Researchers from Verona University in Italy and Warsaw University in Poland have shed new light on what ancient Roman wine may have tasted and smelled like. Their findings were shared in a scholarly journal devoted to historical science, offering a window into the sensory world of Rome’s wine culture.
The team examined dolia, the large clay jars Romans used for both fermentation and storage. These vessels were typically oval in shape and often placed partially underground, a design that helped regulate temperature and preserve the wine over time. By studying the physical characteristics of these containers, the researchers could infer how the wine’s profile might have formed, from aroma to texture. The shape of the dolia, combined with the spontaneous yeasts available in the environment, appears to have contributed to a distinctive, spicy note that some compare to a curry blend. The same analysis connects a toast-like aroma, with hints of walnuts and a chorus of spices, to the fermentation environment and ceramic interaction with the liquid inside.
Further evidence indicates that Romans favored white wines by modern standards, yet winemaking practices of the era did not segregate grape colors from the outset. Grapes were often pressed with their skins, regardless of hue, allowing a spectrum of wines to emerge from the same harvest. This approach produced transparent whites as well as wines with yellow, amber, or even deep red and near black tones, depending on skin contact and fermentation conditions. The color diversity reflects both grape selection and processing choices, revealing a nuanced understanding of flavor development in Roman cellars.
Archaeologists point out that the chemistry of dolia fermentation offered Romans a wide range of flavor possibilities. The interplay between ceramic surfaces, microflora, and ambient conditions created a fermentation environment that could yield perfumes and tastes ranging from crisp and light to textured and robust. This versatility speaks to a sophisticated approach to winemaking that leveraged raw materials, container design, and time to shape sensory outcomes. The discovery underscores how ancient technology and material culture influenced the daily pleasure of wine consumption across different regions and social contexts in the Roman world.
Historical researchers have previously explored early wine storage and sealing practices, including ancient vessels from other civilizations. For instance, some of the earliest sealed wine jugs date back roughly five thousand years in Egypt, illustrating that the ancient world developed parallel strategies for preserving and enhancing wine quality. The new findings about Roman dolia complement this broader timeline, highlighting both common threads and regional innovations in ancient fermentation techniques. Taken together, these lines of evidence enrich our understanding of how early wine was produced, stored, and enjoyed, offering a richer portrait of daily life in the ancient Mediterranean and the technical ingenuity that supported it.