Salvete omnes,
De rerum vini: I've a wonderful piece from a Latin grammar textbook
(late
empire Latin, lots of gerundives!), that I'll send, on the effects of
fine
wine at country villa "cenae." In the meantime:
Rose Wine
Rose wine you will make like this: Thread together rose-leaves from
which
the white part has been removed, and steep as many as possible in wine
for
seven days. After seven days take the rose-leaves out of the wine, and
in
the same way put in other fresh rose-leaves threaded together, to rest
seven days in the wine, then take them out. Repeat a third time, take
out
the rose-leaves, strain the wine, and, when you want to use it for
drinking, add honey to make rose wine. But take care to use the best
rose-leaves, when the dew has dried off them...
Apicius. Book I, iii, 1
Modern method (not that any of us would use it! (The method, I mean)):
1 bottle red or white Italian wine, chilled if you wish
1/4 cup (or more) honey
2 TBSP (or more) rose water
Pesticide free rose petals, rinsed
Combine wine, honey and rose water. Adjust flavour balance to taste.
Float
rose petals on surface to serve.
Valete.
Carolus Brennus
At 10:33 PM 01/02/2005, you wrote:
>Salvete omnes,
>
>Perhaps not that great tasting by today's standards but as long as
it
>made you feel good:
>
>Here we outline ancient Roman wine.
>
>Firstly, both the red 'vinum atrum' and white 'vinum candidum' were
a
>lot more acidic and cloudy than those we buy today.
>
>For this reason they were usually filtered then diluted with warm or
>cold water, and even snow in winter, to reduce the high alcohol
>level.
>
>Like today, however, the particular characteristics of the wine
>depended on the local production area, the vine used and cultivation
>methods.
>
>Another factor affecting the quailty of the finished product was
>transportation.
>
>If the amphoras used were not topped up with sea water to preserve
>the wine over long distances, then for sure it was a dubious
>combination of chalk, clay, lime, resin or pitch.
>
>If that wasn't enough, the wines were served with such added
>ingredients as honey, wild herbs, palm oil and even saffron.
>
>Among the most prized wines were 'Falerno' from Campania and 'Sezze'
>from Lazio and the most prized of all were those that survived the
>second summer from the date of production.
>
>The roughest were almost always the 'Veietano' from Etruria and
>always served first at banquets..
>
>During the Imperial era prices varied from 30 denari for
>a 'sestiario' (0,54 liters) of the good stuff and 8 denari for the
>worst.
>
>Interestingly, those lands of Etruria now produce some of Italy's
>best wines, from Brunello di Montalcino to Vernaccia from San
>Gimignano.
>
>Quoted from Lazzio site.
>
>Regards,
>
>Quintus Lanius Paulinus
>
>
>
>
>
>
>
>
>
>Yahoo! Groups Links
>
>
>
>
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