The Incredible Spiced Wine of Ancient Rome
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- Опубліковано 2 гру 2021
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Subtitles: Jose Mendoza | IG @ worldagainstjose
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When Max was reading off the list of ingredients, I was half-expecting him to say 'garrum' as well.
🤣
The exhibition book for Last Supper in Pompeii mentions garum being added to wine, along with salt and other spices, but it doesn't give a citation.
@Niall Sanderson I mean, once you've already got the wine, it seems like it'd be the natural next step to try. Not that it'd be a good idea - it's just the influence of the wine.
@@kyleglover9456 yuck
Ew. 😜
Ooh, conditum! I've actually been making a version of this for years in the winter months and love it, after first making some in college. I've been adding ginger and black pepper and it becomes an absolutely incredible drink. I also use less honey--about 500g for 3L--and cinnamon in place of mastic, and I never bother roasting the date pits but might have to try that now. It's my absolute go-to wintertime drink of choice these days.
The specific recipe I've been using: 3L white wine, usually a budget chardonnay; ~500g honey; 3-4 few bay leaves; 3-4 dates, roughly chopped, discard the pits; ~6 inches cinnamon sticks; generous pinch of saffron; ~1-2 inches fresh ginger, sliced; ~1-2 tsp fresh crushed black pepper. Throw it all in a big pot, warm it up, stir the honey in, let it go for an hour or so on very low heat. Serve warm and conquer Gaul. (this is really, really hard to screw up--you do not have to precise with the amounts at all, and can even skip out on some of them, and it'll still come out good)
Sounds good!
You are a saint for posting your recipe!
@@tenchuu007 :) It's a hard one to screw up. I've sometimes completely forgotten about some of the ingredients before (the ginger, I find, is especially easy to go without) and it still turns out great.
Sounds like the spiced wine people drink in France and Germany during winter festivities! But here it's with red wine in general
I am 100% going to try this. Thank you!
Yay! Max is still the best thing to come out of quarantine.
Facts
True. I share his videos frequently.
Hear hear!!
So effing true
Both Max and Jose, each cute, adorable, clever guys.
As someone who has made nut flour for recipes, I would suggest that anyone trying to replicate this, skip the mortar & pestle and use a coffee grinder or mini food processor for the date pit.
This.
For just one date pit, I was thinking maybe a Microplane?
Or you could skip the date pit and use another date to mush up?.
Watch out. I have broken a couple of spice grinders by trying too much. I would guess that a date pit would be too hard.
How much does roasting a date pit soften it? I lost a coffee grinder to grinding a roasted and peeled mango pit...and it seemed only a bit rougher than coffee beans to me. My mom broke a little coffee grinder with a whole nutmeg too. Then again, maybe I should spend more than ~$15 for a coffee grinder for once.
"funnily enough, it's starting to grow on me"
isn't that the beauty of all wine - the more you drink, the better it tastes
Omg… “ That extra sweet taste that only lead can provide.”
😂
I remember finding a broken thermostat and playing with the mercury in my bare hands as a child…
I’m probably only moderately, completely insane now. 🤨
My father actually broke open a thermometer to show me and my brother the mercury. The other day on a YT video on Syphilis (traditionally and ineffectively treated with mercury) they said that breathing the vapors, which doubtless you did, is far more dangerous than having it on your skin.
We played with mercury in the science class and passed it from hand to hand...
Elemental mercury isn't nearly as dangerous as organic mercury, obviously you still don't want to play with the stuff but the chance of actually being harmed by it without ingesting it is really difficult.
Metallic mercury isn't that bad, it's vapors certainly aren't good for you, but you should look up methyl mercury some time if you want see something frightening. It's one of the mercury compounds that can end up in fish, leading to mercury poisoning and in it's pure form it can pass through gloves and protective equipment. Several of the chemists who have tried to study it were killed by it.
Lead acetate ! Causes saturnism. A very bad nervous /brain dammage ailement.
1.87 children per family at the time.
That means that one in two were not finished, which explains the number of idiots.
Im still waiting for the "Max Miller Historical Hello fresh" Box. Just imagine you order a Parthian chicken recipe and its just delivered to your door in a box, with a pokemon on the side.
Oh, yeah! I'm down for that!
Like Happy Meal toys? I'm in.
This is brilliant! They could offer a free TH meal to those who subscribe via this channel. There would be several viable options, I think.
