Kierland wrote: ↑Sat Aug 03, 2019 4:13 am
It isn’t proof of shit to anyone that knows anything about viticulture.
Agreed. For one, it wasn't 2000 years ago -- more like 750. And there was a huge warming at the time. What was the Brix of those grapes? I'm sure mildew wasn't a problem, either.
But regardless -- what, you think the booze they drank back then was anything other than horrific garbage?
Anyone who knows an iota about enology/microbiology/fermentation knows they were drinking to get drunk, and what they produced would be considered "undrinkable" today. No sulfur? No specific yeasts? No filters? No spray? No disinfecting? No lab analysis? No... this could go on all night -- and if any one of those things is lacking, you just made undrinkable garbage.
Mvscal posted about the US being behind in winemaking compared to Europe. Possibly marginally true, simply due to "hard knocks"knowledge. But frankly, until ~120 years ago, it was all nasty by today's standards. Then it got all sciencey and stuff.