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LINKS TO INGREDIENTS & EQUIPMENT**
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LINKS TO SOURCES**
Apicius De re coquinaria: https://amzn.to/3d3SZKp
https://penelope.uchicago.edu/Thayer/E/Roman/Texts/secondary/SMIGRA*/Vinum.html
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Subtitles: Jose Mendoza
PHOTO CREDITS
Laocoon and his sons: By Hagesandros, Athenedoros, and Polydoros – LivioAndronico (2014), CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=36412978
Terroir: Marianne Casamance, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons
Livia: By George E. Koronaios – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=87252454
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31 Comments
Very best of yt, right here!
I'm rewatching this to make it for my Bible study's Romans party, and just realised… Would this wine have been diluted with water? Maybe that's why it's more like a cordial than modern mulled wine.
I am all about the sweet booze.
10:41 I'm still waiting on a Bacchus origin story starring Jack Black.
several pounds of honey will definitely improve any wine imho.
You wouldn't necessarily need to strain it to get it clear so much as potentially simply rack it to a new vessel and leave the lees behind as is traditionally done with homebrew.
There was a pub in my town where you could drink warm spiced Roman wine. By Jupiter, I miss it a lot!
Lacryma Christi from Mount Vesuvio
Ninetales. What do kitsune have to do with ancient Rome?
I really like it when you go through the whole episode and then end up deciding this wasn't such a great idea. Of course it's even better when you love it, but I do like that you're brutally honest, so we know you actually mean it when you love something. Not that I think you're dishonest, but when you've put all that effort into making and filming the episode… yeah, you can still say it wasn't worth it, and that doesn't hurt the rest of the episode!
And cheesecloth is terrible for filtering, very coarse, you need a coffee filter or at least linen.
Try it chilled. Or with a red.
Amazing series of video and project. Just one detail, mount massico is north of naples and south of rome. U r awesome
spikenard also known as Rosemary
dry the date pit out
🔔🗡🔔🗡🔔🗡🔔🗡🔔🗡🔔🗡🔔🗡🔔🗡🔔🗡🤣🤣🤣🤣🤣🤣
Actually, archaeologists can tell a lot about the ingredients in ancient wine or beer. It involves a lot of laboratory equipment, with an emphasis on a device called a "Gas Chromatograph – Mass Spectrometer" from which we can tell (for instance) any spices added. It can be quite effective, and the process involves removing the inside surface (and sometimes crust) on the inside of a vessel and then processing those remains. The brew "Midas Touch" by Dogfish brewery came from the research of a colleague who excavated the tomb of either King Midas himself (a real person), or his father. He was able to determine the ingredients, and Dogfish took it from there. I've had "Midas Touch", and I liked it. (I also have his autographed book.)
We have difficulty determining the subtleties and nuances of the wine or beer itself, but we can tell much about additions. I think I even remember reading an article where we used lab equipment which helped determine the variety of grapes used in the making of wine.
"Cato was a grump…"
😁 and that is putting it mildly.
It's just not the same without the lead…..
Softened in wine and pounded, like all my dates…
I always prefer my wine boiled in led O.o
Erbs pobulusque Romanum?
Because your Irish that's why you only English in your dreams 🤣🤣🤣
Love your content. I would love to eat and drink with you.
I'm sure the recipe has changed a bit since, but at least here in central Europe we still drink this around Christmas. I kind of assumed that that was a thing everywhere in the west. We usually drink it hot though, which I'd guess the Romans did too.
Can we all just agree that Cato was kind of a wad?😊
Hello Max,
Cold crashing the wine would have settled a lot of the sediment out. Then an auto siphon would allow you to rack off the wine. Leaving the sediment behind.
the fact that the wine was overpowered by the condiments means that you need a more powerful wine.
I love that you always come out as English all the time 😂
If Falernian was that strong, then perhaps they were freeze-distilling it, as the Scots did their whisky before they had stills.
If you ask me and this is just based on my own opinion, Sicily's wines are probably closest to what the Romans drank, many of the recipes they use have been handed down from generation to generation, making for true fine old world wines.
I may be tripping, and have said this before, but i think that mulling bad wine to make it better is a relatively modern conception, only coming about when the mulling ingredients most commonly used like honey, pepper, ginger and and cinnamon became more common, and even then it wasn't "bad wine" at first, but wine that had been left open, unfinished and aerated to the point its flavor was less desirable. Then the practice extended to wines of middling quality and so on. Truly cheap wine ( like box rose ) being mulled to be improved is very much a 20th century thing.