Did you know that the 3-course meal and the world's greatest wines date directly back to ancient Roman culture? In ancient Rome, we first had a starter consisting of vegetables with light meat dishes, then the main meal, consisting of bread, vegetables and meats, such as rabbit, fish and swans, and for the serves ice cream, which only the rich could afford. Most Romans like their food spicy with lots of pepper and they often ate with their fingers and used the bread as a napkin. Pork was the most consumed and appreciated meat and unlike today, chicken was more expensive than duck. For the normal Roman dessert, there were a variety of fruits including grapes and raisins. These two elements also formed the basis of Roman wines. Fermentation was not controlled and the alcohol content was high, so the wine was normally mixed with water before serving. The Romans did not invent winemaking, but they considerably improved viticultural techniques and practices, notably taking into account the climate and landscape in order to choose the grape variety to plant, the advantages of different trellises, training systems vine and pruning to improve yield and size. quality of the wine. Winemaking techniques such as aging on lees after fermentation and the importance of cleanliness throughout the winemaking process to avoid contamination, impurities and deterioration have also been a contribution of the