Kraters

Krater

Krater discovered on the acropolis of Mycenae, depicting fully armed warriors, date 1200-1100 BC. Located in the National Archaeological Museum of Athens.
Material	Ceramic
Created	Multiple cultures, originating predominantly in Greece and exported.
Period/culture	A vaseform of the Bronze Age and the Iron Age
Place	Circum-Mediterranean

A krater or crater (Greek: , kratēr, lit. "mixing vessel") was a large vase in Ancient Greece, particularly used for wine.

At a Greek symposium, kraters were placed in the center of the room. They were quite large, so they were not easily portable when filled. Thus, the wine-water mixture would be withdrawn from the krater with other vessels. In fact, Homer's Odyssey describes a steward drawing wine from a krater at a banquet and then running to and fro pouring the wine into guests' drinking cups. The modern Greek word now used for undiluted wine, krasi (), originates from the krasis (κράσις, i.e. mixing) of wine and water in kraters. Kraters were glazed on the interior to make the surface of the clay more impervious for holding water, and possibly for aesthetic reasons, since the interior could easily be seen.

At the beginning of each symposium a symposiarch (συμποσίαρχος), or "lord of the common drink", was elected by the participants. He would then assume control of the wine servants, and thus of the degree of wine dilution and how it changed during the party, and the rate of cup refills. The krater and how it was filled and emptied was thus the centerpiece of the symposiarch's authority. An astute symposiarch should be able to diagnose the degree of inebriation of his fellow symposiasts and make sure that the symposium progressed smoothly and without drunken excess.

Drinking ákratos (undiluted) wine was considered a severe faux pas in ancient Greece, enough to characterize the drinker as a drunkard and someone who lacked restraint and principle. Ancient writers prescribed that a mixing ratio of 1:3 (wine to water) was optimal for long conversation, a ratio of 1:2 when fun was to be had, and 1:1 was really only suited for orgiastic revelry, to be indulged in very rarely, if at all. Since such mixtures would produce an unpalatable and watery drink if applied to most wines made in the modern style, this practice of the ancients has led to speculation that ancient wines might have been vinified to a high alcoholic degree and sugar content, e.g. by using dehydrated grapes, and could withstand dilution with water better. Such wines would have also withstood time and the vagaries of transportation much better. Nevertheless, the ancient writers offer scant details of ancient vinification methods, and therefore this theory, though plausible, remains unsupported by evidence.