You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member


A honey wine very popular with the Greeks and Romans in affluent circles as a table drink alongside mead. It was lighter and milder than wine, easier to digest on an empty stomach and highly appreciated as a gustatio(aperitif). Two different recipes for its production have been handed down. The Roman author Columella (1st century B.C.) recommended to mix the must with honey directly in the press vat, then to pour this mixture into bottles and after three weeks of fermentation to decant it into new bottles. It was more common, however, to stir the honey not already into the must, but only into the finished wine. Good wine was stirred into the heated honey, ideally a Falernian, which was the top wine at that time. A variant is described by the writer Palladius (4th century AD). According to this, the already fermenting grape must is sweetened with honey and fermented further for a while (an early form of enrichment, so to speak).

Voices of our members

Roman Horvath MW

wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 26,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.

Roman Horvath MW
Domäne Wachau (Wachau)

The world's largest Lexicon of wine terms.

26,428 Keywords · 47,031 Synonyms · 5,321 Translations · 31,761 Pronunciations · 207,815 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon