I would post this story just for the accompanying picture of the caveman stomping wines in a bearskin, but as a bonus, it's actually a piece of interesting news about the earliest days of winemaking by humans. Researchers at the University of Pennsylvania have been studying early winemaking for some time, and have reached the conclusion based on some primitive clay jugs. These large vessels, capable of holding around 2.5 gallons were found buried in the Northern Zagros Mountains of Iran, and contained residues which seem to be wine.
The interesting thing is that these jugs are about 6000 years old, and were created by a culture that was fairly primitive even by the standards of the time (about 1000 miles away, the Egyptians were busy building the first pyramids). By any measure, even for the Egyptians, who were just starting to figure out wine at this point as well, that's pretty early and may be a good indication of how wine was first made in primitive cultures.
Speculation abounds about how humans first figured out that fermenting berries was a good idea, but one of the popular theories which is proffered in the article suggests that perhaps we observed birds eating naturally fermented berries and acting loopy, so we gave it a try.
Regardless, its always interesting to me to speculate how we started making this magical liquid which, as the article also points out, some people have said may be "the primary agent for the development of Western civilization." Now THERE'S an idea. Check out the full article.
A wine book like no other. Photographs, essays, and wine recommendations. Learn more.
I'll Drink to That: Danilo Nada of Nada Fiorenzo Wine News: What I'm Reading the Week of 8/23 Vinography Images: Night Sorting Small is Beautiful: The Champagnes of Savart I'll Drink to That: Karl duHoffmann of Anchor Brewing Warm Up: Jerez de la Frontera I'll Drink to That: Antonio Flores of González Byass California 2015 - Vintage of Fire Wine News: What I'm Reading the Week of 8/16 A Selection of Georgian Wines
Wine Will Never Smell the Same Again: Luca Turin and the Science of Scent Forlorn Hope: The Remarkable Wines of Matthew Rorick Debating Robert Parker At His Invitation Passopisciaro Winery, Etna, Sicily: Current Releases Should We Care What Winemakers Say? The Sweet Taste of Freedom: Austria's Ruster Ausbruch Wines 2009 Burgundy Vintage According to Domaine de la Romanée-Conti Charles Banks: The New Man Behind Mayacamas Wine from the Caldera: The Incredible Viticulture of Santorini Why Community Tasting Notes Sites Will Fail Chateau Rayas and the 2012 Vintage of Chateauneuf-du-Pape A Life Indomitable: The Wines of Casal Santa Maria, Portugal Bay Area Bordeaux: Tasting Santa Cruz Mountain Cabernets Forgotten Jewels: Reviving Chile's Old Vine Carignane The First-Timer's Guide to Les Trois Glorieuses of Hospices de Beaune