"Revealing the True Taste of Roman Wine: New Research Surprises Experts"
Recent research challenges the traditional view of Roman wine as unpleasant, revealing that Roman winemakers may have produced wines comparable to fine wines of today. The study compared Roman dolia with traditional Georgian qvevri, finding similarities in taste and aromas. The use of porous clay jars, controlled air contact, and burying the vessels in the ground allowed for temperature control and the development of protective yeasts, resulting in rich, balanced wines with grassy, nutty, and dried fruit flavors. This research highlights the value of comparing ancient and modern wine production techniques and the revival of ancient methods in some parts of Europe today.