J. Contact both Max Miller and Hello Fresh about this ASAP! They cannot do it for meals every day, of course, but for the occasional special meal, bravo! Maybe THEY can get their hands on some silphium.
Remember to add a fish/ veggie version for those who don't eat meat.
It took me this long to realize that the plushie/decoration behind Max changes every episode and is always relevant to the topic.
ive spent all day trying to figure out what ninetails has to do with this recipe
Weekly reminder to turn on captions because Jose's commentary always go beyond necessary into extra and hilarious! "glug, glug" 🍷🍾
My God why the hell haven't I been informed about this before! This is hilarious!
So true! Love you, Jose!
Lol I did not know this! Thanks for the tip 😄
Now I have to watch it again!
Is this what they call an "Easter egg"? I never knew about the subs; thanks for the heads up! 👍😁
Speaking of thick wine. There is a legend among archeological circles. About thousands of years old sealed wine amphorae being discovered. The wine would be thick as marmalade... Apparently they are consumed as soon as they are discovered, because I cannot find any source to confirm the story... But it did get us archeology students to dig faster :)
Heard a very similar story. Basically, a group of archeology students were at field practice, found dried out wine and quickly licked all of it out of the container
You could say they were.......
Tasting History....
@@DCdabest Badum tish! 😆
Ethanol dissolves over time with exposure to oxygen, leaving only residual sugar and oxidized compounds. It's plausible, though I can't imagine it'd taste good in truth.
What if it was sealed though
Max, we were taught in Latin class that in ancient Roman recipes, "pepper" was actually meant to refer to mace, not black pepper. I wonder if you'd get even better results if you tried it again with that change? (edit: also, Max, thank you for all the wonderful videos and happy holidays!)
Mace eh? Summoning a certain other food historian.
so what did they call black pepper?
@@FlameG102 Long Pepper was the typical ancient black pepper
@@DIEGhostfish Yes, that person would be rather disappointed that Max overlooked the most important spice.
It's my understanding that nutmeg (and therefore mace) only grew on a few tiny islands in Indonesia at least until the discovery of the New World, and didn't even make it to India until the 5th or 6th centuries. Ancient Rome never saw the stuff.
That looks so good that I'm getting the urge to conquer Gaul
It just works, Hodd
@@AilingRodent it has 16 times the flavor
@@hoddtowardGaul is four times the size of Greece
You know an idea that is good when the company reaches out to the person to pitch it.....that says a lot about how much they respect Max
Every time someone talks about spiced wine I think "I should drink spiced wine" and then remember I don't even like wine.
Are you Sure? There are so many different kinds of wines. If you have only tasted one or two kinds of them... you might be missing out on one that appeals to you.
For example... There are Dry wines, and Sweet wines. I often prefer a sweeter white wine. The difference between red and white wines is also very different. Chardonnay is one of the stronger white wines... and so if you want to get smashed quicker... its a good choice. Merlot, is a darker and drier red wine... that is very full-bodied, and goes best with a nice Steak dinner. (For some reason, a sip of red wine complements steak in a very unusually good and satisfying way, thats hard to describe... even if you are not a fan of drinking the stuff on its own).
There are Dessert wines, sparkling wines, and cooking wines...
Sherry Wine, for example.. is a strong but sweet wine, that can either be drank straight, or used in cooking. I love to make Sherry Mushrooms with it. (semi-sweet flavor profile. I also drink it straight)
Marsala wine, is another amazing wine, that is used to make an incredible dish called: Marsala Chicken
(unique savory flavor)
Moscato wines, are super sweet... but low alcohol levels. They are a good introductory wine.
Here is a nice chart I found:
www.wineanddrama.com/wp-content/uploads/2019/11/wine-types-at-a-glance-wine-and-drama.png
I never used to like wine... but as I experienced different wines, and over some time.. my appreciation grew greatly for many of them. As did my palette. That said... Im still not that into very deep red dry wines. Merlot is the deepest I can tolerate, and will usually only do so, with a steak dinner.
