw the recipe off? Great video!
@@bothpartiesaretotaldogsht5750 it’s definitely okay to use less sugar
@@TastingHistory if we put sugar in the blender. Will it become powder sugar?
@@chanceDdog2009 yes it will 😁
It was perfection far as I could tell. 🍾🍷👍
Emile Peynaud seems like he would be a blast at parties. I'd serve him boxed wine in a red Solo cup.
😂
Hell yeah!!! Boones Farm, Strawberry 🍓
Red wine from a boxed wine space bag nailed to the wall
🤣🤣🤣
🤣🤣🤣 Oh man, I wanna be in that party. That is one reaction one would love to see.
Especially if afterwards you use some Burgundy or the like to make a Frat-house punch. Served in a crystal slipper (from the Dollar/Party store).
"The glassmaking of Venice was legendary...their firefighting was not."
That got me laughing for a solid 5 minutes
I miss murano. I wish I could live there. Still to this day the benchmark of skill for glassblowers world wide. We use Venetian goblet making as skill building for many other things
I sense hyperbole
The two things that makes wine today so much better than the wine from centuries ago that they're absolutely incomparable:
1. We know now that yeast and other microorganisms exist and how they work.
2. We have access to cost-effective sealed sterile glass bottles.
The wine you can get for $15 off-the-shelf at any liquor store today is better than the wine even most kings or emperors would have been drinking in the past because these days winemaking is consistent thanks to knowing how to make yeast work for us and how to control the bad critters, and thanks to sealed containers and sterility, wine can be transported and stored for sale without degrading before you can get it. That's why it doesn't need flavor additives or masking agents anymore to seem good.
If by better you mean the average, sure. Pretty sure the best wines were still of the same quality as today.
But wine is definitely be more consistent and easier to deal with today.
Saying without sterilization and understanding yeast, wine can't be good (in terms of taste), is definitely wrong.
If I remember correctly many wines were sealed with resin pitch which gave wines a unpleasant turpentine like off flavors, that plus other naturally occurring yeast would have made wines less palatable compared to today's 2 buck chuck. So yes there were expensive wines back then but they need tlc in the form of spices, sugar, and fruits for the wealthy to enjoy. I'm sure regular folks didn't mind it as much considering the ingredients in this video would have cost an arm and a leg to get for the average person
@@Moleena that's correct, plus transporting the wine would mean the temp could change and we know wine doesn't do well in hot temps
I don't think so. In reality it's just different fashions. Today people can't be bothered and treat wine more as a refined drink rather than something all-purpose and generic. Something that you focus on the plain, subtle taste of. In this there is lots of marketing bullshit as well. You assuming adding something to wine must be 'masking' demonstrates that fashion well. Past fashions you see for food all involve elaborate use of spices because they were expensive and novel. That's simply what they liked.
Its a little hard to say if kings wine wasnt as good back then since we cant ask them. But also western culture has been obsessed with "purity" especially in advertising since the victorian era, so I think thats more likely why we dont add as much stuff now. Its just a fashion we feel like we have to justify with technical language.
The look on Max's face when he sips this is the absolute inverse of the fish pudding reaction. I'm looking forward to trying this!
That was exactly the moment I thought of.
J
That "Oh wow..." really says it all
Not food related, but the glassmakers of Venice got so good at their craft, they basically created the prerequisite for modern astronomy: clear optics.
For an interesting historical deep dive, China never discovered glass and didn't adopt it because they had the idea that if it isn't Chinese, it's crap! This lack of glass shapes their science and medicine. I need to find some books on this, it is an intriguing thought experiment, if nothing else.
@@staceyn2541 That is not why China didn't develop complex glass technology. Its actually the problem of the porcelain argument - China mastered porcelain a thousand years before Europe. Porcelain is non-porous, very strong, and it is highly resistence to thermal shock, and so it fulfills many of the uses of glass for food storage and serving. Essentially, China already had a different technology that fulfilled their needs for glass at the time, and so they didn't explore glass any further.
@@IsaacIsaacIsaacson kind of a missed opportunity then. Glass is such a useful material beyond its utility as a vessel (optics comes to mind).
@@ryand.3858 That's the point though - if you already have a technology that fulfills all the needs you've thought of at the time, you don't pursue other avenues and discover thigns like that.
@@IsaacIsaacIsaacson Very interesting. Just like how mezoamericans had the technology for wheels used on toys, but never expanded it to transportation because there was no need for it. (Among other reasons) History is fascinating that way.
In Spain, sangria is sometimes seen as "touristy", but a really common thing is what they call "tinto de verano" or "summer red wine". You essentially just take any red wine doesn't matter the quality or taste as long as you can stand it, and add some Italian lemon soda (or sparkling lemonade). It can also be done with orange soda, lemon lime soda, or grapefruit soda. Some places also do "blanco de verano" or "summer white wine" using white wine and some kind of clear soda. It's a really good way to dress up some cheap wine and have a nice summery drink
That sounds a lot like an alcoholic version of something my family call “bjus”, a mixture of flavoured soda, usually orange flavoured, (“brus” in Norwegian), and juice, usually apple. These days I like to just make it with juice and carbonated water.
Sounds like the "Schorle" we enjoyed during the summer in Germany. But my favorite German wine is made in the fall: eiswein. (Pronounced ice wine) We were able to find some (it's rare) and I thought of it like a "zippy" lemonade. It's made after the regular harvesting of the grapes. Some grapes are left and if everything is perfect, you get a nice frost and the next day you are out picking those grapes. Doesn't happen every year, but I can attest to its potency 🥳
In Switzerland we call it „Gespritzter Weisser“, the “sweet” version is white wine mixed with lemon soda and a slice of orange, the „sour“ version is white wine mixed with sparkling water and a slice of lemon. Interestingly we never use red wine.
