Its unique flavor is said to have originated from the practice of sealing wine vessels, particularly amphora with pine resin in ancient times. Before the invention of impermeable glass bottles, oxygen caused many wines to spoil within the year. Pine resin helped keep air out, while at the same time infusing the wine with resin aroma. In time the practice of adding resin to the fermenting must flavored the wine even more strongly, and apparently kept it better preserved. The Romans began to use barrels in the 3rd century AD, removing any enological necessity for resin, but the flavor itself was so popular that the style is still widespread today. It is perhaps the most commonly-drunk wine in Greece (though not equally popular in all its regions), and, given its strong flavor, is best served with the strongly herbed dishes characteristic of Greek cuisine and Mediterranean cuisine in general.