Wine: A Complete History Guide
Wine is an essential part of so-called “old world” nations, merging the local history and landscape. The production of wine predates recorded history and has been linked to science and art throughout almost every continent. In the early era, wine was considered a healthy beverage, which was later shown to be harmful due to its association with various disorders.
Ancient History
Wine has played a significant role in human civilization and culture. The history of wine production is associated with numerous areas, including modern Lebanon, where its production was based on Eurasian grapes. Various regions in China also have at one point produced grape wine.
Wine can be dated back to around 5000 B.C.E. in Iran’s Zagros Mountains. Still, ancient wine culture did not emerge until between 3000 and 2500 B.C.E, when Egyptians began to build their own vineyard cultivation areas in the environmentally favorable Nile Delta region.
During the Classical period, viticulture flourished in ancient Greece, Rome, and other European regions. Wine was no longer a luxury reserved for the wealthy. As the wine industry grew it became inexpensive and accessible to all. During the Middle Ages, vineyards extended throughout Europe, and the European wine industry flourished. The industry’s significant growth was partly due to population expansion and increased commercial activity.
Winemaking techniques advanced rapidly between the fifteenth and eighteenth centuries. In Europe chaptalization, or adding sugar to the grape juice in order to make a stronger wine, was commonly used in addition to new bottling and storing methods. During this time, Europeans also spread viticulture to other regions, including Central and South America, North Africa, and Australia.
Technological improvements in biochemistry and agricultural engineering, particularly after World War II, resulted in a considerable rise in wine production and the creation of current wine styles during the twentieth century. Health-conscious customers fueled the rise and expansion of the United States wine business in the late twentieth century.
Furthermore, new wine technologies changed the wine business to the extent that Europe no longer led global wine production. With 2.4 billion liters of wine produced in 2004, the United States ranked fourth globally, trailing only Italy, France, and Spain.
Did You Know? Red wine gets its color from red grape skins. The skins are left to macerate with the light-colored grape juice after the grapes are pressed to change the color and add flavor and texture.
The Cultural History of Wine
Wine has been around for roughly ten thousand years. According to the Bible, Noah planted vines and later created wine after the flood. He became drunk because of his excessive consumption of fermented grape juice. With alcohol, Jacob dulled Isaac’s alertness, and King Solomon ranked wine as the second greatest pleasure for humans, behind the kiss of lovers in the Song of Songs.
It is believed that the earliest authentic historical evidence of wine manufacturing dates back to the Persian civilization. This is indicated by the Damascene vase, which was used to store grape bunches. The deity Utnapishtim encouraged survivors of the Gilgamesh epic to cultivate grapevines after the flood.
Australia: A Case for Origin Branding
In Australia’s Barossa Valley, wine, food, and the region’s German heritage contribute to the region’s growing popularity as a tourist destination. Wine plays a critical role in the region’s tourism strategy. Despite having wine regions with grapes planted as early as the 1840s, Australia’s wine history is, in many ways, relatively new.
As in many other “new world” wine regions, the pioneering efforts of immigrant groups such as French, Germans, and Italians made a significant contribution to Australia’s wine industry in the early twentieth century. For example, by 1956, fortified wines such as port, sherry, and dessert wines accounted for more than 80% of Australian wine sales.
However, national consumption of red wines grew considerably from 1965 to the mid-1970s, while white wine consumption climbed dramatically from the mid-1970s to the mid-1980s, with rapid growth in both production and consumption of both types. The creation and development of Australia’s wine industry has also resulted in the formation of a new kind of wine producer, breaking away from the traditional family-run rural job.
From Amphora to Multiple Varieties of Grape Wine
Wine trading started from the Ancient Greeks, passed on to the Romans around the Mediterranean, and was later considered essential in Christianity, especially in Europe. Innovating an effective packaging method was crucial for wine’s growth as an imported and exported product, and one product made for this purpose was the amphora.
Later, the Gauls were the first to use barrels to transport wine on boats. These innovations led to the development of techniques for later wine preservation. In the 17th century, wine bottles and corks were developed to preserve wine in Bordeaux.
During the 20th century, the number of wine organizations increased. Cooperative cellars made minor wine producers able to invest more and extend their businesses. The first organization of its kind was made in Maraussan in 1901, marking a change in the history of wine and its transition into the ‘new world of wine.’ Countries like Argentina, California, and Australia introduced new international brands of wine around this time.
