In ancient Rome and Greece, people didn’t have a great deal of choice when it came to quenching their thirst, with only a few kinds of fruit juice, warm goat’s milk or stagnant water on the menu. If they had the opportunity to sweeten the otherwise foul-tasting water, they would, and so wine was used to purify and add flavour.
In fact, wine had to be cut with water. In such a warm climate grape juice would ferment all by itself unless it was drunk straight after harvest, and without any decent preservation techniques it would quickly turn into a thick, dark, syrupy gloop. Adding water was the only way to make it palatable.
Still, despite their relative ignorance when it came to preservation, these civilisations were very well aware of the dangers of over-indulgence. Babylonian King Hammurabi issued laws that restricted the consumption and sale of alcohol, while China’s Emperor Chung K’iang would execute drunks to show government disapproval.
And thus these communities faced a dilemma: wine provided a safer and more sanitary drinking option than bog water or curdling milk, but excess consumption was also not without its dangers. As such, it seems that the ancients dealt with the issue by mixing wine and water to prevent intoxication. Homer’s Odyssey mentions a ratio of 20 parts water to one part wine, Pliny states a ratio of eight parts water to one part wine was the norm, and Athenaeus writes in a play that three parts water to one part wine was customary. Regardless of the chemistry, drinking undiluted wine was considered scandalous, and some Rabbis in Jewish society would refuse to bless wine that hadn’t been mixed with water.
https://www.wineinvestment.com/sg/l...-history-what-were-ancient-wines-really-like/