LACK OF FACILITIES FOR THE PRESSING
OF GRAPES
The Plan of St. Gall does not provide facilities for the
pressing and processing of grapes. This work was probably
performed in the outlying vineyards. The climatic and
topographical conditions of many monasteries were such
that the cultivation of grapes in their immediate vicinity
was impossible. We know, for instance, that in the eighth
and early ninth centuries, the Abbey of St. Gall had to
import its wine from vineyards in Breisgau, and from
others located in the Alsace.[249]
Later the grape was introduced
into the neighboring Thurgau. In the days of Abbot
Notker (971-975) and his skillful prior Richer, there were
years when the supply was so abundant, the cellar could
not hold it, and the overflow had to be stored in the
open under guard. Spoiled by so much good fortune,
the monks became fastidious enough to reject the red wine
in favor of the white although, as Ekkehart remarks, "it
had been a good vintage."[250]
Wine and beer were probably not the only fermented
drinks available to the monks. Ekkehard, in his Benedictiones
ad mensas, refers to cider, spiced wine (Sabenwein,
savina), mulberry wine, heated wine, mead and wine mixed
with honey.[251]
