As an expert sommelier and brewer, I can say with confidence that ancient wine did not taste good by today's standards. The methods used to produce wine in ancient times were quite different from modern techniques, resulting in a robust and often unpalatable beverage.
To understand why ancient wine didn't taste as good, it's important to delve into the winemaking practices of the time. In ancient Rome, for example, grapes were typically harvested by hand and pressed in large vats or by foot stomping. The juice was then left to ferment in clay amphorae or wooden barrels, without the strict temperature control and sanitation measures we have today.
These rudimentary fermentation methods allowed for the growth of wild yeasts and bacteria, which could introduce off-flavors and spoilage. Additionally, the lack of precise control over fermentation temperatures could lead to imbalances in the final wine, resulting in undesirable flavors and aromas.
Furthermore, ancient winemakers often lacked the knowledge of grape varieties and proper vineyard management techniques that we have today. They would often mix different grape varieties together, leading to inconsistent flavor profiles. The grapes themselves may not have been as flavorful or ripe as the ones we have today, as advancements in viticulture have allowed us to cultivate grapes with higher sugar content and more complex flavors.
It's also worth noting that ancient winemakers didn't have the luxury of aging wine in oak barrels or using stainless steel tanks for fermentation, both of which can enhance the flavors and aromas of the final product. Instead, wine was typically stored in clay amphorae or other porous containers, which could allow for oxidation and spoilage over time.
All these factors combined to create a wine that was likely quite different from what we are accustomed to today. It's important to remember that taste preferences can vary greatly over time and across cultures. What may have been considered acceptable or even enjoyable in ancient times may not align with our modern palates.
In fact, the unpalatability of ancient wine is evidenced by the practice of mixing seawater with the wine before drinking it. This was done to make the wine taste more like a spiked punch, masking some of its undesirable qualities. It also had the added benefit of reducing public intoxication, as the diluted wine would be less potent.
Ancient wine did not taste good by today's standards. The methods and techniques used in winemaking were far less advanced, resulting in a beverage that was robust and often unpalatable. While taste preferences can vary over time and across cultures, the practice of mixing seawater with the wine suggests that even the ancients recognized the need to improve the flavor of their wine.