"... In the Iliad and the Odyssey, Homer provides many interesting details about wines, cellars, and the thirst of his heroes; he even sang the praises of wine with such fervor that Horace called him vinosus Homerus. However, if we leave aside generalities, only two named wines appear in the Homeric epics: the wine of Maron and Pramnian wine. Homer describes in detail in the Odyssey the organoleptic characteristics of the former; it is the very sweet, aged, fragrant wine from Ismarus in Thrace, which Maron, a priest of Apollo, offered to Odysseus as a gift of gratitude. The second wine is mentioned both in the Iliad and the Odyssey, but for this one, the poet provides no details; neither its characteristics are described nor is its production area mentioned. This raises the reasonable question: why did the poet follow such a different approach for the only two wines named in the rhapsodies? And a second question: did these two wines really exist, or were they poetic inventions? Moreover, how were they made, what were their characteristics, how were they drunk, what do we know about the grape varieties and their production areas? These are some of the topics I examined in the context of an earlier study; in the present one, I will limit myself to the wine of Maron from a different perspective..."
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