The story of our museum feature this month begins over 7,000 years ago, when wine was first produced on a large scale at the Hajji Firuz Tepe in the Zagros Mountains (now Iran). As the production and popularity of wine spread throughout the ancient Egyptian, Greek, and Roman civilizations in the years that followed, so did an appreciation of different types of wine, and all the different types of techniques for enjoying them. People soon learned that the serving temperature of wine greatly affects its taste and aroma (acidity and tannins are more pronounced at lower temperatures, but this also causes the aromatics to becomeRead More →