@@johndough8115 unfortunately the taste of any alcohol whatsoever makes me gag! I feel bad replying to such a lovely thoughtful comment with something so brief, but that's really the beginning and end of it--i can't even eat desserts with Kahlua sprinkled in without retching! I usually just settle for telling people I'm allergic because no one believes me, but I've tried anything and everything and I can always tell and it always makes me sick, lol. I hope your comment helps someone else though, it's very thorough and I'm sure someone will benefit from it! I'll stick to sparkling juice 😂
Okay this is a really cool thing that bright cellars did, giving you an appropriate episode for a wine advert. Big props.
I appreciate a sponsor that gets involved in the content.
It's always a good day when a tasting/drinking history video drops
Max deserves a robe of Tyrion purple
Yes please!
get me some snails and the zip code for the Tasting History P.O. box let's do this
Yes, but as triumphator, not as emperor.
@@PeaceOnEarth013 Welcome back to "Wearing History," where today we're making Tyrian purple robes.
@@PeaceOnEarth013 off to Crete! To hunt snail sea shell things like a Minoan in debt!
My phone autocorrected tyrian to Tyrion. Altho- who is to say transliterations have a correct spelling anyway
Regarding the sediment, Roman wine "sets" often had highly decorated strainers, possibly to get rid of the sediment left over from the wine production before the advent of modern filters.
Strainers wouldnt do that. You have to let it sit then pour off the clear part leaving the dregs behind. I can see them skimming scum off,or straining out herbs though. Or maybe to aerate the wine?
If you wanted to mimic roman wine as close as possible you should try Georgian wines. Georgia was under the control of the roman empire and they are still using grape varieties that would of been around during the roman empire. They also some age their wines in amphoras vs barrels. Another plus is Georgian wines are delicious as well.
Georgian wine was apparently Stalin's favourite drink (no wonder since he was from there) but if it was good enough for the most notoriously temperamental man in the 20th century then it's got to be good enough for anyone. Cause if he was happy with it then what excuse do the rest of us have 😂
Yeah I was also thinking Georgia. Wines back in the Roman times likely tasted more like them as no sweeteners were added like today. I still don’t however like the orange and the very unfiltered Georgian wines, but otherwise, I’ll drink any Georgian wine I can get my hands on as they are incredible.
Slovenia also have an ancient wine production with wines that have a very different profile as they are very dry. Delicious.
Slovenia was also part of the Roman Empire, the Roman colony of Emona (Colonia Iulia Aemona)
Seconded; the region has some simply glorious wines. When I was in Ukraine 20 years ago, I was told "You must try our wonderful Carpathian champagne!" Sounded like an hilarious contradiction in terms, but it was simply marvelous. Wish we could get it in Canada (though it would probably have to be called 'Carpathian sparkling wine' or some such...)
Any one in particular to try?
I know a pretty well stocked local liquor store that carries exotic wines. They carry ice wine and even have a bottle of «советское шампанское» Soviet style champagne, from time to time.
Wow, Georgia. Never would have guessed that area would be so known for its wine, but I guess it makes sense for it to have the Roman tradition.
Regarding the "improving inferior wine" theory: This isn't nearly as complex a recipe, but I regularly use a mixture of honey, water and a very tiny bit of nutmeg to punch up any cheap or sub-quality red wine (you know, those $3 bottles) that I happen to be drinking. I highly recommend it for those of you who, like me, sometimes may have to do some poverty drinking. lol
Just use an amount that is to your taste.
Hm, thanks for the tip! I'll try it!
Do you heat it?
@@lucianograff6512 not usually unless it's for mulled wine for the holidays but I am sure that would be good any time.
thyme is also good
3 dollar bottle of wine? That ain't Canadian, that's for sure!
If I may ask, what incredibly cheap wine would you recommend that would be available in Canada, if you know of any? I'm, uh... well, broke, but I do love myself some honey.
"I don't know what to think about this". Well, that look on your face says you do Max! I was chuckling to myself when you said at the end "it's growing on me, I'm going to finish it". I'm thinking, yeah, with all those expensive ingredients in it, I would convince myself I like it so I could finish it too!
Parts of the process of making this make me think of the Polish liqueur, Krupnik, which is made by mixing honey, along with various spices, plus orange and lemon peel, and vodka, and heating it all through a couple of times. After it's well infused, you play a bit of a balancing game, watering it down with a bit more vodka, and additions of grain alcohol until it still retains a really lush honey/spice flavor while also having a good bite. As my father always labeled the bottles he made, "proof...sufficient". It's traditionally served warm, and will cure whatever ails you. We get the same sort of sediment, and there is no way to really clarify it by straining, but the way to deal with it is to let the krupnik sit for a few days, until all the sediment forms a layer at the bottom, then siphoning out the clear liquid. You should make krupnik. I think you would love it, but I don't really see too much in the way of a good historical story connected with it.
