Part 2/8:
Wine was ingrained in the fabric of Roman society. The Romans were known for their elaborate use of flavors in wine, often concocting unique blends with various herbs, spices, and sweeteners. At times, this was due to necessity, such as the addition of saltwater to salvage wines that were destined for vinegar. Other times, the enhancements were purely for flavor—a hallmark of Roman gastronomy. Sweet wines were especially favored, and the addition of grape must or honey was common practice.
One renowned recipe from Apicius, an ancient Roman cookbook, outlines the creation of conditum paradoxum. The meticulous method involved a combination of honey, spices, and wine, elaborating on a complex mixture that continued to evolve through the centuries.