07/21/2026
We do start them young at Arroyo
Vincent Arroyo Family Winery tells a great tale of legacy calling it, "Third generation is learning the tricks of the trade from Dad!" While the wine business is shifting, like always, wine has been with for roughly 8,000 years. So, I believe in the hope and trust of a third generation at Vincent Arroyo Family Winery. You're seeing history continuing, not falling away to our current beverage creations. Nothing, like Vincent Arroyo wines, can be replicated, except how it's crafted by the family, and it's delicious!
Nosh on THIS for lunch:
Wine's origins go back much further than most people expect. Chemical residue on pottery shards from the Shulaveri-Shomu culture in the South Caucasus (modern Georgia) has been dated to around 6000 BCE, so roughly 8,000 years old. That's the current record for grape wine specifically. The Areni-1 cave in Armenia, dated to about 4100 BCE, has the oldest known actual winery setup, complete with a wine press and fermentation vats.
There's an even older fermented beverage from Jiahu in China, around 7000 BCE, but that was a mixed drink of rice, honey, and fruit rather than pure grape wine, so it doesn't quite count for your "first grapes fermented" definition.
As for Prohibition, it's a more interesting story than "mostly wine" or "mostly whiskey." Bootlegging itself skewed heavily toward spirits and beer. The economics of smuggling favored high proof alcohol since you got more punch per gallon transported, which is why rum running and bathtub gin dominated the illegal trade.
Wine had a stranger path. Commercial wine production largely collapsed since there was no sacramental or medicinal loophole for casual drinkers. But the Volstead Act allowed households to make up to 200 gallons a year of "non-intoxicating" fruit juice at home, and that loophole was gleefully exploited. Companies sold grape concentrate bricks and products like Vine-Glo, sometimes with labels warning customers not to add sugar or let it sit too long, since that would turn it into wine.
Grape acreage in California actually increased during Prohibition because of this home winemaking demand, even though the formal wine industry as we'd recognize it was gutted. It took decades after Repeal in 1933 for California wine quality to recover, since so much vineyard land had shifted to high yield, thick skinned shipping grapes rather than quality wine varieties.