The Conversation has an article, based on one by the author in Antiquity which argues that, despite the non uncommon contemporary view that Roman wine was, by modern standards, distinctly inferior, the Romans did have a range of very palatable wines.
The secret appears to have lain in their method of fermentation with the wine developing in earthenware jars buried in the ground. This method has survived and still flourishes in
Georgia, producing wines that are still appreciated. Indeed there is apparently a revival of interest in them by modern practitioners in France and Italy.
The article, which reads at times like a wine tasting listing, can be seen at What did Roman wine taste like? Much better than previously thought, according to new research
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