I was curious if someone had any info regarding extremely old world grapes (I'm talking 0-50 A.D type old). I am curious to know what grapes were being used for winemaking in that region and what methods were used for fermenting/aging. While I realize modern wines are a far cry from these, I would like to get my hands on something that would be considered comparable to wines of this time. thanks for any help

Most of the original Greek varietals which are still grown there have been grown there for millenia.

Board-O has steered you in the correct direction. Additionally, Retsina (although I hate to suggest it) will most closely approximate the wines that were consumed back in those days in all winemaking areas. The addition of tree/bush resins to the fermenting wine was used as both a flavoring and preserving agent. Drink a little Retsina, and you'll never want to go that far back in wine history again!

PH

Additionally:

Ancient Wine: The Search for the Origins of Viniculture by Patrick Edward McGovern is an excellent if slightly academic look back at the history of wine and winemaking. Recommended read if you're really interested in this kind of stuff.

Clicky....

PH

quote:

Originally posted by jahrules:
what methods were used for fermenting/aging.

I don't believe that ageing was a priority back then. My understanding is that wine was made to be drunk that year; so long as it kept until the following harvest that would be fine.

Are you suggesting that Retsina shouldn't be aged? Maybe that's where I've been going wrong with it. I've been keeping it for years and when I open it, it tastes cack.

Resin was used in ancient days to seal the tops to the urns in which the wine was stored. The flavor was an accidental byproduct. It's done today to keep up the tradition for those that like this stuff.

Board-O,

According to McGovern's book, it was also often added to the wine itself purposefully to avoid spoilage..

PH

As far as I recall, the Romans were in fact very keen on ageable wines.

They would also add saltwater to wine. I guess that could be described as adding a certain mineral note.

quote:

Originally posted by Markus Randall:
As far as I recall, the Romans were in fact very keen on ageable wines.

Although Dave Tong's assertion is correct in that most wines were designed for immediate consumption, the Romans were not alone in their fondness for aged wines. Even the Chinese were known to age grape wine, sometimes for more than ten years! Again from McGovern:

The earliest literary reference to wine in China is the account of General Zhang Qian, who traveled to the northwestern fringes of the Western Han realm in the late second century B.C. He reported that there (in the modern province of Xinjiang), astride the Silk Road, and farther along in Bactria and Sogdiana in Uzbekistan whose grapes were already legendary in the West, the most popular beverage was wine. Indeed, in the fertile valley of Fergana on the western side of the Pamir Mountains, the wealthiest members of the society stored thousands of liters of grape wine, aging it for a decade or more.

PH

Aglianico is an older grape from Italy.

I wouldn't try to emulate the ancient Greeks or the ancient Romans either.

Wine goes way back. After all, in the Bible, Noah got drunk on wine. Apparently, he had a hyperactive corkscrew.

I suspect that the wine we have to day is a heck of a lot better tasting, and, the labels are prettier too.

I just thought I'd clarify that I wasn't necessarily expecting to find 'good' wines as much as I was shooting for 'authentic'

In that case Retsina fits the bill perfectly!