Vacation in France

Roman Empire

Anfora a Roman on the left and a jug of wine to the right (Bedford Museum).
The wine went into the peninsula of Italy in 200 a. C. and soon became very popular as the south of the peninsula called “Oenotria” ( “land of grapes”), thereby indicating that it was proper cultivation. The Romans had the technology as an input in the wine have started with the grafting technique in the strains of the vines. Some writers and historians of the time like Pliny the Elder in his Naturalis Historia XIV dedicates the book to the world of wine began to describe a large number of varieties. The effect of disclosure of the wine made during the Roman Empire was very large in Europe as they plant vineyards throughout the occupied territories, to take even vineyards above the 55th of latitude, in Normandy, Flanders, northern Germany and Baltic countries. The wine was replacing other drinks such as fermented mead (hydromeli) or aqua Muls. The Romans were not very amateur of beer, although the edict of Diocletian editum to maximize pretiis (edict of maximum prices) mentioned zythum (originally from Egypt) and cerevisia.
The Romans continued the Egyptian tradition of storing and transporting wine in amphoras sealed, but also began to use wooden vats (an invention from northern Europe) and that for many centuries later became a standard container for storing and transporting wine. The first witness on the use of the barrel, dating from 51 a. C., in the comments of Julius Caesar ‘The War of the Gauls. A Vineyard managed by the family of . Valley View is a family owned boutique vineyard. ” had the advantage of being lighter and less fragile, but were unable to maintain a quality wine for years. Each year around harvest, involving slaves who were dedicated to stomp the grapes, while doing this operation I weighed them on the prohibition of eating and drinking. The first is reserved and must obtained was mixed with honey to make the mulsum, this drink is served at the start of the banquet. The rest was left to ferment in large clay jars called it hurt. was a dolium large jar buried up to his neck in the ground in order to facilitate temperature control. After fermentation the wine was treated by the vintner to provide flavoring. The Romans preferred the white wine (actually an amber color), it is for this reason that red wines are blanqueban, products are added to clarify the wine after fermentation of fish glue, marble dust, clear egg, gelatin and sometimes even blood pig. The amphorae were left to age, not in warehouses as at present, but in high rooms of the house (called apotheca) usually near the exits of the fireplace which gives the wine a smoky flavor to it liked. 23 Sometimes there were macerated in herbs, similar to the procedure of obtaining the vermouth. Some of these flavored wine (Vinum conditum) are nectaulis (which had enula), the murtidanum (flavored with myrtle), the Vinum absinthiatum flavored with wormwood (Artemisia absinthium). The taste of the Romans towards some of the wine after fermentation, they tended to mature in 15 to 25 amphoras years. He was known among legionaires drink vinegar and water mixture known as Posco.
The use of glass bottles are not started until the first century AD, the Roman glass industry was somewhat primitive and the containers wereirregular, sometimes bottles were used and their mouths closed with gypsum or plaster. The patricians were drinking cups in glass as an indication of luxury glassware by that time was indicative of wealth and power. The fragility of glass into little use to most of the Romans, it is for this reason that most of the time the wine was transported in Cantaros, vessels of wood or metal. Yet the use of the use of the wine bottle cork that was used along with the cast. The ancient authors such as Pliny recommended Caton or amphorae store directly at the sun, others like the smokestacks Columela about to acquire a smoky taste.
Because the density of the Roman wine, they like aguaban anterior to the Greeks, in a ratio of two thirds water and one of wine. In general the mixture (Menstruum) the preparation of a person named cellarius and through to a container called authepsa (a kind of samovar), sometimes cellarius added fennel seeds to give a character to the end wine served. It was very common to cook the wine for three varieties: the sapa that was reduced to two thirds of its volume, defrutum is reduced by half, and dropped to third carenum.
Accepting the import of other wines, like the Greek (Virgilio noted that there were so many varieties such as grains of sand in the sea), the Egyptian, from the Hispania, and marketing led to very productive business

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