It is generally agreed that wine has been around for millennia. In the present state of our knowledge, one of the first certified wine makers was discovered in Iran, on the northern mountains of Zagros.
It was Andre Tchernia, archaeologist and one of the best specialists in the wines of antiquity, who reported: “The remains of a yellowish residue deposited on the wall of a Neolithic jar, 7,000 years old, found at Hajji Firuz Tepe, Iran has proven to be a mixture of tartaric acid and resin.”
This technique was to mix the resin therebinthe wine to prevent it from going sour. For Philippe Marinval, a research fellow at the Center of Anthropology Toulouse, the evidence suggested that Neolithic man drank VIN2.
King Solomon celebrated, but it is certainly the Greeks who have contributed to the development of viticulture on the edge of the Mediterranean. Indeed, they have long done business in all Mediterranean countries.
It is the Phoenicians who first imported the wine in France, arriving in the port of Marseilles. At that time, wine was made from grapes through fermentation which was added to seawater for preservation during transport, on arrival fresh water was added to remove the taste of salt.
In ancient Egypt, we know that the wine was very organized. Osiris in Egypt, in Greece Dionysus, Bacchus in Roman and Babylonian Gilgamesh represented the wine quest in mythology. Wine also symbolizes the blood of Christ in the Christian religion. Wine has changed dramatically during the past millennia.
The Romans had very spicy wines that stretched to the sea water; they do not correspond at all to current tastes. The culture of the vine was introduced in Gaul by Greek Phocea. Max Rives at INRA, verified on-site at Massilia, the first counter Phocaean, built six centuries before our era: “I saw during the excavation of the Exchange District, Marseilles, seeds of grape from wine and thrown in jars, floating in the back of the Old Port where these amphorae were used. The Greeks were obviously importing varieties from their countries.”
Under the Roman colonization, the Gallic vines grew around the two cities: Beziers and Narbonne. The city of Beziers has not forgotten her title of “wine capital” of the nineteenth century. For nearly twenty years to regain its rank, it changed its methods, emphasizing quality winegrowing in mass production. In the nineteenth century, wine was considered an energy drink.