Ancient Rome and Wine - Wine in Roman Culture

Wine in Roman Culture

Early Roman culture was sharply influenced by the ancient Greeks. Wine had religious, medicinal and social roles that set it apart from other Roman cuisine. As Rome entered its golden age of winemaking and the era of expansion, a "democratic" approach to wine started to emerge. Wine was increasingly viewed as a necessity of everyday life rather than simply a luxury enjoyed by the elite. Cato believed that even slaves should have a weekly ration of 5 liters (over a gallon), nonetheless citing the dietary health of the slaves and the maintenance of their strength rather than personal enjoyment. Should a slave become sick and unavailable to work, Cato advised halving his rations to conserve wine for the workforce. The widespread planting of grapes ensued from the need to serve all classes of society, but was also given impetus by the changing Roman diet. In the 2nd century BC, Romans began to shift from meals consisting of moist porridge and gruel to those more bread-based; wine aided in eating the drier food.