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
Ancient Greek cuisine view and trapping mud in its edge. The ancient Greeks also used a vessel called a kylix (a shallow footed bowl), and for banquets the "kantharos" (a deep cup with handles) or the "rhyton", a drinking horn often moulded into the form of a human or animal head. The Greeks are thought to have made red as well as rosé and white wines. Like today, these varied in quality from common table wine to valuable vintages. It was generally considered that the best wines came from Thásos, Lesbos and Chios. Cretan wine came to prominence later. A secondary wine made