Grape

The Grape in Ancient Egypt


 * Egyptian Name:**

//I'rrt// (Grape)

//Wnsi// (Raisin)

Imported from Asia in the fourth or third millennium B.C.E., grape vines were grown mostly in the Delta, the Faiyum, and the western oases. Red, purple, white, and green grapes were eaten, dried as raisins, and made into juice and wine. Grapes could only be afforded by the wealthy - their tombs are often decorated with vineyard scenes.

Grapes were offered to the dead and the gods, and faience models of bunches of grapes were buried with the dead. Jars of raisins and grapes were allotted by the thousands to the Temples of Hapi and Amun-Ra by Ramses III. Raisins were used in cooking, such as in bread loaves and to stuff geese and other animals.

Bunches of grapes are very popular motifs in the art of the New Kingdom. The god Osiris was associated with grapes, which must be crushed and destroyed in order to make wine. Wine was sometimes called the “Blood of Osiris.” In addition to wine, grapes were also made into a very sweet, non-alcoholic drink by boiling down the unfermented syrup, which was used for sweetening and as a beverage.

The Israelite exiles longed for grapes: ". . . and wherefore have ye made us come up out of Egypt, to bring us unto this evil place? There is no grain, no figs, no grapes, no pomegranates, and no water to drink!" (Numbers 20, 5)

Fruit of Ancient Egypt