Wine

The manufacture of wine is carried back in the Bible to the age of Noah, (Genesis 9:20,21) to whom the discovery of the process is apparently, though not explicitly, attributed. The natural history and culture of the vine are described under a separate head. [VINE] The only other plant whose fruit is noticed as having been converted into wine was the pomegranate. (Solomon 8:2) In Palestine the vintage takes place in September, and is celebrated with great rejoicing. The ripe fruit was gathered in baskets, (Jeremiah 6:9) as represented in Egyptian paintings, and was carried to the wine-press. It was then placed in the upper one of the two vats or receptacles of which the winepress was formed, and was subjected to the process of "treading," which has prevailed in all ages in Oriental and south European countries. (Nehemiah 13:15; Job 24:11; Isaiah 18:10; Jeremiah 25:30; 48:33; Amos 9:13; Revelation 19:15) A certain amount of juice exuded front the ripe fruit from its own pressure before treading commenced. This appears to have been kept separate from the rest of the juice, and to have formed the "sweet wine" noticed in (Acts 2:13) [See below] The "treading" was effected by one or more men, according to the size of the vat. They encouraged one another by shouts. (Isaiah 16:9,10; Jeremiah 25:30; 48:33) Their legs and garments were dyed red with the juice. (Genesis 40:11; Isaiah 63:2,3) The expressed juice escaped by an aperture into the lower vat, or was at once collected in vessels. A hand-press was occasionally used in Egypt, but we have no notice of such an instrument in the Bible. As to the subsequent treatment of the wine we have but little information. Sometimes it was preserved in its unfermented state and drunk as must, but more generally it was bottled off after fermentation and if it were designed to be kept for some time a certain amount of lees was added to give it body. (Isaiah 25:6) The wine consequently required to be "refined" or strained previous to being brought to table. (Isaiah 25:6) To wine, is attributed the "darkly-flashing eye," (Genesis 40:12) Authorized Version "red," the unbridled tongue, (Proverbs 20:1; Isaiah 28:7) the excitement of the spirit, (Proverbs 31:6; Isaiah 5:11; Zechariah 9:15; 10:7) the enchained affections of its votaries, (Hosea 4:11) the perverted judgment, (Proverbs 31:5; Isaiah 28:7) the indecent exposure, (Habakkuk 2:15,16) and the sickness resulting from the heat (chemah , Authorized Version "bottles") of wine. (Hosea 7:5) The allusions to the effects of tirosh are confined to a single passage, but this a most decisive one, viz. (Hosea 4:11) "Whoredom and wine (yayin) and new wine (tirosh) take away the heart," where tirosh appears as the climax of engrossing influences, in immediate connection with yayin . It has been disputed whether the Hebrew wine was fermented; but the impression produced on the mind by a general review of the above notices is that the Hebrew words indicating wine refer to fermented, intoxicating wine. The notices of fermentation are not very decisive. A certain amount of fermentation is implied in the distension of the leather bottles when new wine was placed in them, and which was liable to burst old bottles. It is very likely that new wine was preserved in the state of must by placing it in jars or bottles and then burying it in the earth. The mingling that we read of in conjunction with wine may have been designed either to increase or to diminish the strength of the wine, according as spices or water formed the ingredient that was added. The notices chiefly favor the former view; for mingled liquor was prepared for high festivals, (Proverbs 9:2,5) and occasions of excess. (Proverbs 23:30; Isaiah 5:22) At the same time strength was not the sole object sought; the wine "mingled with myrrh," given to Jesus, was designed to deaden pain, (Mark 15:23) and the spiced pomegranate wine prepared by the bride, (Solomon 8:2) may well have been of a mild character. In the New Testament the character of the "sweet wine," noticed in (Acts 2:13) calls for some little remark. It could not be new wine in the proper sense of the term, inasmuch as about eight months must have elapsed between the vintage and the feast of Pentecost. The explanations of the ancient lexicographers rather lead us to infer that its luscious qualities were due, not to its being recently made, but to its being produced from the very purest juice of the grape. There can be little doubt that the wines of palestine varied in quality, and were named after the localities in which they were made. The only wines of which we have special notice belonged to Syria these were the wine of Helbon (Ezekiel 27:18) and the wine of Lebanon, famed for its aroma. (Hosea 14:7) With regard to the uses of wine in private life there is little to remark. It was produced on occasions of ordinary hospitality, (Genesis 14:18) and at festivals, such as marriages. (John 2:3) Under the Mosaic law wine formed the usual drink offering that accompanied the daily sacrifice, (Exodus 29:40) the presentation of the first-fruits, (Leviticus 23:13) and other offerings. (Numbers 15:5) Tithe was to be paid of wine, as of other products. The priest was also to receive first-fruits of wine, as of other articles. (18:4) comp. (Exodus 22:29) The use of wine at the paschal feast was not enjoined by the law, but had become an established custom, at all events in the post-Babylonian period. The wine was mixed with warm water on these occasions. Hence in the early Christian Church it was usual to mix the sacramental wine with water. (The simple wines of antiquity were incomparably less deadly than the stupefying and ardent beverages of our western nations. The wines of antiquity were more like sirups; many of them were not intoxicant; many more intoxicant in a small degree; and all of them, as a rule, taken only when largely diluted with water. They contained, even undiluted, but 4 or 5 percent of alcohol.--Cannon Farrar.)

