Greek wine

Wine "the Greek way" should be prepared this way: Gather carefully well-ripe berries of the Apicium variety. Once you've collected them, add to culleus (525 l) two quadrantals of such a must (quadrant = 26,25 l) stopped seawater or also one modius (8,75 l) pure salt. Hang the salt in the basket and leave it, let it dissolve in must. If you want to make a wine called "straw", pour half of the white wine into the barrel, and half of the Apician and add one-thirtieth of the old, boiled wine. And how much would you like to boil the wine, always add one-thirtieth part of the must already cooked ".

(Marcus Portius Cato:"About the farm")

At the thought of such a "soup" one can only shake his head reluctantly. The proposal for such a recipe, however, is not an isolated case from archaic times; below are some examples from the 18th century, recommended by a supporter of particularly aromatic wines ("Wine Doctor", 1753).