Wow it'll cure my endometriosis? Yes! I've been waiting for so long 🤣 (just teasing you)
This sounds kind of like glöggi, a Finnish spiced wine. Maybe many areas where it gets brutally cold in the winter developed the tradition of spiced wine to keep warm.
The proof? Sufficient.
That sound really interesting. I'd love to try it someday.
A Polish friend showed me how to make Krupnik, and I just adore the stuff.
I’m a bartender, and I love Drinking History so much. I just started at a new place but once I feel more comfortable, I can’t WAIT to ask my manager if I can try making some of these! Thanks so much for your fantastic videos, they really are a shining star in the darkness of recent times.
Have to tell you (for market research purposes) that I wouldn't be ordering THIS one. Many of his others yes. But not this 1
This sounds tasty! I can't wait to try it! Max, I wanted to let you know that I recently hosted a toga party and made several of your recipes, and they all turned out great, especially the Parthian chicken (sans asafoetida, which I didn't order in time and couldn't find locally, but it was still amazingly delicious) and the Epityrum. The placenta was good, but my guests were afraid of it 😆 Your videos make me enjoy cooking!
That sounds so fun!
I did it with asafoetida and regreted it. Trying it once was enough for me, a second time would not be necessary :D I could eat it, but didn't enjoy it that much and my apartment stank for a week.
@@potocatepetl I can only imagine! I recommend trying it without. The fish sauce was stinky while cooking, but it tasted great!
@@potocatepetl I've found it's easier to control the strength if you get the hing powder from Indian grocery stores that's cut with rice flour, rather than the straight resin.
Asafoetida is supposed to be used very little like 1/8th of teaspoon. And we Indians use it every day so you might find it in Asian or Indian grocery store easily.
The range of facial expressions upon the first taste of the finished wine was truly spectacular to see lmao
Skimming the honey was probably necessary due to the, um, different nature of honey from the era. Before the invention of the queen exclusion mesh, the honeycombs would contain a mixed set of honey storage cells and bee larvae cells. These days we use a mesh to keep the larger queen out of part of the hive, so those combs contain just honey, but before that was possible honey would contain quite a lot of mashed bee larvae and insect parts. It probably tasted different, too, and it certainly wasn't vegetarian.
I have a top bar hive in my yard with no excluder and I can say that bees indeed do like to put a bit of honey up near the top of most cells and brood, pollen, or partially fermented "bee bread" on the lower half. However, it's really easy to just cut away the brood when harvesting honey. You can do it with your bare hands, actually. I don't think anyone would ever just toss everything into a honey strainer, but who knows? Maybe they liked the added protein.
I REALLY want a GIF with Max's face after this first sip!
hahahaha
"Frankly, if I show up to Christmas dinner without a bottle of wine, my mom will send me home." Max, I think our families are related?!?
🤣
My brother, who is a wine snob, has reconciled himself to the fact that I, who am a cider snob, always bring my favorite cider.
While I was studying Classics at Hull University in Britain (1966-1969), I organised a Roman banquet for my fellow Classics students (twice I seem to remember). The recipes for the food were all from Apicius, but on researching wine, the name Falernian came up all the time. I had formed a friendly relationship with the manager of a Hull off-licence (due to my service in the University Wine Society) and he found modern Falerno wine for me from Italy and we drank that. I fully realise that it may have had little resemblance to the Falernian wine drunk by the Romans, but it was interesting that the area still produces wine and under the same name. It was a very pleasant red.
Whether or not it's similar to the ancient counterpart, I'm sure the Romans would have been ecstatic to get a taste of that wine, and I'm sure it was good for that very cool feast.
I actually saw a video the other day of a winemaker on the mount Vesuvius, who had found an ancient wine vessel. After they had examined the residue, it turned out that they used the same grape culture as the winemaker does today and the wine they made a absolutely comparable. The basic recipe has never changed they would also have used other grape cultures which we don't use today though.
@@telebubba5527 Could you point me towards that video, do you still remember?
Max my guy, I still can't believe how quickly your channel has grown. You're the best thing to come out of the pandemic so far.
