How Was Wine Made In Biblical Times? (Solved)

These were the wine presses and they contained one large, square platform that was a few feet deep. Into it, you‘d dump the grapes. As they stomped the grapes, the new juice would flow into “yeqebs” and was then collected in earthen vats and stored in a cool place or under water to begin natural fermentation.

  • Some Christians maintain that the wine in the Bible was almost non-alcoholic. It is argued that all wine in ancient times was filtered and dried into a paste, which was then mixed with water. Thus, small amounts of alcohol were present in wine, but the wine was so diluted as to minimize the intoxicating effects.


What was wine made of in the Bible?

Biblical wine was grown and produced in the most natural way possible. Therefore, it was composed of low levels of both alcohol and sugar. It also did not include any of the modern additives that are often used today.

How long did it take to make wine in Bible times?

Fermentation of the tirosh would take three to five days, and the result would be wine. As soon as the production of carbon dioxide (a by-product of fermentation) finished and before the wine could begin to oxidize, the wine would be channeled into an even deeper pit, where Canaanite jars were filled.

How did the Israelites make wine?

The juice would be collected in a special treading floor that would lead to a collecting vat. The remaining skins were then squeezed in a winepress located near the vineyard to preserve the freshness of the grapes. From there, wild yeast was added and the juice was left to ferment for approximately three days.

How was wine made in ancient times?

For ancient cultures to produce wine, after the grapes are harvested they are crushed by any manner of means, but the most popular method was to crush them in large vats with bare feet. Bare feet would produce enough pressure to break the skin of a grape, but would not crush the seeds which produce a bitter flavor.

Was biblical wine fermented?

Originally Answered: Is the wine in the Bible fermented? Yes. It was perhaps not as strongly alcoholic as some modern liquor, but it wasn’t unfermented grape juice.

What kind of wine did Jesus make?

Originally Answered: What type of wine did Jesus turn from water? It was probably some type of Kosher wine wth an alcohol content <10%. At the time, consumption of any beverage with ≥10% alcohol content was looked down upon as barbaric by region’s predominant society at the time.

Was the wine in the Bible alcoholic?

Was wine in the Bible alcohol? – Quora. yes, it contained alcohol. Prior to the invention of refrigeration and pasteurization, it was impossible to prevent grape juice from fermenting other than drinking it all as soon as it was pressed.

Was there wine in Jesus time?

The details of wine and winemaking practices from the Holy Land are debated among experts. But we do know that in Jesus’ day, wine was being produced in Galilee and modern-day Jordan, says archaeologist Patrick McGovern of the University of Pennsylvania Museum.

Was ancient wine an alcoholic?

Wine was almost always drunk diluted with water: the ratio varied, normally ranging between 2: 3 and 1: 3, which would give a range in alcoholic strength of about 3 to 6% and generally at the lower end of this range (roughly the same as British draught beer).

How long did wine take in Jesus time?

Once the juice was in the cistern or basin, the wine would be covered and left to ferment. The yeast that occurs naturally on grape skins was all that was necessary to provide the chemical reaction. The wine would bubble as it fermented, and the fermenting process took three to five days to complete.

Is there wine in Israel?

Why Israel is one of the most exciting wine-producing countries in the world. There’s evidence that wine has been produced in Israel for as long as 10,000 years, yet it’s only in the past few decades that the country’s wine has won serious international respect.

What is a wine press in the Bible?

Christ in the winepress or the mystical winepress is a motif in Christian iconography showing Christ standing in a winepress, where Christ himself becomes the grapes in the press.

What did biblical wine taste like?

So how did these wines taste? They wouldn’t have curried any favour with Robert Parker, that’s for sure. Bitter, salty and inhumanely vinegary, one passage in the Bible said it “bites like a snake and poisons like a viper” – and bear in mind this is referring to already diluted wine.

What was wine like in ancient times?

A typical wine from ancient times would have had a nose redolent of tree sap, giving way to a salty palate, and yielded a finish that could only charitably be compared to floor tile in a public restroom. Modern bottles help protect wine today, but exposure to oxygen quickly spoiled ancient wines.

Who first invented wine?

In Greek mythology, Dionysus, son of Zeus and his mistress Semele, invented wine while living in the ancient Mount Nysa amongst nymphs. This is one of the reasons why Dionysus is often referred to as the “God of Wine.”

Biblical Wine vs. Modern Wine

Have you ever wondered what the difference is between current wine and biblical wine or ancient wine? The majority of wines produced today are made on a huge scale and include significant concentrations of alcohol, sugars, and chemicals, among other things. Biblical wine was farmed and made in the most natural way possible, according to the Bible’s guidelines. In order to achieve this, it was made with minimal quantities of both alcohol and sugar. There were also no contemporary additions, which are often used nowadays, in this recipe.

Scott Shifferd’s essay, ” What Kind of Wine Did Jesus Drink?

In addition, the text includes significant details on the differences between biblical wine and modern wine.

In order for grape juice to have more than 4 percent alcohol, the winemaker needs add yeast.

Alcohol kills these yeast cells and prevents the concentration of alcohol from rising over 10% in the air.

It is crucial to note that when the Bible refers to “wine,” it is not referring to the type of wine that most of us are familiar with.

Wine in the Bible can refer to anything from plain grape juice to wine with an alcoholic level of less than roughly 10 percent alcohol by volume.

