Recent research suggests that Roman wine may have tasted better than previously thought. Scientists have analyzed the chemical composition of ancient wine residues found in amphorae and other containers from Roman archaeological sites. They have discovered that Roman wines were often flavored with herbs, spices, and fruits, such as mint, cinnamon, and honey. These additives would have masked any harsh or sour flavors in the wine, resulting in a more pleasant and palatable drink.

Additionally, Roman winemakers used a variety of techniques to improve the quality of their wine, such as aging the wine in wooden barrels and filtering it to remove impurities. These practices would have resulted in a smoother, clearer, and more flavorful wine.

Overall, the evidence suggests that Roman wine was likely not as harsh and acidic as previously believed, and may have been quite enjoyable by modern standards.