I can hardly believe it myself
Bright Cellars had the idea for this?? Damn, what a great fit for a sponsor of this channel, haha. Such a great concept for a business, too! Picking wines is a pain sometimes. And having curated collections means you aren't stuck in a "comfort zone."
How about a video on Glühwein? It's a German Christmas wine. Love your expressions on this video.
I suppose, like mulled wine in the U.K., it is still commonly drunk so not really that historical.
@@fainitesbarley2245 anything around longer than 50 years becomes historical.
That has to be one of your best (and most memeable) reaction to a tasting.
Sounds like a recipe that I could do. I make mulled wine every Canadian winter.
I'm starting to wonder if it's too much honey.
I've always found Cato the Elder comical, in a 'grumpy landlord in a sitcom' sort of way
13:45 Max has all the emotions about the flavour.
Max is one of the only creators that can make me smile and forget my depression for a while
What does the date pit add to the flavor? I can’t even imagine. Do you think you could taste it? I’m so mystified 😊
And the whole roasting thing. Is that supposed to add a rounder flavour than a raw 1? (Like with roasting coffee)
You may already have this planned for an episode, but I think looking at the history of Wassail could be a great holiday video. I'm wanting to make some myself this year and did some cursory research on it, which revealed some quaint history I thought might serve for a good video.
haggis
Afaik, one of the only vines known to still be extant would be Saperavi out of Georgia, and it is known from several writers that it was imported to both Rome during the Dominate and later to Constantinople for centuries. Alazani wine would be the big one written of by among others Pliny.
"hailing it's medicinal properties" means "it gets you tore back pretty good, boy" that's a direct quote from pliny the elder.
Maybe you should repeat what you did with the mulled wine and taste it with different temperatures? Maybe different temperatures will create different flavor profiles?
It was definitely a factor to consider in hyppocras
@@KetchupwithMaxandJose Why not with this wine recipe as well? They are both spiced wines after all.
I know you dont upload these right after making them but I still like to think you're just casually making and drinking wine super early in the morning
🤣
13:49 Max about to cry because he killed a bottle of wine. Broke my heart. 😢
There was a pub in my town where you could drink warm spiced Roman wine. By Jupiter, I miss it a lot!
In vino (or, in Greek, en oinwi) means "drunk." I think using a pinot is where this one went awry. From my understanding, many wines in Rome were so strong that they'd be served one part wine to twelve parts water.
It wasn't that they were strong, it's just that the Ancients had different drinking habits. Instead of sipping wine bit by bit like we do nowadays, they would dilute it and then drink like it we drink beer.
I usually just drink my wine like I drink my beer anyways. Wait is that not right?
@@FakeGuthix01 Maybe a bit of both was true. In any case, ancient authors considered the drinking of neat wine not only Barbaric but also dangerous to health.
The rough, the sweet, and the thin. Petition to make that into a legit spaghetti western.
🤣
Max, I would like to know WHY people started making sausages. What made people decide to grind meat and stuff it inside animal intestines? And when did they start doing it? And in what country did it originate? (While most popular in Germany and Scotland, and common in Italy and Spain...I'm going to guess it was invented in Rome?)
If you did an episode on this, that would be awesome!
I think it's a technique for food preservation. So it might be difficult to track down origins of the general practice, rather than specific recipes unique to certain regions/times.
A lot of the castles where I live (yes, I'm doing a tour of local chateaus) sell a mock-historical hypocras, hydromel, and moretum...which is apparently something monks made because they couldn't have spices, so they added honey and berries instead. Though moretum is supposedly ALSO a cheese pesto...hey, you could do matching videos!
That's just WEIRD. They couldn't have spices?? But many monasteries sold medicines that were based on herbs
@@susie9893 I thought the same thing as you. Maybe it was a dietary restriction rather than inability to afford them?
Where are those castles again?
"headaches that last until noon the next day", Ahhh yes, I see the hangover is just as much a problem for ancient romans as it is for me, nursing one right now.
You must be over that hangover by now, but maybe you would still find interesting that according to an ancient author, Greek men would wear flower crowns to a drinking party so as to eliminate headaches.
"You could almost hear the eye roll..." Priceless!
If I were into imagining myself as ultimately sophisticated in my memories then the obvious choice would definitely be the High English accent. I'm just glad to Jamie I'm not the only one in the world who imagines themselves as something they're not in my memories.