Tinto verano! Got me through the Camino de Santiago...only the last 114km. I learned to ask for it. Sometimes they grabbed a bottle, Sometimes they made it on the spot. Miss it a lot.
Sounds a little similar to when my friend put sprite in her glass of bad champagne at an event to see if it would taste better and it did lol. Didn't know there was an actual drink version though, it sounds tasty
This video reminds me of a story my ma told me when she worked in a kitchen that catered to weddings. One time they were catering a Jewish wedding, and the wedding party provided everything from cook pots, to wine glasses (to keep kosher). The wine glasses used in the ceremony was made of Austrian Crystal, garneted unbreakable(you see where this is going). The moment the groom was to brake the glass thus ending the ceremony, the glass shot out of the bag and skittered across the floor. They ended up using a cheap bar glass for the ritual because they couldn't brake it, even with a hammer. Austrian Crystal was a new thing in those days, so it makes sense that they didn't know that garneted unbreakable meant it.
Pfft lol
Someone forgot the delicate one!
Always get pretty colors in delicate glasses for the breaking of the glass ceremony.
It’s also okay to stomp several times, and in most sects, both partners can stomp.
Having a slightly durable glass, but not too strong, can be fun.
That's why a lightbulb is often used. It smashes reliably on the first try and give a satisfyingly loud pop.
The reason that the early glasses disintegrated was the glass was improperly tempered. It needs to be cooled at a very slow rate. Tiffany glass actually has some of the same issues, and it known to crumble into sand if exposed to a sudden temperature change.
It was more a matter of firing temp when making the glass itself. RE: Tiffany, His studio got glass from several places, and by the end it was almost exclusively of his own making or Kokomo Glass in Indiana, which was built there thanks to a huge natural gas deposit, so they could keep the kilns fired evenly and at very high temperature (they have factory tours today and they still use the same brass rollers for texturing, very fun if you ever make it by). Glass sheets are so thin and even they can anneal by cooling on special brass plates. Unlike blown glasses what are odd shapes and have to packed in vermiculite or wrapped in asbestos blankets (or preferably) in annealing kilns to cool evenly.
No sir. It lacked fluxes. Has nothing to do with annealing, which is what tempering is a form of. I'm a glass chemist and blower, I know this to be true from years of research
Wow. It sucks for the glassmakers that they were so good at their craft that they were essentially exiled and imprisoned for it. That’s taking trade secrecy to the extreme.
Eleven herbs and spices ain't got nothing on that.
Still beats being worked to death in a mine because your owner thinks paying for things you need stay alive for more than a couple of weeks is a bad investment. The past knew some pretty horrifying labour conditions, and while being kept on an island is atrocious by our standards, in the grand scheme of things - and most importantly compared to how other had it at the time - wasn't that bad. At the time serfdom was still wide-spread, and serfs who ran away from their liege were flirting with death, and their payment was a lot worse than that of Murano glass makers.
Talk about an ironclad non-disclosure agreement
If you think that's bad, look into medieval dye makers. Or leather makers.
There is a very good reason I wouldn't want to travel to the past.
With respect to the use of spices and fruit to improve the taste of wine, it is possible. I take issue with the idea that no one could taste wine properly before the advent of clear glass. There was, famously, a wine competition in the 13th Century organized by King Philip Augustus of France, which crowned Cypriot wine as the best. You can still drink a version of that wine today. It is called Commandaria, and it is very difficult to get hold of! It is a heavy, sweet wine, very different from modern, drier styles. Clearly the standards were different, but they still existed. Most likely fruit and spices were added to wine simply because it was tasty.
There's a Lebanese restaurant in my town in Southern California called Les Amis with Commandaria on the menu. It is an excellent way to end a meal.
I suspect also part of it was that people had access to a much smaller selection of wines. Unless you were incredibly rich you couldn't just import a wine from the other side of Europe, much less from the other side of the world. Yeah sure kings might be able to buy wines from large distances, but the aristocracy at large would still be drinking wine and many of those would be restricted to more local fare.
So customizing your wine was a great way to get a bit more variety.
I know this one! It's a dessert wine. A process that involves adding strong to pure alcohol to stop the fermentation. This process allows the desert wine to keep sugars from the grapes and is called 'mutage' in french. It's not considered in the same way as a wine, they call it 'vin doux naturel' it's in a different category as the alcohol content is higher and more of a sweet and liquorous quality. You can find similar processes in the south of france (Banyuls), corsica, Switzerland, Greece and portugal. It's not that popular in france and hard to find. I love it though! From the history of wine making I have learned here, wine was not as prestigious as it is today.
@@kazoote what you're describing are fortified wines. There's a *lot* of those out there, usually quite sweet and heavy. Historically, the high sugar and alcohol content made these wines extremely unlikely to undergo any further (acetic acid) fermentation, so they would last well and be easy to sell abroad.
* Just checked, yes, Commandaria seems to be one of them.
Really, wouldn't it be easy to test the whole "can't taste it properly unless it's in glass" thing? Get a bunch of tasters, a bunch of pretty good wine (not the best stuff, but not 2 buck chuck either) and have them taste out of some Ridels, some Ikea wine glasses, some sliver goblets, some glazed and unglazed pottery cups, a couple of horns and wine skins and some solo cups (just for fun). That would be a fun experiment!
I’m a cook by profession (classical singer by education), and my husband is a historian. If it isn’t obvious, we adore you and eagerly await each post! Thank you so much for doing this/these show(s)!
Hey Max,
In the middle of Europe we still do "spiced wine" quite often in summer. Mostly it's fruits thrown into wine (for example raspberries into white) and let to sit with a bit of sugar for a few hours. Before drinking, some sparkling wine is added to give it a bit of fizz. We call this a "Bowle".
Sounds really good!
I always make a Bowle at New Year's Eve.
