A Short History of Wine – Ladies in History

Written by Marcus Renfell

Wine has accompanied humanity since nomadic tribes began to settle and cultivate the land. For millennia, it has played roles far beyond an ordinary beverage – it was a trade commodity, a symbol of power, an element of religious rituals, and everyday life. Its history reaches so deep into the past that the first traces of production date back eight thousand years.

Prehistoric Origins of the Grapevine

The grapevine is a plant with an extraordinarily long evolutionary history. Its ancestors climbed trees in the forests of Central Europe as early as 25 million years ago, during the Tertiary period. This plant survived the Ice Age only in refugia in the southern part of the continent, where climatic conditions remained relatively mild. Today’s cultivated grapevine probably descends from wild forms growing in the Caucasus region.

Humans encountered wild grapevines much earlier than they learned to cultivate them. The first contacts with fermented grape juice may have been accidental – juice stored in clay vessels naturally underwent fermentation, creating an alcoholic beverage. In times when access to clean water was limited, such drinks became a safer alternative for health.

The transition from gathering to conscious cultivation was associated with selecting appropriate varieties. People preferred grapes with high sugar content, which produced a stronger drink. This selection process lasted hundreds, if not thousands of years, before the first varieties suitable for regular wine production developed.

From the Caucasus to the Nile Delta

The oldest archaeological evidence of wine production comes from present-day Georgia and is dated to around 6000 BCE. Almost simultaneously, wine was produced in Iran and Mesopotamia. These regions offered ideal conditions – a warm climate, fertile soils of river valleys, and communities transitioning from nomadism to sedentary agriculture. Grapevine cultivation required permanent settlement and long-term planning.

From the Middle East, the winemaking tradition spread to the territories of present-day Turkey, Sumer, and Egypt. In ancient Egypt around 3000 BCE, several grape varieties were already known, and wine became an elite beverage. Amphorae with wine were placed in the tombs of pharaohs, including Tutankhamun, which testifies to its significance in religious beliefs and the symbolism of afterlife.

The Phoenicians, masters of navigation and trade, played a key role in spreading grapevine cultivation. Their ships transported seedlings and wine production technologies to colonies scattered throughout the Mediterranean basin. Thanks to this, vineyards appeared in places we now consider classic wine regions.

Early wines differed significantly from today’s. They were cloudy, with relatively low alcohol content, often sweetened with honey and flavored with herbs. They were preserved with resin, which prevented spoilage during long sea voyages. This method has survived to this day in Greek retsina.

Greece and Rome – The Age of Expansion

Greeks systematically cultivated grapevines from around 1600 BCE, developing winemaking on an industrial scale in Mycenae and Sparta. Wine was an integral element of culture – it accompanied symposia, celebrations, and the cult of the god Dionysus. Greeks believed that wine connected the human world with the divine, and its consumption in the appropriate ritual context had spiritual significance.

Greek colonies emerging in Syria, Egypt, southern Italy, and even in Spain (Cadiz) and Gaul (Massalia, today’s Marseille) became winemaking centers. Greeks not only transplanted grapevines but also passed on knowledge about cultivation and production techniques. In this way, local traditions were created, which over time gained their own character.

The Romans inherited the Greek legacy and developed it on an unprecedented scale. From the 1st century BCE, vineyards spread throughout the empire – from Gaul through northern Italy to the valleys of the Rhine and Moselle. Romans knew about 130 grape varieties and consciously selected them, developing detailed agricultural treatises. Falernian wine, with high alcohol content, became a symbol of luxury.

For the Roman army, wine had practical significance. In military camps, where access to clean water was limited, wine diluted with water was a safer beverage. Legions spread grapevine cultivation to the territories of present-day Germany, Austria, and France, where it has survived to this day in the form of local traditions.

The Middle Ages and the Role of Monasteries

After the fall of Rome, grapevine cultivation survived mainly thanks to monasteries. Benedictines and Cistercians not only continued production but also introduced technological and commercial innovations. Monasteries possessed extensive vineyards, whose revenues financed their activities. In the 13th century, the German monastery in Eberbach was the largest wine producer in Europe.

Monks conducted systematic variety selection and maintained quality. In 1375, a Burgundian decree ordered the removal of all varieties other than Pinot Noir, which was one of the first quality regulations in the history of winemaking. Classic regions – Burgundy, Bordeaux, Rheingau – developed their unique traditions precisely in the Middle Ages.

Wine also had a spiritual dimension. In Christianity, it became a symbol of Christ’s blood, which ensured its permanent place in liturgy. Mass required wine, which guaranteed continuity of production even in difficult times. At the same time, wine remained a secular beverage, a symbol of social status, and an element of daily life for nobility and burghers.

Wine trade developed along river routes, which provided fast and cheap transport. The valleys of the Rhine, Loire, and Rhône became main trade arteries. Port cities, such as Bordeaux, grew rich on wine exports to England and other northern European countries.

Technological Revolutions and Crises

In the 16th century, distillation technique, previously developed by Arabs, found application in the production of fortified wines. Sherry and port owe their durability to the addition of spirits, which enabled long sea voyages and storage. These wines gained popularity in countries where local production was impossible due to climate.

The 17th century brought another breakthrough – the appearance of strong glass bottles and corks. Wine could now be stored for years, and the aging process in bottles improved its taste. In Champagne, it was discovered that secondary fermentation in the bottle creates sparkling wine, although this phenomenon was known in antiquity but was treated as a defect.

However, the 19th century proved to be a catastrophe for European winemaking. From 1847, vineyards were attacked by successive plagues – first powdery mildew, then phylloxera. This aphid, originating from America, destroyed European grapevines on a massive scale. By around 1910, most crops were in ruins. The solution turned out to be grafting European varieties onto American rootstocks resistant to the pest.

The reconstruction of winemaking was slow and difficult. It was hindered by world wars, prohibition in some countries, and fraud. Only in the second half of the 20th century, thanks to scientific research, legal regulations, and technological progress, did winemaking regain its former position. Today, the quality wine market is growing, and consumers have access to knowledge that allows them to make informed choices.

SELECTED BIBLIOGRAPHY

Marcus Renfell

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Marcus Renfell is a historian driven by curiosity and passion. He refuses to accept the “safe,” polished versions of the past. Instead, he brings forgotten, overlooked, and distorted stories back to life. His work blends scholarly precision with the art of storytelling, turning historical narratives into vivid, page-turning experiences.
His mission is simple: to prove that history can be gripping, alive, and deeply personal.

His debut book: Women of Science. Stories You Were Never Told

In his first publication, Marcus Renfell shines a light on the remarkable women who shaped the world of science — both the pioneers whose names we know and the brilliant minds history forgot. It’s an inspiring journey through untold stories, groundbreaking achievements, and the resilience of women who changed our understanding of the world.

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