Researchers from Ghent University in Belgium and the University of Warsaw in Poland have revealed that ancient Roman wine had a slightly spicy flavor and carried aromas of toasted bread and walnuts.
To understand what wine was like in Ancient Rome, the team analyzed dolia—clay jars that the Romans used for winemaking.
Tracing Lost Technology
The ancient Romans were renowned for their love of wine. But what kind of wine did they consider the best? Until now, little was known about the characteristics of this intoxicating beverage. The key to the mystery lay in the dolia, which resembled barrels with a tapered bottom.
“No previous research has examined the role of these clay vessels in Roman winemaking and their impact on the appearance, aroma, and taste of ancient wines,” the researchers noted.
The analysis of the dolia indicated that Roman wine was slightly spicy in flavor 2,000 years ago. In the hands of ancient winemakers, it developed aromas of toasted bread and walnuts. While some might find this unappealing, researchers suggest that the wine left a dry sensation in the mouth. However, this characteristic may have been appreciated by Roman connoisseurs, according to the Daily Mail.
In their study, the team led by Dr. Dimitri Van Limbergen also compared Roman dolia to similar vessels called qvevri, which are still used by winemakers in Georgia.
The researchers pointed out that several factors influenced ancient Roman wine, including the shape and material of the dolia, as well as the conditions under which the wine was aged.
Regarding shape, the narrow bottom of the dolia prevented excessive contact between solid grape particles and the wine during fermentation. Experts believe this increased the wine’s longevity and gave it a beautiful orange hue.
By burying the lower part of the vessels in the ground, the Romans could control the temperature and pH of the wine. According to the scientists, these conditions promoted the formation of surface yeasts and a chemical compound known as sotolon. This, perhaps, contributed to the wine’s spicy flavor and distinctive aroma.
The Significance of Porous Clay
Unlike modern industrial containers made of metal, the Romans’ clay vessels were porous, which facilitated the oxidation of wine during fermentation.
“Uncontrolled contact with air turns wine into vinegar, but with controlled oxidation, excellent wines can be produced, as it concentrates color and creates pleasant herbal, nutty, and dried fruit flavors,” the researchers explained. Moreover, this mineral-rich clay contributed to that same dry sensation in the mouth.
“Dolia were not just ordinary storage containers; they were meticulously designed vessels, with composition, size, and shape that contributed to the successful production of various wines with unique organoleptic characteristics,” the team concluded.
According to the researchers, the Romans knew what they were doing when it came to winemaking.