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Ancient winepress in Tzippori.

 

By Mara Vigevani/TPS

jewishpress.com

An ancient winepress dating back to the Byzantine period was discovered two weeks ago at the Tzippori National Park in the central Galilee region an during archaeological excavations, the Israel Nature and Parks Authority said Sunday.

The excavations, led by the Israel Nature and Parks Authority, in cooperation with the New Orleans Baptist Theological Seminary and sponsored by the Israel Antiquities Authority, took place in a 3.5 meter deep ancient water reservoir with a ceiling that rests on five arches from the Roman period.

The archaeologists were very surprised when they found the wine press as they had never previously encountered a winepress installed in secondary use in an ancient water reservoir.

“This is the first time we found a wine press in a place that was previously used as a water reservoir. Probably the owners of the vineyards thought it was a convenient location as it was close to their vines,” Dr. Zvika Zuk, chief archaeologist of the Israel Nature and Parks Authority told Tazpit Press Service.

According to the researchers, the water reservoir was adapted to a winepress in the 4th century C.E.

“The winepress was found in the largest water reservoir in the Tzippori National Park, which is part of the impressive water system at the site that also includes long aqueducts that provided water to the ancient city of Tzippori,” Zuk said.

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Original Article:

By JASON URBANUS

Thursday, March 22, 2018

archaeology.org

Pompeii, Italy

Evidence continues to reveal much about the quality of life of the residents of ancient Pompeii. The city created an intricate and robust system for the local production of food and wine. Researchers have long been aware of frescoes, found in many surviving houses and villas, depicting plants and the pleasure of eating and drinking. Remains of triclinia, or dining rooms, and of food stalls, bakeries, and shops selling the fish sauce garum are abundant.

 

 

Garden archaeology as a discipline was pioneered in Pompeii in the 1950s when archaeologist Wilhelmina Jashemski began to excavate areas between the remaining structures. She discovered that homeowners planted flowers, dietary staples, and even small vineyards. “From the oldest type of domestic vegetable garden, the hortus, to ornate temple gardens,” explains Betty Jo Mayeske, director of the Pompeii Food and Wine Project, “you see evidence of cultivation in nearly every available space in Pompeii.” It appears that both grain and grapes were grown in small, local contexts. “There was a bakery on practically every single corner and the mills were there too, as well as a counter room and large ovens,” she says. “The whole production process took place there, and there are also several similar examples of small-scale vineyards.” One of Jashemski’s innovations was to apply the practice of making molds of the dead, known since the 1860s, to making molds of individual plants. “Casting had been done in cement and plaster on human remains for years,” Mayeske says, “but Jashemski used that technology to cast the plants’ roots, which helped definitively identify all of these gardens and vineyards.”

 

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Note: A reader brought this article to my attention, and although ” the oldest wine” belongs to my previous post this is an incredible find. 

I just discovered I posted an article about this discovery last October, but this gives more detail.

JLP

 

A view of Monte Kronio today. Gianni Polizzi, 2018, CC BY-ND

 

the conversation.com

By Davide Tanasi

Monte Kronio rises 1,300 feet above the geothermally active landscape of southwestern Sicily. Hidden in its bowels is a labyrinthine system of caves, filled with hot sulfuric vapors. At lower levels, these caves average 99 degrees Fahrenheit and 100 percent humidity. Human sweat cannot evaporate and heat stroke can result in less than 20 minutes of exposure to these underground conditions.
Nonetheless, people have been visiting the caves of Monte Kronio since as far back as 8,000 years ago. They’ve left behind vessels from the Copper Age (early sixth to early third millennium B.C.) as well as various sizes of ceramic storage jars, jugs and basins. In the deepest cavities of the mountain these artifacts sometimes lie with human skeletons.

Archaeologists debate what unknown religious practices these artifacts might be evidence of. Did worshipers sacrifice their lives bringing offerings to placate a mysterious deity who puffed gasses inside Monte Kronio? Or did these people bury high-ranking individuals in that special place, close to what was probably considered a source of magical power?
One of the most puzzling of questions around this prehistoric site has been what those vessels contained. What substance was so precious it might mollify a deity or properly accompany dead chiefs and warriors on their trip to the underworld?
Using tiny samples, scraped from these ancient artifacts, my recent analysis came up with a surprising answer: wine. And that discovery has big implications for the story archaeologists tell about the people who lived in this time and place.

