Wine was the most widespread drink and certainly the most loved by the Romans in their daily diet and an important element of convivial moments. The Romans had compiled real classifications of the finest wines, among which Falerno excelled, but Surrentinum and  Vesbius or Vesuvinum also enjoyed a good reputation. Particularly appreciated wines were also those produced in Greece and in the Aegean islands, for example the lyttios, greatly appreciated by the Pompeians, as shown by the amphorae of particular shapes found and the inscriptions read on them. The wine was never drunk pure, but generally served with water, hot or cold depending on the season. Furthermore, liqueur wines such as mulsum -the best mulsum was obtained from the must -, passum and defrutum were produced. Defrutum was a condiment based on reduced must used by cooks of ancient Rome; together with garum it was one of the most used sauces in the preparation of all sorts of dishes. Poor drinks were lora, obtained from maceration in water of the pressed marc (vinacce) and  posca, a drink of water and vinegar.

From the wine sold in Pompeian thermopolia (wine bars) we also know the cost, reported by the inscription CIL IV 1679: “Hedoné proclaims: Here we drink for only one axis; with two you will drink better wine; with four you’ll drink Falerno ”. (1)

Most of the wine consumed in the cities was made locally. At least forty local farms and estates had cellae vinariae or wineries, some producing on an enormous scale. These estates are characterized by a large number of dolia (large earthenware vase), buried up to the rim (defossa), in which the wine was stored as it matured. “Villa Regina” at Boscoreale had eighteen of these. Some were for olives and grain, but the vast majority contained wine. Many of them were still capped with terracotta lids and sealed with mortar, showing they were full when the eruption happened. The wine remained in dolia until the following year, when it was sold or taken to the owner’s house in the city. The transportation of large quantities of wine required considerable effort, as each dolium could hold over twenty amphoras’ worth (about 120 gallons or 545 litres). In Pompeii, in front of the Forum Thermal Baths, we have also found a thermopolium where on one of its dolia (large jars), used for fermenting wine, the name “A Apulei Hilarionis” (“of A. Apuleius Hilarion”) was stamped.

Amphorae often carried a painted inscription. Some were basic, like those on the amphorae from Villa della Pisanella marked RUBR(um) = rubrum, the Latin for “red”. Others served as address labels. A fragment of an amphora from Pompeii bears the words, “For Albucia Tyche at Pompeii”, suggesting Albucia was a landlady. (2)

 

BIBLIOGRAPHY:

1. Grete Stefani, Michele Borgongino, Cibus. L’alimentazione degli antichi romani. Le testimonianze dell’area vesuviana in AAVV Cibi e Sapori a Pompei e Dintorni , Soprintendenza Archeologica di Pompei, Edizioni Flavius,  2005, pp. 77-78
2. Paul Roberts, Life and death in Pompeii and Herculaneum, The British Museum Press, 2013, pp. 66-68

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