A fumarium was a smoke chamber used in ancient Rome to enhance the flavor of wine through artificially "aging" the wine. Amphorae were placed in the chamber, which was built on top of a heated hearth, in order to impart a smoky flavor in the wine that also seemed to sharpen the acidity. The wine would sometimes come out of the fumarium with a paler color. In his book Vintage: The Story of Wine, Hugh Johnson noted that Pliny the Elder and Columella did not recommend that "first-growth wines" like Falernian, Caecuban, and Alban be smoked.[1]
^Hugh Johnson, Vintage: The Story of Wine pg 72. Simon and Schuster 1989.
A fumarium was a smoke chamber used in ancient Rome to enhance the flavor of wine through artificially "aging" the wine. Amphorae were placed in the chamber...
Fissurisepta fumarium is a species of sea snail, a marine gastropod mollusk in the family Fissurellidae, the keyhole limpets and slit limpets. Bouchet...
the natural aging process. In Ancient Rome a smoke chamber known as a fumarium was used to enhance the flavor of wine through artificial aging. Amphorae...
States List of barbecue dishes Brining Crazy Snake Rebellion Curing Drying Fumarium List of bacon dishes List of dried foods List of hams List of pork dishes...
Nero. Pliny cautioned that such 'first-growth' wines not be smoked in a fumarium like lesser vintages. Pliny and others also named Vinum Hadrianum as one...
widespread practice was the storage of amphoras in a smoke chamber called a fumarium to add smokiness to a wine's flavor. Passum, or wine made from dried grapes...
wine-Conditum Paradoxum-Cretan wine-Falernian wine-Great French Wine Blight Fumarium-History of wine-History of American wine-History of Bordeaux wine-History...
facility. Onto this in the 4th century AD was built a smokehouse, a so-called fumarium, to age wine more quickly with smoke. This is confirmed by digs done by...
Global Information