Drinks of the world / by James Mew and John Ashton.

  • Mew, James.
Date:
1892
Catalogue details

Licence: Public Domain Mark

Credit: Drinks of the world / by James Mew and John Ashton. Source: Wellcome Collection.

    23/390 (page 15)
    general in Italy and Greece, and now obtains in the islands of the Archipelago, of putting a certain quan- tity of resin or bitumen at the bottom of the amphora before pouring in the wine. This was supposed to preserve it, but it was also added to give it a flavour— a taste probably acquired from their having been used to wine skins, instead of jars, and having employed resins to preserve the skins. The Egyptians had several kinds of wine, even as early as the fourth dynasty (above 6000 years ago, according to Mariette), when four kinds of wine, at least, were known. Pliny and Horace say that the wine of Mareotis was most esteemed. The soil, which lay beyond the reach of the alluvial deposits, suited the vine, and extensive remains of vineyards near the Qasr Karoon, still found, show whence the ancient Egyptians obtained their wines. Athenseus says, “ the Mareotic grape was remarkable for its sweetness ; ” and he thus describes the wine made therefrom : “ Its colour is white, its quality excellent, and it is sweet and light, with a fragrant bouquet; it is by no means astringent, nor does it affect the head. Still, however, it is inferior to the Teniotic, a wine which receives its name from a place called Tenia, where it is produced. Its colour is pale and white, and there is such a degree of richness in it, that, when mixed with water, it seems gradually to be diluted, much in the same way as Attic honey when a liquid is poured into it; and besides the agreeable flavour of the wine, its fragrance is so delightful as to render it perfectly aromatic, and it has the property of