My Personal Take

I personally enjoy a glass of wine every now and then while I’m cooking, eating dinner, or spending time with family and friends. I was determined to find a company that produced wines that were similar to those that Jesus and the people of the Bible drank after learning the difference between biblical wine and modern wine after learning the difference between the two. After extensive searching, I was able to locate one! Also, I can’t wait to share my discoveries with you! I’d like to introduce you to.

See what piqued my interest enough to do further research on this topic, as well as my honest review of Dry Farm Wines, in the video below.

A Modern Day Wine Similar to Ancient Wine

For his part, Todd White founded Dry Farm Wines, a subscription-based wine delivery business that prides itself on being more than a wine club and provides a distinctive, international variety of pure natural wines. According to them, their concept is based on a farm-to-table method, which they characterize as “a tale that begins with a healthy farm and concludes with a vivid sip.” If you’re like most people, you’re probably wondering, “what exactly is ‘pure natural wine?'” Although there is no universally accepted definition, the natural wine community has reached an agreement on what constitutes natural wine.

Organic or biodynamic farming is required for the production of pure natural wine.

Some firms source wines that are organically farmed or that are made without the use of sugar, but Dry Farm Wines is the only company in the world that picks wine based on a set of precise criteria that they have set for themselves.

There are no other wine firms in the world that produce wines that are of the same excellent quality as theirs.

What Makes Dry Farm Wines Unique?

Wine is a unique experience in and of itself, and having a wine selection tailored specifically for you adds to the novelty of the occasion. Dry Farm Wines collaborates closely with farmers to guarantee that the wines they pick fulfill their stringent standards of quality and consistency. This includes farming practices, purity levels, and other factors. Dry Farm Wines parameters are so stringent that fewer than 0.01 percent of all wine produced across the world fulfills the standards set by Dry Farm Wines.

  • The wine is certified organic or biodynamic
  • Vegan
  • Keto and paleo-friendly
  • And has an alcohol concentration ranging from 7 to 12.5 percent.

The bulk of the wine you’ll find in restaurants, vineyards, or on the shelves of your local liquor or grocery store has an alcohol percentage of 20 percent or more. This is due to the fact that farmers and manufacturers are employing yeast strains that have been synthetically created rather than the yeast that naturally grows on grapes. They are able to generate a high proportion of alcohol in each bottle of wine because they have been bred in a laboratory using lab-made yeast strains.

  • Sulfite levels less than 1 g/dL
  • Free of 76 different FDA authorized chemicals
  • Sugar levels less than 1 g/dL

How to purchase Dry Farm Wines

Dry Farm Wines simplifies the process. In three simple steps, you can become a member and begin receiving pure natural wine selections that have been specially handpicked for you. 1: Select the sort of wine that you would want to receive: 2: Select the box size that corresponds to the quantity of bottles you desire to receive in each shipment: 3: Select the frequency with which you would want to receive your boxes. For example: 3: Select the frequency at which you would want to receive your boxes.

A Gift For You!

When new members sign up using my link below, they will receive an additional bottle of wine (worth a cent) with their first order of wine.

Encouraging a Healthier You

While some of us drink wine for enjoyment, to unwind after a long day, to accompany meals, or to socialize with friends, others drink wine for health reasons. We are all aware of the numerous health benefits that wine offers. In the Dietary Guidelines for Americans, wine is the only alcoholic beverage option that has consistently been listed as an encouragement in the guidelines year after year. Don’t you expect to obtain all of the health advantages you paid for when you purchase wine in the hopes of fuelling your body with all of those extra nutrients?

  1. A higher concentration of nutrients, such as antioxidants, may be found in organically cultivated vegetables since they do not include hazardous pesticides and herbicides.
  2. As a result, you wind up consuming whatever is used to cure the vine or grape.
  3. Under some circumstances, the Food and Drug Administration (FDA) does not require manufacturers to list these additives on their labels.
  4. To ensure the quality of our wines, Dry Farm Wine undertakes its own in-house, independent laboratory testing.

They rule out the possibility of any additions or chemicals being present in the wine throughout the fermentation process. Providing you with the confidence that you are drinking what you were promised.

Promoting Healthier Soil and Stronger Earth

Dry Farm Wines encourages healthy soil, as well as the protection of land and water, by working with farmers that utilize dry farming methods. Since its inception, dry farming has saved an estimated 1.4 billion gallons of water by depending on the natural moisture given by the soil rather than irrigation systems, according to Dry Farm Wines. Farmers have been using chemical pesticides and herbicides for around 50 years, according to the European Journal of Agronomy, and the number of pesticides and herbicides has expanded enormously over that time.

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Organic farmers, such as those selected by Dry Farm Wines, are attempting to combat the growth in these numbers while also improving the health of the land and the environment.

Supporting Small Business Owners

Small business owners and small farmers want assistance now more than ever before. Farmers and growers that choose organic, green, and biodynamic farming techniques are rewarded, which helps to promote the spread of these practices in the marketplace. Dry Farm Wines farmers presently farm 7% of all organic vines in Europe, according to the European Union.


In addition, you can rest assured that all wines selected by Dry Farm Wines are dry-farmed, free of industrial additives, independently lab tested, lower in alcohol concentration than most modern wines (close to biblical wine), fermented by native yeast, and priced according to their perceived quality. Consider the question WWJD (What Would Jesus Do)? Dry Farm Wines, maybe, would be his beverage of choice. Friends, cheers to you! Charity Smith (creator of A Poised Perspective) and Kayece Flood collaborated on the creation of this article.

What are the facts about fermented drinks in the Bible?