Analyzing scraping samples:

In November 2012, a team of expert geographers and speleologists ventured once again into the dangerous underground complex of Monte Kronio. They escorted archaeologists from the Superintendence of Agrigento down more than 300 feet to document artifacts and to take samples. The scientists scraped the inner walls of five ceramic vessels, removing about 100 mg (0.0035 ounces) of powder from each.
I led an international team of scholars, which hoped analyzing this dark brown residue could shed some light on what these Copper Age containers from Monte Kronio originally carried. Our plan was to use cutting-edge chemical techniques to characterize the organic residue.
We decided to use three different approaches. Nuclear magnetic resonance spectroscopy (NMR) would be able to tell us the physical and chemical properties of the atoms and molecules present. We turned to scanning electron microscopy with energy dispersive X-ray spectroscopy (SEM/EDX) and the attenuated total reflectance Fourier transform infrared spectroscopy (ATR FT-IR) for the elemental analysis – the chemical characterization of the samples.

These analysis methods are destructive: The sample gets used up when we run the tests. Since we had just that precious 100 mg of powder from each vessel, we needed to be extremely careful as we prepared the samples. If we messed up the analysis, we couldn’t just run it all over again.

We found that four of the five Copper Age large storage jars contained an organic residue. Two contained animal fats and another held plant residues, thanks to what we inferred was a semi-liquid kind of stew partially absorbed by the walls of the jars. But the fourth jar held the greatest surprise: pure grape wine from 5,000 years ago.
Presence of wine implies much more
Initially I did not fully grasp the import of such a discovery. It was only when I vetted the scientific literature on alcoholic beverages in prehistory that I realized the Monte Kronio samples represented the oldest wine known so far for Europe and the Mediterranean region. An incredible surprise, considering that the Southern Anatolia and Transcaucasian region were traditionally believed to be the cradle of grape domestication and early viticulture. At the end of 2017, research similar to ours using Neolithic ceramic samples from Georgia pushed back the discovery of trace of pure grape wine even further, to 6,000-5,800 B.C.
This idea of the “oldest wine” conveyed in news headlines captured the public’s attention when we first published our results.
But what the media failed to convey are the tremendous historical implications that such a discovery has for how archaeologists understand Copper Age Sicilian cultures.

From an economic standpoint, the evidence of wine implies that people at this time and place were cultivating grapevines. Viticulture requires specific terrains, climates and irrigation systems. Archaeologists hadn’t, up to this point, included all these agricultural strategies in their theories about settlement patterns in these Copper Age Sicilian communities. It looks like researchers need to more deeply consider ways these people might have transformed the landscapes where they lived.
The discovery of wine from this time period has an even bigger impact on what archaeologists thought we knew about commerce and the trade of goods across the whole Mediterranean at this time. For instance, Sicily completely lacks metal ores. But the discovery of little copper artifacts – things like daggers, chisels and pins had been found at several sites – shows that Sicilians somehow developed metallurgy by the Copper Age.
The traditional explanation has been that Sicily engaged in an embryonic commercial relationship with people in the Aegean, especially with the northwestern regions of the Peloponnese. But that doesn’t really make a lot of sense because the Sicilian communities didn’t have much of anything to offer in exchange for the metals. The lure of wine, though, might have been what brought the Aegeans to Sicily, especially if other settlements hadn’t come this far in viticulture yet.
Ultimately, the discovery of wine remnants near gaseous crevices deep inside Monte Kronio adds more support to the hypothesis that the mountain was a sort of prehistoric sanctuary where purification or oracular practices were carried out, taking advantage of the cleansing and intoxicating features of sulfur.
Wine has been known as a magical substance since its appearances in Homeric tales. As red as blood, it had the unique power to bring euphoria and an altered state of consciousness and perception. Mixed with the incredible physical stress due to the hot and humid environment, it’s easy to imagine the descent into the darkness of Monte Kronio as a transcendent journey toward the gods. The trek likely ended with death for the weak, maybe with the conviction of immortality for the survivors.
And all of this was written in the grains of 100 milligrams of 6,000-year-old powder.

 

 

 

 

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Original Article:

heritagedaily.com

Excavations in the Republic of Georgia by the Gadachrili Gora Regional Archaeological Project Expedition (GRAPE), a joint undertaking between the University of Toronto (U of T) and the Georgian National Museum, have uncovered evidence of the earliest winemaking anywhere in the world.

