Wine-Soaked Romans: Ancient Drinking Habits Revealed

The drinking culture of ancient Rome was complex and multifaceted, with wine at its heart. While beer was consumed, it was considered inferior to wine, a drink for 'barbarians', and lacked the cultural prestige associated with wine. Wine was a symbol of civilisation, wealth, and social status, and was integral to Roman life, with all classes of people drinking it. The Romans believed that wine had the power to heal and harm, and it was used in religious and medicinal practices.

Wine was the cornerstone of Roman beverages, reflecting a profound cultural and social significance. It was drunk by all, from the opulent tables of aristocrats to the modest meals of commoners, and was even part of the rations for children and enslaved people. The Romans' practice of diluting wine with water and enhancing its flavour with spices or honey demonstrated their pursuit of refinement and sophistication in gastronomy.

Beer, on the other hand, was made from simple ingredients like water and yeast and was not a highly developed art in Rome compared to other ancient civilisations. It was overshadowed by wine and was snubbed by the Romans, who considered it barbaric. This perception of beer reveals much about Roman societal values and their views on different cultures.

While the drinking habits of ancient Rome may differ from those of modern Americans, the role of wine in Roman society underscores its deep integration into their daily lives and its enduring legacy in the world of wine today.

Wine was the drink of choice for the Romans, with beer being considered a drink for 'barbarians'

Wine was the drink of choice for the Romans, with beer being considered a drink for barbarians. The Roman Empire, with its grandeur and mysteries, has long captivated people's imaginations. While lavish Roman feasts are typically associated with wine, beer also played a minor role in their culture. In this regard, the Romans' relationship with alcohol was complex and nuanced.

Wine was deeply integrated into Roman life, serving as a symbol of civilisation, wealth, and social status. It was consumed by all classes, from aristocrats to slaves, and was even given to children. The Romans primarily drank diluted wine, often flavoured with spices or honey, and considered it a necessity of daily life. In contrast, beer was viewed as a peripheral beverage, lacking the cultural prestige associated with wine. It was considered a drink for 'barbarians', and its simple recipes indicated that beer brewing was not a highly developed art in Rome compared to other ancient civilisations.

The sensory qualities of Roman beer further contributed to its lower status. Emperor Julian noted that it had a goat-like smell, likely due to the presence of Brettanomyces yeasts. Combined with its likely sour taste, Roman beer was generally less enjoyable than the more refined and celebrated wines.

The availability and accessibility of wine also contributed to its popularity among the Romans. By the height of the empire, wine drinking was well-established, with various wines available for blending or drinking straight. Wine production was a crucial part of the Roman economy, and viticulture was established long before Greek influence. The Roman god of wine, Liber, had characteristics distinct from the Greek god Dionysus, indicating that Liber developed separately.

While beer was available to the Romans, it was regarded as an inferior and cheap drink, made from rye and costing half the price of the worst kinds of wine. Beer was not considered sophisticated, and Roman writers often associated it with barbarians or non-Romans. For example, the Gauls were described as besotted with wine, drinking it unmixed and without moderation. Despite its lower status, beer was occasionally consumed by the Romans, and evidence suggests that a range of alcoholic and non-alcoholic beverages were available during gatherings and celebrations.

In conclusion, while the Romans primarily drank wine, beer also existed in their culture but was considered a peripheral and less sophisticated beverage. The availability, cultural significance, and sensory qualities of wine solidified its position as the drink of choice, while beer was viewed as a simpler, less refined option associated with non-Roman cultures.

Wine was drunk by all classes of Roman society, from slaves to aristocrats

By the time of the Republic, wine was becoming more widely available, even to the lowest classes of Roman society. Wine was the cornerstone of Roman beverages, reflecting not just a preference but a profound cultural and social significance. It was a symbol of civilisation, wealth, and social status. Its universal presence across all strata of society—from the opulent tables of aristocrats to the modest meals of commoners and even part of the rations for children and enslaved people—illustrates its integral role in daily life.

The Romans' practice of diluting wine with water and enhancing its flavour with spices or honey was a culinary preference and a testament to their pursuit of refinement and sophistication in gastronomy. This widespread consumption and reverence for wine highlight its deep entwinement with Roman identity, customs, and social fabric.

However, not everyone saw wine as a good thing. Pliny the Elder attributed the drinking of wine to madness and bad behaviour that could result in crime. Women drinking wine was also frowned upon, and according to legend, Roman husbands could kill their wives for even attempting to drink wine. Despite these prohibitions, wine drinking was well established throughout Roman society by the height of the empire, with various wines available for blending or drinking straight.

