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Based on the available data, the first wine was produced in the Neolithic period in the communities of the ancient Near East and Egypt. People living in the area pioneered the use of fermentation, a food processing technique, which enabled them to be the original producers not only of wine, but of beer, too. Wine was kept in almost indestructible purpose-designed storage vessels made of clay fired to high temperatures, as proven by some undamaged jars excavated in the area. Some of the wall paintings of Egyptian tombs present certain stages of the winemaking process, most likely the way it was carried out in the Nile Delta. Egyptian wines were probably of the sweet or dessert type, but lists of wines inscribed on the Egyptian tomb walls – some sort of wine cards of the period – show that they were of different qualities. Pharaohs, priests and soldiers would drink only the best ones. Some of those wines were Egyptian, whereas others were imported from Ethiopia, Syria and Palestine, brought in Phoenician galleys. Common Egyptians drank very little wine, although there are paintings proving that even then some people had a weakness for it, so extreme drunkenness was not fully unknown. Some of the excavated Egyptian tombs contained a number of wine jars, what is probably related to the ancient Egyptian custom of providing the dead with necessities for the afterlife. Wine consumption was popularized by the Ancient Greeks and Romans, who also incorporated it in their religious ceremonies. It is quite probable that the Greeks first got wine from Asia and later on, they themselves spread the art of making and drinking it throughout the Mediterranean. Cultivation was pretty much the same as it is today so the Greeks are rightfully considered the leading pioneers of viticulture. In Ancient Greece wine was a commercial commodity a lot more important than in Ancient Egypt and no social class was entirely deprived of it. However, the exact type was always related to the money one could pay. The overall quality of wine depended upon a number of factors, one of them being the origin of grapes it was produced from. The Greeks had their vineyards not only on the mainland and islands of modern Greece, but also in the numerous former colonies, which had different climatic and geographic characteristics. Literary tradition reveals that wine was a must at all feasts held by gods and goddesses on Mt Olympus, but at the same time it was enjoyed by soldiers waging wars as well as by common people at riotous and free flowing celebrations and Dionysian feasts. Athens was quite liberal and allowed women to drink wine, but Sparta was not all that lenient – it sternly forbade its women to have any wine at all. Drinking wine was as much of a sin as committing adultery – in both cases women could (or even would) lose their lives. Greek wine was highly appreciated in Ancient Rome, where it was a lot more expensive than domestic wine. Moreover, there are proofs that not even at banquets held in rich houses, Greek wine was offered more than once. Thus, it must have been very expensive, but it was probably high quality. Although the geographical origin and the names of the growth gained importance as early as in Ancient Egypt, it was the Romans who made them even more significant. The reason this is so is the fact that the Ancient Rome saw the appearance of adulterated wines and started the infamous tradition of wines faked up in cellars. It was quite common to sweeten wine with honey, so it is quite probable that the Romans appreciated sweet wines, much as the Greeks did. Wine was also believed to have some medicinal qualities, especially if mixed with spices. It was kept in huge terracotta amphorae, such as those we can see at various archeological sites all over the Apennine Peninsula and in former Roman colonies. Just as the Greeks had their god of wine, Dionysus, the Romans had Bacchus, who was celebrated in mid-March by a two-day feast. However, Bacchanalia got so wild and riotous that the Roman Senate banned them in 186 BC.
