Did you know that the first wine fermentation tank was made of terracotta in 6,000 BC and was found in 2017 in Georgia or that the first grape fossil was found in India and dates back to 66 million years ago? And that the first wine labels in history were not made of paper as they are now, but rather inscriptions on Egyptian amphorae? And were they aware that three amphorae of wine were found in Pharaoh Tutankhamun’s burial chamber (the one with shedeh wine being the best)?
These are some of the many contributions that are collected in detail in the seventh volume of Sapiens del Vino, which delves into analyzing the origin and historical evolution of wine. It delves into a journey from the oldest civilizations to the present day. The religious, mythological, hedonistic, medicinal, artistic and market and service-related meanings (such as the different bowls or glasses for enjoying wine, including the one long believed to be the Holy Grail) are explored. In this volume of Sapiens del Vino, coordinated by sommelier Ferran Centelles, it is explained that drinking straws were commonly used in Mesopotamia. Centelles finds it surprising that today straws have been “relegated” to drinking sangria and mixed drinks.
We can also discover in this new volume that the “civilized” Greeks added two-thirds water to wine, which Centelles claims “today we consider an aberration.” And that these ancient Greeks ate, philosophized, talked, played and, above all, drank in social gatherings called symposium. However, during the meal they did not taste wine. After the libations (a religious ritual during which wine was offered to the different deities) “the wine was given free rein and the god Dionysus began to do his thing,” as Centelles points out. In the same way, at the Roman banquets, the convivium, the wine flowed without measure. The Romans, who worshiped Bacchus, the god of fertility and wine, also diluted the wine with water, and macerated it with different spices, honey or flower petals such as those of the rose or violet. In addition to watering down the wine or not drinking on an empty stomach, the Romans believed that to avoid drunkenness it was advisable to eat six bitter almonds, drink cabbage broth or put a crown of roses (corona convivialis) on your head. In this new Wine Sapiens we also talk about climate changes and how the vineyards have moved geographically throughout history, the first wine taverns, pairings or the different containers in which wine has been made. .
During the presentation today, Monday, of this seventh volume, of 592 pages, Ferran Centelles and Robert Ruiz, R&D director of Lov Ferments, have offered wines such as those that were drunk very anciently, such as the one used to correct the memory problems of the doctor and alchemist Arnau de Vilanova (the considered father of wine spirit) made with cloves, nutmeg or ginger; or that of dates and sesame from Mesopotamia (the sugar is not from grapes but from malts and dates). Wines have also been served with old recipes reinterpreted: Jewish wine from the Early Middle Ages (with garum), Egyptian wine such as the red shedeh found in the tomb of Tutankhamun or the Scorpion king (with resin and coriander), rose wine such as that of Roman Marcus Gavius ??Apicius (with pine resin and rose petals) or Paleolithic wine (with table grapes). This new book includes recipes on how to make these wines. Centelles stated during the presentation at Vila Viniteca that this new installment can be read chronologically or by topic.
Sapiens del Vino is defined as “the most important series of books ever created around connected knowledge of the world of wine.” It is an encyclopedic work in itself that is part of the global Bullipedia project, promoted by chef Ferran Adrià, which has more than 30 500-page books in an encyclopedic format. Adrià has been “very proud” of the work done. Each volume has involved an investment of around 100,000 euros. This seventh volume, which Santi Vivanco has supervised and which has been joined by Carlos Casillas Hernández from the Barro de Ávila restaurant, can now be purchased for 67 euros. It is distributed by RBA. The content of Sapiens del Vino has been developed from a collaboration between Vila Viniteca and elBullifoundation. A multidisciplinary team involving scientific researchers, sommeliers, cooks, philosophers, historians and stylistic editors has been involved in the writing. The eighth and final volume will delve into the customer experience in the restaurant.