I peel, clean (off with the white mesocarp) and cut oranges into pieces, put them in a special Bowle jar with sugar and a generous splash of brandy on them, then let them sit - ideally - several hours (room temperature = ok). A large glass container will also do, I never tried a cooking pot, as I have the correct vessel.
Then I fill the fruit up with a bottle of white wine, and let it sit again, then stir and put about the same amount of prosecco or some other sparkling wine in it -> serve with fruit in the liquid (
@Sabine Gierth-Waniczek Ms Sabine, Ive been trying to get sweet woodruff (Waldmeister) established in a pot for years, and it never seems to take off and just eventually dies off. Where do you grow yours in your garden? I read that it naturally grows in shady areas under trees, so Ive always tried to grow it under cover.
@@bustedkeaton Hello, thank you for your interest! Hopefully you can profit from my experience.
[Edit: I just read your comment again, and must have overlooked that you tried to grow woodruff IN A POT. I THINK this could be the problem - as far as I know, woodruff needs a certain amount of space, a pot may be too small, but this is just a supposition. Maybe my experience helps nonetheless :-) ]
I cluelessly and haphazardly planted the woodruff from the pot in which I bought it into my really shady and wet front garden patch.
The earth is LOAMY - which after reading the German Wikipedia article seems to be helpful (it is an indicator plant for loamy soil)- and densely set with stones (we got the top of the dig-out hill as our soil), which modifies the drainage a bit.
It grew like on acid! I had to pull it out and threw most of it away, because it strangled my also new wild strawberries. The rest of it I transplanted onto the opposite side across a small walkway, where it is sunny, but with the same soil - same result! It seems I just got lucky, as I did nothing special - maybe this is the key.
Many herbs do seem to shrivel after fertilisation.
Also there seems to be a limit on the time a herb will grow. I had the woodruff in for ca. eight years, and it seemed to grow weary now (but this could also have been due to the cold spring and hot summer this year).
My lovage plant should have only lasted one year, but it thrived for ca. five years before going AWOL. It stood ca. 2 m tall and yielded so many leaves that I still have a small glass of the dried ones in use. I also separated smaller plants and planted them elsewhere with the same result, but this year ALL plants died, as they came from one "original".
Sometimes the temperature at seedling stadium is important. When we moved in in 2010, I ordered the first trees and smaller plants, and planted them at the same time, but some died instantly. I contacted the purveyor and got the info, that the cold spring had damaged some of the seedlings, so that they would never have grown. I then got replacements free of charge. Maybe your plants had a similar childhood trauma!
I hope that this is helpful for you!
Woodruff is a wonderful herb, but one should nonetheless be careful (as with everything!) as it can cause hypersensitivity/ allergy (rarely!), and headaches if one overindulges with the drink preparation ;-))) .
The anti-coagulative effect of coumarine is not very pronounced during sensible consumption, but please consult your doctor if you already have issues with blood coagulation!
There are many good recipes, enjoy trying them out ;-) .
As woodruff tends to cover every possible space, stays green in the winter, and begins to grow relatively early in the spring, I love it for the first green of the year.
Sorry for this lengthy essay, I got carried away! I will miss my garden when I will have to move in foreseeable time (divorce -> mandatory house sale), but I will try to take some seeds and offsprings with me.
Thank you again, and good luck and much fun with your plants!!!
I wonder if the concept of flavoring wine in different ways was more about variety then covering up poor taste. Most people only had access to local products, then as it became easier to get wine from around the world it wasn’t as important to change the flavor of the wine you always had.
bad wine needed help. fruit and sugar or honey helps with a bitter or very dry wine
Mostly because wine can be bad help was needed
@@Edna2u And some sugar of lead...... bottoms up !
I totally agree. Even today, it's common to drink sangria (the equivalent to this drink, which Max mentions) because of its flavour. It's delicious - why would you only use it with bad wine?
I think it could honestly be either. After all, the modern cocktail is a direct byproduct of depressingly bad "homemade" liquor.
I'm Scottish, In Scotland, and would love to show you and Jose around on a food & drink tour. I don't do it professionally or anything, just a great excuse to express my support, try not to fan-girl, and have some delicious food and booze!
When talking about wine, most people talk about it from a Western perspective. I'd be really interested in seeing a video comparing the history of wine from the west to the east.
Which eastern wine would you want Max to tackle first tho? The ones for cooking, or the ones for drinking?
Ditto. Wine used to be an important part of pre-Muslim cuisine. Sadly now they only make raisins and vinegar.
When you're in Scotland, I recommend visiting Glenturret Distillery in Crieff. It's the oldest working distillery in Scotland (est. 1763), makes great scotch, has super friendly staff, a history of cats, and a recently added fine-dining restaurant. Lots of history, great food, great scotch, a lovely time all round. Could make for a great Drinking History episode!
You had me at cats dear person lol 😁😍🐱!
And if you want good Whisky go to Ireland
@@yfelwulf The Irish have whiskey, not whisky 😉
I like Irish whiskeys too, actually how I got into it in the first place.
@@MostlyHarmlessPlanet it embiggens my heart to see you educating like this :)
Crieff is also where Perthshire paper weights were made. Absolutely world class, and the son of their first worker has a shop there now called deacons glass.
Please don't fret about getting a new Drinking History video ready in time - we'll wait :)
Quality is always worth the wait. :D
Besides sangria there's also the Scandinavian "gløgg"/"glögg" - hot, spiced wine traditionally served around Christmas.
Maybe an idea for an episode?
He already has 3 episodes on different mulled/spiced wines, would be a question of how much glögg is actually different from the medival hippocras wine he did , which is probably the predecessor of all north-/middle-european spiced wines we drink nowadays, I guess.
@@Sekei.. Well, Max said that Sangria was the only spiced wine still in use, so I thought I would inform him of the existence of glôgg. That was my main point.
