1,700-year-old wine bottle found in ancient tomb, expert says it may still be drinkable

Archaeologists say the liquid inside a 1,700-year-old wine bottle may still be drinkable thanks to its special preservation.

Accordingly, this bottle of gold wine, along with several other broken wine bottles used as burial objects, was found by archaeologists in a Roman tomb in 1867. The ancient wine bottle is currently kept at the Palatinate Historical Museum in Speyer, Germany.

According to experts, the reason the wine bottle can keep the liquid inside is partly due to the wax seal, instead of the cork , which would rot over time and let the wine escape. However, after 1,700 years, the liquid inside the bottle may have lost its wine characteristics and become a different mixture of grapes.

"It's not clear what would happen if air got into the wine," said Ludger Tekampe, head of the wine preservation group in Speyer.

The reason is that no one has been able to determine for sure what liquid is inside the bottle. Experts have not opened the bottle because they are concerned that the liquid will be damaged.

Picture 1 of 1,700-year-old wine bottle found in ancient tomb, expert says it may still be drinkable
1,700-year-old wine bottle surprises experts with stable alcohol content. (Photo: Altera levatur)

In fact, despite its incredible age, the wine inside the bottle remains remarkably stable. In particular, a thick layer of olive oil seems to have helped preserve the wine. In fact, the oil actually takes up more space in the bottle than the wine itself.

The 1.5-liter wine bottle is elaborately decorated with dolphin-inspired handles and is estimated to date back to 325. Experts say that, given the pathogen, it is probably still safe to drink.

"Microbiologically, this wine may not spoil . But it will not bring joy, enjoyment of the palate," said Monkia Christmann, professor of wine.

Aged wine or wine that has been aged for a long time can improve its quality, the expert added. Because although wine is a perishable liquid, giving the sugars, acids and tannins a little time to mature inside the bottle can help enhance the mouthfeel and aroma.