history of wine

7/31/2019 History of Wine

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History of Wine in age 'ancient

Autore:prof. Marco Migliardi

Sommelier AIS


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index

From Prehistory to History

the Egyptians

The Greeks

The Etruscans (ancient civilizationscentral Italy)

The Romans

Nota: lasterisco

* in una slide indicala presenza di una nota


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the origins

Vitis vinifera (grape plant) is 50 million years "start" from India expanded in Asia and

Mesopotamia. Later in the Mediterranean The origin of the word wine (VINO) is theSanskrit word "Vena" = love, from which:Venus Then the obvious analogy between vine

= life The cultivation of the vine is Neolithic, firstgrew spontaneously


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1 first finds 1996 Mary Voigt

discovered in the Neolithicvillage of Hajji Firuz Tepein the Zagros mountains of9 liters a jar with residue of

grapes and wine dated 5100years BCBut perhaps the first winewas made for the event

10000 years ago in theCaucasusThe first seems to havebeen the Muscat grape

varieties and Syrah

Giara di Firuz Tepe


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first citation time of Gilgamesh,

legendary king of theSumerian 4000 BC, aboutis probably the first mentionof wineThen in the Bible that datesback to NOE is the first

vines planted after the flood

and also the first drunk(Genesis 9)The sacred nature of thewine is present in every

culture

Ebbrezza di No di Michelangelo e di Bellini


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Altre testimonianze

To 2,300 BC date from the first documents on grape growingand wine production, from Ebla

The findings in the basement of Godin Tepe in Iran show that

wine was produced from the middle of the third mill. From this time the voices "grape", "dried grapes", "wine", arebecoming increasingly common in Mesopotamian cuneiformtexts

During the thirteenth and fourteenth centuries there are

numerous literary references from the Canaanite city-state("... we drink a glass of wine in the golden cup the blood ofthe vine.")

The Mesopotamian iconography illustrates the differentaspects of the grape harvest and wine making, highlightingthe elite and ritualistic nature of this consumption.


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The diffusion of the wine


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The first wine

He was born by accident, by a spontaneousfermentation due to yeasts present on the grape

skinsIt initially produced by spontaneous varieties,and was probably very bitterBut served as the basis for other types of

beverageIn fact, there was added water (sometimes thesea!), Honey, spices, tar (!)Often resin, which was used to make it

waterproof containers of clay


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Egypt

Known as producers of beer made from barley, theEgyptians also cultivated the vine in the NileDelta. Several frescoes at Thebes prove the productof the vineThe wine was mostly red, was preserved in jars,and was often used for religious rites


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Wine, sacred drink

Spiritual significance: it was consumedonly in religious ceremonies, and its use

was reserved for the powerfulThe vines were grown only on landowned by the temple priests orThe sale was prohibited in order to

emphasize its religious and sacrificialprominence compared to beer


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The Egyptian amphorae

Narrow neck and twohandles, easy to transportby ship (each will be

similar in ancient times)

Hermetically sealed andthe seals that reported

the name of the pharaohand the data on wine (theproduction area, year,type, rating)

Egyptian amphora with his cap and (below)

inscription on the seal


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The Mediterranean basin From Egypt, the wine is popular among Jews,Arabs, Phoenicians and Greeks. These two

people contributed to the spread of wine in theWestern Med

But every region of the Med has produced winein a period of its history, and between those ofMesopotamia, which has not the right climateThe grapes came from the North and were

probably transported in wooden casks of palmup to Kish y Ur, Babylon, the current

The palm wood can not work and it is likely

that the trunk was hollowed out inside to obtaina container.


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The Minoan-Mycenaean The Cretans cultivated and traded

wine

The Achaeans imported from themthe techniques of cultivation of thevine and olive (Mycenaeans)

The Achaeans followed a stage ofbarbarism remembered as the"Dark Age" (Dori)

The revival came to the eighthcentury BC arose when the polis,reappeared and flourished writingall activities including agriculture.


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the colonies But thanks to the escape of the Achaeans

were born the first colonies in Magna Graecia

The Greeks brought the vines well in NorthAfrica, Andalusia, Provence, Sicily andSouthern Italy *

And immediately he developed effectivetechniques of viticulture (vine low)It 's also the invention of the Greek wine-

press (100 BC)


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The processing of wine in Greece

After crushing, the juicewas poured into jarslined with pitch insideand here was boiled untilit reduces about half.The jars were closedwith a layer of oil.Many interventions weremade to improve the

wine's body, to helpstrengthen the seasoningand the flavor:

1. Was added to the resin or theinfusions were made withbranches of pine and cypress2. could be added as bitter

almonds, saffron, red clover,cranberry juice or crushedelderberries.3.To clarify the wine, theGreeks pulverized shells ofsnails and mussels, saltcrystals, acorns, hazelnut oil,

or pitch added4.Sometimes a torch dipped injuice or a hot iron.


