Human Kind: Scientists Find 6,100-Year-Old Winemaking Operation via Gizmodo

Scientists Find 6,100-Year-Old Winemaking Operation

Scientists Find 6,100-Year-Old Winemaking Operation

Archaeologists found a 6,100-year-old "winemaking operation" in the same Armenian cave where they found a 5,500-year-old shoe. You know what that means? Humans have been making wine for 600 years longer than they have been wearing shoes!

Well, okay, it doesn't actually mean that, at all. But would you be so surprised? Human beings love wine! And they loved it some 6,100 years ago:

Stefan K. Estreicher, a professor at Texas Tech University and author of "Wine: From Neolithic Times to the 21st Century," said the Armenian discovery shows "how important it was to them" to make wine because "they spent a lot of time and effort to build a facility to use only once a year" when grapes were harvested.

The wine was probably used for ritual purposes, as burial sites were seen nearby in the cave. [Excavation co-director] Dr. [Gregory] Areshian said at least eight bodies had been found so far, including a child, a woman, bones of elderly men and, in ceramic vessels, skulls of three adolescents (one still containing brain tissue).

The winery consists of "a vat for fermenting, a press, storage jars, a clay bowl and a drinking cup made from an animal horn." It's the earliest production facility yet found, but it's not the oldest evidence of wine consumption; residue in jars found in northwest Iran suggests that winemaking dates back at least 7,400 years. Even so, its sophistication could mean that earlier winemaking was more elaborate than previously thought.

And there's something kind of nice about that, isn't there? The thought that some seven millennia ago, human beings were doing the same thing you are? Sure, they harvested, fermented and pressed all their own wine, while you just smuggled yours out of the 7-11 under your coat. And they likely drank their red wine as part of an elaborate funeral ritual, while you drink yours as part of your far less elaborate "watching King of Queens reruns" ritual. But the important part is this: 7,000 years ago, as today, human beings were getting tanked on cheap red wine.

[NYT]

Send an email to Max Read, the author of this post, at max@gawker.com.

Republished from http://gawker.com


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It's good to know they were doing a primitive version of us walking out of a convenience store with bottles of beer in our socks and the bottles angled on the right side so the cashier wouldn't see our teenage asses walking out of the store with a beer they wouldn't sell us.

Some things never change... Reply


Impossible! That means we've been making wine before the Earth was even created! Reply


Theories are that we became agricultural societies firstly to have the raw product for our get high. Reply


Talk about aged to perfection. Reply
Oryx promoted this comment

Wine is for the people who like fancy shmancy new things, like the iPad and Prius. Beer is for people who like classy old shtuff, like 7,000 year old stuff (or older - as old as the dawn of civilization).... [beeradvocate.com] And if you're curious what it may have tasted like, Dogfish Head makes a couple brews based on the ancient Egyptian and Chinese recipes. Reply
Edited by hilikusopus at 01/11/11 12:29 PM



Do you serve red or white with Dodo omelette?
Reply


If they find a 6000 year old cardboard box with wine residue inside, I'll just have to conclude that I haven't really evolved that much at all. Reply


It's only a matter of time before an amphora of IV Loko is discovered. Reply


Well of course - they had to invent shoes to go to the store for more wine.
No shoes/no servive."
Reply
toniperdido promoted this comment

It's so easy, even a caveman can do it. Reply


I love dead bodies with my red wine Reply
achilleselbow approved this comment

I wonder when mixed drinks were invented. I'm sure some bright stone age guy thought of it first, as a way to get cave girls drunk and easy. Reply


I assume the severed heads were to be used in the preparation of BrainBrau. Reply


". . . . same Armenian cave where they found a 5,500-year-old shoe."

This clearly demonstrates that the art of getting drunk and losing footwear has been in practice for a very long time. Reply

achilleselbow promoted this comment

This isn't really surprising.
First you need the wine bar to go to.
Then you need the little cordovan pumps to wear there.
Reply
Edited by DoctorNine at 01/11/11 9:18 AM

If I was alive back then, I would be drunk all the time. I can barely handle all the responsibilities I have today, and I can order anything I want online and have it delivered. Reply


Scientists believe that the wine making operation was suddenly abandoned by the ancient vintners when they discovered that something called "Two Buck Chuck" was available for barter from a local trader named "Joe". Reply
AnotherBob promoted this comment

They were too shitfaced for 600 years to invent shoes. Or pogo sticks, either. Reply


New evidence suggests ancient civilizations have been making forms of alcohol since the dawn of the neolithic revolution some 10,000 years ago.

