DNA sleuth hunts wine roots in Anatolia

AFP. There are easier places to make wine than the spectacular, desolate landscapes of southeast Turkey, but DNA analysis suggests it is here that Stone Age farmers first domesticated the wine grape.

Today Turkey is home to archaeological sites as well as vineyards of ancient grape varieties like Bogazkere and Okuzgozu, which drew the curiosity of the Swiss botanist and grape-DNA sleuth Jose Vouillamoz for the clues they may offer to the origin of European wine.

Together with the biomolecular archaeologist Patrick McGovern, Vouillamoz has spent nearly a decade studying the world’s cultivated and wild vines.

“We wanted to collect samples from wild and cultivated grape vines from the Near East – that means southeastern Anatolia, Armenia and Georgia – to see in which place the wild grape was, genetically speaking, linked the closest to the cultivated variety.”

“It turned out to be southeastern Anatolia,” the Asian part of modern Turkey, said Vouillamoz, speaking at the EWBC wine conference in the Turkish city of Izmir this month. “We propose the hypothesis that it is most likely the first place of grape vine domestication.”

McGovern’s lab at the University of Pennsylvania Museum provided archaeological evidence of wine’s Anatolian roots after analyzing residues of liquid recovered from vessels thousands of years old.

Author of “Uncorking the Past” and “Ancient Wine,” McGovern used a sensitive chemical technique to look for significant amounts of tartaric acid – for which grapes are the only source in the Middle East.

While Georgia, Armenia and Iran all played a role in ancient winemaking, preliminary evidence from pottery and even older clay mineral containers seems to place the very first domestication of the wild Eurasian grape Vitis vinifera in southeastern Anatolia sometime between 5,000 and 8,500 B.C., McGovern said. [...] The Daily Star