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The "Feast of the Wine" (Me-tu-wo Ne-wo) was a festival in Mycenaean Greece celebrating the "Month of the New Wine".

Several ancient sources, such as the Roman Pliny the Elder, describe the ancient Greek method of using partly dehydrated gypsum before fermentation and some type of lime after, in order to reduce the acidity of the wine.

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Indeed, the most popular modern Greek wine, a strongly aromatic white called retsina, is thought to be a carryover from the ancient practice of lining the wine jugs with tree resin, imparting a distinct flavor to the drink.

Winemaking scenes on tomb walls, and the offering lists that accompanied them, included wine that was definitely produced in the delta vineyards.

By the end of the Old Kingdom, five distinct wines, probably all produced in the Delta, constituted a canonical set of provisions for the afterlife. Due to its resemblance to blood, much superstition surrounded wine-drinking in Egyptian culture.

This was considered to be the reason why drunkenness "drives men out of their senses and crazes them, inasmuch as they are then filled with the blood of their forebears".

As recipients of winemaking knowledge from areas to the east, the Phoenicians were instrumental in distributing wine, wine grapes, and winemaking technology throughout the Mediterranean region through their extensive trade network.

Shedeh, the most precious drink in ancient Egypt, is now known to have been a red wine and not fermented from pomegranates as previously thought.

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