Nevertheless the ancient writers offer scant details of ancient vinification methods, and therefore this theory, though plausible, remains unsupported by evidence. Such wines would have also withstood time and the vagaries of transportation much better. Sa licom stavljajte komade ohlaenog pudinga, te stavite pei na 180 stupnjeva oko pola sata. Za biskvit izmjeajte umanjke sa eerom i ostalim sastojcima, te dodajte na kraju snijeg od bjelanjka pa istresite u tepsiju veliine 30x20 cm. (Metropolitan Museum of Art) License & Copyright © Metropolitan Museum of Art, NY. Skuhajte puding sa vanili eerom i mlijekom i ostavite da se dobro ohladi. Ttwo women listen while a third plays the lyre. by using dehydrated grapes, and could withstand dilution with water better. published on 06 June 2021 Download Full Size Image A relaxed scene from a krater (wine-mixing vessel). Since such mixtures would produce an unpalatable and watery drink if applied to most wines made in the modern style, this practice of the ancients has led to speculation that ancient wines might have been vinified to a high alcoholic degree and sugar content, e.g. Ancient writers prescribed that a mixing ratio of 1:3 (wine to water) was optimal for long conversation, a ratio of 1:2 when fun was to be had, and 1:1 was really only suited for orgiastic revelry, to be indulged in very rarely, if at all. Drinking ákratos (undiluted) wine was considered a severe faux pas in ancient Greece, enough to characterize the drinker as a drunkard and someone who lacked restraint and principle.
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