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New study reveals the taste of iconic Roman wine
New research on Roman pottery has revealed that the eras signature wine was relatively spicy and smelt of toast.
Ancient Rome and Greece were hedonistic times known for, among other things, one hell of a party. Roman wine in particular was known to be quite powerful and was made a daily necessity for all in society. In modern times, the same area is known for its world-renowned wines.
Roman wine was distinct in flavour and colour
To uncover the true taste of Roman Wine, researchers from Ghent University analysed the clay pots used for winemaking, known as Roman dolia. Their findings were published in the journal Antiquity.�
The authors of the study said: No study has yet scrutinised the role of these earthenware vessels in Roman winemaking and their impact on the look, smell and taste of ancient wines.
The analysis began by comparing the dolia with modern vessels of fermenting wine, called qvevri. These are still used in Georgia today, which indicates a distinct link between the two kinds of wine. Their distinctive narrow base was used to limit contact between the grapes and maturing wine, eventually resulting in a signature orange hue.
They were true experts at their craft
By burying the dolia in the ground, temperature and pH could be controlled, encouraging the formation of surface yeasts and a chemical compound called sotolon, the researchers concluded. This gives wine a slightly spicy flavour with aromas of toasted bread and walnuts.
The shape of the vessel was only one way that Roman winemakers controlled the end product throughout the process. The clay material used also added to the flavour and imposed a highly-values drying sensation in the mouth.
Author of the study, Dr Dimitri Van Limbergen, said: The value of identifying, often unexpected, parallels between modern and ancient winemaking lies in both debunking the alleged amateurish nature of Roman winemaking and uncovering common traits in millennia-old vinification procedures.