Also, being a bit of a wino myself; here is a fun fact! Did you know that the earliest form of "corks" was a layer of olive oil floated a top wine to preserve it from oxidation? Reply


I'm not sure it is safe to draw the conclusion that because they coincidentally buried bodies in the same cave they made wine that the wine was used for ceremonial purposes. Maybe it was, I mean I've been to a lot of wakes and funerals where wine was served, but I've also been to a lot of other parties where wine was served and no one was dead. Maybe, just maybe they figured out that wine doesn't spoil as fast in a cave, and hey, we have this cave where we buried some people, let's stuff the wine down there. Or vice-versa. Reply


I bet Jesus rode his dinosaur to the wine store. Reply
Geisrud promoted this comment

This is crazy. Next you'll probably try to convince me that people also enjoyed sports or sex 7,000 years ago. Reply


Are they really positive this isn't left over from Richard Lawson travelling around Europe? Reply


I wish I lived in an area where 7-11's sold alcohol but no, PA has special stores for liquor and special stores to buy beer. Reply


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Two of my favorite subjects wine and history

Latest Wine Technologies « The Wine Economist

Happy New Year! I’ve just finished reading final papers from The Idea of Wine class I teach at the University of Puget Sound.  This semester several students probed the intersecting worlds of wine and technology. Here, for your consideration, are quick summaries of five papers that explore variations on this very contemporary theme.

There’s an App for That!

Anna wrote about wine Apps. Apps are creatures of the 21st century — application programs that run on smart phones, iPads and similar electronic devices. There are thousands of Apps (the iTunes App Store and Android Market are full of them) and so it is no surprise that there are wine Apps, too.

Anna discovered five basic types of Apps, which she classified as wine journals, wine glossaries, wine-food pairing programs, electronic sommeliers that provide recommendations from lists of wines and wine quizzes and games. SmartCellar is an example of a sommelier-type App — restaurants can use SmartCellar-equipped iPads instead of printed wine lists to help their guests make well-informed wine choices.

Project Genome, a Constellation Brands study, identified six distinctive groups of wine buyers ranging from Overwhelmed to Enthusiast. Anna matched wine Apps with buyer profiles and concluded that there is something for everyone. But are any of them perfect?

No. Anna imaged the perfect wine App for her — given her particular interest in wine today. No single existing App would satisfy all her needs, she concluded, but there soon will be given the pace at which new Apps appear.

QR — the New Face of Wine?

Jack wrote abut QR (Quick Response) codes. QR codes work on the same principle as Universal Product Codes, but whereas UPC codes can store 12 characters of information, QR codes hold much more.  You scan a QR using an App on your smart phone and the App uses the embedded information to direct its display. QR codes are everywhere these days, especially in advertisements. Jack reports that some new graves in Japan feature QR codes that, when scanned, show photos of the deceased. QR codes at Japanese tourist sites provide detailed visitor information.

Jack found several applications of QR codes to wine, but he thought that the potential of this technology is not yet fully exploited. QR codes in advertisements or wine labels are a way to give the consumer more information. More advanced technology — already in use in other consumer goods markets — would allow QR Apps to connect with local retailers or to interface with online communities like CellarTracker.

“The more you think about it, the more it’s clear that QR codes have the potential to change everything about wine shopping,” Jack concluded. “They are free, easy to make and will soon have an army of smartphone users” to exploit them.  Japan has been using them for 16 years, he said. Time for wine makers and buyers in the U.S. to catch up.

Wine and Social Media

Alyssa and David wrote very different papers about wine and social media. Social media refers to electronic communities that link people in flexible arrangements and allow  them to interact and to  share information of various sorts. Alyssa examined Facebook, Twitter and the blogosphere to find the potential of each to forge durable wine-based interest groups.

David’s paper explored the role of the Internet (and social media)  in building or sustaining consumer communities using a very creative approach — comparing wine with beer. Beer has long been marketed as a group thing — a bunch of people get together and have a good time over a few beers. Wine’s marketing is not as consistently focused, David asserted, and the community element not so clearly developed.

This has an effect on how beer and wine build communities on the web. Beer brings community to the Internet, according to David, but wine tries to draw community from the web — an interesting point. “Every day, more and more people are being brought to wine through the Internet,” he concludes, “and lovers of wine are finally finding the community they’ve always wanted.”

Napa Valley versus Silicon Valley

Finally, Ben’s paper looked for linkages between Northern California’s two famous valleys. Not Napa and Sonoma (although that would be an interesting paper) but Napa and Silicon. What can we learn about wine, Ben asked, by looking at microchips? Quite a lot, he discovered.

Ben compared Annalee Saxenian’s account of the development of Silicon Valley in her book Regional Advantage: Culture and Competition in Silicon Valley and Route 128 with James Lapsley’s history of the Napa Valley wine industry, Bottled Poetry: Napa Winemaking from Prohibition to the Modern Era. He found rather interesting parallels between the two seemingly separate spheres of California life and concluded that Saxenian’s model of high tech regional development explains Napa’s evolution very well.

Going further, however, Ben asserts that both valleys reflect a certain regional spirit. “That this culture of creative destruction permeates as diverse of industries as IT and winemaking demonstrates the influence that a regional consciousness can have over all manners of activities that will within its physical purview.”

“In this sense,” he concludes, “Napa is a genuine reflection of its terroir …  Wine is a microcosm of our collective ties to our environment and the various techniques and technologies used to elucidate a certain character from a wine are ultimately efforts at understanding and strengthening this relationship. And in that pause given to us by that perfect glass of wine, we cannot help but feel closer to the world around us.”

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Sorry, I cannot distribute these papers directly, but if you are interested I will try to connect you with the student authors.

As an apprentice wine-o I am gung-ho on technology assisting me on my path to knowledge. Here are some great new technologies that are out there via the student papers of the Wine Economist.