Wine

The vine being natural to the soil of Canaan and its vicinity, wine was much used as a beverage, especially at festivals, Esther 1:7 5:6 Daniel 5:1-4 John 2:3. As one of the staple products of the Holy Land, it was employed for drink-offerings in the temple service, Exodus 20:26 Numbers 15:4-10; it was included among the "first-fruits," De 18:4, and was used in the celebration of the Passover, and subsequently of the Lord's supper, Matthew 26:27-29. Together with corn and oil it denoted all temporal supplies, Psalm 4:7 Hosea 2:8 Joel 2:19.

The word "wine" in our Bible is the translation of as many as ten different Hebrew words and two Greek words, most of which occur in but a few instances. The two most frequently used, Yayin and its Greek equivalent Oinos, are general terms for all sorts of wine, Nehemiah 5:18. Without minute details on this subject, we may observe that "wine" in Scripture denotes,

1. The pure juice of the grape, fermented, and therefore more or less intoxicating, but free from drugs of any kind, and not strengthened by distilled liquors.

2. Must, the fresh juice of the grape, unfermented or in process of fermentation. For this the Hebrew employs the word tirosh, English version, new wine. Wine, as a product of agriculture, is commonly mentioned by this name along with corn and oil, Genesis 40:11 Exodus 22:29 De 32:14 Luke 5:37-38

3. Honey of wine, made by boiling down must to one-fourth of its bulk. This commonly goes, in the Old Testament, by the name debhash, honey; and only the context can enable us to determine whether honey of grapes or of bees is to be understood, Numbers 18:12 Proverbs 9:2,5

4. Spiced wine, made stronger and more inviting to the taste by the admixture of spices and other drugs, So 8:2 5. Strong drink, Hebrew shechar. This word sometimes denotes pure strong wine, as Numbers 28:7; or drugged wine, as Isaiah 5:22; but more commonly wine made from dates, honey, etc., and generally made more inebriating by being mingled with drugs.

See also, in connection with this article, FLAGON, MYRRH, and VINEGAR.

The "wine of Helbon" was made in the vicinity of Damascus, and sent from that city to Tyre, Ezekiel 27:19. It resembled the "wine of Lebanon," famous for its excellence and fragrance, Hosea 14:7. See HELBON.

Great efforts have been made to distinguish the harmless from the intoxicating wines of Scripture, and to show that inspiration has in all cases approved the former alone, and condemned the latter, directly or indirectly. It is not necessary, however, to do this in order to demonstrate that so far as the use of wine leads to inebriation it is pointedly condemned by the word of God. Son and shame are connected with the first mention of wine in the Bible, and with many subsequent cases, Genesis 9:20 19:31-36 1 Samuel 25:36-37 2 Samuel 13:28 1 Kings 20:12-21 Esther 1:10-11 Daniel 5:23 Revelation 17:2. It is characterized as a deceitful mocker, Proverbs 21:1; as fruitful in miseries, Proverbs 23:29-35; in woes, Isaiah 5:22; in errors, Isaiah 28:1-7; and in impious folly, Isaiah 5:11,12 56:12 Hosea 4 11.

