Ancient Wine – was it worth drinking?

4b3192a3537577c1a2098a82e626b36bMuch of the wine pouring into ancient Egypt was exported from ancient Canaan and made in Israel. however, it was so bad and oxidized that it was regularly sweetened and seasoned with different additives like juniper berries or peppers. mostly commonly added was honey – hence the term ‘honeyed wine’. The result of this was a thick and overly sweet wine. It wasn’t until the middle ages where viticulture and production changed, allowing the taste and structure to be closer to what we know as wine today.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s