Roman Wine Had Spicy, Nutty Flavors and Toast-Like Aroma, Study Finds

The ancient beverage was made by fermenting grapes in ceramic pots buried underground, a method widespread throughout the Roman Empire.

A recent study has revealed that the wine consumed by ancient Romans had spicy notes, with nutty and fruity flavors, and a smell like toast.
The wine was made by fermenting grapes in a ceramic pot, known as a dolium, buried underground.
The method of winemaking was widespread throughout the Roman Empire and was the primary method for hundreds of years.
The wine had a complex taste profile, with aromas of toasted bread, dried fruits, roasted nuts, and green tea.
The process of fermentation and storage in semi-buried clay containers was the most important way of winemaking in the Roman world between the 2nd century BC and the 3rd/4th century AD.