The use of it is in some cases expressly forbidden, Le 10:9 Numbers 6:3; and in other cases is alluded to as characteristic of the wicked, Joel 3:3 Am 6:6. Numerous cautions to beware of it are given, 1 Samuel 1:14 Proverbs 23:31 31:4-5 1 Timothy 3:3; and to tempt other to use it is in one passage made the occasion of a bitter curse, Habakkuk 2:15. On the other hand, whatever approval was given in Palestine to the moderate use of wine, can hardly apply to a country where wine is an imported or manufactured article, often containing not a drop of the juice of the grape; or if genuine and not compounded with drugs, still enforced with distilled spirits. The whole state of the case, moreover, is greatly modified by the discovery of the process of distilling alcohol, and by the prevalence of appalling evils now inseparable from the general use of any intoxicating drinks. Daniel and the Rechabites saw good reason for total abstinence from wine, Jeremiah 35:14 Daniel 1:8; and the sentiment of Paul, on a mater involving the same principles, is divinely commended to universal adoption, Romans 14:21 1 1 Corinthians 8:13.

For "wine-press," see PRESS, and VINE.

WINE; WINE PRESS

win, win'-pres:

I. Terms.

1. Wine:

(1) (yayin), apparently from a non-Tsere root allied to Greek oinos, Latin vinum, etc. This is the usual word for "wine" and is found 141 times in Massoretic Text.

(2) chemer, perhaps "foaming" (Deuteronomy 32:14 and Massoretic Text Isaiah 27:2 (but see the English Revised Version margin)); Aramaic chamar (Ezra 6:9; Ezra 7:22 Daniel 5:1, 2, 4, 23).

(3) tirosh. Properly this is the fresh grape juice (called also mishreh, Numbers 6:3), even when still in the grape (Isaiah 65:8). But unfermented grape juice is a very difficult thing to keep without the aid of modern antiseptic precautions, and its preservation in the warm and not over-cleanly conditions of ancient Palestine was impossible. Consequently, tirosh came to mean wine that was not fully aged (although with full intoxicating properties (Judges 9:13 Hosea 4:11; compare Acts 11:13)) or wine when considered specifically as the product of grapes (Deuteronomy 12:17; Deuteronomy 18:4, etc.). The Septuagint always (except Isaiah 65:8 Hosea 4:11) translates by oinos and the Targums by chamar. the King James Version has "wine" 26 times, "new wine" 11 times, "sweet wine" in Micah 6:15; the Revised Version (British and American) "vintage" in Numbers 18:12 Micah 6:15 (with the same change in Nehemiah 10:37, 39 the Revised Version margin; Isaiah 62:8 the English Revised Version margin). Otherwise the English Revised Version has left the King James Version unchanged, while the American Standard Revised Version uses "new wine" throughout.

(4) Two apparently poetic words are `acic (the Revised Version (British and American) "sweet wine," Isaiah 49:26 Amos 9:13 Joel 1:5; Joel 3:18, "juice"; Songs 8:2), and cobhe' ("wine," Isaiah 1:22; "drink," Hosea 4:18 (margin "carouse"); Nahum 1:10).

(5) For spiced wine three words occur: mecekh, Psalm 75:8 (English Versions of the Bible "mixture"); mimcakh, Proverbs 23:30 ("mixed wine"); Isaiah 65:11 (the Revised Version (British and American) "mingled wine"); mezegh, Songs 7:2 (the Revised Version (British and American) "mingled wine"); compare also yayin hareqach, Songs 8:2 ("spiced wine").

(6) mamethaqqim, literally, "sweet," Nehemiah 8:10.

