2nd oldest grape wine by the greeks?

Ancient Mashed Grapes Found in Greece
Discovery News

March 16, 2007 — Either the ancient Greeks loved grape juice, or they were making wine nearly 6,500 years ago, according to a new study that describes what could be the world’s earliest evidence of crushed grapes.

If the charred 2,460 grape seeds and 300 empty grape skins were used to make wine, as the researchers suspect, the remains might have belonged to the second oldest known grape wine in the world, edged out only by a residue-covered Iranian wine jug dating to the sixth millennium B.C.

Since the Greeks influenced the Romans, who in turn influenced virtually all of Europe, it is possible that a drink made in a humble, post-framed house in eastern Macedonia influenced much of the world’s wine.

"For the Neolithic or the Bronze Age, we have no evidence for markets and a market economy," lead author Tania Valamoti told Discovery News. Valamoti conducted the research with colleagues Chaido Koukouli-Chrysanthaki and Dimitra Malamidou. .

"Production was on a household or communal basis," added Valamoti, who is a lecturer in the Department of Archaeology at Greece’s Aristotle University of Thessaloniki.

Valamoti and her team excavated four homes at a Neolithic site called Dikili Tash. After discovering the grape remains in one residence, they studied charring experiments performed by Maria Mangafaon on fresh grapes, raisins and wine pressings to see what would best match the ancient pips and skins.

They determined the archaeological remains "morphologically resemble wine pressings and could not have originated from charred grapes or raisins."

Analysis of the grape remains determined they either were harvested from wild plants or originated from a very early cultivar.

Findings are published in the current journal Antiquity.

The scientists also found two-handled clay cups and jars, which they say suggest a use for decanting and consuming liquids. Charred figs were also found near the grape remnants. The presence of figs likely was not a coincidence, according to the researchers, who mentioned that juice from wild grapes often has a bitter taste.

"Figs could have been added to the grape juice prior to fermentation and the sugars contained in them would have entered the juice," explained Valamoti. "Or, they could have been added to the fermented product after completion of the fermentation process. Honey could be dealt with in the same way."

The world’s oldest wine, a 9,000-year old rice wine from China, also contained honey and fruits.