Aging of wine that is aged is rarely aged for long; it is estimated that 90% of wine is meant to be consumed within a year of production, and 99% of wine within 5 years. The Ancient Greeks and Romans were aware of the potential of aged wines. In Greece, early examples of dried "straw wines" were noted for their ability to age due to their high sugar contents. These wines were stored in sealed earthenware amphorae and kept for many years. In Rome, the most sought after wines—Falernian and Surrentine—were prized for their ability to age for decades. In the Book of
Stirrup jar jars. Haskell hypothesizes that the smaller were used for decanting from pithoi and for temporary storage. What makes a stirrup jar "fine" is the grain size of the clay. Powdered clay results in a smooth surface. "Coarse ware," or coarse texture, means a surface similar to that of oatmeal, composed of larger grains, formed by admixture with quartz (sand) and particles of other minerals. Haskell developed his idea of the larger, coarser type of stirrup jar found in storerooms at Akrotiri into the "transport stirrup jar," a vessel serving as a standard container for the export of olive oil, and