THIS IS A DRONE PHOTOGRAPH OF EXCAVATIONS AT GADACHRILI GORA SITE IN REPUBILC OF GEORGIA.
Photo by Stephen Batiuk

 

Excavations in the Republic of Georgia by the Gadachrili Gora Regional Archaeological Project Expedition (GRAPE), a joint undertaking between the University of Toronto (U of T) and the Georgian National Museum, have uncovered evidence of the earliest winemaking anywhere in the world.
The discovery dates the origin of the practice to the Neolithic period around 6000 BC, pushing it back 600-1,000 years from the previously accepted date.
The earliest previously known chemical evidence of wine dated to 5400-5000 BC and was from an area in the Zagros Mountains of Iran. Researchers now say the practice began hundreds of years earlier in the South Caucasus region on the border of Eastern Europe and Western Asia.
Excavations have focused on two Early Ceramic Neolithic sites (6000-4500 BC) called Gadachrili Gora and Shulaveris Gora, approximately 50 kilometres south of the modern capital of Tbilisi. Pottery fragments of ceramic jars recovered from the sites were collected and subsequently analyzed by scientists at the University of Pennsylvania to ascertain the nature of the residue preserved inside for several millennia.
The newest methods of chemical extraction confirmed tartaric acid, the fingerprint compound for grape and wine as well as three associated organic acids – malic, succinic and citric – in the residue recovered from eight large jars. The findings are reported in a research study this week in Proceeding of the National Academy of Sciences (PNAS).
“We believe this is the oldest example of the domestication of a wild-growing Eurasian grapevine solely for the production of wine,” said Stephen Batiuk, a senior research associate in the Department of Near and Middle Eastern Civilizations and the Archaeology Centre at U of T, and co-author of the study published in PNAS.
“The domesticated version of the fruit has more than 10,000 varieties of table and wine grapes worldwide,” said Batiuk. “Georgia is home to over 500 varieties for wine alone, suggesting that grapes have been domesticated and cross-breeding in the region for a very long time.”
GRAPE represents the Canadian component of a larger international, interdisciplinary project involving researchers from the United States, Denmark, France, Italy and Israel. The sites excavated by the U of T and Georgian National Museum team are remnants of two villages that date back to the Neolithic period, which began around 15,200 BC in parts of the Middle East and ended between 4500 and 2000 BC in other parts of the world.
The Neolithic period is characterized by a package of activities that include the beginning of farming, the domestication of animals, the development of crafts such as pottery and weaving, and the making of polished stone tools.
“Pottery, which was ideal for processing, serving and storing fermented beverages, was invented in this period together with many advances in art, technology and cuisine,” said Batiuk. “This methodology for identifying wine residues in pottery was initially developed and first tested on a vessel from the site of Godin Tepe in central western Iran, excavated more than 40 years ago by a team from the Royal Ontario Museum led by fellow U of T researcher T. Cuyler Young. So in many ways, this discovery brings my co-director Andrew Graham and I full circle back to the work of our professor Cuyler, who also provided some of the fundamental theories of the origins of agriculture in the Near East.
“In essence, what we are examining is how the Neolithic package of agricultural activity, tool-making and crafts that developed further south in modern Iraq, Syria and Turkey adapted as it was introduced into different regions with different climate and plant life,” Batiuk said. “The horticultural potential of the south Caucasus was bound to lead to the domestication of many new and different species, and innovative ‘secondary’ products were bound to emerge.”
The researchers say the combined archaeological, chemical, botanical, climatic and radiocarbon data provided by the analysis demonstrate that the Eurasian grapevine Vitis vinifera was abundant around the sites. It grew under ideal environmental conditions in early Neolithic times, similar to premium wine-producing regions in Italy and southern France today.
“Our research suggests that one of the primary adaptations of the Neolithic way of life as it spread to Caucasia was viniculture,” says Batiuk. “The domestication of the grape apparently led eventually led to the emergence of a wine culture in the region.”
Batiuk describes an ancient society in which the drinking and offering of wine penetrates and permeates nearly every aspect of life from medical practice to special celebrations, from birth to death, to everyday meals at which toasting is common.
“As a medicine, social lubricant, mind-altering substance, and highly valued commodity, wine became the focus of religious cults, pharmacopeias, cuisines, economics, and society throughout the ancient Near East,” he said.
Batiuk cites ancient viniculture as a prime example of human ingenuity in developing horticulture, and creative uses for its byproducts.
“The infinite range of flavors and aromas of today’s 8,000-10,000 grape varieties are the end result of the domesticated Eurasian grapevine being transplanted and crossed with wild grapevines elsewhere over and over again,” he said. “The Eurasian gravepine that now accounts for 99.9 per cent of wine made in the world today, has its roots in Caucasia.”

