Persian wine, also called Mey (Persian: می) and Badeh (باده), is a cultural symbol and tradition in Persia, and has a significant presence in Persian mythology, Persian poetry and Persian miniatures.
Recent archaeological research has pushed back the date of the known origin of wine making in Persia far beyond that which writers earlier in the 20th century had envisaged. Excavations at the Godin Tepe site in the Zagros mountains (Badler, 1995; McGovern and Michel, 1995; McGovern, 2003), have revealed pottery vessels dating from c. 3100–2900 BC containing tartaric acid, almost certainly indicating the former presence of wine. Even earlier evidence was found at the site of Hajji Firuz Tepe, also in the Zagros mountains. Here, McGovern et al. (1996) used chemical analyses of the residue of a Neolithic jar dating from as early as 5400–5000 BC to indicate high levels of tartaric acid, again suggesting that the fluid contained therein had been made from grapes.
As book of Immortal Land Persian: سرزمین جاوید or Sar Zamin e Javid] (by Zabihollah Mansoori) says Ramian wines were world-famous in the Parthian Empire. Ramian Wine is now a California wine brand but Shiraz wines are famous across the globe.