In other words, anytime the Bible refers to “wine,” it is referring to the type of alcoholic beverage that is popularly known as “wine” today. The ancient civilizations, on the other hand, had a variety of methods for avoiding the fermentation of fruit and fruit juices, and thus they were able to consume non-alcoholic wine (grape juice) throughout the year.

Preventing fermentation

In one procedure, the juice was boiled down to a syrup that could then be diluted in the desired amount of water by adding more water. 2) Another method was to boil the juice with the least amount of evaporation and then seal it with beeswax in airtight jars right away. 3) Other ways for preventing the juice from fermenting included drying the fruit in the sun and then re-hydrating it with water, adding sulfur to the fruit juice, and filtering the liquid to remove gluten from the juice. These methods of preservation were known to the ancients, who also employed the process of boiling fermented juice to remove the alcohol from the juice.

Unfermented wine in ancient literature

“The wine of Arcadia was so thick that it was necessary to scrape it out of the skin bottles in which it was contained and to dissolve the scrapings in water,” wrote Aristotle, who was born around 384 b.c., in reference to the process of reconstituting grape syrup to make grape juice. (Nott’s Lectures on Biblical Temperance, p. 80) “There is no wine finer to drink than that of Lesbos,” said the poet Horace, who was born in 65 b.c., “it was like honey. and would not create drunkenness,” referring to the wine of Lesbos.

2, p. 447), according to the Mishna (Midrash). Naturally, this wine would be completely devoid of alcohol as a consequence of the boiling process, if not also as a result of the preservation method used.

Additional information

When writing on the wine of Judea in his commentary on the Gospel of John, Albert Barnes stated, “The wine of Judea was made solely from the juice of the grape and did not include any alcohol or other additives.” “It was the ordinary drink of the people, and it did not cause drunkenness,” stated Adam Clarke in his commentary on Genesis 40:11, adding, “From this we learn that wine was once just the expressed juice of the grape, without fermentation.” The saky, or cupbearer, picked up the bunch, squeezed the juice into the cup, and immediately placed it into the hands of his master, who was standing nearby watching.

According to Clarke’s observations, “As new wine is discovered in the cluster, and one says, ‘Do not destroy it, because a blessing is in it,'” the yayin of the Hebrew people, the oinos of the Greeks, and the mustum of the ancient Latins were all used in the same way in ancient times (Isaiah 65:8, NKJV).

WinePresses in the Holy Land

Wine manufacturing was a thriving industry in the Holy Land during the Middle Ages. Winepresses may be found in abundance in almost all of the Biblical and ancient locations. HomeInfoStructures Presses for making wine Contents: Overview HistoryStructureSitesBiblicalEtymology Links


Wine manufacturing was a thriving industry in the Holy Land during the Middle Ages. Winepresses may be found in abundance in almost all of the Biblical and ancient locations. The following verses from Isaiah 5:2 describe how he “fenced it in, and gathered out the stones thereof, and planted it with the choicest vine,” “built a tower in the midst of it, and also made a winepress therein,” and “looked to see if it would bring forth grapes, and it brought forth wild grapes.”


Wine was originally manufactured in Mesopotamia around 6,000 BC, according to historical records. It was widespread in the Holy Land throughout Biblical times (the Iron/Persian Age), and it was one of the most important exports during that period. Wine, winemaking, and wine presses are all mentioned several times in the Bible. “And Noah. established a vineyard: And he drank of the wine, and was inebriated.” (Genesis 9:21-22). Noah is considered to be the world’s first winemaker. Initially, the winepresses were modest and were put in areas near the vines, with the majority of them being carved into the surrounding stone.

  1. Clusters of winepresses, consisting of three or more systems, were later constructed in important industrial zones or in close proximity to seaports along the Mediterranean coast.
  2. In the fields, towns, and cities of the Holy Land, there are hundreds of winepresses to be discovered.
  3. According to Uncle Ofer, our resident wine expert, each Roman soldier consumed a liter of wine per day, which amounted to 6,000 liters per day for a Legion stationed in the Galilee.
  4. The wine was frequently diluted with an equal amount of water and served as the troops’ drinking water, which helped to keep them healthy (and happy).
  5. To meet this demand, the wine was created in a short period of time (about a month), resulting in a low-alcohol sour wine with a low alcohol content (4 percent).

In the lower and upper Galilee, on the Golan, in the Sharon, in the Judean highlands and in other parts of the country, the majority of the vineyards and winepresses were located.

The production of wine was totally halted during the Arab invasion, which began in the eighth century. The practice of drinking alcohol is prohibited under Islamic law. Only during the Crusades (12th – 13th centuries) was wine manufacturing revived for a limited period of time (see below). Israel’s wine industry has experienced a resurgence in the last ten years. Over the years, the number of winemakers has grown from a handful to over 175 (25 commercial wineries and 150 boutique wineries), with the number continuing to rise.