 

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Original article:

Popular archaeology

 

 

Chemical analysis on these storage jars mark the earliest discovery of wine residue in the entire prehistory of the Italian peninsula. Credit: Dr. Davide Tanasi, University of South Florid

 

UNIVERSITY OF SOUTH FLORIDA (USF HEALTH)—Chemical analysis conducted on ancient pottery could dramatically predate the commencement of winemaking in Italy. A large storage jar from the Copper Age (early 4th millennium BC) tests positive for wine.
This finding published in Microchemical Journal is significant as it’s the earliest discovery of wine residue in the entire prehistory of the Italian peninsula. Traditionally, it’s been believed wine growing and wine production developed in Italy in the Middle Bronze Age (1300-1100 B.C.) as attested just by the retrieval of seeds, providing a new perspective on the economy of that ancient society

Lead author Davide Tanasi, PhD, University of South Florida in Tampa conducted chemical analysis of residue on unglazed pottery found at the Copper Age site of Monte Kronio in Agrigento, located off the southwest coast of Sicily. He and his team determined the residue contains tartaric acid and its sodium salt, which occur naturally in grapes and in the winemaking process.
It’s very rare to determine the composition of such residue as it requires the ancient pottery to be excavated intact. The study’s authors are now trying to determine whether the wine was red or white.
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A large Byzantine-era wine press uncovered in the Negev region is only the second of its kind to be found

Source: 1,600 years ago, soldiers may have quaffed wine from this desert press

The wine press in Ramat Negev is intermeshed with a building, as seen above, summer 2017. (Davida Dagan, Israel Antiquities Authority)

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photo: Iris

 

Original Article:

the local.dk

New research suggests the Vikings indulged in a bit of viticulture.

Studies of grape pips point to wine production in Denmark during the time of the Vikings.

The Vikings liked alcohol, but while it is easy enough to grow crops and produce beer in the Danish climate, wine is a different challenge and was thought to have always been imported from southern parts of Europe to northern countries.

But new research has showed that at least one of the two oldest grape cores found in Denmark was grown locally, reports science news site Videnskab.dk.

Results of the analysis could be the final piece of evidence needed to prove that wine was produced in Denmark during the Viking era, says the report.

“This is the first discovery and sign of wine production in Denmark, with all that that entails in terms of status and power. We do not know how [the grapes] were used – it may have been just to have a pretty bunch of grapes decorating a table, for example – but it is reasonable to believe that they made wine,” archaeological botanist and museum curator Peter Steen Henriksen of Denmark’s National Museum told Videnskab.dk.

 

Henriksen himself discovered the two centuries-old wine pips in a sample of earth at the site of a Viking settlement at Tissø. Analysis of the pips found one to date from the Viking era and the other from the Iron Age.

No evidence of grapes in Denmark prior to the Middle Ages was previously known.

Henriksen sent the pips to the National Museum, where they underwent strontium isotope tests similar to those that confirmed Danish preserved bodies the Skydstrup girl and the Egtved girl originated from geographical areas further south in Europe.

The tests showed that the Viking era grape was probably grown on Zealand, reports Videnskab.dk.

“Before we only had suspicions, but now we can see that they actually had grapes and therefore the resources to produce [wine] themselves. Suddenly it all becomes very real,” professor Karin Margarita Frei of the National Museum told Videnskab.dk.

The Tissø settlement is one of the richest Viking locations in Denmark and was home to a dynasty that stretched from the early Iron Age to the late Viking period, reports Videnskab.

Production of wine in the area may have been a way of expressing status, say researchers.

Although it is also possible that the grapes were grown to be consumed as fruit, the Vikings are known to have come across wine on their voyages abroad, and Roman wine cups and other remnants of wine have been found in Scandinavia. The climate in the region was also similar to the present-day climate, making it possible to grow grapes.

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