(7) shekhar (22 times), translated "strong drink" in English Versions of the Bible. Shekhar appears to mean "intoxicating drink" of any sort and in Numbers 28:7 is certainly simply "wine" (compare also its use in parallelism to "wine" in Isaiah 5:11, 22, etc.). In certain passages (Leviticus 10:9 Numbers 6:3 1 Samuel 1:15, etc.), however, it is distinguished from "wine," and the meaning is not quite certain. But it would seem to mean "drink not made from grapes." Of such only pomegranate wine is named in the Bible (Songs 8:2), but a variety of such preparations (made from apples, quinces, dates, barley, etc.) were known to the ancients and must have been used in Palestine also. The translation "strong drink" is unfortunate, for it suggests "distilled liquor," "brandy," which is hardly in point.

See DRINK, STRONG.

(8) In the Apocrypha and New Testament "wine" represents oinos, with certain compounds, except in Acts 2:13, where the Greek is gleukos, "sweet," English Versions of the Bible "new wine."

See also BLOOD; DRINK; FLAGON; FRUIT; HONEY.

2. Wine Press:

(1) Properly speaking, the actual wine press was called gath (Judges 6:11, etc.), and the receiving vat ("fat") yeqebh (Numbers 18:27, etc.), but the names were interchangeable to some degree (Isaiah 16:10 Job 24:11; compare Isaiah 5:2, the Revised Version (British and American) text and margin) and either could be used for the whole apparatus (see GATH and compare Judges 7:25 Zechariah 14:10). In Isaiah 63:3 the Hebrew has purah, "wine trough" a word found also in Haggai 2:16 where it seems to be a gloss (so, apparently, the American Standard Revised Version).

(2) In the Apocrypha (Sirach 33:16) and in the New Testament 21:33; Revelation 14:19, 20 (twice); 19:15) "winepress" is lenos; in Mark 12:1 hupolenion, by which only the receiving vat seems to be meant (the Revised Version (British and American) a pit for a winepress").

II. Wine-Making.

1. The Vintage:

For the care of the vine, its distribution, different varieties, etc., see VINE. The ripening of the grapes took place as early as June in the Jordan valley, but on the coast not until August, while in the hills it was delayed until September. In whatever month, however, the coming of the vintage was the signal for the villagers to leave their homes in a body and to encamp in booths erected in the vineyards, so that the work might be carried on without interruption. See TABERNACLES, FEAST OF. It was the great holiday season of the year and the joy of the vintage was proverbial (Isaiah 16:10 Jeremiah 25:30; Jeremiah 48:33; compare Judges 9:27), and fragments of vintage songs seem to be preserved in Isaiah 27:2; Isaiah 65:8. The grapes were gathered usually by cutting off the clusters (see SICKLE), and were carried to the press in baskets.

2. Wine Presses:

Many of the ancient wine presses remain to the present day. Ordinarily they consisted of two rectangular or circular excavations, hewn (Isaiah 5:2) in the solid rock to a depth of 2 or 3 feet. Where possible one was always higher than the other and they were connected by a pipe or channel. Their size, of course, varied greatly, but the upper vat was always wider and shallower than the lower and was the press proper, into which the grapes were thrown, to be crushed by the feet of the treaders (Isaiah 63:1-3, etc.). The juice flowed down through the pipe into the lower vat, from which it was removed into jars (Haggai 2:16) or where it was allowed to remain during the first fermentation.

Many modifications of this form of the press are found. Where there was no rock close to the surface, the vats were dug in the earth and lined with stonework or cement, covered with pitch. Or the pressvat might be built up out of any material (wood was much used in Egypt), and from it the juice could be conducted into a sunken receptacle or into jars. Not infrequently a third (rarely a fourth) vat might be added between the other two, in which a partial settling and straining could take place. Wooden beams are often used either to finish the pressing or to perform the whole operation, and holes into which the ends of these beams fitted can still be seen. A square of wood attached to the beam bore down on the pile of grapes, while the free end of the beam was heavily weighted. In the simpler presses the final result was obtained by piling stones on the mass that remained after the treaders had finished their work.

