The storage room stocked at least 3,000 bottles’ worth of the intoxicating beverage in massive pottery jars, researchers report today (Nov. 22) at the annual meeting of the American Schools of Oriental Research in Baltimore. The ancient wine bore little resemblance to the Bordeaux and Chianti of today — it was preserved and spiced with resin and herbs, including juniper, mint and myrtle.
The closest modern analogue is a Greek wine flavored with pine resin called retsina, study researcher Assaf Yasur-Landau of the University of Haifa, told reporters.
“If you take retsina and you pour a bit of cough syrup inside, I guess you get something quite similar,” Yasur-Landau said.
Story: Stephanie Pappas, LiveScience | Photo: Eric H. Cline, George Washington University