An immersive endeavorFew libations have been shrouded in mystery quite like marine wines. Despite their popularity in Ancient Rome, as documented by historian Pliny the Elder, winemakers in Chios kept the method under lock and key. Their secret, it turns out, was submerging the grapes in saltwater, a process that naturally removes the waxy white surface bloom and allows the fruit to dry quickly in the sun. This preserves more aromas, creating a robust taste unlike anything else.
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