Saturday, 23 February 2013

Spiced wines were the mainstay of most meals, with Bordeaux being served

Spiced wines were the mainstay of most meals, with Bordeaux being served to the nobility of the medieval era. All red wines are suitable to use of course and you may have your own personal preferences. It is recommended that with any meat-heavy meal, that full-bodied red wines are used to complement the flavours of the food and should be served in a large flagon to goblets or glasses.

One of the wonderful things about the medieval period is that there are so many costumes to choose from. Knights, damsels in distress, "ladies", nobility (both French and English), and lowly surfs who act as common people of the time.
Monks add a great presence to the guest-list, allowing for a few ale-swilling Friar Tuck look-a-likes to join the party for a tipple.


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