POMPEII: WINE STOCK ROOM OF A TAVERN

Wine was kept in these great jugs, tightly sealed with plaster and pitch, properly dated and labeled, often remaining for many years. Some writers mention wine thus kept for a hundred years; the porosity of the earthen crocks, often holding fifty gallons or more, allowed evaporation, so that the wine in time became as thick as oil or honey, which necessitated diluting with water.

Smaller amphorÆ, with various vintages readily mixed, were kept cool in “bars” very similar to our present ice cream cabinets, ready for service for the guests in tavern rooms.

Elaborate dippers (see our illustration) were used to draw the wine from the amphorÆ.