When most people think of ancient monuments, they picture Stonehenge or the Pyramids. Both date back around 4,000 years and stand as strong testaments to humankind’s ability to create structures that withstand the test of time. However, when we think of such monuments, we rarely consider something more commonplace—like wine.
Wine is, in fact, older than the Pyramids—older than almost all of the stone monuments in existence. Today, there are thousands of different types of wine, and creative vintners are always exploring ways to make this ancient beverage new. It is a living monument, changing with the times while remaining deeply rooted in the beginnings of civilization.
The Origins of Wine
The oldest evidence of wine production can be found in ceramic jars at the remains of a Neolithic village in present-day Georgia, dating to around 6,000 BC. Additional evidence from present-day Iran dates winemaking to around 5,000-5,400 BC. Since these samples are so old, the data is not 100% reliable—the residue found at the bottom of pottery jars in these areas looks like wine residue but could be from other organic compounds. If the results are accurate, winemaking may have originated in present-day Georgia and then spread south.
However, scientists believe that the winemaking processes during these ancient times likely involved wild grapes, as true cultivation didn’t occur until much later. Archaeological evidence suggests that the earliest domestication of grapes took place around 3,200 BC in the Near East.
Wine cultivation spread to Ancient Egypt around 3,000 BC, where it played an important ceremonial role. Egyptian tombs contain images depicting winemaking scenes, and five varieties of Egyptian wine were listed among the foods available to the dead in the afterlife. Most Egyptian wine during this period was red, although some evidence of white wine has also been found.
While it’s unclear exactly when wine first arrived in ancient Greece, it was already known to the Minoans, Greek ancestors who lived around 2,700 BC. Wine was an integral part of Greek culture from the earliest times. There was even a specific God of wine and revelry, Dionysus, who played a significant role in the Greek pantheon. In Greece, wine was typically mixed with other ingredients; it was considered uncivilized to drink it straight. Because the same grape varieties used in today’s Greek wines have been grown in Greece—and nowhere else—for centuries, modern Greek wine is believed to closely resemble its ancient counterpart.
It was in ancient Rome, however, that winemaking was transformed into a science. Wine became an essential part of the Roman diet across all social classes, and as the Roman Empire expanded, various provinces began competing with each other—and with Rome itself—for the production of the finest wines. During this time, groundbreaking grape-growing and harvesting technologies were developed. Bottles and barrels were introduced for storage and shipping, and an appellation system was created to track the geographic origins of the grapes used in specific wines. Many of Europe’s most famous winemaking regions were established by the Romans.
A bottle of Roman wine, discovered in a sarcophagus in Germany, was found in the late 1800s with its contents preserved. The bottle, which dates back to around 327 AD, is topped with a viscous liquid believed to be olive oil. Adding olive oil to preserve wine was a common practice at the time; the oil floated on top of the wine, preventing evaporation. It seems to have been more effective than a cork plug, as the wine inside the bottle remained intact for almost 2,000 years.
In medieval Europe, wine was a drink enjoyed by royalty, the nobility, the priesthood, and merchants, while the peasant classes typically drank ale. Wine played a central role in Catholic ceremonies, and monasteries across Europe became the main producers and exporters of wine—particularly the Benedictines in France and Germany. Both white and red wines were popular in medieval society. Wine was usually consumed while still young, often flavored with spices or honey, and diluted with water.
When grapes were first brought to the Americas by Spanish explorers, they were intended to provide wine for Catholic ceremonies. For centuries, American wine was considered inferior compared to European varieties. This perception changed dramatically in 1976, during a now-infamous wine-tasting event in Paris, where American wines beat out Parisian and other European wines in a surprising upset. Today, the most prolific wine-producing regions in the Americas are California, Chile, and Argentina, and their wines are highly regarded.
Today, wine is a global industry. Wine grapes are grown on every continent except Antarctica, and wine is enjoyed worldwide. It remains a culinary tradition that has stood the test of time.