The suggestion was just that. I don't know how easy or hard it is to come up with topics for episodes, but I thought a suggestion would be either a help or irrelevant. But I see from your comment that I was wrong to make the suggestion at all, and I apologise for that.
@@boesvig2258 I'd love to hear about gløgg. Also I wouldn't think there's anything wrong with your suggestion and am sure Max appreciates content ideas
Glogg contains raisins and almonds, is served warm and is often extremely alcoholic, so it is quite different from hippocras or sangria or other spiced wines
My family is Swedish-American and we make glögg every year for the annual Christmas party. I’d love to learn more about where it came from.
There seems to be a lot of historical overlap between "flavor", "medicine", and "perfume" in old recipes, I've noticed
Eeey! Appropriate profile pic!
As it should be
Another type of flavored wine still commonly made today is German Glühwein. Maybe a video idea for next winter?
Or Scandinavian gløgg
And for the summer "Bowle" is very popular. Wine mixed with sparkling wine and fruits like strawberries, or "Waldmeister" (Forest master??)
Instead of Glühwein (which, in english, would be Mulled Wine), how abotu Feuerzangenbowle?
When I lived in Germany, on my first Christmas there, we went to the local Weinachtsmarkt and my friend urged me to try the delicious Glühwein. Now I like wine, but usually prefer it on the drier side. That is NOT like Glühwein! The closest I can get to describing it is a very thick mediciny tasting cough syrup. After my first sip, my companion gladly finished off my glass as well as her own!
@@kayerin5749
I personally prefer non-alcoholic gløgg, or a chilled dry white or rosé wine.
I wonder what an apple pie made from those wine apples would taste like? I bet pretty good.
Why would you not make a pie out of that fruit?!
Just eat them, 😋.
@@CAP198462 Oh... You must be a cake person.
@@azuritet3 because cooking gets rid of the alcohol and you want to get trollied
@@azuritet3 but why waste the booze the apples absorbed by cooking it off?
I just played a dnd character made of glass, spent 3 hours or so naming her entire family after Venetian glass blowing terms, I have recently indulged in my obsession with glassware, drinks like this are right up my alley, and by sheer coincidence this delightful episode comes out!
A nice thing to do with the fruit from recipes like this ( and the sloes from sloe gin etc) is to coat them in dark chocolate. Lovely to hand round with after-dinner coffee.
I wonder how the leftover apple would go in a strudel? Also when in the land of the Sots, should you have time, visit Arbroath, the home of the Arbroath Smokie, a hot-smoked haddock that is one of the finest things I've had on my tongue.
Adding that to my 'Reasons to visit Scotland.'
I am also wondering how those apples would turn out in a strudel.
My first thought when he tried the apple was "pie".
Used to work at a restaurant, who did this for mulled wine. The apples were strained, left to drip off, then layered into a pie crust, covered and baked into tiny tartelettes. It was a winter special to go with the mulled wine and we usually ran out of either before eight pm^^
I’ve used the apples from when I made apple pie vodka. Cook them down with some sugar and butter.
@@FelisTerras This sounds incredible!
Very excited to see the Scotland episodes! Tasting History World Tour!
Here's to more Scottish accents (hopefully)
Do hop across Isle of Sky to Isle of Harris and go to Luskentyre beach. If you get lucky you ll meet wild ponies so do take carrots and apples. Luskentyre is the most jaw dropping beach the,water is deep jade colour the mountains above it make it feel rather majestic. Meeting ponies remains one of my fav memories from there apart from going to the Callanish standing stones at full moon and before sunset. Both glorious visually and really drive home how light was integral to the build of the stone circles and worship. I used to visit few times a year but pandemic put an end to it. Hoping to go bk maybe next year. I like Skye and when i visit i book away from msin turisty buts - drawback is a lot of driving tho. Harris is defo is less touristy and bigger so you don't feel as overcrowded as is sometimes the case in Skye. Food wise both Glasgow and Edinburgh are rather good. Ppl here like Indian food and for that mother India in Glasgows west end is best. Its an institution basically. You can't book a table there though so one must strategically choose time and prepare to queue if needed. Plenty of fine dining too to spoil you and your hubs rotten too. Hope you ll enjoy your stay here and if you plan any meetups do give a shout in your videos I d love to attend.
God this series is so cozy. I always watch it after a busy day and I learn a lot too. Wonderful work you're doing!
What I have learned a couple of years ago at a Spiegelau glass masterclass was that the actual shape of the glass does not change the flavor, but in the case of wine it helps to create the perfect amount of surface for each type of wine to create the perfect smell. That is usually the case on the widest part of the glass which usually also fits the destined amount of wine the glass should take. Also, the opening of the glass is quite important as it defines the spot on the tongue where the wine makes the first contact while pouring. And therefore changes the way the wine tastes for you as you taste different flavors on different positions of your tongue. Hope I kinda make sense 😅🤣
tasting different flavors on different parts of the tounge is a myth
Aside from the smell thing, it doesn't.
Just thought I'd mention powdered sugar tends to be more expensive than regular sugar, so get a coffee grinder or spice grinder and pulse until fine powder. 🙂
You also avoid the risk of corn starch to boot.
@@clothar23 Not totally. Some of the granulated sugars have cornstarch added for anti caking, which is allowed even if it says "100% cane sugar" and DOESN'T have to be on the label. Just like cosmetics don't have to label if they contain peanut oil, corn is not in the top 10 allergens so it doesn't have to be listed if it's a small enough percentage of the product. In the US, C&H doesn't use cornstarch according to my cousin who is highly allergic to corn.
goblets are one of the hardest things to make in glass even by today's standards, so its always crazy to see some of the elaborate designs from back then.
The history of Drambuie should fit right into your trip. The liqueur has it's roots to Bonnie Prince Charlie and the Isle of Skye, but is currently made near Glasgow.
