Clay Cups and Mugs 

Historical beakers and jugs

Our Roman drinking vessels are made of terracotta or white clay and are true ornaments for any table. Look around the Roman treasures on our pages of ceramics and glass in The Roman Shop. Certainly, you will be delighted to find a stylish range of handmade replicas of Roman dining culture.

Yet, we also offer a range of fine Roman wines. Enjoy a wine from the rose garden, provided in a decorative, black precious bottle – you will find it a very special drink for precious events and an exceptional tasting experience. Our ancient wine, like our other replica products, is produced using Roman methods and technologies. This is why you have to order early, as the wines come in limited quantities and in a tiny edition. This is also the reason, why the wines are not available all year around

Red wine with Roman Spice

If you want to have th Roman drinking experience, fill your Roman cups with Roman red wine, abundantly filled with Roman spices. Our spiced red wine (nicer than any mulled wine you know) was known by the Romans as conditum paradoxum – and is made after an original Roman recipe.

If you look out for the matching cups or jugs for wine decanting, you will find those at our pages here of The Roman Shop. Our wine derives from a spall spot in the Rhine valley, where the Romans introduced wine making a few hundred years ago. It is one of the best locations of German wine making, and our producer is a small Winery working according to old Roman traditions. The quality of our wines are accordingly, the production is environmentally friendly and the wines especially low in tannins, because the shafts have been removed before the grapes were pressed.

The Roman Apicius who’s recipe book De re coquinaria survived, unsurprisingly starts off his list of recipees with a report on how to produce spiced wine, Conditum paradoxum:

"Put fifteen pounds of honey into a bronze vessel, having previously poured in two pints of wine. In this way, the wine shall be boiled off in the melting honey. The mixture is heated by a slow fire of dry wood and stirred, while boiling, with a wooden rod. If it begins to boil over, pour more wine over it. After the fire has been withdrawn, the remaining mixture will settle. When it has grown cold, another fire is kindled beneath. This second fire is followed by a third and only then can the mixture be moved away from the hearth.

On the following day it is skimmed. Then add four ounces of ground pepper, three scruples of mastic, a single handful each of saffron leaves and spikenard, and five dried date stones, the dates having previously been softened in wine of the right quantity and quality to produce a soft mixture. When all this has been done, pour eigtheen pints of mild wine into the vessel. Hot coals are added to the finished product."

If you have got the taste for it – why not try the recipee out and use the spiced wine from one of the beautiful Roman ceramic replicas. Gladly we accompany you on your trip to the Roman past and their pleasures!