Cajun, that was a great explination!
My mom makes wine from time to time with muscodines. (sp?)
It's very interesting how you can take so many grapes and have so little product- but it is good!
It does ferment so quickly in the spring, as well as the fall when we harvest, so I can't see how without refrigeration and without pasteurization one wouldn't have alcohol content in wine.
My relatives in Germany have wine often with dinner or lunch, and myself typically only during the Sabbath (at the beginning and end), unless I am visiting with them and have it at a meal.
I think the main difference in Middle Eastern and European sentiments about wine is that they are taught very early on about the affects of wine and not to drink too much; and that it is largely for celebrations (holidays, weddings etc) and for regular meals.
It's good for your health, in moderation.
[FONT=Arial, Helvetica, sans-serif]Just remember it was in
1864 Pasteur invents the pasteurization process for wine.
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