By Marc Millon
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Extra info for Wine: A Global History
Example text
After all, virtually all fruits and many other parts of plants are fermentable, able to have their natural sugars converted into an alcoholic beverage: witness cider from apples; fruit wines; rice wine; various distillations made from grain, potatoes and other carbohydrates; and beer from malted barley. Yet wine produced from fresh grapes is unique. Not only is it able to produce a magnificent alcoholic libation, but it is also the only such beverage that has an entire culture and even a cult surrounding its production and consumption.
Place of origin is still important, of course, but increasingly it is the name of the producer, or more likely the brand, that consumers come to seek and trust. It is easy to see why today’s generation of wine drinkers may prefer such an approach. The knowledge required to be able to discern the different nuances between village appellations or to make sense of the confusing number of Italian regional and local wine denominazioni based on sometimes obscure geographical names is not easily acquired.
In a wine tavern in Pompeii (of which archaeologists have discovered more than 200), a price list painted on the wall gives some indication of a qualitative pecking order: For one as you can drink wine, For two, you can drink the best, For four, you can drink falernum. By the Roman era, wine was not just for special occasions: it was to be enjoyed by all, plebians and nobility alike. The ruins of Pompeii have revealed that street-side wine taverns were not much different from the bars of today.