3. Grading:

It is a general principle of wine-making (compare that "the less the pressure the better the product"; therefore the liquid that flowed at the beginning of the process, especially that produced by the mere weight of the grapes themselves when piled in heaps, was carefully kept separate from that which was obtained only under heavy pressure. A still lower grade was made by adding water to the final refuse the mixture to ferment. Possibly this last concoction is sometimes meant by the word "vinegar" (chomets).

4. Fermentation:

In the climate of Palestine fermentation begins almost immediately, frequently on the same day for juice pressed out in the morning, but never later than the next day. At first a slight foam appears on the surface of the liquid, and from that moment, according to Jewish tradition, it is liable to the wine-tithe (Ma`aseroth 1 7). The action rapidly becomes more violent, and while it is in progress the liquid must be kept in jars or in a vat, for it would burst even the newest and strongest of wine-skins (Job 32:19). Within about a week this violent fermentation subsides, and the wine is transferred to other jars or strong wine-skins (Mark 2:22 and parallel's), in which it undergoes the secondary fermentation. At the bottom of the receptacles collects the heavier matter or "lees" (shemarim, Psalm 75:8 ("dregs"); Jeremiah 48:11; Zechariah 1:12 in Isaiah 25:6 the word is used for the wine as well), from which the "wines on the lees" gather strength and flavor.

At the end of 40 days it was regarded as properly "wine" and could be offered as a drink offering (`Edhuyyoth 6 1). The practice after this point seems to have varied, no doubt depending on the sort of wine that was being made. Certain kinds were left undisturbed to age "on their lees" and were thought to be all the better for so doing, but before they were used it was necessary to strain them very carefully. So Isaiah 25:6, `A feast of wine aged on the lees, thoroughly strained.' But usually leaving the wine in the fermentation vessels interfered with its improvement or caused it to degenerate. So at the end of 40 days it was drawn off into other jars (for storage, 1 Chronicles 27:27, etc.) or wine-skins (for transportation, Joshua 9:4, etc.). So Jeremiah 48:11: `Moab has been undisturbed from his youth, and he has rested on his lees and has not been emptied from vessel to vessel..... Therefore his flavor remains unchanged (or "becomes insipid") and his scent is unimproved (or "lacks freshness")'; compare Zechariah 1:12.

5. Storage:

Jars were tightly sealed with caps covered with pitch. The very close sealing needed to preserve sparkling wines, however, was unknown to the Hebrews, and in consequence (and for other reasons) such wines were not used. Hence, in Psalm 75:8, "The wine foameth," the allusion must be to very new wine whose fermentation had not yet subsided, if indeed, the translation is not wrong (the Revised Version margin "The wine is red"). The superiority of old wine to new was acknowledged by the Hebrews, in common with the rest of the world (Sirach 9:10; Luke 5:39), but in the wines of Palestine acetous fermentation, changing the wine into vinegar, was likely to occur at any time. Three years was about the longest time for which such wines could be kept, and "old wine" meant only wines that had been, stored for a year or more (Bab. Bath. 6 3).

See also CRAFTS, II, 19.

III. Use of Wine.

1. Mixed Wine:

In Old Testament times wine was drunk undiluted, and wine mixed with water was thought to be ruined (Isaiah 1:22). The "mixed" or "mingled wines" (see I, 1, (5), above) were prepared with aromatic herbs of various sorts and some of these compounds, used throughout the ancient world, were highly intoxicating (Isaiah 5:22). Wine mixed with myrrh was stupefying and an anesthetic (Mark 15:23). At a later period, however, the Greek use of diluted wines had attained such sway that the writer of 2 Maccabees speaks (15:39) of undiluted wine as "distasteful" (polemion). This dilution is so normal in the following centuries that the Mishna can take it for granted and, indeed, R. Eliezer even forbade saying the table-blessing over undiluted wine (Berakhoth 7 5). The proportion of water was large, only one-third or one-fourth of the total mixture being wine (Niddah 2 7; Pesachim 108b).

NOTE.

The wine of the Last Supper, accordingly, may be described in modern terms as a sweet, red, fermented wine, rather highly diluted. As it was no doubt the ordinary wine of commerce, there is no reason to suppose that it was particularly "pure."

