Ancient and Modern Wine

[richsc]

I find it hard to imagine any wine being so thick you have to dilute it for that reason. Not even dessert wines or fortified wines like port. I happen to like wine, and can't imagine getting any benefit from watering wines like Falernian. I can see watering wines that have been stored in jars with resin coatings, that are so heavily polluted by resin (ok, I don't like retsina) that they would be undrinkable.
Rather, bad wines would be made more palatable by adding water, and probably fruit juices, in my mind the precursor to sangria.