Viticulture is estimated to have originated in the 6th or 7th century B.C in the region to the south of the Black Sea.
The wine industry in Egypt was most likely the result of trade between Egypt and Canaan during the Early Bronze Age.
Because of their higher alcohol content, wines could be kept longer than beer, and proved a suitable trading product over relatively long distances.
Archaeobotanical and chemical evidence suggest that the grape was introduced Egypt during predynastic period.
Where bread and beer were everyday commodities to the ancient Egyptians, wine, like meat, was not considered a staple element. By contrast to beer, Egyptian wine is expensive and a rich person’s drink.
Wine is also offered to the gods and the deceased. It served mainly a ceremonial role, and would have only been enjoyed by pharaoh, nobles and religious priests.
Later on, the Egyptians become wine growers themselves.
The earliest evidence for ancient Egyptian wine itself comes in the form of lexicographic and artifactual evidence dating to the very start of the historic period, the early dynastic period beginning 3100 BC.
The best vineyards are in the Nile Delta region and the wine of Mareotis (the lake behind the site of modern Alexandria) is considered to be the best.
In the Old Kingdom only dark grapes are represented on several tomb walls , and the wine must have been red.
At El Bersheh in the XIIth dynasty white grapes are seen and the juice is light, such as would make white wines.
Wine was considered a vital provision for the afterlife, and vessel containing wine residue have been discovered in several Egyptian tombs.
Wine during ancient Egypt
