"Uncovering the Spicy and Nutty Flavors of Ancient Roman Wine"
Researchers from Ghent University analyzed Roman dolia, large clay jars used for winemaking, and found that Roman wine had a slightly spicy flavor with aromas of toasted bread and walnuts, likely due to factors such as vessel shape, material, and storage. The clay's porosity allowed controlled oxidation during fermentation, and its mineral-rich composition gave the wine a drying sensation in the mouth, which may have been desirable to Roman palates. The study suggests that the Romans were skilled in producing diverse wines with specific organoleptic characteristics.