The addition of mastic reminds me of the anecdotal stories about how "retsina" wine came into being during the Roman conquest of Greece. It's claimed that the Romans plundered the wines of Greece, annoying the citizens who turned to pine resin as a way of extending their store of wine [resin was also often used to seal bottle & amphora] and as a deterrent to their thirsty conquerors. The harsh flavour was said to put off the Romans, who refused to drink the bitter ferment. Another story claims that an excess of undiluted retsina was lethal for King Eric I of Denmark and Sigurd I of Norway.
[PS, I wondered if you racked the wine then filtered it if it would have gotten rid of the sediment?]
Fun video as always, thank you.
I bought a bottle of retsina from Greece and kept it for my birthday but then we couldn't drink it because of the harsh taste.
I really like Retsina. It's hard to believe they sell it in the US if it is poisonous.
Retsina has never caused me any harm, but I don't drink it "in excess" either; I like it in the summertime, over ice, it goes great with Meze... I'm guessing it was plain old alcoholism that killed the Skandinavian kings.
@@giuseppelogiurato5718 Haha, I suppose it's like King Henry the 1st who died of a "surfeit of lampreys"!? [Sorry its one of my favourite phrases & deaths of a person from history.]
@@Getpojke lol, it does sound much grander and royal than "He ate a bunch of bad fish".
Thank you for the pumpkin cheesecake recipe. People at home loved it and I was able to eat more then a small slice of it. I will make it again for Christmas with a crushed graham cracker crust.
1:37 sounds like my ideal Friday night
In modern wine making there is a syphoning technique called racking. If done right you can leave alot of that sediment in the original vessel. With out having to strain it much. You just leave the sludge that's settled in the bottom of the fermenter.
Italian's note: It's Pavìa, not Pàvia; we only use raw unfiltered honey (I would actually refer to clarified honey as American honey LoL) and I would have tried wines with a stronger and less sweet taste like Nero D'avola. Pinot grigio is already so sweet it must have tasted cloying with added honey.
As a cocktail enthusiast when you said Falerniam I thought you said falernum, a caribbean liqueur. I guess thats where the name comes from, I've always wondered why it sounded so Latin.
Pliny the Elder was revolutionary ... "Number Wine, Number Wine, Number Wine ..."
Fun fact about sweetening wine in lead pots:
It wasn't actually the mostum itself that sweetened the wine, but the acetic acid contained in it and in the wine that reacted with the lead of the pot forming lead acetate, which apparently tastes even sweeter than sugar.
That's not a fact, rather a theory, so, it might be completely untrue. What we do know for a fact is that unscrupulous medieval wine merchants used lead acetate for doctoring bad vintages and making them sellable, by just dropping a piece of lead in the barrel, but this practice was quickly found out as harmful and punished as falsification by medieval authorities.
Max! You're amazing!!! Can't wait for the cookbook! Lots of love to the fam!
Thank you 😊
Considering the relationship that Augustus had with figs it's certainly funny that he liked wine that tasted like them.
I had no knowledge of mastic! That makes SO MUCH SENSE as far as the word ‘mastication’ meaning chewing 🤯
@6:09: Bless you for knowing to say, "raises the question," rather than "begs the question."
OMG I actually go to UniPV which is Pavia's university
To believe that wine produced in the same city that I'll be spitting blood over my exams in was delivered to you all across the globe and ended up being featured in one of your videos... Just wow
If you can try the red wines from the ‘Oltrepó Pavese” the wine zone around Pavia, they are super good. I’m not a great white wine drinker but the Bonarda that it’s produced here it’s quite well known and loved. Cheers from Pavia!! (Pavia is located in Lombardy, in Italy)
Oh man, I just realized I have almost finished watching all of his videos. They are so entertaining and addicting to watch
ive got i"n vino veritas, in aqua sanitas" tattooed on my back lol. wine is one of the best things that humanity has created
I'm going to be that guy
When in Rome, do as the Romans do
So next time I'm in Rome I'll be spicing my wine this way
I've been making cordials in the style of very old recipes for many years. I have had the same sediment problems you have. The finest seems to be immune to straining. what I've done with my more... sedimentary efforts is to strain them a couple of times, put them in a bottle to sit for a few days and once the sediment settles, you can pour off the clear portion of the liquid and make something with the dregs.