Structure of winepress:

There are several parts that make up a typical antique winepress, including:

  • The collection area is the place where the grapes are transported from the vineyard and is often a broad flat area near the winepress.
  • Grapes are set out and crushed by the feet of the employees on the treading floor, which is generally covered with mosaics. This allows the juice to be extracted from the fruit. After the juice was collected, it was combined with the crushed grapes to begin the preliminary fermentation process (as suggested by Yehu Drey). The use of shoes was discouraged in order to avoid crushing the grape seeds, which would result in the wine being bitter.
  • For secondary crushing, a tiny hole in the center of the treading floor is provided, which is equipped with a single fixed-screw press for the grapes. The must that remained in the grape skins and stems after treading was squeezed out by the press. (Thank you to Rafi Frankel for pointing up the error.)
  • Optional pole holes on the side of the floor – for the purpose of providing shade for the employees
  • Pole holes on the side of the floor, which can be used to give shade for the employees.
  • Afilter hole is the initial hole in the fermentation process, and it is meant to prevent the juice from flowing through. Then, only the juice should be allowed to pass through, with the grape shells and pits remaining on the treading floor
  • A collectingpool is a container in which juice is collected and subjected to the secondary fermentation process. It is frequently covered with a mosaic floor and has a protective covering. Due to the pool’s lower elevation than the treading floor, the juice pours down into the pool.
  • A set of steps that leads to the bottom of the pool, which is used by the employees to collect the juice and clean the pool
  • Jars– for storing the juice in preparation for further fermentation
  • And
  • Jars– for storing the juice in preparation for fermentation
  • And

Sites with Winepresses:

The following is an example of the winepresses that may be seen at some of the locations mentioned in BibleWalks. To find out more about any site, simply click on its name in the list below. Khirbet Masref is a kind of khirbet.

  • Under the sand, the walking floor is concealed from view. The filtration pit, which is the smaller of the two holes, features a mosaic floor. Each of the six levels in the bigger pit allows the employees to walk down and collect the juice into jars, which they may then store for later fermentation
  • Byzantine
  • Roman
  • Byzantine


  • A number of winepresses may be seen in and around the historic city. Roman Byzantine architecture is seen in this photograph of the big winepress on “observation-hill.”

Inform Yizrael of the situation.

  • On the eastern side of the Tell is a large winepress, among other installations and cisterns. The crushing area is a rectangular pit with a mosaic floor, typical of Roman/Byzantine wine presses
  • The Bible tells about the vineyard of Naboth in the city of Yizreel (Jezreel), and how Ahab and Jezebel plotted to posses it. This winepress may have been located in the famous vineyard
  • Roman Byzantine
  • A massive winepress, as well as other facilities and cisterns, can be seen on the eastern side of the Tell. The crushing area is a rectangular pit with a mosaic floor, which is characteristic of Roman/Byzantine wine presses
  • The Bible narrates the story of the vineyard of Naboth, which is located in the city of Yizreel (Jezreel), and how Ahab and Jezebel conspired to take over the vineyard. According to certain sources, this winepress was placed in the famed vineyard
  • Roman Byzantine

Migdal Haemek is a fictional character created by author Migdal Haemek.

  • Wine presses were essential to the agricultural business, and eight bronze-age presses were discovered carved into the rock. All of the presses were based on a single, straightforward design. An inclining rectangular floor, which was on the upper side of the wine press, was where the grapes were stacked. The employees stomped on the grapes with their feet before leaving them on the floor. A collecting basin would be used to collect the juice after it had fermented and flowed down to the lower side via a filter hole
  • Bronze era
  • The location is situated on a sandstone ridge on the coast of Mt Carmel, on the edge of the sea. It was discovered in 2007 during the salvage operations that a cluster of three winepresses had been excavated. Byzantine
  • There are three winepresses in the settlement, which are located on the east side of the town. The structure has a similar collection vat, which is Roman in design.
  • A massive rock-hewn winepress may be seen just south of the road leading to New Avdon. According to the image below, the walking floor is a 4x4m hollow carved into the rock that is covered with mosaic stones. The collection vat itself is square with a broad ledge built into the side of the collecting vat
  • It is Roman in design.

Khirbet Zagag is a kind of khirbet.

  • The ruins of a Byzantine monastery may be seen on a hill in the heart of Karmi’el, overlooking the city. Several Byzantine winepresses have been dug into the rock at the foot of the mountains.


  • In the vicinity of the city’s forum, a massive winepress with two basins and a treading floor
  • Byzantine

Hurvat Kav (Hurvat Kav) is a fictional character created by author Hurvat Kav.

  • On the western side of Karmi’el, there are the ruins of a Byzantine monastery, which is protected in an archaeological park. A vast treading floor and collecting pool were discovered near the church, which was Byzantine in style.

Mt Gerizim is a mountain in Israel.

  • The Byzantine monastery on Mt Gerizim included a winepress, which was used to make wine. Located on the south side of the Church, this Byzantine-style structure is worth a visit.
  • An magnificent rock-hewn winepress located 300 meters south of the Holy Site of Tel Shiloh
  • It dates back to the early Roman period.
  • A wine press that is one of the largest in Israel
  • Roman Byzantine in style.
  • The winepress has been carved out of the rock. It is made out of a big treading (crushing) floor (10 M2), which is Roman Byzantine in style.
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Wineries Hill and Talmon are two of the most beautiful places in Israel. Psagot, Kh. Nisya, Kh. Nisya

  • Gibeon-style underground wine cellars
  • The world’s first temple.


  • To the north of the castle, archaeologists discovered a large Samaritan winepress that dates back to the 5th-6th centuries AD. This structure contains a wide stomping floor with mosaics as well as a very large fermentation pit
  • It is Byzantine in style.

Deir Samaan is a fictional character created by author Deir Samaan.

  • The monastery operates two wine press units, both of which are Byzantine in design.

Horvat Hanut (Horvat’s Hanut)

  • Large winepress measuring 14.8 meters by 8.0 meters. Operated by a monastery on the side of the “Caesar’s route” to Jerusalem
  • Byzantine in origin.

Tel Yavne was the site of the discovery of a massive winemaking industry that dates back to the Byzantine period. This is the largest ancient winery that has been discovered to date anywhere in the globe, with a production capacity of around 2 million liters per year. More sites will be added.