Thank you for all of the fun episodes.
This has been one of the best videos on the origins of glass that I have
seen. Being a dealer and collector of Antique Glass and Silver for nigh
on 50 years..I realized that are still.things to learned, thanks to you.
Congrats on your trip.to.the Highlands. Stay well and stay safe!!
The fruit from the pot would probably make delicious pie filling!
Or a compote for ice cream or plain yogurt!
A refreshing surprise
Drinking history
In a Tuesday guise
Like words today
Masked by circumstance
As my digital writing pad
Couldn't Internet connect
Today running around London
Thus snuck in through a friend
The sweetness of this recipe
Rosè has always been
The preferred necessity
The zesty wine of the deities
A palate clearing delicacy
Firegen - Mostly
Sorry for the internet troubles, but yay London!
@@TastingHistory Thanks Max! We gotta get you and Jose back over here. Big cheers to Leonard for lending me his phone 😄🍷
Wow, this one is an entire ballad.
I'm already looking forward the the Scottish episodes. I'm from the Highlands of Scotland, and I think you will love it here. There is lots of good seafood to try, especially on the west coast. But, since you like tasting history, I would recommend trying kedgeree. It's a great blend of Scottish and Indian cuisine which has its roots in the British empire. It reminds me of the fish pie recipe you did a few episodes ago, but I promise that kedgeree is delicious.
Kedgeree done right, for sure, plus tikka masala (preferably from Glasgow). It was invented here, after all!
I’d love to see his take on stovies too :)
@@kaitlyn__L Ach, yes! Also, ANYTHING chippie. We MUST know if he can handle a munchie box and whether he prefers curry, brown sauce, or chip sauce.
....Burns pizza, too.
Oh god, Scotland, why do we have such crazy damn foodways?
I love how unrehearsed and authentic your reactions are to how these recipes taste.
Dear Max got a letter early from someone who had noticed that Max wasn't eating what he had made. After that, he started at least tasting it, no matter how horrendous the list of ingredients! He's had a few dishes, such as the Spartan Black Broth, that darn near floored him. But he carries on bravely, with canned Haggis, Blood Pudding and some strange bread that used pig's blood! Haen't yet seen him drop his spoon and go bolting for the sink. He's made of sterner stuff than I.
There is a sweetened wine in Northern Spain that is made and drank during Easter by adding sugar and fruits and letting it infuse over several days. Might be worth checking it out. Love the new backdrop
Pardon my ignorance; how is that different from sangria?
Isn't that just sangria or is this something different?
There is something in the recipe that makes it different but not sure what as it was my grandad that made it in our family. And you don't order sangria. You order a limonada. Sounds like lemonade but it is not a soda. Wikipedia has it as Leonese lemonade
@@nephicus339 I mean, by the same logic then this recipe in the vid is just Sangria by another name... While Sangria may be the most well known kind; theres tons of varieties of fruit and sugar added to wines that exist.
Heck, they cud even be addin it to a white wine.
@@SylviaRustyFae white sangria is indeed a delicious thing!
I think you should make a video about Absinthe and its traditional method of consumption, some cocktails, like the Hemmingway, and of course its convoluted and misunderstood history
It’s coming up
@@TastingHistory Why, that's very good news! I really like Absinthe and actually am thinking about making some myself, so I'll be looking forward to watching it
If you're looking for powdered sugar without corn starch, in the US look for superfine sugar. If you have a food processor, you can diy it.
I just want to say, as a fantasy author, I love your videos. The little details are perfect for worldbuilding, thank you :)
Amusing that most of the history of wine consumption is the exact opposite of today: heavily adulterated with water, sweeteners, fruit, and spices, and consumed out of whatever cup was nearest by. Most wine snobs would likely pass out if they were transplanted into ancient Rome.
I guess. Still I am kinda with the snobs here. If the first reaction you have when seeing a bottle of wine is to add sugar and spices to it..Well that says a lot about you and the wine you're drinking.
@@clothar23 Not really. Says more to judge people for drinking what they like.
I know, right? When Max mentioned all the powdered sugar in the original recipe I said aloud: "Wow, that sounds more like a modern soft drink recipe. Wine was like that back then?"
Two things. One, the glass making industry in Europe didn't fully die off, even outside of Venice. Blown glass definitely fell on hard times, but spun glass, while it took a little while to get off the ground, was extremely important and valued in the high Medieval period, because it was used for churches. It was more similar to the glass poured into molds, but it was basically poured out onto a flat table which would spin to spread the glass more evenly and cool it more quickly. This resulted in flat sheets of glass (though sometimes they shattered due to the rapid cooling), which could be cut into window panes. This was also the primary method by which stained glass was made. And it's also the reason why older windows often have a thicker edge along the bottom (the method of glassmaking remained popular for a long time), the spinning would result in a slight bulge around the edge of the table resulting in the glass there being thicker, and it was more common, once the glass was cut, to put that edge along the bottom (though you can certainly find cases where that thicker edge was on the sides or even the top).
Secondly, I'm not sure about any specific recipes, but maybe something relating to the Lords of the Isles? If I recall correctly, they were some of the original Irish invaders of Scotland and ruled, at least in part, from the islands off the western coast for a while. One of those islands was actually used as Luke's hiding place in the star wars sequels.
Both my father and my father-in-law have decided to become sommeliers in their retirement. They mostly do it for fun but they occasionally will do talks at various wineries. One of the things that they like to do at these talks is have people taste the same wine from a wine glass and a juice glass. There is a noticeable difference.
I still wouldn’t mind seeing a Drinking History of some kind that touches upon the whiskey General Grant would have had.
Hey Max, I've been to Scotland a couple of times, and you can actually visit the battlefield in Culloden where the battle was held. Pretty interesting place. Also, if you're in Skye, you should check out Dunvegan Castle. I know lots of great spots all over the place; feel free to ask me if you have questions!
