Like beer, wine has been a companion to human culture for millennia. Although modern consumption may be waning, it remains a marker of status, with choices often reflecting more than just taste.
This social phenomenon isn’t new—it echoes through history, as demonstrated by two ancient wines from Gaza and Cilicia. These beverages held vastly different positions in the social and economic hierarchies of the Mediterranean world, not due to their inherent quality alone, but also the stories and status they carried.
A tale of two wines. The study “Distribution Patterns of Gaza Wine vs. Cilician Wine in the Eastern Mediterranean in Late Antiquity” explores the contrasting destinies of Gaza and Cilician wines between the 4th and 7th centuries. Archaeological evidence, including amphorae used for transportation, offers a glimpse into how these wines were consumed, traded, and valued.
While the authors acknowledge limitations and challenges in the study, such as gaps in the documentation for each type of wine, the findings remain compelling.
Prestige vs. practicality. Gaza wine, transported in LRA 4 amphorae, was often found in urban centers, religious sites, and hubs of learning like Alexandria and Ravenna. Its association with wealth, religion, and refinement made it a luxury item.
Cilician wine, on the other hand, stored in LRA 1 amphorae, appeared in rural and military contexts, making it the drink of the common people—practical, affordable, and abundant.
This map shows the sites where researchers found amphorae and their different shapes.
A matter of taste. The study sheds light on the descriptions of both wines. Gaza wine was celebrated for its excellent quality, often praised as “light, sweet, and pleasant tasting.” Its reputation stemmed not only from its flavor but also from the meticulous cultivation, harvesting, and processing techniques employed in Gaza, along with the superior quality of its soil.
In contrast, researchers described Cilician wine as more robust and less refined, likely because it was made from raisins. Yet, as with many products today, the perceived difference in quality wasn’t purely objective—much of it was subjective, shaped by cultural and social contexts.
The role of social status. Interestingly, amphorae containing Gaza wine were frequently found near churches and other prominent religious sites, particularly in Constantinople. Its reputation for superior production techniques was certainly a factor in its status, but its strong association with early Christianity elevated its prestige even further. Among religious communities and elites, Gaza wine became synonymous with “spiritual prestige.”
Christian pilgrims returning from the Holy Land played a key role in mythologizing Gaza wine. Their reverence for this beverage imbued it with symbolic value, transforming it into a coveted luxury good that extended far beyond its actual taste or quality.
The “wine of the people.” Cilician wine, in contrast, was far more accessible, catering to a broader audience and thus carrying a lower price and reputation than Gaza wine. However, “cheap” doesn’t mean inferior—it simply meant different. Cilician wine was lighter, with a higher alcohol content that set it apart.
This higher alcohol content made Cilician wine more durable for long-distance trade, allowing it to travel farther and remain drinkable for extended periods. Was it good? Absolutely. Yet Gaza wine, with its limited availability and connection to elite and religious circles, commanded a higher price as merchants capitalized on its exclusivity.
Ultimately, these two wines represented distinct products. While Gaza wine may have had richer notes, its positioning as a premium item created a stark contrast in perceived quality. This difference in perception, more than the wines themselves, drove the wide gap in their market values.
Image | Rodrigo Abreu (Unsplash)
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