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The greek wine

Definitely had a taste verydifferent from todayHe preferred very sweetwine made from raisinsOften the sweetness wasconcentrated by boiling,which reduced the amount

of waterFor storage, the resin wasused (Retsina)

A satyr and a faun are preparing the mixture

of wine and water.


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The cups of wine The kylix is a pottery bowl,

ancient Greece, used to drinkwine

Reached the height of thediffusion from the late sixthcentury to the fourth century,when the wine cup kantharosbecame more widespread.

A young man is about to fill his wineKylix. 490 BC

Kantharos attic of 420 BC


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the symposium Wine in Greece had a divine character, as thegift of Dionysus men

Its consumption was subject to some rules thatmade it a veritable ritual under the control ofthe god

The main rule was that you should never drinkalone but in groups: in SymposiumThis ceremony is also widespread in Italy andits popularity remained intact for centuriesThe wine was mixed with water and wascontained in the crater at the center of theroom.

The dilution was up to the task of"symposiarch" which also led the conversationThe adage "in vino veritas" is attributed to thepoet Alcaeus, and referred to the action of

liberating wine that facilitates communication


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the kottabos

The kottabos or Cottabowas a very popular gameIt consisted in throwingthe last drops of wine leftin the cup to hit the capsplaced on auctionThe plates were placedin a precarious balanceand had to drop them to

the dropwish meaning


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The drink of Dionysus The wine was also a sacred drink

and is dedicated verses and poems(Homer) *

Greek mythology also recognizeda god of wine, Dionysus (Bacchusin Rome, among the EtruscansFufluns)

The initiation into the cult of thisdeity included drinking wine andwere celebrated in his honor

called "Dionysian orgies"

Birth of Dionysus fromthe thigh of Zeus


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Dioniso It seems that Dionysiuswas kidnapped by pirates

while traveling toetruscan Italy

He demonstrates hisdivinity making themiraculous birth andclimb a tree lives on theship

Then turns pirates intodolphins. A painterdepicts the scene in 550BC


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The satyrs

This amphora of 540 BC was decorated by Amasis of Athens,shows the Satyrs engaged in harvesting. A satyr collects thegrapes, another presses in a vat from which the juice dripsdirectly into an underground tank where fermentation willtake place, three others involved in the cellar.


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The poet Alcaeus

Often you see the wine in hispoems. In a fragment describes acold winter scenery that issweetened intimate atmosphere of

the symposium *In other verses urges to drink inmoderation **The wine guaranteed the truth ofthe thoughts, which proved thesincerity of his friend ***

And the toast was to emphasizethe rare moments of happiness asthe death of the tyrant ****

((a sin) il poeta Alceo.(sotto) Coppa a figurerosse di Epleios, Ca.510 a.C unpersonaggio imberbe

mischia il vino conl'acqua con unoskyphos


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The wine and the Greek

philosophers For (Socrates), Plato, the wine is the perfect

introduction to philosophical meditation becauseit helps to uncover the hidden truthAristotle has an opposite position: obscures thereasoning and the wine is an aggravation of anycrimeTherefore advised to boil the wine to lighten

alcohol and preaches the need for moderationWith Plutarch's judgment about wine is evenmore sternly refuses the wine if you want to be aphilosopher *


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Wine in Ancient Greece The Greeks called it Oenotria arrived insouthern Italy, from the name of the pole

supporting the plant grapes

This shows that the screw was already present

In Sicily, was brought by the Phoenicians 2000years BC and we also introduced new ways of

winemaking

Throughout the Magna Grecia, the screw isexpanded quickly, even at Sybaris the Greeks

built a wineduct that carries the wine to the port


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The Wine in Northern Italy The wine was released

after the eighth century.Thanks also to the north toa warmer climate

Finding of seedsIn Veneto have foundsome situlae, sort of winevessels, bronze or

terracotta

They produced all kinds of wine: white, red, dry,sweet, light, heavy, and much depended on themethods of cultivation Italic The great wines came fromtall trees


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The Etruscans (ancientcivilizations central Italy)

The leap in quality wineitalics you should, however,to the Etruscans

And 'certainly exportedfrom Tuscany screws andtechniques throughoutnorthern Italy, including the

trees, the vine that grows upto 15 m. tied to a treeguardian

The Piedmont Nebbiolo isnative grafts from Etruscan


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The two cultures

Cultural boundarybetween the areas ofviticulture inspired Greek

and Etruscan

In South precious vines oforiental origin, with formsof farming low strain and

pruning.

