The Roman red wine conditum paradoxum
The Roman red wine conditum paradoxum is a particularly full-bodied wine from the Rhine region?s finest vineyards. An exquisite blend of spices and magnificent honey add a hint of refinement to the delicate flavour of Roman red wine. This fine wine tastes superb with meat, fish and vegetable based dishes, or it can be drunk on its own for a relaxed night in.
The Romans enjoyed spicy red wine
The Roman red wine conditum paradoxum is based on a recipe going back to the time of ancient Rome. Since the wine in ancient Rome was very sour, the Romans mixed in spices like saffron, cinnamon and cloves to make the taste more agreeable. The addition of honey made the wine tolerable. Roman wine is a forerunner to the well-known, well-loved mulled wine we drink today.
An exquisite blend of spices for a full-bodied flavour
Even today Roman red wine is produced in almost the same way as in ancient Rome. First, the finest grapes from the Rhine region are used to produce it. The prepared wine is then boiled with honey and seasoned with saffron and pepper. The following make up the essentials of conditum paradoxum.
- 0.75 litre capacity bottle
- 10.5 % alcohol content
- manufactured: Germany
- allergenic note: with Sulfite
- Ingredients: Red wine, honey, pepper, dates, saffron, bay leaf
Meals that go well with Roman red wine
It?s not true to say that it was the ancient Romans who stumbled upon the idea of turning sour red wine into a spicy wine. The oldest recipe book in history, written by the Roman, Apicius, shows that the idea is more than 2000 years old. In ancient Rome, spiced wine was already being served with a wide variety of meals. Tender pork chops in sauce, a tasty cream of mushroom soup and fried sole are still the best meals with which to drink Roman wine.
A Roman evening ? a great idea!
How and what the Romans ate and drank can still be sampled since some of the dishes from ancient Rome still exist today. For example, dishes that contain asparagus or ham baked in bread. Dish these up with the Roman red wine in earthenware jugs rather than fine wine glasses.
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