Care for sharing more about your cordials?
The Trimalchio mention sent me back all the way to high school, when we translated from Latin his whole feast. What great memories!
Trimalchio and his hundred-year-old wine, and nobody said "I C what you did there."
Hus face went through so many emotions after that first sip!
As an Italian can't wait to prepare this for my family and friends for Christmas! Or should I say Saturnalia...
Io Saturnalia!
I'm loving this expansion of Tasting History. You're presentation of your research and attempts at recreating long lost things is great. Love from Las Vegas, all drink (aka cheers)!
The faces Max goes through when he tastes this wine are hilarious. There's about twelve emotions in five seconds there.
"they cause headaches that last till noon the next day" Pliny sweetie thats called a hangover.
You my friend are a true performer and scholar. I love the fact that you always take the time to not only research your videos topic, but also add production value and grow your narration with each video. I wish you all the best my friend and best of luck with the future of your studies and videos!
A wonderful wine history!! I totally enjoyed it. Not a fan of sweet wine but lover of history and your research and storytelling.
Trivia side note, I used to live in Greece and a dear friend of my lover was imprisoned on the island of Chios ( the reason having to do with a vacation on Mykonos with some drag queens) for 2 months and we were obliged to stay there and take care of him until we could get him free. The point of this for you, Max, is that the locals pronounced the name of the island (KEE -OS). And what a silly point it is. Love you! Thanks.
My grandpa makes his own wine. Can’t wait to show him this video. I know he will enjoy it! I love your channel! Thanks.
Every time I hear of Trimalchius, I'm reminded of Lovecraft's The Rats in the Walls, where the protagonist dreams of Trimalchius Feast, where "there was horror (very likely a roasted person) served on a platter".
I've never been a fan of mulled or spiced wines, but that looks interesting :-) thanks for another cracking video max!
Always great content and entertaining. As a parent I can't help but think how great you would do with kids. The voices, facial expressions, sense of humor. Just a million laughs. Have a great weekend.
Why does the image of that single date in a big oven just crack me up so much 🤣
Oh, just a fun fact. In Catalan, red wine is called "Vi negre" meaning, black wine.
My Roman cookbook with modernised recipes suggests "Most" which is a kind of cloudy rather sour traditional German wine.
I triped over your comment because I am german and have never heard of "Most" as a word for wine. I know that word for fruit juice. especially unpasteurised juice that can ferment and develope bubbles and alcohol. wikipedia agrees with my memory. and tells me that the word means as much as "young wine" wich is kind of right. "federweißer" (feather white) is mostly white grape juice that is sold unpasteurised and keeps fermenting (wich is why the lid on the bottle has wholes for the gas and the bottle must be transported standing upright). and "Süßer" (sweet one) or "Rauscher" (swooshing one) is the same but with apple juice. you usually get both when the fruits are being freshly harvested. even though with how easy it is to store apples you can get that all year round (if you know where to get it from). but "ferderweißer" is a very seasonal thing. you get it when the grapes are harvested in september and october. it can be very sweet, especially in the beginning, before fermenting a lot, and can taste a lot like a kind of grape lemonade.
and I just read a bit more into the wikipedia article and your cookbook is right in as much as "Most" means a sour wine made from apple and pear juice in some parts of south germany, switzerland and austria. I had no idea the word described so many slightly different drinks depending on the region... so be carefull to order from the right region to actually get a wine and not unpasteurised fruit juice.
If you want to strain very fine sediment from beverages use qualitative paper lab filters. You can get a 100 for 10 bucks. Fold them several times like a coffee filter so the liquid strains faster (some are sold already folded for a higher price). Just beware that it could take hours to strain a bottle of wine if there is a lot of sediment.
Are those foodsafe..? I ask because a lot of lab stuff isn't since you generally aren't supposed to be eating things in labs (with the obvious exception of food science labs)
@@Amy_the_Lizard Qualitative should be fine. You generally don't want your sample to be contaminated, if you are doing measurements with the strained liquid later. It would ruin the "quality" if stuff got into it while straining.
Quantitative is where the paper is treated with acids so it produces less ash when it's burned so it doesn't affect the weight of the remaining inorganic sediment when dried and burned, giving you a "quantitative" number on exact concentrations of inorganic solids in the liquid.
