Passum

Passum

Passum is a type of ancient Roman wine, which was made from raisins. It was a sweet, strong wine, often used for medicinal purposes. The process of making Passum involved drying grapes in the sun to increase their sugar content, then fermenting them. This method is similar to the one used to make modern-day dessert wines.

History

Passum originated in Carthage, a city-state in modern-day Tunisia. The Romans learned about this wine from the Carthaginians and began producing it themselves. It was a popular drink in ancient Rome, often served at banquets and used for medicinal purposes.

Production

The production of Passum involved a specific process. First, the grapes were left to dry in the sun for several days. This increased their sugar content, which in turn increased the alcohol content of the wine. After the grapes were dried, they were fermented. The resulting wine was sweet and strong, with a high alcohol content.

Uses

In addition to being a popular drink, Passum was also used for medicinal purposes. It was often mixed with other ingredients to create various remedies. For example, it was sometimes mixed with honey and spices to create a drink that was used to treat digestive problems.

Modern Day Equivalent

Today, the method used to make Passum is similar to the one used to make certain types of dessert wines. These wines, like Passum, are made from grapes that have been dried to increase their sugar content. This results in a sweet, strong wine that is often served with dessert.

See Also

• Ancient Roman cuisine
• History of wine
• Dessert wine

References

• Ancient Roman cuisine
• History of wine
• Dessert wine

External Links

• Ancient Roman cuisine
• History of wine
• Dessert wine

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