The center-north of thescrew brought guardianlive with long pruning

Greek lives

Wooded Etruscan and(below) the pergola


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The Etruscan wine

There were numerous varieties of the Etruscans Sopina, Etesiaca, Talpona, etc. ... all listed by Pliny the Elder,

and which are missing preparation:

The first wort was generally consumed immediatelythe remainder was poured into earthenware container withthe inner walls covered with pitch or resinThe liquid was allowed to stand, foam for six monthsspring was filtered and poured into jars

The resulting liquid was mixed, within craters, with honeyand water, and poured into the cups of the guests.


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the Tuscany

The screw was probably alreadypresent before the Etruscans andwas then brought by thePhoenicians

The Etruscans The"domesticated"With wine honoring the dead,

along with dance and flutes.Many religious practices inhonor of "Fufluns" (Bacchus),god of wine

Danze e libagioni in onore di Fufluns


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The Etruscan society

On Etruscan frescoes, you seecouples toasting and a vase foundat Chiusi, you can see a womanwho sang her a twin men sittingContrary to what will happen to theRomans (King Numa Pompilius,despite being a winemaker, willban women from drinking duringthe libations) Etruscan womenenjoyed enormous freedom, drankwine and took part in banquets, laid

on "klinai" next to their man.The Etruscan wine was verypopular and was sung by manyLatin poets *

Fresco Tomb of the Lepidi,Tarquinia.

Cntaroetrusco


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businesses

The wine trade was very important speciesbetween 625 and 475 BC It was used as abargaining chip to obtain raw materials (metals,salt, slaves)

The trades were done mostly by sea Etruscan wine enthusiasts were the Celts,

ancient inhabitants of southern Gaul. Flourishing was the trade with them as is

testified by the numerous Etruscan materialfound in Celtic graves. *

In the banquet, the Celts used the sameprinciples pottery wine that was used in Etruria.


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The 3 phases of the trade

phases a: Mycenaean andPhoenician colonization, thewine trade and religious eliteto use,

phases b: Greek commercialexpansion of the seventh andsixth centuries BC, mostlyfrom the Asian coast, fromSamos and Phocaea.

phases c: It is spreading in theWest, thanks to the Etruscans,the myth of the wine, asevidenced by the abovesymposia dedicated to

Dionysus.


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Roma

From the first contact with theEtruscans, and still more afterthe conquest of 351 BC, the

Romans began to learn thewinemaking

Over time the quality becamevery high levels

During the imperial techniques and the screws were

exported to all the conquered territories, even in Britain,especially along the rivers

Trasporto di birra e vino. Stelefuneraria romana, I sec.d.C.

Th d f h i i 100 d


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The spread of the vine in 100 d.c.


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The Wine Culture

Was favored by a large literature : Marco Porcio Catone, "De agricoltura Marco Terenzio Varrone "Res rusticae Plinio il Vecchio, Naturalis Historia devotes

entire chapters to the pruning of the vines,fertilization, disease and the numbers of the qualityof the vines

Lucio Moderato Columella "De re rustica" they arealso exposed biological concepts and technicaldirectives still considered valid and effective.

Great poets like Virgilio, Tibullo, Ovidio, Marziale,Catullo, Giovenale e Orazio.


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The vines

Considerable varietal heritage

Table and Wine Grapes

These were divided into threeclasses depending on the quality

Pliny distinguishes betweenabout 80 premium wines, for thenobility, and a hundred wines ofmedium and low quality, mostly

used to plebs


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The best wines

a) Raeticumb) Albanum

c) Caecubumd) Falernume) Pompejanumf) Mamertinum Some require long

aging as Opimiam:drunk after 125years!

a

bc

d e

f


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The Falernum

Marziale wrote a catalog of wines, well-stocked and valuable documentary

Stands out among all the Falerno, the kingof wines, red and sweet, sweetened withhoney and always very aged

Instead, repudiated, and called the crudepractice of drinking pure wine *


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What was the Roman wine? Always different from our

Only in the last century of the Empirebecame more similar characteristicsto the present

She kept to age in the attic (likeMadeira), or the sun (Banjuls)The Falerno was aging 10 years, even

25 PompejanoThey had to be dense, bitter, alcoholexcessively, almost always seasonedand always diluted with water or

snow in summer *Bacchus in a Pompeian fresco


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Customs and Traditions Manufacturers and dealers often resorted to adulteration.

Ash was added to the wine, salt, grated chopped oysters and even seawater. These "additives" had to be designed to ensure conservation.

