Yes, the tasty grape.
Evidently, we have the Chinese to thank.
Scientific American tells us:
The oldest fermented beverage known is a 9,000-year-old rice and honey wine identified on pottery shards from the village of Jiahu in central China. According to biomolecular archaeologist Patrick McGovern of the University of Pennsylvania Museum of Anthropology and Archaeology, the wine likely got most of its sugars from the Chinese hawthorn fruit and wild grapes, the seeds of which have also been found at the site. Like the Andean communities today that make chicha from maize, Chinese beverage-makers probably chewed up rice kernels and spit the mash into a communal pot to brew with fruit. It would take another 5,000 years before the Chinese developed their complex amylolysis fermentation system: growing molds on steamed cakes of cereals and herbs and adding them to rice brew.
Doesn’t the ‘chewed up rice kernels and spit the mash into a communal pot‘ part sound yummy?
Almost as good as people squashing the wine grapes with their bare feet!
I guess I don’t really care how it’s made. I just like how it tastes. And that it is a fine treat to come home to at the end of a long day.
And sometimes I like to peruse the aisles of wine just to read the labels.
If you want to get more serious about understanding wine labels you could follow this link – it’s quite informative.
Being the 4th of July and all, I wondered what would be a good wine for the occasion. So, of course, I googled it and you would be amazed at how many sites popped up with exactly that – suggestions for wine on the 4th. One proposed Madeira as supposedly that is what our founding fathers were drinking when they signed the Declaration of Independence (in case you were wondering).
It’s a reisling – one of my favorite wines – and has an interesting label that looks kind of celebratory. That’s enough reason for me!
So, here’s to wine and here’s to the 4th of July! Drink up!