[1371] Fervere, “boil,” or “effervesce.”
[1372] “Sweet” drink. Fée seems to think that this sweet wine must have been something similar to champagne. Hardouin says that it corresponds to the vin doux de Limoux, or blanquette de Limoux, and the vin Muscat d’Azile.
[1373] See c. [3] of this Book.
[1374] “Poured,” or “strained through.”
[1375] “Honey wine.” A disagreeable medicament, Fée thinks, rather than a wine.
[1376] Somewhat similar to the vin de premiere goutte of the French. It would seem to have been more of a liqueur than a wine. Tokay is made in a somewhat similar manner.
[1377] Or “second” press wines.
[1378] De Re Rust. c. 153.
[1379] Vinum operarium.
[1380] This method is still adopted, Fée says, in making “piquette,” or “small wine,” throughout most of the countries of Europe.