How the Romans used wine

Wine played a significant role in Roman society, representing more than just a luxury . It was ingrained in their culture, customs, and lifestyle, becoming a crucial aspect of feasts, social gatherings, and even religious ceremonies. The Romans had a deep appreciation for wine, and their love affair with this marvelous beverage left an indelible mark on history.

The Romans were the first civilization to cultivate vineyards on a large scale. They understood the importance of suitable soil and favorable weather conditions for grape cultivation and went to great lengths to ensure the production of excellent-quality wines. Vines were carefully grown on trellises and supported by sturdy stakes, protecting them from animals and providing optimal sun exposure. The cultivation of grapes became so widespread that it is estimated that around one-third of all Roman agricultural land was devoted to vineyards.

Wine was consumed throughout all layers of Roman society, from noble patricians to plebeians and even slaves. It was an integral feature of the Roman banquets, known as “convivia.” These extravagant feasts served not only as a way to satisfy their gastronomic pleasures but also as a means to display wealth, power, and social status. At these elaborate banquets, wine flowed freely, and guests indulged in excessive drinking and revelry.

The Romans had a meticulous wine-serving ritual. A designated slave, known as the “nomenclator,” would guide guests to seating arrangements according to their social rank. Each guest was then assigned a “shallow bowl” or “crater” made from silver, gold, or other precious materials. The crater would be filled with wine, diluted with water to achieve the desired strength. Wine was rarely consumed undiluted, as it was barbaric and excessive. The Roman belief was that watered-down wine promoted a more amiable atmosphere and prevented overindulgence.

Different types of wines were served to complement various stages of the meal. Apertum, a lightly spiced wine, was often enjoyed as an aperitif. Mulsum, a sweet wine mixed with honey and spices, was typically served during the beginning of the meal to whet the appetite. As the feast progressed, stronger wines like second and third pressings (known as secundarium and tertium respectively) were served. Finally, after the main course, the Romans enjoyed the occasional sip of mulsum again, to aid digestion.

Apart from its role in feasts and banquets, wine was also integrated into religious rituals and ceremonies. The Romans believed that the gods blessed them with wine as a divine gift, and thus it played a crucial role in their religious practices. Wine was offered as a libation to honor the deities during sacrifices, and temples often had vineyards on their grounds as a sign of devotion to Bacchus, the Roman god of wine.

Wine also had medicinal and practical uses for the Romans. They believed that wine possessed healing properties and would often prescribe it as a cure for various ailments. Wine was also used as a disinfectant for wounds and a means of preserving herbs and other perishable substances.

The Romans’ love for wine extended beyond the boundaries of Italy. They established vineyards in conquered lands, including Gaul (modern-day France) and Hispania (modern-day Spain), spreading viticulture and winemaking techniques throughout their vast empire. They even employed cutting-edge technology, such as the “miller’s thumb,” a mechanical device used to press grapes, to increase wine production and quality.

In conclusion, the Romans’ relationship with wine was more than just a simple drink. It was an integral part of their society, consumed during banquets, religious rituals, and everyday life. The Romans’ passion for wine played a significant role in the development and popularization of viticulture and winemaking techniques. Their cultivation and appreciation for this exquisite beverage have left a lasting legacy that can still be observed today in the art of winemaking.