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36:, in order to impart a smoky flavor in the wine that also seemed to sharpen the acidity. The wine would sometimes come out of the fumarium with a paler color. In his book
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76:, John Kitto states that the ban on smoked wines as offerings in the
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was a smoke chamber used in ancient Rome to enhance the flavor of
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were placed in the chamber, which was built on top of a heated
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For preservation, the amphorae were sometimes treated with
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stemmed from the Roman use of sulphur fumes - a uniquely
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prior to being placed in the fumarium. In his book,
48:did not recommend that "first-growth wines" like
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157:The Cyclopedia of Biblical Literature
74:The Cyclopedia of Biblical Literature
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186:Ancient Roman architectural elements
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146:pg 72. Simon and Schuster 1989.
1:
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144:Vintage: The Story of Wine
40:, Hugh Johnson noted that
38:Vintage: The Story of Wine
159:, Fredonia Books 2005.
24:through artificially "
124:List of smoked foods
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181:Wine accessories
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60:be smoked.
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28:" the wine.
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102:Wine portal
84:technique.
170:Categories
130:References
50:Falernian
46:Columella
88:See also
54:Caecuban
30:Amphorae
18:fumarium
82:Gentile
64:Process
78:Mishna
56:, and
34:hearth
58:Alban
26:aging
44:and
22:wine
172::
52:,
16:A
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