also, recalling from memory, standedge argues that the early perspective on wine was that it was simply a higher order of beer. it makes sense because there earliest beers were not hopped and would probably profile similarly to wine.

however, grape cultivation was more difficult/technical than grain cultivation which elevated the class of wine. it was also prized for its relative stability when diluted, with some maintaining the same (or better) flavor profile when diluted 1:2 water:wine. it was a true show of wealth to serve wine that was less than 1:1. (a history of the world in 6 glasses)

i’ve tried this with a few wine varietals and i can see what he’s saying in some regard, but it definitely alters the profile in ways.