Читать книгу Crazy Feasts - Dr. Marilyn Ekdahl Ravicz Ph.D. - Страница 6

Add 3 - 4 Tablespoons of honey to each bottle of dry wine. Stir to blend and refrigerate for at least 3 days. Warming the honey before adding it to the wine helps it to blend. Although I have no idea how this practice traveled, it resembles an old Scandinavian trick my family used to sweeten overly dry wine. Decant and serve the wine from a pitcher. With care choosing, you don’t need to sully a truly fine wine this way, because Roman wine was probably not that ‘refined’. I have no idea whether or not Romans used blush wines, but they did add water and juices to their wines, so the effect was probably the same.