[12.] Greke Malevesyñ. “The best dessert wines were made from the Malvasia grape; and Candia, where it was chiefly cultivated, for a long time retained the monopoly,” says Henderson. He quotes Martin Leake to explain the name. Monemvasia is a small fortified town in the bay of Epidaurus Limera. “It was anciently a promontory called Minoa, but is now an island connected with the coast of Laconia by a bridge. The name of
Monemvasia, derived from the circumstances of its position (μόνη ἐμβασία, single entrance), was corrupted by the Italians to Malvasia; and the place being celebrated for the fine wines produced in the neighbourhood, Malvasia changed to Malvoisie in French, and Malmsey in English came to be applied to many of the rich wines of the Archipelago, Greece, and other countries.” (Researches in Greece, p. 197.) Maulmsey, vinum creticum, vel creteum. Withals.
[13.] Caprik may have been a wine from the island of Capri, or Cyprus.
[14.] Clarey. See above under [Pyment], and the elaborate recipe for making it, in Household Ordinances, p. 473, under the heading “Medicina optima et experta pro Stomacho et pro Capite in Antiquo hominem.” Claret Wine, vinum sanguineum subrubrum, vel rubellum. Withals. “The seconde wine is pure Claret, of a cleare Iacent, or Yelow choler; this wine doth greatly norish and warme the body, and it is an holsome wine with meate.” Bullein, fol. xj.
[l. 122.] Spice; [l. 171.] Spicery. Of “The commoditees and nyoetees of Venicyans and Florentynes,” the author of the Libelle says, p. 171,
The grete galees of Venees and Florence
Be wel ladene wyth thynges of complacence,
Alle spicerye and of grocers ware,
Wyth swete wynes, alle maners of cheffare,
Apes, and japes, and marmusettes taylede,