Wine was wine back in those days. They didn't separate red from white they used what they had.
That would make sense to me .
At the wedding of Cana the captain of the feast seemed to think there was some wine better than others.
Of course this would have also represented the marriage of Christ to the church.
early wine much like early beer got it's yeast from the air or the casks
this is what made certain monasteries have really good beer , they had the right yeast and temps in their vats all they were ever adding was water barely hops which was boiled to a wort and put in the same vessels as the last , so it kept making good beer
we know there are yeasts with less desirable flavors or that ferment at different temperatures.
was just talking about brewing with my brother yesterday , he is a certified beer tasting judge.
I was trying a sort of Octoberfest beer he had made , only sort of because he was explaining he actually uses ale yeast as his basement floor holds better to the low end of ale yeast fermentation temp and Lager yeast is actually a cooler fermenting yeast preferring to hold about 55 degrees so without setting up a refrigeration to hold the Lager yeast temp range , it is just easier to use ale yeast.
still very good stuff.
there are also grapes with different sugar contents depending on year , wine also needs to age and let particulate settle out then get racked
when they state most use the good wine first and the lesser wine after it would because they would have a certain amount fully aged and other wine would be young yet.
young wine doesn't have the flavor and clarity of aged wine.
