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The quality of Spanish wine during Roman times was varied, with Pliny the Elder and Martial noting the high quality associated with some wines from Terraconensis while Ovid notes that one popular Spanish wine sold in Rome, known as Saguntum, was merely good for getting your mistress drunk. Following the decline of the Roman Empire, Spain was invaded by various barbaric tribes-including the Suebi and the Visigoths.
The end of the 19th century also saw the emergences of Spain's sparkling wine industry with the development of Cava in Catalonia.
As the 20th century progressed, the production of Cava would rival the Champagne region in worldwide production.
Spain became more dependent on the income from its Spanish colonies, including the exportation of Spanish wine to the Americas.
The emergence of growing wine industries in Mexico, Peru, Chile and Argentina was a threat to this income, with Philip III and succeeding monarchs issuing decrees and declarations ordering the uprooting of New World vineyards and halting the production of wine by the colonies.
During this period more Spanish wine was exported into Gaul than Italian wine, with amphorae being found in ruins of Roman settlements in Normandy, the Loire Valley, Brittany, Provence and Bordeaux.