The rich, velvety Bordeaux you just had with dinner wasn't always so pleasing to the palate.
That's according to Paul Lukacs, a Loyola University of Maryland professor who has written a book on the history of wine, featured in the New York Times.
In his new book "
Inventing Wine: A New History of One of the World's Most Ancient Pleasures," Lukacs writes that for much of history wine wasn't all that palatable, but the only option as water and milk weren't so safe to drink back then.
"It was really with the Enlightenment in the 18th century, when a series of revolutions began that would transform our understanding of grape-growing, wine production and wine storage, that wine began to resemble what we now take for granted," the Times writes.
You can read the entire story
here.