Wine in history: Shiraz, Syrah, and Shirazi
The true history of the “dark red wine that smells of musk.”
By
Stuart Walton
Stuart Walton has been writing on wine and food, as well as aspects of cultural history, since 1991. His books include Out of It: A Cultural History of Intoxication (2001), and Humanity: An Emotional History (2004).
Latest articles
All Articles
Wine in history: Saguntum—An Ancient Roman DOC?
Archaeological discoveries in eastern Spain have cast new light on one of Ancient Rome’s most important wine regions.
By
Changes on the menu
A new book explores the seductive history of the "world's favorite piece of paper."
By
Wine in history: Self-portraits with wine
What do artists' depictions of their own wine-drinking tell us about changing attitudes to alcohol over the centuries?
By
Anticipating by 20 centuries the nostrums of today’s healthy-living gurus
A spirited collection of gastronomic writing from Greek and Roman antiquity.
By
Enough Port to float a Cunard liner: Charles Dickens and wine
Stuart Walton on the roles played by wine in the life and work of the great Victorian novelist.
By
Wine in history: The world’s oldest wine
A wine from southern Spain has been confirmed as the world's oldest surviving wine.
By
Wine in history: Vin et Lumière
Stuart Walton on wine at the movies.
By
Wine in history: Freudian sips
Stuart Walton is troubled by a curious analogy between inebriation and erotic pleasure in a 1912 essay by Sigmund…
By
