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From Neolithic pottery shards to golden amphorae sealed for millennia, the world’s oldest wines tell us more than just what ancient people drank — they reveal how wine shaped trade, ritual, and daily life across civilizations. In this episode, we journey through some of the most remarkable archaeological wine finds, explore the science used to identify them, and imagine what these ancient vintages might have tasted like.

Glossary

Qvevri (also spelled Kvevri)

Large, egg-shaped clay vessels used in Georgia for fermenting, aging, and storing traditional wine—usually buried underground or set into the floor. They’ve been integral to Georgian winemaking for millennia.
 

Pithoi

Very large earthenware storage jars used throughout the ancient Greek world—sometimes as tall as a human—used for storing bulk foods or liquids like grain and wine, sometimes even used for burial.
 

Krater

A large, two-handled Greek vessel used for mixing wine with water. In ancient symposia, it stood centrally, and wine would be served from it using other vessels.

Amphora(e)

Two-handled, narrow-necked jars used across the ancient Mediterranean—as storage and transport containers for wine and olive oil. Common in maritime trade and often inscribed with workshop or content details.
 

Symposium (Symposion)

An elite Greek social gathering held after dinner—men reclining, drinking, and engaging in music, poetry, or philosophical discussion. The setting often included kraters and specialized drinking cups.

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