2. Wine-Drinkinig:

Throughout the Old Testament, wine is regarded as a necessity of life and in no way as a mere luxury. It was a necessary part of even the simplest meal (Genesis 14:18 Judges 19:19 1 Samuel 16:20 Isaiah 55:1, etc.), was an indispensable provision for a fortress (2 Chronicles 11:11), and was drunk by all classes and all ages, even by the very young (Lamentations 2:12 Zechariah 9:17). "Wine" is bracketed with "grain" as a basic staple (Genesis 27:28, etc.), and the failure of the winecrop or its destruction by foreigners was a terrible calamity (Deuteronomy 28:30, 39 Isaiah 62:8; Isaiah 65:21 Micah 6:15 Zephaniah 1:13, etc.). On the other hand, abundance of wine was a special token of God's blessing (Genesis 27:28 Deuteronomy 7:13 Amos 9:14, etc.), and extraordinary abundance would be a token of the Messianic age (Amos 9:13 Joel 3:18 Zechariah 9:17). A moderate "gladdening of the heart" through wine was not looked upon as at all reprehensible (2 Samuel 13:28 Esther 1:10 Psalm 104:15 Ecclesiastes 9:7; Ecclesiastes 10:19 Zechariah 9:15; Zechariah 10:7), and while Judges 9:13 represented a mere verbal remnant of a long-obsolete concept, yet the idea contained in the verse was not thought shocking. "Drink offerings," indeed, were of course a part of the prescribed ritual (Leviticus 23:13, etc.; see SACRIFICE), and a store of wine was kept in the temple (tabernacle) to insure their performance (1 Chronicles 9:29). Even in later and much more moderate times, Sirach writes the laudation of wine in 31:27, and the writer of 2 Maccabees (see above) objects as strongly to pure water as he does to pure wine. Christ adapted Himself to Jewish customs (Matthew 11:19 parallel Luke 7:34 Luke 22:18), and exegetes usually suppose that the celebrated verse 1 Timothy 5:23 is meant as a safeguard against ascetic (Gnostic?) dualism, as well as to give medical advice.

On the temporal conditioning of the Biblical customs, the uncompromising opposition of the Bible to excess, and the non-applicability of the ancient attitude to the totally different modern conditions, see DRUNKENNESS.

The figurative uses of wine are very numerous, but are for the most part fairly obvious. Those offering difficulty have been discussed in the course of the article. For wine in its commercial aspect see TRADE.

Burton Scott Easton

WINEFAT; WINE PRESS; WINEVAT

win'-fat, win'-pres, win'-vat.

See CRAFTS, II, 19; VINE; WINE.

The common Hebrew word for wine is yayin, from a root meaning "to boil up," "to be in a ferment." Others derive it from a root meaning "to tread out," and hence the juice of the grape trodden out. The Greek word for wine is oinos_, and the Latin _vinun. But besides this common Hebrew word, there are several others which are thus rendered.

(1.) Ashishah (2 Samuel 6:19; 1 Chronicles 16:3; Cant. 2:5; Hosea 3:1), which, however, rather denotes a solid cake of pressed grapes, or, as in the Revised Version, a cake of raisins.

(2.) `Asis, "sweet wine," or "new wine," the product of the same year (Cant. 8:2; Isaiah 49:26; Joel 1:5; 3:18; Amos 9:13), from a root meaning "to tread," hence juice trodden out or pressed out, thus referring to the method by which the juice is obtained. The power of intoxication is ascribed to it.

(3.) Hometz. See VINEGAR.

(4.) Hemer, Deuteronomy 32:14 (rendered "blood of the grape") Isaiah 27:2 ("red wine"), Ezra 6:9; 7:22; Dan. 5:1, 2, 4. This word conveys the idea of "foaming," as in the process of fermentation, or when poured out. It is derived from the root hamar, meaning "to boil up," and also "to be red," from the idea of boiling or becoming inflamed.

(5.) `Enabh, a grape (Deuteronomy 32:14). The last clause of this verse should be rendered as in the Revised Version, "and of the blood of the grape [`enabh] thou drankest wine [hemer]." In Hosea 3:1 the phrase in Authorized Version, "flagons of wine," is in the Revised Version correctly "cakes of raisins." (Comp. Genesis 49:11; Numbers 6:3; Deuteronomy 23:24, etc., where this Hebrew word is rendered in the plural "grapes.")

