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1 The sweet wines, in modern times, have the most bouquet or aroma.
2 "Albus," pale straw-colour.
3 "Fulvus," amber-colour.
4 Bright and glowing, like Tent and Burgundy.
5 "Niger," the colour of our port.
6 Supposed to be a species of Pramnian wine, mentioned in c. 6. This was used, as also the Aminean, for making omphacium, as mentioned in B. xii. c. 60. See also c. 18 of this Book.
7 "Black psythian"
8 Mentioned by Galen among the sweet wines.
9 See B. iii. c. 14. Now Solana in Sicily, which produces excellent wine.
10 Honied wine.
11 This was evidently a kind of grape sirop, or grape jelly. "Rob" is perhaps, as Hardouin suggests, a not inappropriate name for it.
12 When cold, they would have nearly the same consistency.
13 The raisin wine of Crete was the most prized of all as a class.
14 Mentioned in c. 4. Probably a muscatel grape.
15 See c. 4 of this Book.
16 Or "vat." The common reading was "oleo," which would imply that hey were plunged into boiling oil. Columella favours the latter reading, B. xii. c. 16.
17 The reading is probably defective here.
18 Passum secundarium.
19 Or "always sweet."
20 "Always must."
21 Fervere, "boil," or "effervesce."
22 "Sweet" drink. Fée seems to think that this sweet wine must have been something similar to champagne. Hardouin says that it corresponds to the vin doux de Limoux, or blanquette de Limoux, and the vin Muscat d'Azile.
23 See c. 3 of this Book.
24 "Poured," or "strained through."
25 "Honey wine." A disagreeable medicament, Fée thinks, rather than a wine.
26 Somewhat similar to the vin de premiere goutte of the French. It would seem to have been more of a liqueur than a wine. Tokay is made in a somewhat similar manner.
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- Cross-references to this page
(1):
- A Dictionary of Greek and Roman Antiquities (1890), PE´RGULA
- Cross-references in general dictionaries to this page
(4):
- Lewis & Short, ĭnambŭlātĭo
- Lewis & Short, lōrum
- Lewis & Short, pergŭla
- Lewis & Short, sub-dĭālis