I’ll put that castle on the list!
I'd love to visit the castles! hunt ghosts... always been a dream to see Stirling castle.
How long are you there, and are you driving? There used to be the best whisky bar on the shores of Loch Ness...I think the village was Drumnadrochit.
@@dab2022 Also the loch Ness experience which is always fun! And Urquart Castle
Depending on how long you spend on Skye, Talisker distillery does a tour, and if you are going though Dunvegan, the Giant Angus MacAskill Museum is an oddity of a place. And the Neist Point Lighthouse is an impressive site.
Imagine a wine with rose petals!!!😍🌹🌹
It's funny you mentioned Amadeus, Max. It just so happens that Amadeus is one of my all-time favorite movies. Most people watch football on Thanksgiving. I watch Amadeus, much in the same way I watch "It's a Wonderful Life" every Christmas and "The Wizard of Oz," on Easter. The last two movies were a family tradition and Amadeus became MY own tradition when I lived in Maine with my late husband. These movies remain my main connections to dearly departed loved ones. Thank you for sharing your love of the movie here on the channel. It is certainly a long lost gem!! 🥰
Too many notes
I discovered your show within the last week, am nearly through the whole back catalogue, and honestly, you've made my 2022 😊
I got flashbacks of "Outlander" during the Time For History, with the battle of Culloden... Aw! Such a great show! And a great video too, Max! I want to try this!
The Outlander books far outshine the series. I can't even watch clips of the series because they tick me off. The series writers decided they knew more than the author and changed the story. I've read all of the Outlander books at least twice. I highly recommend the books over the show. Diana Gabaldon is an awesome writer. Her books are usually over 800 pages but the story flows beautifully and when you've finished a book you're so sad it's over.
@@blanchekonieczka9935 Totally understandable! I prefer watching images than reading, though.
Speak quickly, outlander, or go away.
@@arnox4554 compared to the books, which are a treasure, the show is garbage.
@@blanchekonieczka9935 Oh, I was actually making a reference to Morrowind. lol
If you're going to be in Scotland, you should check out the Isle of Barra. Lots of interesting history including some ancient gravestones with Scottish Gaelic on one side and Nordic Runes on the other. Plus there's a castle.
I am remembering an episode of Graham Kerr, the Galloping Gourmet. He said that the ideal champagne glass was just wide enough that as you sipped your champagne, the tip of your nose just touched the opposite side of the glass, so that, as you sipped, you also inhaled the odor of the champagne. I notice that the most popular wine glasses follow the same principle. you have a wide spherical bottom to hold the wine, then a space where vapors from the wine collect, then it tapers down to a narrower lip where the odor can be concentrated just under the nose.
TIL frat boys have been kegging for hundreds of years.
Also,
Max: "I'm not mixing whale puke with wine because it's illegal " instead of
"I'm not mixing in whale puke because it's gross 🤮"
It probably tasted great. The reason whaling is illegal was because it was sooooooo good/useful.
Isn't it whale poo?
@@acebaker3623 Whale vomit. It’s used in perfumes and other smelly things.
@@theluftwaffle1 nah it’s expelled fecally.
I've done inventory for Ulta before. People willingly pay lots of money to rub snail slime on their faces. Believe me, you gobshites will do anything if some putz tells you what you want to hear.
Max, if you plan on making this with different wines, do you think you can do a bit of rundown after you've finished telling us a bit about how different wines changed the results? I'd really be curious both for in what ways each is the same or different and for your takes on them.
You make everyone feel fancy watching your videos. I love it.
Also. Even Olde New York was once New Amsterdam.
I love that! Feeling fancy is always nice.
@@TastingHistory your response made my day. I feel like I'm meeting Royalty with you responding. I appreciate and absolutely love your content.
Hey Max! I've been to Scotland! You should totally go to Arthur Seat in Edinburgh where is often mentioned as one of the possible locations for Camelot. Greyfriars Bobby (the dog who waited 14 years for his owner until he died) and the Grassmarket's where people were hanged and because of that many Pubs were created just to have some beers and watch people die!
Awesome place!
19:04 The shifty eyes and sneaky tone when he suggests watering it down with "a little gin, or something"! LOL, love it!
Also ironic, my keyboard kept autocorrecting "gin" to "fun" in that sentence...
You should do an episode on Athol Brose! My mom got the recipe from her trip to Scotland years ago and the history of this drink is ancient and rich with many colorful variations. It also makes the poorest of scotches absolutly delicious. Now in Texas Highland games many of us smuggle in our finest batches to share and compare with other clans.
oatmeal cream stout
I tried to go to the Texas Highland Games this year. I've never been. Had to cancel, but maybe I'll look into this recipe for next year. Sounds like an amazing way to meet some clans and get into the scene. Tapadh Leibh a' charaid!
@@7drunkenmermaids431 you're welcome friend! Salado is in November and San Antonio is in April, but Houston, Ingram, and Hye also have small games. Ask for me at clan Donnachaidh and I'll happily share some shortbread and a wee dram!
Interesting! I wonder if it would be able to overpower the taste of smoldering peat in some scotches that I really dislike.
Could it be that originally the seeping time was much, much longer? Like weeks or even months? Then the ridiculous amount of sugar would have been used as a preservative.
That would make sense. In this case, it would almost become a relation to mead, but wine-based. Also, due to the added sugar, the alcohol content would raise
Or maybe it was a wealth display, because sugar was expensive.
@@mirandamom1346 No, Townsends already made several videos debunking this idea years ago. Even by the Colonial era sugar was already very affordable in the Americas thanks to the abundance coming out of Jamaica. It was more expensive in Europe but most middle class people would have had easy access to dollops of the stuff. That's also why there's a sudden increase in sugar use in recipes around the start of the 18th century.