Biblical references:

There are dozens of allusions to wine in this list, as well as several references to winepresses. Wine is extremely important in both Jewish and Christian civilizations. When the Bible was written, winemaking was one of the most significant businesses. (Numbers 18:27) “And this your heave offering shall be reckoned unto you as if it were the corn of the threshingfloor, and as if it were the fullness of the winepress,” the Bible says. 18:30: Numéro 18:30: In response, “Thou must say unto them, When ye shall have heaved the best thereof out of it, then the increase of threshingfloor and winepress shall be counted unto the Levites” (Leviticus 23:20-21).

“And they took two princes of the Midianites, Oreb and Zeeb; and they slew Oreb on the rock of Oreb, and Zeeb they slew at the winepress of Zeeb, and pursued Midian, and brought the heads of Oreb and Zeeb to Gideon on the other side of the Jordan.” Judg 7:25 says, “And they took two princes of the Midianites, Oreb and Zee As recorded in Judg 9:27, “And they went out into the fields, and collected their vines, and stomped the grapes, and made merry.”, and then proceeded inside the home of their god, where they “ate and drank.” 2 Kings 6:27 (NIV): In response to this, he asked: If the LORD does not assist thee, from where will I help thee?

what came out of the barnfloor or what came out of the winepress?” As Job 24:11 says, “They manufacture oil within their walls, and pedal their wine presses while thirsting.” He walled it in, collected the stones from around it, and planted it with the best vine, and erected a tower in the midst of it, as well as a winepress therein: and he watched to see whether the vine would bear fruit, and it did, and it produced wild grapes.

Because the chapter is about wine, it is advised that you read it from beginning to end.

Etymology (behind the name):

  • Ya-in is the Hebrew word for wine
  • It is most likely the origin of the word “wine.”
  • In Hebrew, gath, gat means press, and it refers to a winepress (although it may refer to oil and Pomegranateas-Rimon well). There are several places with the prefix Gath, including: Gath, Gittaim, Gat-Asher, Gat-Rimmon, GathGathsemane, Gat-Carmel, and Jat
  • Gath, Gittaim, Gat-Asher, Gat-Rimmon, GathGathsemane, Gat-Carmel, and Jat
  • Gath, Gittaim, Gat-As
  • Anav (Anavim in plural) is the Hebrew word for grape. There are a number of locations that use this prefix, including: Anav, Kiryat-Anavim, and others.


* The history of wine is as follows:

  • Wine and oil production dates back to antiquity in Israel and other Mediterranean countries. Rafael Frankel’s book, Wine in the Bible, as well as the origins and history of wine, is available online. Wine’s origins and ancient history are discussed in detail. In the case of Yeshu Dray, the restoration of ancient technology

* Links to general wine resources: – exploring the Bible places in Israel

Mills—previous information—all information—next information—oil presses The information on this page was last updated on October 11, 2021. (Added Yavne) Advertiser-sponsored links:

What did Cana wine taste like?

Mills—previous information—all information—next information—oil presses & refineries Originally published on October 11, 2021; modified on October 11, 2021 (Added Yavne) Promoted links are those that pay for placement on a website.

Wine types

There were many different kinds of wine available during Jesus’ day — but no Zinfandels or Merlots. However, we do know that there were several varieties of wine since there are at least three Hebrew terms for wine that are regularly used in the Scriptures and Jewish texts that indicate that there were different sorts of wine:

  • Jesus’ time had many different varieties of wine – not just Zinfandels and Merlots. The fact that at least three Hebrew terms for wine are regularly employed throughout the Scriptures and Jewish texts for distinct sorts of wine tells us that there were different varieties of wine. These words are:

Traveling to Israel today and visiting Cana, you may be able to purchase “Cana wine,” if you are so inclined. It has a rich, sweet flavor and has a deep crimson color. Some people may find the sweetness overwhelming, and you can see why some Jews in Jesus’ day embraced the Greek practice of diluting wine with water. More than just being too sugary, though, a lot of wine in Jesus’ day was not particularly appetizing. It became more appetizing after being diluted with water. When the year progressed and older wine began to deteriorate or turn vinegary, this became even more evident.

Major export

In ancient Palestine, wine was a key export commodity. Winemaking may have been created in the Middle East — though some historians claim it was invented in China or possibly Armenia — and the region around Galilee was a significant grape grower at the time of Jesus’ ministry. According to archaeologist Patrick McGovern (University of Pennsylvania Museum), wine at that period may have had such a horrible flavor that a variety of substances were added to it, including tree resin, peppers, and capers, among other things.

  1. Saltwater, herbs, spices such as cinnamon, and even myrrh were used as additions in addition to the above.
  2. In addition, leftover grape skins and juice were allowed to ferment, resulting in a sweet syrup that could be used to sweeten wine.
  3. Our testimony is backed up by the impartial headwaiter, who declared it to be the greatest wine of the feast.
  4. “The red wine was better and stronger,” according to the Jewish Encyclopedia, which observed that “the red wine was better and stronger” (citing Psalm 75).
  5. Wine was prepared in Jesus’ day in much the same manner as we do today: grapes were gathered in the fields and transported to local wine presses where they were crushed, or “treaded,” to make wine.
  6. The juice would flow into a lower vat, where it would frequently pass through filters constructed of twigs or branches before entering the main vat.
  7. Wine was gathered in clay jars and stored underground in order to minimize evaporation and to slow the fermenting process, which were both beneficial.
  8. Fermentation, on the other hand, comes to an end when any wine reaches 14 to 18 percent alcohol content.
  9. In Jesus’ day, wine was often consumed.

