Why do we say "infinocchiare"? We'll tell you!

It is a term that originates in the ancient Roman taverns. A trick that was adopted by innkeepers to finish the wine that had started to spoil a bit towards vinegar. Before serving the wine, they offered the customer some raw fennel, which contains aromatic substances that numb the mucous membranes of the tongue. It is such an intense aroma that it eliminates the perception of vinegar.

In practice, the wine could seem acceptable and one could not say it was defective. Many times this trick was adopted not only to eliminate the vinegary hint but also to avoid complaints about the quality of the product. Especially in times when wines from the Frascati area in the Castelli Romani were of dubious drinkability.

In short, this should make us understand that a fennel is worth no wine and especially that we must be careful about what we eat before tasting a red wine or a white wine because it might alter its flavor.

Fabio De Vecchi