(6.) Mesekh, properly a mixture of wine and water with spices that increase its stimulating properties (Isaiah 5:22). Psalm 75:8, "The wine [yayin] is red; it is full of mixture [mesekh];" Proverbs 23:30, "mixed wine;Isaiah 65:11, "drink offering" (R.V., "mingled wine").

(7.) Tirosh, properly "must," translated "wine" (Deuteronomy 28:51); "new wine" (Proverbs 3:10); "sweet wine" (Micah 6:15; R.V., "vintage"). This Hebrew word has been traced to a root meaning "to take possession of" and hence it is supposed that tirosh is so designated because in intoxicating it takes possession of the brain. Among the blessings promised to Esau (Genesis 27:28) mention is made of "plenty of corn and tirosh." Palestine is called "a land of corn and tirosh" (Deuteronomy 33:28; Comp. Isaiah 36:17). See also Deuteronomy 28:51; 2 Chronicles 32:28; Joel 2:19; Hosea 4:11, ("wine [yayin] and new wine [tirosh] take away the heart").

(8.) Sobhe (root meaning "to drink to excess, " "to suck up, " "absorb"), found only in Isaiah 1:22, Hosea 4:18 ("their drink;" Gesen. and marg. of R.V., "their carouse"), and Nahum 1:10 ("drunken as drunkards;" lit., "soaked according to their drink;" R.V., "drenched, as it were, in their drink", i.e., according to their sobhe).

(9.) Shekar, "strong drink," any intoxicating liquor; from a root meaning "to drink deeply," "to be drunken", a generic term applied to all fermented liquors, however obtained. Numbers 28:7, "strong wine" (R.V., "strong drink"). It is sometimes distinguished from wine, c.g., Leviticus 10:9, "Do not drink wine [yayin] nor strong drink [shekar];" Numbers 6:3; Judges 13:4, 7; Isaiah 28:7 (in all these places rendered "strong drink"). Translated "strong drink" also in Isaiah 5:11; 24:9; 29:9; 56:12; Proverbs 20:1; 31:6; Micah 2:11.

(10.) Yekebh (Deuteronomy 16:13, but in R.V. correctly "wine-press"), a vat into which the new wine flowed from the press. Joel 2:24, "their vats;3:13, "the fats;" Proverbs 3:10, "Thy presses shall burst out with new wine [tirosh];" Haggai 2:16; Jeremiah 48:33, "wine-presses;" 2 Kings 6:27; Job 24:11.

(11.) Shemarim (only in plural), "lees" or "dregs" of wine. In Isaiah 25:6 it is rendered "wines on the lees", i.e., wine that has been kept on the lees, and therefore old wine.

(12.) Mesek, "a mixture," mixed or spiced wine, not diluted with water, but mixed with drugs and spices to increase its strength, or, as some think, mingled with the lees by being shaken (Psalm 75:8; Proverbs 23:30).

In Acts 2:13 the word gleukos, rendered "new wine," denotes properly "sweet wine." It must have been intoxicating.

In addition to wine the Hebrews also made use of what they called debash, which was obtained by boiling down must to one-half or one-third of its original bulk. In Genesis 43:11 this word is rendered "honey." It was a kind of syrup, and is called by the Arabs at the present day dibs. This word occurs in the phrase "a land flowing with milk and honey" (debash), Exodus 3:8, 17; 13:5; 33:3; Leviticus 20:24; Numbers 13: 27. (see HONEY.)

