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Mulsum Baetica Columela Red Honey Wine 500ml

MULSUM. One of the most renowned wines of ancient Rome. Its meticulous quality made mulsum an indispensable protagonist in the convivium. Unlike onomelli (wine mixed with honey), mulsum had a complex production process in the cella vinaria (cellar). It involved the addition of spices to ensure its preservation and enhance its organoleptic profile, as well as a second fermentation with honey. It was served to accompany the appetizer prior to the great banquets, the Gustatio, although its versatility in pairing makes it suitable for a wide variety of dishes.

TASTING NOTES:

Deep red cherry-colored high-layer red wine; intense on the nose with notes of honey and dried figs, intense and persistent on the palate with a great taste of oak honey, pepper, and red fruits.

PAIRING:

Its use in pairing can be complementary or contrasting, and it is in the latter where the flavors of dishes, such as cured meats, stand out when combined. We recommend pairing it with blue fish such as tuna, game birds, and red meats seasoned with sweet, spicy, or even slightly spicy sauces (chutneys), as well as hams and cured meats, pâtés, sweet and sour salads, traditional cured fish (anchovies, maruca, mojama, cod). It is a perfect complement to aged cheeses and even strong goat cheeses.

Learn a little about Arqueo Gastronomía

mediterranean. Linked to science and gastronomy, this project is only possible thanks to the results achieved over the years in the most prominent circles of the University of Cádiz and the University of Seville. Thanks to the different methodological and scientific approaches, we have been able to develop a great variety of products from Roman cuisine, recovered thanks to ancient sources and the technological and chemical processes of food: wines from Ancient Rome, cheeses recovered from the texts of Roman surveyors, garum —the famous high cuisine sauce of antiquity— and many other products from ancient Mediterranean history.

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