@@FelisTerras By the time you're drinking it all the yeast in the wine have long since died. You're not rising the abv by merely adding sugar.
@@andrewsuryali8540 Well, Max did say that this recipe was published in 1662.
Great video, as always! Regarding Scotland, I strongly recommend hiking around the Trossachs (a national nature reserve) and visiting tiny villages such as Killin, Stirling, or Bannockburn. Also, please go visit Inverness, it is such a beautiful place. There are plenty of gorgeous villages around lake Tay, too!
Stirling is not a village! But do visit the castle, possibly the most intersting inthe country.
Excited to see your adventures in Scotland, be prepared for rain and flies! Highly recommend going over to Orkney if you have time. Archaeologists will be working at the Ness of Brodgar in July, could be worth a visit 🙂
As a scot living in scotland, I would skelp an englishman for a bit of rain right now 😔
Just a thought: In Spain and many other parts of the Mediterranean, they combine wine with sparking water for a 'summer wine' (more like a spritzer). Maybe taking this and adding a bit of sparking water would lighten the sweetness?
Another take is the Basque drink Kalimotxo or Calimocho equal parts red wine with Coke. I think a sugar free coke might be a good substitute for those who don't want so much sugar in their system.
@@helvete983 Sugar-free sweeteners have an off flavor that overpowers everything it touches. If you're going this far maybe just don't.
Let's not forget one of the traditions of the German Christmas Markets: Glühwein!
literally "glowing wine" - spiced wine, served hot.
always wanted to share this channel with my parents, glad to have this episode since my mom has a massive collection of wine glasses and loves the history of them
I tried this and it is really divine! Gin was an excellent suggestion, too, it complemented the citrusy and floral aromas quite well.
Right! So delicious without being cloying
Wine tasting through history. I heard through the grapevine that it's a treat
In Brazil, specially in the south, where it gets really cold during winter, we make quentão ("super hot") out of cloves, ginger, cinnamon and sugar on hot cheap wine and vodka or cachaça. It has so much flavor from the other ingredients, that it's custom to make it from only bad super cheap plastic bottle wine
Yeah, but nobody tells you in advance that all Brazilian cheap wine (sangue de bois and chapinhô) are basically hangover headaches bottled.
Oh, that's so pretty. And you picked the perfect shaped glass for it. That one made it look like a flower!
So excited to hear about your Scotland adventures, Max!
Maybe during your gastronomic journey, you can learn about the crazy feuds between the clans - while the Campbell-MacDonald one is more known & infamous, one of the few to descend into open warfare was between the MacDonalds & MacLeods- who were apparently proper head cases, back in the day (oh- & there’s a Monty Python joke in there, if you go digging...)
random question but now i'm curious- is MacLeod pronounced 'Mac-LEE-odd' and if not, how do you pronounce it?
@@finn_in_the_bin5263
In the older Gaelic, I believe the name means, ‘Of Leod’- which _would_ be pronounced like you did (minus the ‘mac’) - but it’s pronounced ‘ma-cloud’ these days.
However, I’m not a native Scot- just an Australian with Scottish ancestry
While you're in Scottland, it would be nice to have an episode about William Wallace. Because, lets be honest, Braveheart doesnt picture him in a realistic way. And if you're interested in Scottish folktales and ballads, I'd say, you should visit the house of Sir Walter Scott, who wrote a lot of Scottish ballads down, which were originally only passed down by oral tradition and hence preserved them for us to read.
This looks so good! Definitely want to try this sometime. My husband commented that putting the fruit in a pie afterwards might be a nice experiment.
I immediately thought of making a sorbet with the wine, and using a rondelle of apple as a garnish, perpendicularly perched at a cocky angle.
A pie, or a nice simple tart, I can see that being lovely!
So I made this receipe today, just like you did, with a rosé of Anjou. I agree, it is very delicious, and also very feminine, delicate, and fruity. Thank you, Max!
Max, I sincerely appreciate your ability to describe tastes and flavors in such detail. All your videos are a pleasure to watch! Cheers 🥂
Posted 19 mins ago, nearly 4k views already. Max, you're becoming a legit celebrity. And I couldn't be happier for you. Every vid you make is interesting and entertaining even if it's a food I will never ever EVER try (garum, hard no)😆 Thanks for all you do Max, and I hope your new place is the home you've always dreamed of (and if it's not I know you'll get there)
I love "Amadeus," it's one of my go-to comfort movies! I've seen it over 2 dozen times, at least. Lol Thank you for all your hard work and time spent making these videos. Keep up the good work, my friend!
The director's cut is even better!
@@thebaron512 That's the only version I have! Lol
I'm glad you're still making these videos, they're fun, informative. Keep going you're a good host
All of those Baroque paintings are so beautiful. I always love the artwork you use in your vids, Max. Can't wait to make this Wine of the Gods and serve it to my guests!
There's some incredibly interesting history in Whiskey-making on the Isle of Skye! Maybe that's something you wanna look into on your holiday :) enjoy, Max!!
Whiskey history is equal parts super interesting and exceedingly dull. It's all rebellion and tax dodging.
Yes! Perhaps Drambuie or Talisker would be topics worth covering?
By the way I'm sure, learning what your taste is through the videos and through the years, that you'd adore my hometown's wine, Jurançon wine. Make sure to have it sweet (doux), the dry version is an heresy lol. It is used to baptise little béarnais... such as Henri IV King of France and Navarre. And yeah, the "béarnais", my people who bear the same name as the sauce ! (and I know why hehehe) Anyway, If you want some more infos, I'm there, as well as on Discord. Take care !
This was fascinating! Thank you for the history of the wine glass, and this lovely recipe.
Highly interesting as always. Thank you Max. I was in Crete recently (ish) and had the opportunity to see some ancient drinking cups. This reminded me of that to a degree.