We know from Jesus’ Parable of the Good Samaritan that wine was not only drunk but was also employed in Jewish ceremonial life, in the Temple, and even as medicine at one point or another.

First winemaker

Noah was the Bible’s first winemaker, having built a vineyard when the ark touched down on Mount Ararat thousands of years ago (Gn 9:20). Unfortunately, he also became inebriated as a result of his wine consumption (Gn. 9:21). Nonetheless, the majority of biblical references to wine are positive, as in the passage we heard during the first week of Advent: “On this mountain the Lord of hosts will provide for all peoples a feast of rich food and choice wines, juicy, rich food and pure, choice wines” (Is 25:6), which refers to the Lord’s coming as a feast of rich food and choice wines.

26:29) as he described the Kingdom of God.

John records that he likewise closed his earthly mission with wine: “So they placed a sponge that had been soaked in wine on top of a sprig of hyssop and held it up to his mouth.” When Jesus had finished drinking the wine, he declared, “It is completed.” (See also Jn 19:29-30.) Delivered that only the worst wine was given to criminals, it was necessary for that wine to have a harsh flavor to be kept for the condemned.

Cana’s wedding wine, on the other hand, is a different story.

manna is described as having “every joy, to satisfy every palate,” according to the Book of Wisdom.

by adapting to the tastes of those who consumed it, it changed itself into whatever each diner desired” (16:20-23).

How Was Wine Made In Biblical Times? – Productos Furia

After the grapes are picked, ancient cultures used a variety of methods to crush them before fermenting them into wine. The most common way was to crush them in enormous vats with bare feet. The pressure produced by bare feet would be sufficient to split the skin of a grape, but would not smash the seeds, which would result in a bitter flavor.

Was the wine in Biblical times fermented?

Traditional winemaking methods include crushing grapes after they have been picked using a variety of methods, the most common of which was to crush them in enormous vats with bare feet in ancient societies. The pressure produced by bare feet would be sufficient to split the skin of a grape, but would not smash the seeds, which would result in a bitter taste.

How did God make wine?

Grapes were created by God for the purpose of fermenting into wine. He engineered grapes to have the inherent capacity to ferment and turn into wine.

The pasteurization of wine (grape juice) did not become widely accepted until 1864, when the Methodist Episcopal Church allowed the use of unfermented wine in Communion as a reaction to the rising incidence of alcoholism.

Is wine mentioned in the Bible alcoholic?

In the New Testament, Jesus performed a miracle by causing vast amounts of wine to be consumed at the wedding at Cana (John 2). When it comes to alcoholic beverages, wine is the most frequently addressed in biblical literature, where it serves as a source of symbolism and was an essential element of daily life during ancient times.

How did ancient wine taste?

What was the flavor of Ancient Greek wine? Ancient Greek writers referred to wines as’sweet,’ ‘dry,’ or’sour,’ depending on their sweetness. Sweet and dry wines were prepared using either white or redwinegrapes, just like they are now, and they tasted precisely the same. Because wine preservation methods were at best inadequate, it is probable that the wines deteriorated soon.

How much alcohol was in wine in Bible times?

What was the flavor of ancient Greek wine? Wine was described as’sweet’, ‘dry’, or’sour’ by ancient Greek authors. Those sweet and dry wineswere produced with either white or redwinegrapes, much as the wines that are manufactured now. It is probable that wines oxidized fast since wine preservation methods were at best inadequate.

Why did they drink wine in the Bible?

In the Bible, it is clearly stated that Jesus drank wine (Matthew 15:11; Luke 7:33-35). He thought wine to be a creation of the Almighty himself. As a result, it is intrinsically beneficial (1 Timothy 4:4). He suggested that it be used for therapeutic purposes (1 Timothy 5:23).

What kind of wine did they drink in the Bible?

He claims that there were several types of wine available in biblical times, including red and white, dry and sweet. However, he believes that they did not manufacture wine from specific grapes, such as modern-day cabernet sauvignon and merlot, as is often believed.

Does Jesus turn water into wine?

During a wedding reception in the Gospel of Matthew, Jesus, his mother, and his followers are invited, and as the wine runs out, Jesus gives a demonstration of his divinity by changing water into wine.

Can Christians drink alcohol?

Almost all Christian traditions believe that the Bible condemns ordinary drinking in several places, and Easton’s Bible Dictionary states that “the sin of drunkenness” is defined as “the act of being intoxicated while driving.”

How did Jesus Eat?

According to the Bible and historical documents, Jesus most likely ate a diet that was comparable to the Mediterranean diet, which includes foods such as kale, pine nuts, dates, olive oil, lentils, and soups, among others. They also roasted fish in their ovens.

Did Jesus drink the sour wine?

The Holy Sponge is considered to be one of the Instruments of Jesus Christ’s Passion. According to Matthew 27:48, Mark 15:36, and John 19:29, it was dipped in vinegar (or, in other translations, sour wine), most likely posca, a popular beverage of Roman soldiers, and presented to Christ to drink from during the Crucifixion, according to the Scriptures.

What does wine symbolize?

Wine has always been used as a fundamental symbol of transition in cultures. Nature frequently serves as a mirror, allowing us to see more clearly the processes of development, regeneration, and transformation that are happening in our lives. Wine is a mirror that is held up to the natural world.

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Is drinking wine good for you?