But if you feel safer there are dedicated beverage filters on the market. Or just use a coffee filter, it is the same thing but might be less available in some places, like where I live we don't use the paper style coffee filters.
coffee filters will do a fine job, actually, but they get clogged rather fast. had to change the filter every 2-300 ml...
Someone else in the comments recommended letting it settle and then siphoning out the clear wine from the top. I guess either way you’ve got to buy something lol but I have clean tubing on hand for other projects so it seemed like an easy solution to me 😂
Someone said let it sit for a few days to let the sediment sink to the bottom then strain it, so i imagine doing it this will get most of the sediment out of it faster.
5:00 "(Not This)"
You can tell Mr.Miller doesn't like wasting scraps, by how he stirs even bloopers into the videcipe.
I can't believe I caught the king of pronunciation slipping, but Chios is pronounced Khee-os, where "kh" is a sounded "h" sound., so kind of like saying "here." Love the recipe as always, and presentation is impeccable, as always!
I'm addicted to this channel!! ❤️❤️
A healthy addiction
Of course!! 😂 I thank the quarantine for this channel and the random suggestions from UA-cam that for once it was right.
If you ever need a product from Spain or North Africa, please let me know!! I love your work!! ❤️❤️❤️🇪🇦🇪🇦
This is what I feel about making wagyu burger patties!!! Wagyu is great and burgers are great. But, please for the love of all that is good, do NOT ground your prime cut wagyu. You lose texture, flavour and the magic of the marbling! I'm sure that the commercial ones might be as genuine as tavern falernian.
(Butchers of reddit argue its hard to sell the rest of the cuts of REAL wagyu cow. Patties are part of processing the whole cow but restaurants can do whatever they want with the meat behind closed doors.)
There can be too much of a good thing and some things are best enjoyed in its simplest form.
Guga Foods' videos drive me nuts.
"Let's add fat from wagu to some cheap chuck roast, Maumau! What do you think?"
How about no?
I feel the same about lots of foods. I don't eat meat but I do enjoy watching people cook and I always cringe when I see someone point put the marbling of their wagyu right before shoving it in a grinder. Foods like that deserve enjoying in their purest form, it's like putting cave aged cheddar on a pasta bake. Edit: correcting the bloody auto correct
Love learning the history behind your food and drink preparations. As a Greek, and in recent days cringing at the butchering of the word omicron, hearing the American pronunciation of Chios created the same reaction. If you want the real pronunciation, it’s HEE-os.
Modern Greek pronunciation & ancient Greek pronunciation are different.
not nearly enough lead involved.
...
for good reason.
Normal people: "Why make a bottle when you can make a vat?"
Max: "Nah..."
Disappointed.
It looked good, but the description of taste I would have used less of the dominant spice and used earthenwares along with stiring with a wooden spoon, the taste is drastically changed when using tools made from contemporary alloys. This consideration could apply to all forms of food and drink preperation new or old.
You can almost tell how Max is going to like what he makes by his eyebrows. 🤗🖖💕💕💕💕😊
The only reason you made this episode is because you wanted to go all wine mom on us and to get payed for it but to be honest it works so yeah
That definitely sounds like something Bacchus would do...
"You have given me food and shelter! Have these grapes as a thanks!"
from 13:42 on....I don't think I've ever seen such a range of facial expressions exhibited from one sip of wine. Holy hell they could make a psych paper from your face running the gamut from surprise, thoughtfullness, enjoyment, regret, confusion, disgust, reconsideration and more. I HAVE to try and make this wine now. ;-) Considering how much I love the sweet mead that I brew at home here, I bet I would like it. I've actually ment to try wine with resin (mastic) as that was the most common way wine was drunk in the Roman Republic and Empire, slightly watered down and resinated. Thanks for the vid!
You should let the conditum rest for a week and it will be clear and taste amazing! It's like drinking liquid gold. Do not drink the gunk that collects at the bottom.
Never drink the lees.
@@argonwheatbelly637 I just bought 2 more bottles of wine to make more Conditum. I did previously assume the recipe called for allspice, but they did not have allspice in ancient Rome so now it will be black pepper. 🍹
Point of interest: mastic was the original flavoring used for locoum (Turkish delight).
I m a simple man I see a Marcus Aurelius reference I hit like, nothing is more in accord with nature, by the way love your content keep up the good work