Please note the start time of the talk is 7.00pm with drinks from 6.00 pm
Wine connecting to artwork is stunningly complex to the point that this is barely touching the tip of the surface. If this article appeals to you, I would highly recommend you attend the event we are sponsoring: “Art Inspired By Wine” being held by The Arts Society at the Garrison Library on the 29th of May with drinks being served from 6pm to settle in for the beginning of the talk by the former university lecturer John Ericson at 7pm.
Wine is a well-known and beloved drink that has been a part of the human experience well before time was even recorded. With the drink being steeped full of complexities and with experts extoling its nuances, it can be intimidating for a novice to begin their journey to discover all the facts and flavours wine has to offer.
But every budding enthusiast must start somewhere; let us begin together as we delve into the history of wine and how it has influenced everything from agriculture and art, all the way to eccentric displays of opulence thanks to its economic value.
Records and artefact’s relating to wine and the consumption of it go as far back as 6000 BC. But the wine our ancestors would have drank at their tables, would have been very different to the varieties seen today. To a modern pallet this ancient wine would likely be an offense to the senses. This is thanks to the more simplistic cultivation process of crushing the grapes with feet and leaving it to ferment in open-air; this along with the lack of efficient ways to prevent the wine oxidising would lead many wines to taste vinegary and offensive or very much “corked” as we say in modern day slang.
Due to this most wines were cut with an assortment of things ranging from honey to herbs and even saltwater. Nonetheless the drink was extremely popular for its effects on the brain and body. It also helped that despite its likely awful taste it was still a much safer alternative to most drinking water.
Another major factor in wines timeless popularity is its association with religion making it a drink that Is acceptable to even the most zealous in their piety. When you think of wine in the context of religion Christianity often comes to mind thanks to the following bible passages…
“Jesus turned water into wine. (John 2:7-10).”
“This is my blood of the covenant, which is poured out for many for the forgiveness of sins.” (Matthew 14:22-25)
However, wine has had religious connotations long before the formation of Christianity. In ancient Greece this god took the form of Dionysus which as identified as the patron of wine. This association was seen throughout Europe as the Ancient Romans also believed wine to be connected to deity but through the god Jupiter; thanks to his connections to sky and weather which could alter the taste and ability to produce wine. They also have Bacchus who was very similar to Dionysus and was often associated and celebrated with offerings and drinking of wine. Even as far back as ancient Egypt with both Osiris and Shezmu having connection to wine.
This deep connection with the beliefs of the people naturally led to countless famous artworks created throughout time. Art pieces depicting wine in a variety of settings and situations from cheerful intimate celebrations to mass displays of debauchery where the wine is seemingly ever flowing. However, art where wine is used as a centrepiece seems to rise along with the popularity of still-life artwork during the 16th and 17th century. Along with still life art it was also seen relatively often during the impressionism and a little bit earlier in the renaissance when the ever famous “Last Supper” painting was created by Leonardo Da Vinci.
With wine being at the centre of most social gatherings for so long it is only natural that people take into consideration how the drink can be complimented and vice versa with a variety of dishes. There is of course the well-known theory that the colour of wine should match the colour of the meat being served, with dry white being paired with succulent chicken and turkey dishes while more full-bodied reds are often paired with of lamb and beef.
Another hot topic of wine-pairing conversation is how wine compliments different cheeses. This practice originated with the French Merchants of the old winemaking days that often recommended their food options with wines to increase their profits and by proxy their client’s enjoyment.
Now with our modern-day knowledge on food science this makes perfect sense. Cheese consists of fat and proteins that have an affinity for sticking to our tongue and therefore our tastebuds. This is where wine comes into the equation with its acidic nature along with a tang thanks to Tannin, a bitter compound found in tea, can dislodge these proteins allowing for a “pallete cleanse” between the two allowing for both to be enjoyed without being repetitive or overbearing over time of consumption.
By Emma Gache