Drinking an occasional glass of red wine, according to research, is beneficial to your health.

Apart from providing antioxidants and maybe extending one’s life, it can also help guard against heart disease and dangerous inflammation, among other advantages. Interestingly, redwine has higher amounts of antioxidants than whitewine, which is a good thing.

Where in the Bible does it say wine is a mocker?

“Wine is a mocker, strong drink is a brawler, and whoever is led astray by it is not smart,” says Proverbs 20:1. “Whoever is lead astray by it is not wise.”

Wine in Ancient Israel

|Posted on August 12, 2014 by Naomi Hochberg Greetings, winos! We hope you’ve been having a wonderful summer and that you’ve been drinking plenty of wine to keep cool. A new series of blog postings will be launched this month, which will cover the history of winemaking in Israel and will run for the next few months. How long Israel has been making wine is a frequently asked question, and the answer may surprise you. The cultivation of wine in the Holy Land has been going on for more than 5,000 years!

  • Wine pits were first unearthed in the Middle East, where they were discovered to date back to the Stone Age, some 8,000 years ago.
  • Carmel Winery, one of Isarel’s oldest wineries, has an emblem depicting Joshua and Caleb coming to Moses with a grapevine that was so huge that it required both of them to carry it.
  • It was utilized for religious, medical, and social purposes, and it was extolled as either a God-given gift that might be savored or as a harmful intoxication that could corrupt people’s minds.
  • His relationship with wine, on the other hand, soured after a particularly intoxicating night, but that is another tale.
  • It is reported in the Book of Kings that King David had so many vineyards and a big wine cellar that he employed two court officials to manage them, one to oversee the vineyards and the other to oversee his wine vault, making him the world’s first documented sommelier!
  • The Book of Luke has a narrative of thieves attacking a traveler on the way to Jericho, which is related by Jesus in another gospel: the Book of Matthew.

Cana wedding ceremony in its entirety The Good Samaritan (Paolo Veronese, 1571-72; Unknown Netherlandish Master, 1537) by Paolo Veronese, 1571-72 Wine production peaked during the time of the Second Temple; however, once the Romans destroyed the Temple, the Jews scattered and the country’s wine production came to a grinding halt, as did the rest of the world.

  • Wine production was the most important agricultural business in Ancient Israel, second only to oil production.
  • Similarly to now, grapes were harvested when they were at their ripest, near the conclusion of the summer season.
  • Upon collection, the juice would be gathered in an unique treading surface that would lead to a collection vessel.
  • An illustration of a winepress from ancient Israel Following that, wild yeast was added to the juice, which was then allowed to ferment for around three days.
  • Because they did not absorb nearly as much of their contents as newer jars, older jars were favoured over newer ones.
  • A Roman glass wine jug discovered in the Judean Mountains.2nd Century Amphorae (100-200CE) discovered in the Judean Mountains.
  • A wine chamber in an old Canaanite palace in Kabri, Israel, was found in 2013 by archaeologist Eric Cline of the George Washington University and his colleagues from Tel Aviv University, who were working together on the project.

Fortunately, the discovery was significant and will perhaps help us better understand the winemaking culture of ancient times! More information on the dig may be found by clicking on the link below!

Winemaking in First-Century Israel

It doesn’t take much time to learn that alcohol is a major theme in the Bible. Noah is described as having planted a vineyard following the deluge. The first miracle performed by Jesus was the transformation of water into wine. Vineyards may be found in parables, storytelling, history, prophecy, and poetry throughout the whole Bible, as well as in many other places. Wine has always been a part of the human experience, dating back thousands of years and continuing now. Historians think that the art of winemaking was first practiced in the country of Georgia (albeit the region was not known as Georgia at the time!) From there, it made its way south across ancient Canaan and down to the Egyptian desert.

During the ancient world, wine was one of the most important commodities traded.

2 Chronicles 2:10 (New International Version) What was the process of making wine?

Do we have any idea what wine tasted like during Jesus’ lifetime?

How was wine made in ancient Israel?

Men stomping grapes beneath their feet in a vat to collect the juice is seen in Egyptian art dating back to 1401-1391 BC. Human feet are good for squishing grapes without shattering the seeds, which would result in a harsh flavor to the grape juice if the seeds were crushed. After that, the juice was stored in containers or pits and let to ferment. In Lebanon, for example, archeological evidence of winemaking and storage has been discovered, including this 2,600 year old winepress. The contrasts between the numerous discoveries demonstrate that the fundamental process of winemaking may be done in a variety of ways and on a variety of dimensions.

  1. The most fundamental setup would begin with a vat near a vineyard.
  2. Over the vat was a wooden structure that offered shade as well as a place for workers treading the grapes to grip the handles in order to avoid sliding and falling.
  3. Red wine, created from black grapes, was the most popular, but there were also lighter-colored wines made from white grapes, though white wines were surely not as clear and pale as the wines we have today.
  4. The grapes were carried in from the vineyard in baskets and placed in a vat for pressing before being transported to the mill.
  5. It would trickle out of a low location in the vat via an inexpensive filter as the juice was harvested beneath their feet (Isaiah 16:10).
  6. After passing through the filter, the juice would flow into a huge jar or a pit sunk into the earth in order to maintain stable temperatures throughout the process.
  7. Once the juice had been collected in the cistern or basin, the wine was covered and allowed to ferment for several weeks.
  8. The wine would bubble as it fermented, and the entire fermentation process would take three to five days to finish, depending on the temperature.

