Archaeologists discover world’s oldest wine press in Armenia

Archaeologists in Armenia have discovered what they believe to be the world’s oldest wine press. The press is inside a cave, where they found the remains of grape seeds, pressed grapes, and vines of Vitis vinifera vinifera , the same type of grape still used in winemaking today. The site is dated at 4,000 BC, about 900 years older than the previous record holder–wine from the tomb of King Scorpion I, a ruler of Upper Egypt before that country became unified.

This isn’t the first time Armenia has broken an archaeological record. Last summer archaeologists found the world’s oldest leather shoe in the same region. These discoveries are hardly surprising. Armenia is an ancient land with a rich history. It had a complex prehistoric culture that culminated in the Kingdom of Urartu in the 9th century BC. Urartu was one of the greatest ancient civilizations of the Near East.

Armenia suffered from its position between several empires, and while it was often independent it also changed hands between the Romans, Persians, Byzantines, and other powers all the way down to the Soviet Union. Now it’s an independent nation again. It also has the distinction of being the world’s oldest Christian nation, having converted in the early 4th century AD.

During all this time they never stopped making wine. They were one of the main wine producers in the Soviet Union and have since started exporting their wine worldwide. Armenian wine even spread to Africa. During the Armenian genocide perpetrated by the Ottoman Empire during World War One, some Armenians fled to Ethiopia, where they cultivated vineyards. Many Armenian reds are very sweet and rich, and Ethiopian wine has a similar quality.

All of these past cultures and the Armenians’ own rich heritage has created an interesting destination for adventure travelers. Sadly I’ve never been there, but it’s been on my shortlist for years. Poring over maps and books, it’s easy to see that I’d need to spend a lot of time. The mountains offer remote trekking, there are medieval buildings to explore such as the Saghmosavank monastery pictured below, and there are even wine-tasting tours. People who have been there tell me it’s still pretty cheap, making it an attractive budget travel destination.

Maybe 2011 will be the year for me to finally get there?

[Wine photo courtesy Arthur Chapman. Saghmosavank photo courtesy Olivier Jaulent]

Five easy ways be a philanthropic traveler

Voluntourism is the newest warm fuzzy of the travel industry. Under ideal circumstances, it’s a sustainable, experiential way to see the world and give back at the same time. Whether you’re helping to build a new school or clearing a trail, a working holiday is, for some, the best possible expenditure of disposable income.

But there’s the rub. Along with multitudinous other factors that make voluntourism a dicey concept, it doesn’t come cheap. Some organized volunteer holidays cost as much as a luxury vacation or adventure trip of the same length. That’s great if you can afford both the time and expense, but many of us don’t have that option.

The good news? You can still be a philanthropic traveler regardless of your income, physical ability, educational background, or destination. Below, five easy ways to make a difference on every trip.

1. Donate.
Clothing, shoes, school supplies, basic medical supplies (Neosporin, aspirin, antidiarrheals, bandages), food (fresh fruit and dry goods such as rice, flour, or beans are often good choices, depending upon where you’re traveling; avoid processed foods and candy).

In regard to donations, I’ve found it’s best to do a bit of research beforehand (even if it just involves talking to some fellow travelers or travel operators in the region, or locals). You don’t want to inadvertently cause offense or shame by giving freebies; on the other hand, don’t be put off if you’re asked to help if you can. Some reputable outfitters may request that clients donate any unwanted items of clothing at the trip’s end. These items significantly help local communities (especially children) or the families of contracted staff such as porters or cooks. Donating gently used clothing and shoes is also a greener way to travel.

[Photo credit: Flickr user Visions Service Adventures]Ask–tour operators, guides, community leaders–before donating medical items, even if they’re OTC; ditto food. Guidebooks, travel articles, and local travel literature often note what items are in short supply in specific destinations.

For example, when I did a farmstay on a remote island on the Peruvian side of Lake Titicaca, my guidebook suggested I bring fresh fruit for my host family, as residents could only purchase it on the mainland. The farm patriarch also let me know at the end of my visit that any clothing donations for his children would be greatly appreciated. Depending upon your cultural and/or economic background, such a request may appear brazen or appallingly rude. Coming from a humble man whose entire family had welcomed me into their single-room home, fed me, and treated me as one of their own (rather than just a fast source of income), it was a request I was only too happy to honor.

2.Volunteer…for free
Voluntourism is something you can do yourself, assuming you ask permission when appropriate, and act in accordance with local and cultural mores (Behave Yourself! The Essential Guide to International Etiquette is an entertaining and informative book I recommend for all travelers). Whether you pick up trash on a beach, offer to work reception at a locally-owned backpacker’s for a few hours or days, or teach useful foreign language phrases to children, you’re giving back to that community.

I realize how colonialist this may sound, but the fact is, English speakers are in great demand worldwide. Even in the most impoverished countries or regions, locals who speak English (or French, Italian, German, etc.), no matter how rudimentary, can find employment or offer their services as guides, taxi drivers, hostel employees, or translators. Fluency in a foreign language(s) gives them an advantage in a competitive market. Think about it. It’s never a bad thing to learn a language other than your own, no matter who you are, where you live, or how much money you make.

