🍷 Barrels on ships

Barrels on ships is the carrying of wine in barrels on ships and barges, known since ancient times. From ancient times and through the Middle Ages, wine travelled on ships and barges in barrels. It was the main way to deliver it over long distances. A wooden barrel was strong, could be rolled, stacked in rows and moved by river and sea.

In the Roman Empire wine also went in clay amphorae, but the barrel, known in Gaul, gradually became more convenient. Oak barrels withstood rocking and kept excess air away from the wine. This is how Bordeaux wine was shipped to England as claret. Barrels also served as a unit of cargo: the old tun of wine gave its name to the ton.

The journey affected taste. The classic example is Madeira, warmed by the heat of the ship's hold. The topic is tied to the oak barrel, to claret and to Madeira and its sea voyage. Today wine more often travels in tanks and bottles.