The Origins of Viniculture in France: Archaeological Evidence of French Wines

France is renowned for its fine wines and is known as a leader in viticulture. Yet the country didn't become an expert on wines overnight. Despite hunting for the origins of the culture, though, archaeologists have been unable to pinpoint when exactly the region started making the alcoholic drink. Now, researchers may have discovered the beginnings of French viniculture.

"France's rise to world prominence in the wine culture has been well documented, especially since the 12^th century, when the Cistercian monks determined by trial-and-error that Chardonnay and Pinot Noir were the best cultivars to grow in Burgundy," said Patrick McGovern, Director of the Biomolecular Archaeology Laboratory at the University of Pennsylvania Museum of Archaeology and Anthropology, in a news release. "What we haven't had is clear chemical evidence, combined with botanical and archaeological data, showing how wine was introduced into France and initiated a native industry."

Now, scientists may have their answer. Archaeologists have recently uncovered imported Etruscan amphoras and a limestone press platform at the ancient port site of Lattara in southern France. The artifacts are the earliest known biomolecular archaeological evidence of grape wine and winemaking.

In order to learn a bit more about these artifacts, the researchers extracted samples from the amphoras. They found ancient organic compounds that were identified by a combination of state-of-the-art chemical techniques, including infrared spectrometry, solid phase microextraction, ultrahigh-performance liquid chromatography tandem mass spectrometry and liquid chromatography-Orbitrap mass spectrometry. With these methods, the scientists were able to uncover some surprising clues.

All of the samples tested positive for tartaric acid/tartrate, the biomarker compound for the Eurasian grape and wine in the Middle East and Mediterranean. The researchers also found compounds deriving from pine tree resin and herbal additives such as rosemary, basil and/or thyme, which are native to central Italy.

The findings are a major breakthrough when it comes to understanding the history of wine making in France. The earliest known roots of wine culture occurred in the ancient Near East, around 7000 to 6000 BCE, and the earliest known evidence of wine was actually discovered at the site of Hajji Firiz in what is now known as northern Iran. This culture expanded throughout the Near East, and wine was eventually exported to other countries, such as Egypt. By 3000 BCE, the Nile Delta was being planted with vines by Canaanite viniculturalists.

"As the larger Greek world was drawn into the wine culture, the stage was set for commercial maritime enterprises in the western Mediterranean," said McGovern in a news release. "Greeks and the Phoenicians--the Levantine successors to the Canaanites--vied for influence by establishing colonies on islands and along the coasts of North Africa, Italy, France and Spain. The wine culture continued to take root in foreign soil--and the story continues today."

The latest findings show that the ancient Etruscans lured the Gauls into the Mediterranean wine culture by importing wine into southern France. They built up demand that could only be met by establishing a native industry, and eventually led France to become the top producer that it is today.

The findings are published in the journal Proceedings of the National Academy of Sciences.