Is ist to warm where you are for mulled wine? It is the most common spiced wine in Germany and served in huge amounts during the colder month, sometimes even with rum and on fire.
Parts of my family run a winery, this was very interesting
FINALLY MY HAGGIS EPISODE APPROACHES!!!!
As for places to go/things to do in Skye I have 3 suggestions
1. Sligachan Bridge over by the Black Cuillin mountains, a wonderful old place that's as picturesque as it gets and if you do go make sure both you and jose plunge your faces into the river it's an old good luck myth
2. Loch Coruisk in the same area(four mile walk actually) as Sligachan, one of the most beautiful places on earth and so big you could spend an entire day there and never get bored. Can also get there from Elgol which actually has boat charters there which are relatively cheap, just run for your lives if you start hearing any neighing
3. Bog Myrtle Cafe, relatively close to the Cullins. I wont spoil the surprise but suffice to say you'll enjoy the food
I'm so excited to see what comes from your future trip across the pond!!!!
Hi Max!
Being a Swede (Swedish, not Rutabaga) living in Scotland and have visited Isle of Skye last year I can give you a few good places to go to while you're there.
First and foremost whatever you do, do NOT forget something against the Midges, citronella candles if you're sitting outside but bring plenty of anti midge spray because their vicious and very very plenty full at Skye. The midges come out around sundown so keep that in mind if your out and about.
If you like walking up hills for a fantastic view I can highly recommend "Old man of storr" take your time up and enjoy the incredible landscape beneath, the photos does not make it justice.
Then you have the Fairy pools for a dunk, lots of parking and very popular with tourists, when we visited we decided to take out chance with the midges rather than the tourists and we were happy with that decision.
Then we have other places like "The fairy glen" and the "Neist point lighthouse" but since skye isn't that big of an island just take your car (100% bring a car) and drive around and explore it's incredible beautiful so just take your time and enjoy it. Stop by at Talisker destilery as well why not.
I happen to live about 5 minits away from "The devils pool pit" a location that was featured in the TV series "Outlander". If you have any questions or anything just hit me up. I'd be more than happy help you in any way possible.
All the best,
Filip
I adore Scotland and especially the Highlands so I will look forward to those episodes. On the Isle of Skye is the fabled Old Man of Store and the Fairy Circles. If you get to the small village south of Oban, Kirk Martin, there are wonderful stone circles. While at Culledon be sure to visit the Clava Cairns, stone circles and burial chambers, just two miles down the road. And Duane Castle, not far from Stirling (also wonderful) is where they filmed scenes from Monty Python and the Holy Grail and Outlander. There is an audio guide done by actors from both movies that tell you about the rooms. Have a wonderful time.
Are you sure you didn't mean Kilmartin? That's where the stone circles near there are.
@@tbessie exactly, sorry mistyped. There is a beautiful old kirk there with an amazing graveyard-mixed my comments.
Hey Max, Just wanted to say thank you! I'm so happy I found your channel a few months ago. I love food and history and I sincerely look forward to watching your videos each week! Hope you are doing well!
definitely one of my favourite episodes so far Max! You keep getting better and better
Love this topic Max! Consider making an episode of the history of the cordial or moonshine-would love to see your take! 🙌🏻
Always fun to take a trip down Copperhead Road.
@@woodsman105 -yes! He can even dress as Steve Earle for the episode! 🤣🙌🏻💕
Moonshine is hopefully coming out this summer!
@@TastingHistory Yes!! Yes please! There better be banjos! 🙌🏻🙌🏻🙌🏻🥳
For me: ISO glass is the only one that matter - it is after all what the winemaker (wine) and master blenders (whisky, brandy, rum, tequila) used. Pour to the fattest section gives you 2 oz (again, perfect for liquor), and allow you to swirl it before smelling and tasting.
This was a great episode... new kitchen, cool history, Max was on point, and best of all it was a tasty drink.
This sounds delightful and I will be trying it. Congratulations to you and Jose on your new home❤️
Looking forward to seeing the new bar! 🍷
Coming soon 😁
If it's anything like the kitchen it's going to be a perfect backdrop.
I am a huge fan of your work, and I have a video suggestion that I think would be very fun! I suggest doing a recipe from François Massialot’s 1693 “Le Cuisiner royal et bourgeois”, which has a ton of wonderful royal and high-class French recipes during the reign of Louis XIV. I think an important one here is the first proper Crème Brûlée recipe, which Massialot is often considered to have invented (though it is of course debated). I think it would be a very fun dish, and an important milestone to highlight in the history of French cuisine.
And thank you very much for all the hard work you put towards your videos, it always brightens up my day to see a new video of yours! You have inspired me a great deal to cook many historical dishes, and grow a passion in researching and learning more on my own too. Thank you!
I'm so jealous of your beautiful oven! That thing is freaking sweet!
This, in my opinion, is one of your best videos. Thank you for sharing your story with us. Like everyone else has already said, your a good story teller. Keep it up, love your work. 🙂
This wine looks gorgeous! 🍷 Can’t wait to try it this summer. I haven’t been to Scotland in years and am looking forward to your videos from there!
Great episode! If you're going to the Isle of Skye, go and see the 'fairy falls'. It is a beautifyl waterfall. I was there in 2019, the island is gorgeous. I loved the haggis with neeps and tatties with wisky sauce and steak pie.
This channel is truly just so delightful and informative. Max has such a charm to him, and he makes any topic a pleasure to listen to. I mean, yeah, the topic tends to generalize around food of course XD but all the adjecent history is so fun to learn! I've read up on glassblowing before, but there's information in this video I never would have found or thought to look for on my own.
My favorite part of any video, though, is the way Max tastes and describes each dish or drink. What a crystal clear image he paints for us! (Glass joke intended)
This recipe sounds AMAZING!! Also, I will indeed be in Scotland in mid-August, and will even be going to the Isle of Skye! How cool!