Regarding Grapes
Because of the moisture content of most fruits, including grapes, it was normal to use them as food only if they had been roasted, baked or combined with another ingredient whose dry nature could overcome the excess moisture within the fruit.
Many foods were regarded as having good or bad qualities. Light food was supposed to be eaten before heavy, 'meats as will make the belly soluble before gross meates'. Drinking between meals was to be avoided, as was over-salty meat, which was thought to cause great ‘opressioun to feble stomakis’, partly because eating too many different kinds required a lost of drink which then hindered digestion. Late meals were also to be avoided. In terms of grapes and its products, old (and ‘dark’) wine was bad for people, drying up and burning the body and exciting bile. On the other hand, mulled wine was considered to be a relaxant. New wine, particularly sweet white wine, was good, provided that the grapes had grown on land near hills, the latter being very nutritious and driving away ill-humours. However, wine was regarded as bad when drunk in excess. (Hammond, p90-91)
The decision to use a particular grape product - wine, vinegar, verjuice or must (grape juice) - was dependent on the appropriateness of the humoural qualities of the liquid for the dish being prepared. Must was warm and moist, verjuice was very cold and dry. Vinegar is as dry as verjuice but a little less cool. The tang of vinegar and verjuice was seen as emanating from their cold natures. And although the temperament of wine differed depending on its colour, its fundamental nature was warm and dry, noting that white wine was considered to be less warm than red.
Many foods were regarded as having good or bad qualities. Light food was supposed to be eaten before heavy, 'meats as will make the belly soluble before gross meates'. Drinking between meals was to be avoided, as was over-salty meat, which was thought to cause great ‘opressioun to feble stomakis’, partly because eating too many different kinds required a lost of drink which then hindered digestion. Late meals were also to be avoided. In terms of grapes and its products, old (and ‘dark’) wine was bad for people, drying up and burning the body and exciting bile. On the other hand, mulled wine was considered to be a relaxant. New wine, particularly sweet white wine, was good, provided that the grapes had grown on land near hills, the latter being very nutritious and driving away ill-humours. However, wine was regarded as bad when drunk in excess. (Hammond, p90-91)
The decision to use a particular grape product - wine, vinegar, verjuice or must (grape juice) - was dependent on the appropriateness of the humoural qualities of the liquid for the dish being prepared. Must was warm and moist, verjuice was very cold and dry. Vinegar is as dry as verjuice but a little less cool. The tang of vinegar and verjuice was seen as emanating from their cold natures. And although the temperament of wine differed depending on its colour, its fundamental nature was warm and dry, noting that white wine was considered to be less warm than red.