Categories: BeveragesCulture

If you like wine, thank an Armenian

In an article on the outlook for Armenia’s wine industry, the Web site ArmeniaNow.com notes that Turkey has about 1,200 native varieties of grapes — and 250 of them have pure Armenian names.


It’s one of the rare vestiges of Historical Armenia to have escaped linguistic cleansing. But the vineyards once cultivated by Armenians have  been neglected by Southeastern Turkey’s heavily Kurdish population.


The article speculates that an open border between Armenia and Turkey could someday result in an effort by Armenians to restore these vineyards and revive wine-making there. Of course, the world would know the result as Turkish wine, not Armenian.


In the same article, Armenian ethnographer Suren Hobosyan states that almost none of Armenia’s own 500 varieties of wild grapes have survived.


“History shows that these sorts first became victim to Islam, then to Czarist Russia, then to the Soviet Union. Meanwhile, the world’s best sorts are descendants of Armenian grapes.”


You think that’s maybe a bit of ethnic boasting? Check out a book called Ancient Wine by Patrick McGovern (Princeton University Press). McGovern notes mounting evidence, including DNA, to support the long-held Noah theory of the origins of viniculture, the cultivation of grapes for wine-making.


Simply put, the lands around Mount Ararat appear to be where it all began.


“Ancient Armenian viniculture was so advanced by the eighth century B.C. that the Ararat Valley was described as the ‘land of vineyards’ in inscriptions of the kings of Urartu,” McGovern writes. “Deep irrigation channels, still in use today, were dug through volcanic rock along the Razdan River (ancient Araxes) to water the grapevines and other crops.”


In fact, McGovern argues that all agriculture as well as viniculture may be traced to the lands between the headwaters of the Tigris and Euphrates rivers — in other words, ancient Armenia.


So you can thank Armenians for bread as well as wine. I’ll have to do a little more digging to see if we invented cheese, too. What else do you need to make a perfect meal?

View Comments

Recent Posts

Easter Menu Planning? Look no further!

  I don’t know about you, but in our family, we’re all about tradition when…

1 month ago

St. Sarkis Day and 3 celebratory recipes

It’s that time of year again! St. Sarkis Day, the moveable feast day on the…

3 months ago

A Traditional Recipe for Armenian Christmas Eve – Nevik

Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…

4 months ago

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

5 months ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

10 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

10 months ago

This website uses cookies. find out more.