A light without flame

Long ago, in the mists of time, nomadic hunter-gatherers settled in communities to grow sustainable crops and develop animal husbandry. This change enabled the domestication of the grapevine and the subsequent discovery of wine.

The olive tree was one of the crops that enabled man to literally “set down roots.” Even though Neolithic wanderers in Asia Minor had been gathering olives since 8000 B.C., it was they were not cultivated until at least 5000 B.C. At first, the olive tree was grown throughout the eastern Mediterranean. Olive oil was perhaps the first commodity traded throughout the settled world: it helped give rise to empire and trade. The Greeks planted olive trees throughout their domain. But it was the Romans who made it ubiquitous by planting the olive tree throughout their empire, across North Africa to the far reaches of Spain.

The olive was more than simply food to our ancestors. When pressed it became oil that brought light to darkness. It was used as medicine and in the preparation of the early forms of cosmetics. And, as time went by, the olive began to figure prominently in religious ceremonies. Today, Eastern Orthodox faithful use it the to light the lamps in the sanctuary. Olive oil still lights the Menorah at Hanukkah. Within the Qur’an It is referred to as a light without flame touching it. It is also used in many Christian sacramental rites. On a more practical side, olive is a healthy alternative if one is lactose intolerant or wishes to explore healthy dietary options.

Olive trees are now planted throughout the world wherever a Mediterranean climate can be found. It is not uncommon today to the see vineyards growing side by side with olive groves. Some olive trees, more than 2,500 years old, still produce fruit. History has an interesting way of repeating itself. The ancient city-state of Ebla, noted for its regional trade in olive oil, was conquered and destroyed in 2400 B.C by the Semitic Emperor Sargon the Great. The ruins of this city lie approximately 34 kilometres southwest of the Syrian city of Aleppo. (Perspective is everything.)

THIS WEEK’S PICK
This week, I tried Rosehall Run Vineyards, 2010 Cabernet Franc, crafted by winemaker and proprietor Dan Sullivan. The fruit for this 100 per cent County wine was harvested from Fieldstone Vineyards’ vines planted in 2001. What a difference a decade makes to the quality of the fruit, when it is matched with a decent growing season, and most importantly, intuitive vineyard management.

Nose-to-tail, this wine projects quality with an aromatic blend of spiced dark fruits: a big mouthful of blackberries, damson plums and allspice compote follow through to an expected mineral and fresh cranberry finish. For only $24.95, this is a beautiful wine that you can drink now or lie down.