Warning: include(): http:// wrapper is disabled in the server configuration by allow_url_include=0 in /home/twoway/public_html/food/wineday/wd0398/wd032098.html on line 11
Warning: include(http://globalgourmet.com/includes/banner468.html): failed to open stream: no suitable wrapper could be found in /home/twoway/public_html/food/wineday/wd0398/wd032098.html on line 11
Warning: include(): Failed opening 'http://globalgourmet.com/includes/banner468.html' for inclusion (include_path='.:/usr/lib/php:/usr/local/lib/php') in /home/twoway/public_html/food/wineday/wd0398/wd032098.html on line 11
by Fred McMillin
for March 20, 1998
Winery of the Week
The Benedictine Scene
Because tomorrow is the Feast of St. Benedict, we explore his wine legacy today.
Photo: The original Pot-stills have undergone practically no changes in over 100 years.
The monks brought their leader, the future St. Benedict, a glass of wine containing POISON!
Yes, the founder of the first monastery (near Rome) was so strict that his monks tried to poison him. Legend says the glass shattered when he made the Sign of the Cross just before putting it to his lips.
Nevertheless, the Benedictine order of monks grew rapidly. The Roman Empire was collapsing during St. Benedict's lifetime (b.480 A.D., d.543 A.D.), so the black-robed Benedictines preserved the knowledge of winemaking during the subsequent turmoil of the Dark Ages. In fact, for 500 years they were the sole order of monks in existence. Most of the barbarians left them alone, fearing them as miracle-workers and magicians. Later, about 1500 A.D. , one of those Benedictine monks, Bernardo Vincelli, living in Normandy, France, found many exotic herbs and spices arriving in nearby ports. He perfected a secret herbal remedy with healing powers, which was made by the Order for several centuries at the town of Fecamp. THEN THE FORMULA WAS LOST, destroyed when the monastery was burned in 1789 during the French Revolution.
Seventy years later Alexandre Le Grand, son of a Fecamp wine merchant, found an old manuscript. After considerable decoding, he reconstructed the 27-herb-and-spice formula so well that it is still used today. It is produced on the site of the original abbey, and is the liqueur we know as Benedictine.
Another 70 years and in 1937 at N.Y.'s 21 Club a bartender mixed Benedictine with Brandy and the liqueur B&B was born...soon to be produced at the Fecamp facility in France. For availability, phone Laura Baddish in NYC at (212) 867-6400.
The lay brother who handled St. Benedict's "two large wooden flasks of wine" was appropriately named "Exhilaratus." Important Reference: "Monks and Wine" by D. Seward.
More articles by
Welcome to WineDay, the electronic Gourmet Guide's daily update. Monday through Thursday, WineDay presents a wine profile. Then on Fridays we present the Winery of the Week to take you through the weekend
Global Gourmet | Global Gourmet Today
Copyright © 1998—the electronic Gourmet Guide, Inc. All rights reserved.