The drinking of wine was also an important aspect of religious and medicinal practice. Wine was central to religious rites and celebrations, and it was used in medicine to disinfect wounds and as an effective pain killer.

Wine was often diluted with water and mixed with spices or honey

Wine was an integral part of Roman society, with its deep integration into Roman life overshadowing other beverages like beer and cider. It was considered a civilised drink, while beer was deemed barbaric. The Roman belief that wine was a daily necessity made the drink "democratic" and ubiquitous—available to slaves, peasants, aristocrats, men, and women alike.

The Romans' practice of diluting wine with water and enhancing its flavour with spices or honey was a testament to their pursuit of refinement and sophistication in gastronomy. This practice also stemmed from the fact that Roman wines did not always keep well, with colour and flavour often impaired by the deterioration of wine over time.

The addition of spices and honey served to mask any bitterness or faded taste resulting from preservation methods such as chalk filtering and smoking. Spices used included pepper, cinnamon, and coriander, while flowers such as violet, lilac, rose, and myrtle were also added to accentuate the flavour.

Honey was also added to wine during or after fermentation to create mulsum, a wine aperitif. Cato the Elder, in his work 'De Agricultura', mentions how to make a Greek-style Coan wine, suggesting that Romans were already aware of and consuming Greek wines.

Wine was also mixed with seawater, a custom borrowed from the Greeks. Cato the Elder provides a recipe for this mixture, recommending the addition of seawater or, if not near the ocean, salted water.

The Romans' preference for diluted wine was also influenced by the powerful and syrupy nature of older wines, which were often mixed with water to dilute their heady nature.

The widespread consumption and reverence for wine highlight its deep entwinement with Roman identity, customs, and social fabric.

Wine was drunk at social gatherings, banquets, and religious ceremonies

Wine was an important part of social gatherings, banquets, and religious ceremonies in ancient Rome. The Roman belief that wine was a daily necessity made the drink ubiquitous and "democratic", available to slaves, peasants, and aristocrats, men and women alike. Wine was served at banquets throughout the meal as an accompaniment to the food. This was in contrast to the Greek deipnon, or main meal, which focused on the consumption of food; wine was reserved for the symposium that followed.

The Romans distinguished between specific types of gatherings, such as the epulum (public feast), the cena (mid-afternoon dinner), and the comissatio (drinking party). Public banquets, such as civic feasts, often accommodated large numbers of diners, while dinner parties that took place in residences were more private affairs where the host entertained a small group of family and friends.

Roman literary sources describe elite private banquets as a feast for the senses, with extravagant fare, luxurious tableware, and diverse forms of entertainment. Wine was an important part of these banquets, with the host striving to impress his guests with the quality of the wine served. Wine was typically mixed with water before drinking, and the Romans had a custom of mixing it with hot water heated using special boilers called authepsae. Wine was also sometimes mixed with cold water, ice, or snow.

Wine also played a significant role in ancient Roman religion and funerary practices. It was the preferred libation for most deities, including one's deified ancestors, and was used in sacrifices and religious festivals such as the Vinalia. The invention of wine was usually credited to Liber, the Roman god of wine, or his Greek equivalents, Bacchus and Dionysus. Wine was also used in the Jewish and Christian religions, with references to grapes and wine appearing frequently in the Hebrew and Christian Bibles.

Wine was believed to have medicinal properties, with Galen using it to disinfect the wounds of gladiators

Wine was an integral part of Roman culture and daily life. It was considered a 'civilised' drink, with beer, fermented grains, and milk carrying barbarous connotations. Wine was drunk by all classes of Roman society, from slaves to aristocrats, and was even given to children (although it was usually diluted for them).

Wine was believed to have medicinal properties, and was used to treat a wide range of ailments, from constipation to tapeworms. The Roman physician Galen used wine to disinfect the wounds of gladiators, and boasted that not a single one died under his care. Galen also used wine as an analgesic during surgery, and created pharmaceutical concoctions known as theriacs, which were believed to protect against poison.

Wine was also used to make other medicines more palatable. For example, wine mixed with honey was used as a laxative, and wine mixed with seawater was believed to be an effective painkiller.

The belief in the medicinal properties of wine extended beyond the Roman Empire. For example, the ancient Egyptians used wine to treat wounds, and the ancient Indians used wine to clean wounds before suturing.

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