Numbers 28:7 mentions wine for drink offerings; how was wine produced, transported, and preserved under desert conditions?

I. Understanding the Context of Numbers 28:7

Numbers 28:7 states: “And the drink offering with it shall be a quarter hin of wine, to be poured out to the LORD in the Holy Place.” In this passage, wine is to be offered alongside the morning and evening sacrifices, emphasizing both its value and its commonplace presence among the Israelites. The mention of wine in a desert context raises questions about how it was produced, transported, and preserved under arid conditions.

II. Ancient Viticulture in the Near East

1. Regional Cultivation

Grape cultivation was well established in the broader Near East. Archaeological evidence from sites in regions corresponding to modern-day Israel and surrounding areas indicates grape pressing installations dating back centuries before Israel’s exodus period. Vines thrived especially in more temperate or highland areas where moisture levels and soil conditions supported growth.

2. Seasonal Harvest and Yields

During harvest season, grapes were picked at a time when sugar content was sufficient for fermentation. Historical and archaeological records—such as ancient winepress remnants found in the Shephelah region—show that grape harvest served as a major communal endeavor, supporting the prevalence of wine production long before and after Israel’s wilderness wanderings.

3. Trade with Settled Regions

While the Israelites were traveling in predominantly arid regions, they could still obtain wine from neighboring territories and trade routes. Textual evidence (e.g., Genesis 37:25; references to caravans) and archaeology at northern trade centers like Hazor reveal well-used highways for transporting goods, including wine.

III. Wine Production Methods

1. Pressing and Fermentation

- Stone or Mud-Brick Winepresses: Grapes were placed into shallow pits (constructed with stone or sun-dried bricks), then trodden underfoot. The juice would run off into a lower reservoir.

- Fermentation Containers: Large clay jars or wineskins were used to allow the juice to ferment. The carbon dioxide generated in fermentation would escape from jars that were left only partially sealed.

- Natural Yeasts and Temperature: Fermentation depended on wild yeast present on grape skins. In desert climates, nighttime temperatures often helped moderate the fermentation process, maintaining a temperature range conducive to slow, steady fermenting.

2. Clarification and Initial Storage

After fermentation, the wine often settled, allowing solids to precipitate and separate. This clarified product was then moved into smaller jars or skins for storage. Even in Scripture, references to wineskins (e.g., Joshua 9:4) suggest the common practice of storing and transporting wine in animal skins.

IV. Transporting Wine through Desert Conditions

1. Animal Skins (Wineskins)

- Durability: Wineskins made from goat or sheep hides were lighter and less fragile than clay jars. They could be carried on donkeys or camels.

- Portability: The pliable nature of these skins enabled them to adapt to the movements of travel, lessening the risk of breakage compared to rigid vessels.

2. Clay Amphorae and Jars

- Sea and Caravan Routes: Amphorae, bearing handles and a narrow neck, could be tightly packed for overland caravan routes or sea voyages.

- Sealing: Pitch or resin coatings were used to seal jar interiors, significantly reducing seepage and spoilage. Excavations at places like Ashkelon and Megiddo have yielded evidence of such amphorae, demonstrating international trade of wine and other goods.

3. Agreeable Climatic Adjustments

- Cooler Overnight Temperatures: Although daytime desert heat was intense, nighttime temperatures often dropped considerably. Traders could take advantage of cooler hours to reduce heat exposure.

- Shading and Wrapping: Wrapping skins or jars with wet cloths and storing them under awnings or in shaded areas helped manage the internal temperature and slow spoilage.

V. Preservation Techniques

1. Natural Fermentation and Alcohol Content

The fermentation process itself, yielding various levels of alcohol, served as a preservative. Alcoholic content inhibited bacterial growth, slowing decay and spoilage under difficult conditions.

2. Additives and Boiled Must

In certain regions, people boiled down grape must (freshly pressed juice) to concentrate sugars and create a thicker syrup (sometimes referred to historically as “must syrup”). This could be mixed with wine to increase sugar content, further slowing the spoiling process. The practice is attested in various ancient texts, though not specifically named in Scripture, it aligns with known Near Eastern methods.

3. Earthenware Storage

Ceramic jars were sometimes buried in the ground or stored in subterranean cellars to maintain a stable, cooler temperature. Archaeologists have identified storage installations (e.g., in the Judean foothills) that could maintain optimal conditions, even in warmer locations.

VI. Practical and Religious Significance

1. Symbol of Blessing and Offerings

Wine functioned as a symbol of blessing and abundance (Genesis 49:11-12). The requirement of a drink offering in worship (Numbers 28:7) reveals how integral wine was for expressing thanksgiving and devotion to God.

2. Covenant and Community Life

Wine was commonly used at feasts, covenant meals, and in daily life, reflecting its cultural importance. Later biblical passages (e.g., Psalm 104:14–15: “…He brings forth food from the earth and wine that gladdens the heart of man…”) further illustrate wine’s significance in the agrarian economy and societal customs of the Israelites.

3. Preparation and Willing Sacrifice

Offering wine as a drink offering underscored a willingness to give costly goods back to the LORD. The mention of a quarter hin (approximately one quart or slightly more than a liter) indicates a substantial portion, reflecting faith in God’s provision despite limited resources in the wilderness.

VII. Archaeological and Historical Indicators

1. Winepresses and Storehouses

Archaeological digs at various Israelite settlements—such as Lachish and Shiloh—have uncovered winepresses and storage jars evidencing advanced viticultural practices. Such findings align with biblical narratives referencing grape harvests, treading floors, and storehouse management.

2. Widespread Trade Network

Inscriptions and tablets unearthed in the broader Near Eastern sphere reflect that leather skins and sealed jars of wine were major commodities in commerce. Clay seal impressions (bullae) from sites like Tel Arad provide glimpses into transactions that likely included the delivery of agricultural produce, including wine.

3. Continuity into Later Periods

The prevalence of wine continued throughout Israel’s monarchy and beyond. Passages like 2 Chronicles 31:5–6 detail the offerings brought to storage rooms, wherein wine was stored alongside new grain and oil. This biblical record is corroborated by ruins of storehouses and large-scale cisterns from Iron Age strata.

VIII. Conclusion

Wine in the ancient desert context was a staple, produced by treading grapes in rudimentary press installations, fermented in jars or wineskins, and transported carefully via skins or clay vessels. Preservation methods—ranging from fermentation to sealed jars—allowed wine to remain viable, even under hot, arid circumstances.

Numbers 28:7 highlights wine’s place in sacred offerings. Though Israel spent seasons in wilderness settings, trade networks, neighboring regions, and careful preservation customs made wine accessible. Its craftsmanship, transport, and ritual use all underscore both its practicality and spiritual significance in the biblical narrative.

Consequently, under desert conditions, wine was not merely a luxurious drink. It was part of the worship system, an expression of gratitude, and a constant testament to divine provision for the community—reflecting faith that transcended challenging environments.