Rumney Wine
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Rumney wine was a popular form of
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wine Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...
in
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and
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during the 14th to 16th centuries. Its name was derived from its exporter ''Romania'', which was at that time a common name for
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and the southern
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as the lands of the
Eastern Roman Empire The Byzantine Empire, also known as the Eastern Roman Empire, was the continuation of the Roman Empire centred on Constantinople during late antiquity and the Middle Ages. Having survived the events that caused the fall of the Western Roman E ...
. The wine was called ''Rumney'' or ''Romney'' in English, or in German, in Italian. Rumney was exported from Methoni in the southern Peloponnese (one English source calls it ''Rompney of Modonn'') and perhaps also from
Patras Patras (; ; Katharevousa and ; ) is Greece's List of cities in Greece, third-largest city and the regional capital and largest city of Western Greece, in the northern Peloponnese, west of Athens. The city is built at the foot of Mount Panachaiko ...
and other ports. Although modern methods are different, the Mavrodafni of Patras might be regarded as a modern equivalent of medieval Rumney wine. At the same period, Monemvasia, on the eastern coast of the Peloponnese, was the centre for the export of Malmsey wine;
Cretan wine Crete ( ; , Modern Greek, Modern: , Ancient Greek, Ancient: ) is the largest and most populous of the Greek islands, the List of islands by area, 88th largest island in the world and the List of islands in the Mediterranean#By area, fifth la ...
was the third of the medieval trio of Greek wines that were prized in western Europe. Writers on food and diet list it among sweet and "hot" wines (hot in the dietary sense) of which no more than one or two glasses should be taken. It was not a "fortified" wine in the modern sense, rather a "cooked" wine (''vin cuit'') to which boiled-down must (grape syrup) was added.


References

{{reflist * mentioned in Chapter 9 of 'The Spring of the Ram' by Dorothy Dunnett Medieval wine Greek wine