Our Lord miraculously supplied wine at the marriage feast in Cana of Galilee (John 2:1-11). The Rechabites were forbidden the use of wine (Jeremiah 35). The Nazarites also were to abstain from its use during the period of their vow (Numbers 6:1-4); and those who were dedicated as Nazarites from their birth were perpetually to abstain from it (Judges 13:4, 5; Luke 1:15; 7:33). The priests, too, were forbidden the use of wine and strong drink when engaged in their sacred functions (Leviticus 10:1, 9-11). "Wine is little used now in the East, from the fact that Mohammedans are not allowed to taste it, and very few of other creeds touch it. When it is drunk, water is generally mixed with it, and this was the custom in the days of Christ also. The people indeed are everywhere very sober in hot climates; a drunken person, in fact, is never seen", (Geikie's Life of Christ). The sin of drunkenness, however, must have been not uncommon in the olden times, for it is mentioned either metaphorically or literally more than seventy times in the Bible.

A drink-offering of wine was presented with the daily sacrifice (Exodus 29:40, 41), and also with the offering of the first-fruits (Leviticus 23:13), and with various other sacrifices (Numbers 15:5, 7, 10). Wine was used at the celebration of the Passover. And when the Lord's Supper was instituted, the wine and the unleavened bread then on the paschal table were by our Lord set apart as memorials of his body and blood.

Several emphatic warnings are given in the New Testament against excess in the use of wine (Luke 21:34; Romans 13:13; Ephesians 5:18; 1 Timothy 3:8; Titus 1:7).

1. (n.) The expressed juice of grapes, esp. when fermented; a beverage or liquor prepared from grapes by squeezing out their juice, and (usually) allowing it to ferment.

2. (n.) A liquor or beverage prepared from the juice of any fruit or plant by a process similar to that for grape wine; as, currant wine; gooseberry wine; palm wine.

3. (n.) The effect of drinking wine in excess; intoxication.

8492. tirosh -- must, fresh or new wine
... << 8491, 8492. tirosh. 8493 >>. must, fresh or new wine. Transliteration: tirosh
Phonetic Spelling: (tee-roshe') Short Definition: wine. ...
/hebrew/8492.htm - 6k

3196. yayin -- wine
... << 3195, 3196. yayin. 3197 >>. wine. Transliteration: yayin Phonetic Spelling:
(yah'-yin) Short Definition: wine. Word Origin from an ...
/hebrew/3196.htm - 6k

3342. yeqeb -- wine vat
... << 3341, 3342. yeqeb. 3343 >>. wine vat. Transliteration: yeqeb Phonetic
Spelling: (yeh'-keb) Short Definition: vat. Word Origin from ...
/hebrew/3342.htm - 6k

2562. chamar -- wine
... << 2561, 2562. chamar. 2563 >>. wine. Transliteration: chamar Phonetic Spelling:
(kham-ar') Short Definition: wine. Word Origin (Aramaic ...
/hebrew/2562.htm - 6k

2561. chemer -- wine
... wine. Transliteration: chemer Phonetic Spelling: (kheh'-mer) Short Definition: wine.
Word Origin from chamar Definition wine NASB Word Usage wine (2). ...
/hebrew/2561.htm - 6k

1660. gath -- a wine press
... << 1659, 1660. gath. 1661 >>. a wine press. Transliteration: gath Phonetic
Spelling: (gath) Short Definition: press. Word Origin from ...
/hebrew/1660.htm - 6k

6071. asis -- sweet wine
... << 6070, 6071. asis. 6072 >>. sweet wine. Transliteration: asis Phonetic Spelling:
(aw-sees') Short Definition: wine. Word Origin from ...
/hebrew/6071.htm - 6k

1662. Gath-hachepher -- "wine press of digging," home of Jonah
... "wine press of digging," home of Jonah. Transliteration: Gath-hachepher Phonetic
Spelling: (gath-hah-khay'-fer) Short Definition: Gath-hepher. ...
/hebrew/1662.htm - 6k

1667. Gath-rimmon -- "wine press of a pomegranate," two places in ...
... "wine press of a pomegranate," two places in Palestine. Transliteration: Gath-rimmon
Phonetic Spelling: (gath-rim-mone') Short Definition: Gath-rimmon. ...
/hebrew/1667.htm - 6k

6333b. purah -- wine press
... << 6333a, 6333b. purah. 6334 >>. wine press. Transliteration: purah Short
Definition: measures. Word Origin from an unused word Definition ...
/hebrew/6333b.htm - 5k