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Prema dostupnim nam podacima, prvo je vino proizvedeno u neolitskom razdoblju na području Bliskog istoka i Egipta. Ljudi s tog područja prvi su prepoznali i primjenjivali proces fermentacije, zahvaljujući kojem su počeli ne samo proizvodnju vina već i piva. Vino su držali u glinenim posudama, posebno oblikovanim u tu svrhu. Pečenjem je glina postala gotovo neuništiva te su arheološkim iskapanjima na tom području pronađene i neke očuvane posude. Neki se prizori proizvodnje vina pojavljuju na oslikanim egipatskim grobnicama, a vjerojatno prikazuju tehnologiju kojom se služilo stanovništvo oko delte Nila. Egipatska su vina po svoj prilici bila slatka i desertna, no zahvaljujući listama vina ispisanim na zidovima grobnica pojedinih faraona, svojevrsnim vinskim kartama, jasno je da je postojala velika razlika u kakvoći, te su najbolje vino pored faraona pili svećenici i vojnici. Neka su od tih vina bila egipatska, dok su se neka feničkim galijama uvozila iz Etiopije, Sirije i Palestine. Obični su ljudi vino rijetko konzumirali, iako pojedine do danas očuvane slike pokazuju da je ono već tada pojedincima predstavljalo slabost, te i nije bilo neuobičajeno pasti pod njegov prevelik utjecaj. U nekim su grobnicama pronađene i same posude, što je vezano za egipatski običaj opskrbljivanja pokojnika svim važnim stvarima za zagrobni život. Ispijanje su vina popularizirali stari Grci i Rimljani, uključivši tradiciju kušanja i slavljenja vina i u svoje crkvene obrede. U Grčku je vino vjerojatno došlo s prostora Azije, a upravo su Grci ti koji su kulturu pijenja vina proširili po cijelom Mediteranu. Sam uzgoj vinove loze nije se mnogo razlikovao od ovog današnjeg i zapravo možemo reći da osnove vinogradarstva dugujemo u najvećoj mjeri upravo Grcima. U Grčkoj je trgovina vinom bila daleko življa nego u Egiptu i ono je bilo dostupno svim slojevima, iako je kvaliteta, naravno, ovisila o platežnoj moći. Kakvoća je među ostalim bila uvjetovana podrijetlom grožđa, koje se nije uzgajalo samo na prostoru današnje Grčke, već i ondašnjih njenih brojnih kolonija, koje su imale različita klimatska i geografska obilježja. Iz književne nam je tradicije poznato da je vino bilo obvezna sastavnica svih zabava među bogovima na Olimpu, ali su ga isto tako ispijali ratnici u vojnim pohodima ili pak običan puk na raskalašenim zabavama i dionizijskim svečanostima. Iako je u Ateni bilo uobičajeno da se vinom časte i žene, Sparta je prema njima bila vrlo stroga: ako bi koja žena popila imalo vina, taj bi se grijeh izjednačavao s preljubom te je za oba postupka bila predviđena smrtna kazna. Grčko je vino bilo veoma cijenjeno i u Rimu, gdje je imalo cijene daleko više od domaćeg. Štoviše, postoje zapisi prema kojima se na svečanostima u bogatim kućama grčko vino rijetko kada služilo više nego jedanput tijekom večeri, što dovoljno govori o njegovoj cijeni, ali vjerojatno i o kakvoći. Iako su o geografskom podrijetlu i imenu vina brigu počeli voditi Egipćani, to je osobito došlo do izražaja u starom Rimu, a razlog je činjenica što je već tada počela neslavna tradicija dodavanja u vino različitih sastojaka kojima u vinu nije mjesto, kao i miješanja vina različite kvalitete ili čak i dodavanja vode s ciljem povećavanja količine. Primjerice, bilo je uobičajeno dodavati med u vino, iz čega zaključujemo da su i Rimljani voljeli slatkasta vina. Isto se tako vino miješalo s različitim mirodijama te se koristilo u medicinske svrhe. Čuvalo se u velikim amforama od terakote, kakve možemo i danas vidjeti na brojnim arheološkim lokacijama diljem apeninskog poluotoka te na području nekadašnjih rimskih kolonija. Jednako kao što je u Grčkoj imalo svog božanskog zaštitnika Dioniza, tako je i u Rimu vino bilo pod patronatom Bakusa, koji se slavio dvodnevnom svečanošću polovicom ožujka. No, s vremenom su događanja na bakanalijama toliko izmakla kontroli, da je rimski Senat odlučio ukinuti ih 186. pr.Krista.