3. Buy local handicrafts and food
Just like shopping your farmers market back home, buying local supports a local economy, and usually eliminates the need for a middle-man. A bonus: many specific destinations all over the world are famed for their food, textiles, woodcarving, pottery, etc.. Every time I look at certain items in my home–no matter how inexpensive they may be—I’m reminded of the adventures and experiences that led to their purchase.

4. Immerse yourself
You don’t need to “go native,” but the best travel experiences usually entail a certain amount of surrender to a place or culture. Learn a few key phrases in the local language or dialect; treat the people–even if they’re urbanites in an industrialized nation–with respect and observe their rules or customs when appropriate; be a gracious traveler or guest. Your actions may not provide monetary or physical relief, but giving back isn’t always about what’s tangible.

5. Reduce your footprint.
It’s impossible not to have a carbon footprint, and as recreational travelers, that impact increases exponentially. But there’s no need to eradicate “frivolous” travel; indeed, experiencing other cultures and sharing our own helps foster tolerance and empathy. Rather, we should be mindful travelers, and do our best to conserve natural resources and preserve the integrity of the places we visit. Just as with camping, leave a place better than you found it. Even if the locals aren’t putting these philosophies into practice, there’s no reason you can’t.

[Photo credits: schoolchildren, Flickr user A.K.M.Ali hossain;vendor, Laurel Miller]

Axum Tej: Ethiopian honey wine comes to the U.S.

Ethiopian food is getting better known in the West. With its interesting blend of spices and unique ingredients such as teff, a nutritious grain, there’s a lot going for it. What isn’t so well known, however, is tej, the Ethiopian honey wine.

While tej is available by special request at some Ethiopian restaurants in Europe and North America, it’s rarely on the menu. I was lucky enough to try a variety of tej while traveling in Ethiopia, but I resigned myself to not getting much of it outside the country.

Now tej is being produced commercially in the United States and hopefully this unique drink will reach a wider audience. Axum Tej is produced by Araya S. Yibrehu, who was kind enough to send me two free bottles to sample. I know a lot of mead makers and decided to share it with them to see what producers of European-style honey wine had to say.

But first, my own impressions. I’m hardly a tej expert, but Axum Tej is remarkably different than any other tej I’ve tried in Ethiopia or Europe. While the tej I’m accustomed to has a bright yellow, opaque color, with a heavy, sweet flavor, Axum Tej has the appearance of a white wine. It has a crisp, sweet taste with a clean finish unlike any other tej I’ve drunk.

My mead maker friends agreed. They said that it was much lighter than any other mead they’d made or sampled. One commented, “It’s halfway between a mead and a dessert wine.” They did comment favorably on the well-balanced flavor and the high quality of production. We all liked it.

I think perhaps Axum Tej has been lightened up for Western palates, much like the Indian food you get in London or LA is different than the Indian food you get in New Delhi or Calcutta. Mead is not a widely popular drink principally because it’s so rich and heavy, and perhaps the folks at Axum Tej worried that a more traditional recipe would turn consumers off. Or perhaps I didn’t try enough tej while in Ethiopia. This lighter variety may be popular in some regions or venues I didn’t get to visit. I’ll have to hunt around some more when I go back next month! If anyone out there can recommend a good tejbet in Addis Ababa, the Rift Valley Lake region, or Harar, I’m all ears.

If you’re looking for something different in a sweet wine, give Axum Tej a try. It may not be what I was expecting, but it’s certainly a quality, sulfite-free drink that would go well with fish or dessert, or simply by itself.

Axum Tej does not currently have a webpage. You can order by emailing them at info@theheritagewines.com or calling 1-888 TEJ-AXUM (1-888 835-2986).

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Photo of the Day (01.10.11)

Some meals are just made for the beach. When I think of sandy picnics, I imagine sandwiches, potato chips, fresh seafood (lobster rolls!) and lots of fruit. Other foods, however, just don’t seem right for the beach. I’ve never woking up from sunbathing and said, “Man, I sure could go for a shepherd’s pie right about now.” Not once have I wished that the vendors walking up and down the beach has piping hot lasagna in their carts. Beach food can be a fickle thing.

This photo by Flickr user Bernard-SD got me to thinking about what foods make the most sense on the beach. Noodles on the beach may seem odd, but after surfing in Bali recently, I slurped up a bowl of ramen just a few feet from the water and could not have enjoyed it more. This photo was taken in Lombok, not far from Bali, and I’m beginning to think Indonesian beach food might be better than the turkey sandwiches I’m used to back home. Hm, maybe a shepherd’s pie wouldn’t be so bad after all.

Taken any photos of beach food? Or maybe just some fantastic pictures of the people, places and things you’ve encountered on your travels? Why not add them to our Gadling group on Flickr? We might just pick one of yours as our Photo of the Day.

Photo of the day (1.6.2011)

Part of the joy of travel is trying new foods, like wild boar spare ribs or roasted chestnuts. Or barbequed monitor lizard. Flickr user LadyExpat spotted these enterprising young men in Ubud, Bali, taking the unfortunate reptile to market where it is apparently in hot demand for its skin and meat. Perhaps Mike Barish can tell us if it tastes like chicken when he returns from Bali.

Why not add your exotic food pictures to the Gadling Flickr pool? If they look tasty, we might choose one for a future Photo of the Day.