This Wine Might Be Past its Prime

A couple of years ago, I saw an article about the discovery of the oldest wine ever discovered.  Found in Armenia it was made 6,100 years ago.  No. It was not liquid.

At the time I was amazed but as it was known that wine was originally produced in Georgia (not the Peach Tree State but rather the one in the Caucasus), I wasn’t really too surprised as Armenia is in that general area.

Now an announcement has been made that even earlier wine has been discovered and in Europe.  Found on an ancient mound on the Greek Drama plain, the site of ancient Dikili Tash has been undergoing excavation since the 1920s.  The last dig in begun in 2008 and completed in 2010 has continued to explore further back into time.

In an analysis of the pottery found on the site, showed evidence of tartaric acid which is sign of fermentation as well as carbonized grape seeds and skins.  Carbon dating indicates that this  wine was being produced 6,200 years ago.  That is 100 years earlier and nearly 1,400 miles to the west of the previously known discovery of early wine.

For more information: (in French) (in French with English translation)

Gretchen Miller Neuman
VinoVerve Editor

Profile Of A Wine Brand Manager NYC- Greek and Eastern Wine Specialist Marko

My name is Marko Babsek, and i live in Brooklyn, NY. I have been involved in wine for the past ten years of my life, and have worked (and still do), in the industry. I’ve worked as a server selling it on the floor, as a Sales Manager for a vineyard dealing with Wholesalers and distributors, as a buyer and consultant for restaurants, and as a Brand Manager for Importers/ Distributors, dealing with Marketing, Sales, Branding and Purchasing.

My current position is with a Distributor as a Brand Manager in charge of a very interesting Greek portfolio, as well as a few NY Wineries and interesting small portfolios geared for the NY market only. I frequently travel to Greece, seeking out new producers, visiting existing ones, and attempting to educate as many buyers and salespeople as possible, as to how to handle something so new, yet so ancient.

It is fair to say that i am behind the scenes of the wine industry, the guy who shines the spotlight onto the next candidate who is to be reviewed and discovered. Before the wine has even been price posted with the State Liquor Authority, I’ve logged about a few thousand miles in travel, walked kilometers of vineyards, eaten dinner and gotten drunk with the winemaker, and will have spent countless hours persuading the winery too make the labels user friendly and tasteful, and to keep the prices competitive and not to price themselves out of the market. The icing on the cake is that their ego needs to be stroked, but with every stroke comes the real danger that they might start to believe they can compete with a first growth in price. Hence the strokes need to be timed right and measured, thus resulting in a real game of chess, much like the one played in the vineyard: between nature and the vineyard manager, in the cellar: between the winemaker and the wine, and in the restaurant: between the sommelier and the customer, as well as the salesperson and the buyer.

I learned my first baby wine steps in Serbia, and then grew into them in New York City, where I met Rory. Together we studied, learned and played, and drank, a lot, and all, for the love of the game.