this post was submitted on 19 May 2025
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Explanation: Romans were inordinately fond of a kind of fermented fish sauce they called garum. Like wine, it had low-quality varieties, which, also like low-quality wine, were considered the essential part of even a slave's rations; and high-quality varieties, which could cost a year's wages for a common laborer for a single container! The Romans put their fermented fish sauce in everything - on their bread, in their porridge, on their salads, even in their wine! De gustibus non disputandem est - there's no accounting for taste!
Clearly they were onto something given the plethora of fermented fishes around today.
Still not sure I'd want it in my wine!
The salt and umami really bring out the taste of the lead.
Sauce AND sweetener? Aren't you a daring one!