Recipe no. 571 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 251.
Ingredients
- white grapes
Preparation
- Hang the grapesTake perfectly ripe white grapes, hang them up and remove from time to time the berries that spoil, so as to prolong their keeping as much as possible.
- Press and fermentPress the grapes, then let the must ferment.
- Rack and bottleRack, clarify and bottle.
Reboul's text
Take perfectly ripe white grapes, hang them up and take care to remove from time to time the berries that spoil; this prolongs their keeping as much as possible, after which they are pressed, and the must is left to ferment. Rack, clarify and bottle.
The name straw comes from the fact that the grapes are sometimes spread on straw; it is more suitable to hang them up. The wine takes on the bouquet of the dominant grape variety. This wine is generally sold in trade as Tokay wine.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| rasin | grape |
| grano | berry |
| suspèndre | to hang up |
| moust | must |
| soulipa | to rack |
| paio | straw |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 571, page 251. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.