Egypt's grape expectations

To the ancient Egyptians, wine played a pivotal part in mythology, ritual and the natural processes that enabled their survival. Islam Issa explores six key roles it fulfilled in their society over the millennia

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Fermenting change

Today we associate it with relaxation and refinement, ritual and religion, even industry and investment. And the varied uses of wine are nothing new. After grapes arrived in Egypt, over 5,000 years ago, wine made major, lasting – and often surprising – impacts on its society and culture.

The earliest vineyard remains in Egypt date from the fourth millennium BC. The oldest wine jar yet discovered was made c3000 BC – and jars continue to be found.

Following the introduction of grape cultivation from the Levant sometime before 3000 BC, grapes became the main ingredient fermented to make irep (wine), which was typically red. For lengthy periods, wine made from the fruit (dates) or sap of palm trees was more affordable, and other fruits such as figs and pomegranates were also fermented with sugar to make wine.

Wine was both a staple and a valuable commodity to be bought and sold. Vineyards were largely owned by nobles who could also enjoy wine on an everyday basis, while ordinary people typically drank it only during festivals, or might receive it as a work bonus.

Scenes of the grape harvest appear in several tombs, the earliest from the Old Kingdom in the third millennium BC. Some tomb depictions show the whole winemaking process from harvesting, treading and pressing to fermentation. In these illustrations, wine is most often presented in a small round cup.