Marziale speaks of a wine merchant (approximate) of Sorrento, mingledwith scraps of fine wines in Palermo, obtaining a product ofquestionable quality but surely gain.

Generally preferred to drink wine cold while those who served in themeals, were subjected to a filtration, using a linen cloth in which you putthe snow, but also weakening them and making them fresh falsandonethen the original flavor *


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How much it cost

Was flourishing wine trade In Roman cities are :

the mensae vinariae, (retail sales ofwine)

tabernae vinarie (wine shops) The thermopolium (current bar)

A plaque 300d.C. shows thecost of wine: 10 Lira per literfor wine common meal and30 Lira for Falernum.

But from ancient writingsshow that Trimalchio he paidfor a Falernum aged 100years the sum of about fouror five thousand lire a liter.

(about 5000 euro a liter)

A Roman banquet


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Who drank Of course only thepatricians could drink

during meals, lying oncouches

More rare meals exceptto drink the health offriends

It used to drink manycups how many letters inthe name of the girl heloves *

And with a glass of winewere erased concerns ** Triclinio (roman sofa)


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Terminology of wines

"calcatorium" where thegrapes were crushed

"lixivium", the must-virgin

"calcatores" those whoare pressing

circumsitum thewine of the last pressing

"dolium" vesselcontaining the wort "aphoteca" the attic

where the wine wasaging

"tabulatum" cool placewhere they brought thewines aged

"simpulum Ladle to pourthe wine into glasses

"ptera", wide and lowvessel

phiala" a large bowl,similar to the greekkantharos, the most widelyused container

"Arbiter Bibendi the onewho decided the amount ofwater to be added to the

wine


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Gifts

Dolium Roman could hold up to1200 liters of wort

Patera

Simpulum Phiala


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Come si conservava

Non si faceva uso delvetro

Come i Greciusavano le anfore diterracotta conservatespesso in cantine

In Gallia si usavanogi piccole botti dilegno da 35 litri

Anfore romane


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La cantina romana del console ScaurusII sec. a.c.

Le cellae vinariaesono anord affinch il sole nonriscaldi il vino

Si evita la presenza di letame,radici, bagni, forni e fogne,per paura che la loro vicinanzaalteri il gusto del vino

Invece si profumano con lamirra i vasi per dare buongusto al vino e il locale

La cantina conteneva 300milaanfore di quasi 195 specie divino

le anfore troppo panciuteerano proibite


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Wine and Christianity From 380 A.D. Christianity is

the official religion of theRoman Empire

Christianity had symbols asthose of the Mediterraneanculture, where it wasdeveloped: bread, oil and wine

Return to be sacred food (theeucharistic miracle) wouldbreak with the Jewishtradition that forbade

fermented foods


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Towards the Middle Ages

Christianity should be seen thenas a follower of the Romanmaterial culture and as a means

for further dissemination of winein Europe

The first monks of the fourth andfifth centuries always brought in

new monasteries which foundedthe culture of the vine.

Thanks to them the winesurvived the most obscure

period: the Middle Ages


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Bibliografia

G. Cavazzana, L. Innocenti, T. De Rosa, LA MIA CANTINA, Edizioni Librex, Milano, 1969

A. De Bernardi, S.Guarracino, SOCIET E STORIA, Mondadori, Milano, 1989

Longo, P. Scarpi, DELLA VITE E DEL VINO, Claudio Gallone Editore, 1999

E. SALZA PRINA RICOTTI, L'alimentazione ed il banchetto in epoca greca in L'arcano convito, Cultural publications

of the Cassa di Risparmio di Verona.

E. SALZA PRINA RICOTTI, Dossier: L'arte del bere nell'antichit in Archeo, n 81, November 1991, pp.62-105

Hug Johnson, Il Vino, Franco Muzzio Editore, 1991

Hugh Johnson, Fancis Robinson, Atlante mondiale dei vini, Mondadori

Catarina Hiort af Ornas, LUniverso del vino, Enosis

BILLIARD R., 1913, La Vigne dans lAntiquit. Libr. H. Lardanchet, Lione

FREGONI M., 1991, Origini della vite e della viticoltura, Musumeci Ed., Quart

MANFREDI V.M., 1996, I greci dellOccidente. A. Mondadori Ed., Milano

MONTANARI 1999, La fame e labbondanza, Laterza, Bari

M.DONA, 2003, Filosofia del vino, Bompiani, Milano

COLUMELLA, De Re rusticaPLINIO IL VECCHIO (I sec.), Naturalis Historia, I-XXXVVARRONE, Res Rusticae I-IIVIRGILIO, Georgiche, IIIII

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