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The Natural History of Pliny, Volume 3 (of 6) cover

The Natural History of Pliny, Volume 3 (of 6)

Chapter 252: CHAP. 15.—WINES DRUNK BY THE ANCIENT ROMANS.
By the Elder Pliny
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The work assembles systematic observations on animals, insects, and trees, combining natural history with practical notes. It surveys insect forms and habits, including bees, silk‑producing worms, spiders, and parasitic species, and discusses reproduction, classification, diseases, and useful products like honey and silk. It then examines animal anatomy in detail, limb by limb and organ by organ, comparing organs, vital functions, and bodily peculiarities across species. Later sections catalogue trees and exotic plants, describing aromatic gums, spices, frankincense, myrrh, and methods for producing and testing unguents and perfumes, and noting their uses and regions of origin.

CHAP. 15.—WINES DRUNK BY THE ANCIENT ROMANS.

The wines that were the most esteemed among the ancient Romans were those perfumed with myrrh,1390 as mentioned in the play of Plautus, entitled the “Persian,”1391 though we find it there stated that calamus1392 ought to be added to it. Hence it is, that some persons are of opinion that they were particularly fond of aromatites:1393 but Fabius Dossennus quite decides the question, in the following line:—“I sent them good wine, myrrh-wine;”1394 and in his play called “Acharistio,” we find these words—“Bread and pearled barley, myrrh-wine too.” I find, too, that Scævola and L. Ælius, and Ateius Capito, were of the same opinion; and then we read in the play known as the “Pseudolus:”1395—“But if it is requisite for him to draw forth what is sweet from the place, has he aught of that?” to which Charinus makes answer, “Do you ask the question? He has myrrh wine, raisin wine, defrutum,1396 and honey;” from which it would appear that myrrh wine was not only reckoned among the wines, but among the sweet wines too.