Ancient and Modern Wine

[Carlton Bach]

From what I've learned, it's because the wine was so thick by the time it was finished fermenting. I haven't been able to learn how modern processes avoid this, but I've read that ancient wine had a syrupy consistency. Thus the water, to thin it out. It was considered vulgar and barbaric to drink it unwatered.

I'm not a big wine fan, but we (my group) were talking about how to replicate the ancient sort of wine over the stove. Boil it for a few minutes? Something else?

I doubt boiling would do anything to get you there. I've reduceed wine and grape must by as much as two thirds in hours of simmering, and only at the very extreme end did I acieve anything remotely syrupy. The resulting brew (a condiment, not a drink) had negligible alcohol context.