Wine as an Offering
There are several references to wine in various religious rites. Wine held a prominent place among the culinary offerings made to many deities. Although pigs, lambs, and dogs were the most prevalent meat gifts, wine appears to be the only type of liquid offering used by the Shang people in numerous rites.
Wine was used to invoke royal ancestors’ blessings and ask the gods of mountains and rivers for rain or a bountiful crop.
Conceptions of Wine and Their Significance
Because wine drinking is socially influenced, a society’s attitude toward wine and wine drinking can indicate a lot about the culture. Wine, for example, was related to the Nile flow and blood as a sign of creation and rebirth in Ancient Egypt. It was also associated with the tale of Hathor-Sekhmet as a drink capable of appeasing the savage lioness goddess. Thus, wine drinking and offering in Egypt represented fundamental characteristics of Egyptian culture, a society rich in religious symbolism.
Also read:
Wine had no legendary connotations in Ancient China. Nonetheless, it was a distinguished drink. In China, a tale of the spring of li-wine existed, like the Greek Dionysian tradition of the spring of wine. The arrival of a spring of li-wine was an omen of the approach of an auspicious period, according to the early Han book of natural philosophy Huai nan Tzu.
Want to read more about wine? Try reading this book!
References:
Anderson, K. (2004). The world’s wine markets: Globalization at work. Edward Elgar Publishing.
Baranchuk, A., Haseeb, S., & Alexander, B. (2018). Wine consumption and cardiovascular health: An expert opinion. Intern Soc Cardiovas Pharmacother.
Dunphy, R., & Lockshin, L. (1998). A history of the Australian wine show system. International Journal of Phytoremediation, 21(1), 87–105. https://doi.org/10.1080/09571269808718139
Falchi, M., Bertelli, A., Lo Scalzo, R., Morassut, M., Morelli, R., Das, S., Cui, J., & Das, D. K. (2006). Comparison of Cardioprotective Abilities between the Flesh and Skin of Grapes. Journal of Agricultural and Food Chemistry, 54(18), 6613–6622. https://doi.org/10.1021/jf061048k
Fehér, J., Lengyel, G., & Lugasi, A. (2007). The cultural history of wine—Theoretical background to wine therapy. Central European Journal of Medicine, 2(4), 379–391. https://doi.org/10.2478/s11536-007-0048-9
Granata, J., Aytaç, B., & Roubaud, D. (2019). Innovation developments in the wine industry: A journey from the amphorae of old to the California wine cluster. International Journal of Entrepreneurship and Small Business, 36(3), 249–255.
Haseeb, S., Alexander, B., Santi, R. L., Liprandi, A. S., & Baranchuk, A. (2019). What’s in wine? A clinician’s perspective. Trends in Cardiovascular Medicine, 29(2), 97–106.
He, J.-J., Liu, Y.-X., Pan, Q.-H., Cui, X.-Y., & Duan, C.-Q. (2010). Different Anthocyanin Profiles of the Skin and the Pulp of Yan73 (Muscat Hamburg × Alicante Bouschet) Grape Berries. In Molecules (Vol. 15, Issue 3). https://doi.org/10.3390/molecules15031141
History, S. (1999). The Use and Abuse of Wine in Ancient China Author ( s ): Mu-Chou Poo Source: Journal of the Economic and Social History of the Orient , 1999 , Vol. 42 , No. 2 Published by: Brill Stable URL : https://www.jstor.org/stable/3632333. 42(2), 123–151.
Li, D. (2014). The history of Chinese winegrowing and winemaking-part 2. Decanter China, 7th January.
Li, H., Wang, H., Li, H., Goodman, S., van der Lee, P., Xu, Z., Fortunato, A., & Yang, P. (2018). The worlds of wine: Old, new and ancient. Wine Economics and Policy, 7(2), 178–182. https://doi.org/10.1016/j.wep.2018.10.002
MacNeil, K. (2015). The wine bible. Workman Publishing.
Patel, M. B., Vyas, S. R., & Trivedi, K. R. (2018). Processing Technology for Production of Fruits Based Alcoholic Beverage. In Technological Interventions in the Processing of Fruits and Vegetables (pp. 323–352). Apple Academic Press.
Purcell, N. (1985). Wine and Wealth in Ancient Italy. Journal of Roman Studies, 75, 1–19. https://doi.org/DOI: 10.2307/300648
Sciences, A., & Medicine, V. (2021). Romanian wine market and traditions. June.
Xu, P. (2008). Wine. Journal of Agricultural and Food Information, 9(1), 11–20. https://doi.org/10.1080/10496500802122829
Share This Story, Choose Your Platform!
Related Posts