Wine was then dragged out with a long handled ladel or diverted to an even lower pit where it was put into canning jars, depending on the method used. As the wine was being put into its storage containers, it was possible that it was filtered through a linen cloth one more time.

How was wine stored in the first century?

When storing wine, it is important to keep the air out as much as possible in order to maintain the quality and flavor. The style and size of ancient wine storage vessels varied greatly throughout the first century globe, as did their capacity for holding the liquid.


Canaanite jars, better known by their Greek nameamphorae, were a favorite option among the ancients. Amphorae were first used in Egypt and were often composed of cheap clay pottery that was occasionally covered with wax derived from pine or bees. They were available in a variety of sizes, some of which were comparable to the wine bottles we are familiar with today. Amphorae were designed with long, thin necks to restrict the quantity of oxygen that came into contact with the wine. They were equipped with handles, frequently two on the neck, to assist in holding the amphora or hanging it by a rope.

The pointed bottoms also allowed sediment to settle at the tiniest point possible rather of mingling with the wine during the fermentation process.

Following that, the amphorae were painted with the vintner’s mark and, in certain cases, a description of the wine within.

Because amphorae were so inexpensive to produce, they were frequently discarded after each use.


Pithos is the broad term used to refer to large, ancient jars that have been discovered throughout the Mediterranean region. These containers are approximately the height of a man, with curved sides, a solid base, and a lid that can be closed. These could hold vast volumes of wine, which would then have to be divided into smaller jars or distributed at big gatherings.


Wineskins, which were mentioned in Homer’s Odyssey as well as one of Jesus’ most famous parables, were a convenient way to transport wine. These were created from leather that was sewed together into a bag, which was commonly made from goatskin, and the seams were sealed with resin to keep the weather out. Wineskins were available in a variety of sizes, were knotted close at the neck, and generally included a strap that could be used to hang the bag for storage or to carry it on the shoulder when traveling.

When the container was empty, the leather dried and hardened. For it to be suitable for holding wine once more, it would need to be softened by soaking and then treated with olive oil.


Barrels were becoming increasingly popular in Rome throughout the first century, and by the third century, they had completely taken over the city. Barrels, on the other hand, were not as practical in ancient Israel. A flexible wood such as oak or fir, which was abundant in Europe but not in the country where Jesus traveled, is the greatest choice for barrel construction. Barrels were initially utilized for their convenience, due to their lightweight and durability, and were particularly popular with the soldiers.

Cellars and Storerooms

It was critical that the wine be kept cold in order to preserve it; high temperatures cause the wine to mature more quickly. The wine was stored in basements, buried in the earth, or housed in stone structures that were kept cold. Once it had been transported to a warehouse, pantry, or shop, it was destroyed. King David appointed two men to oversee his vineyards and wine vaults, one of them was in command of the vines and the other in charge of the wine cellars. (See 1 Chronicles 27:27 for further information).

What did wine taste like in Jesus’ day?

In the first century, wine was rarely held for years at a time, despite the widespread belief that properly aged wine was superior. The ancient inhabitants who lived in what is now the republic of Georgia were able to preserve wine in jars that were buried in the ground and sealed with stone for up to fifty years! (1) However, this was out of the ordinary. Only the exceedingly wealthy or the really talented could afford or develop a wine that would last for three years or longer. Traditionally, wine was eaten in the year in which it was produced.

  • Wine was not filtered in the same way it is now, so sediment and the flavor of the tree resin that protected the wine from air would be present in your cup.
  • That sounds awful, but there is evidence to show that when wine began to be aged in barrels rather than sealed with resin, some people complained that they were missing the flavor that had previously been there.
  • Resinated wine, such as the Greekretsinawine, which has been produced for more than 2000 years, is still available today.
  • If you had the means, you may have your wine sweetened with honey (from bees or a date syrup “honey”), flavored with herbs or spices such as cinnamon, or blended with saltwater if you could afford it.

It might be heated or reduced to a syrupy consistency. Wine vinegar may be made by fermenting grape juice with barley. Other types of fruit, such as pomegranates (Song of Solomon 8:2) and apples, were used to make wine as well.

The importance of watered wine in the first century

The majority of consumers drank their wine watered down, meaning they drank more water than wine. Ancient philosophers such as Plato made fun of barbarians who drank their wine undiluted, and they were right. Some claim that a 50/50 ratio of water to wine was deemed too powerful, and that more watered-down ratios of 20/1, 8/1, and 3/1 were advised by various ancient writers as alternatives. Because water was rarely clean and pleasant in those days, the bacteria-fighting capabilities of alcohol contributed to making water more safe to consume.

  • On top of that, by adding water, you were able to consume more wine without being intoxicated as quickly.
  • The Bible warns about falling into the trap of being a drinker.
  • With each improvement in conversational prospects, the more you would dilute your drink.
  • The cup from which you drank was decided by the wealth of your host.
  • The wealthy drank from cups made of gold, silver, and glass.

Other uses for wine in the first century

In addition to drinking wine, you may use it to cleanse wounds (Luke 10:34) and color garments (Luke 10:35). Wine, along with bread, salt, and oil, was regarded one of the essential foods necessary for a successful existence, and it was included in the Lord’s prescribed offerings in the temple in Jerusalem, where it was consumed. (See Numbers 28:14 for further information.) If you loved this post, you’ll want to check out the following ones as well! What in the world am I supposed to make of biblical sacrifices?

Wages, food prices, and family shopping in first-century Israel are all examined in this study.

National Geographic b.

National Geographic d.

Secondly, there is the Jewish Encylopedia.

The Young Scientist

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