History of Wine in Persia
Recent archaeological research has pushed back the date of the known origin of wine making in Persia far beyond that which writers earlier in the 20th century had envisaged. Excavations at the Godin Tepe site in the Zagros mountains (Badler, 1995; McGovern and Michel, 1995; McGovern, 2003), for example, have revealed pottery vessels dating from c. 3100–2900 BC which contained tartaric acid, almost certainly indicating the former presence of wine. Even earlier evidence for the existence of wine has been found at the site of Hajji Firuz Tepe, also in the Zagros mountains. Here, McGovern et al. (1996) used chemical analyses of the residue of a Neolithic jar dating from as early as 5400–5000 BC to indicate high levels of tartaric acid, again suggesting that the fluid contained therein had been made from grapes. To the surprise of many, it is of note that wine's discovery in old Persia predates French wine as the earliest evidence in France only goes back to 500 BC, according to French archeologists.
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