Wine Started in Clay Pots, Not Crystal Glass

“So wine started in… Mesopotamia?”
Yup.
Ancient ancient.
No bottles. No brands. Just wild grapes, buried pots, and the instinct to ferment.

Thousands of years before wine lists and somm pins,
people in what’s now Iraq, Iran, Turkiye, Georgia, and Armenia were already crushing grapes, sealing them in clay vessels, and letting the land (and time) do the rest.

They didn’t call it “natural wine.”
It just was.

No additives. No notes app. Just flavor born from fire, dirt, and curiosity.

📚 Comic Recap:
“No labels?”
Nope. Just instincts, clay, and a few generations of trial, error, and fermented genius.

We’ve found evidence of wine dating back to 6000 BCE.
In places like Hajji Firuz in the Zagros Mountains of Iran, scientists discovered clay jars with remnants of tartaric acid — a telltale grape signature.

That’s over 7,000 years ago.
Before writing.
Before metal.
Before brunch.

And yet, they drank with purpose — for ritual, for medicine, for joy.
Sound familiar?

🍷 Closing Line:
Wine didn’t start fancy.
It started feral.
And somehow… still sacred.