Social Drinking -- part 2

Last week, we showed the varying usages of the Greek word oinos, a word used to describe both fresh grape juice and fermented wines. We might also note Isaiah 65:8, which speaks of the "wine found in the cluster," that is to say, still on the vine. Since oinos is used in both senses, the context of Scripture must determine whether alcoholic or non-alcoholic beverages are under consideration.

Often John 2:1-11 is cited in defense of those who would promote social drinking. It is argued that Jesus miraculously created alcoholic wine at the wedding feast of Cana. Proponents say the phrases "the good wine" and "well drunk" necessarily refer to alcoholic beverages. Such is incorrect historically, linguistically, and contextually.

In reference to "the good wine," Samuele Bacchiocchi quotes Pliny, (a first-century Roman scholar), saying "wines are most beneficial when all their potency is removed by the strainer" (Wine in the Bible, p. 42). He also quotes first-century Greek historian Plutarch, saying "wine is 'much more pleasant to drink' when it 'neither inflames brain or infests the mind and passions' because its strength has been removed through frequent filtering" (ibid).

Bacchiocchi finally refers to the Talmud (the Jewish law and rabbinic traditions) as saying "that drinking to the accompaniment of musical instruments on festive occasions such as weddings was forbidden" (ibid, emp mine - JTC).

Concerning the phrase "well drunk," it is assumed the wedding guest were already intoxicated before Jesus performed the miracle of creating wine from water. The Bible says six waterpots capable of "containing 20 or 30 gallons apiece" were placed before Jesus. This means that at least 120 - 180 gallons of water were miraculously changed into wine. Shall we assume Jesus created 120-180 gallons of intoxicating beverages for a group wedding guests who were already quite intoxicated? The Greek verb translated "have well drunk" (v 10) in the KJV/NKJV is translated "have drunk freely" in the RSV. Also, the context speaks of the discerning palate of the guests as still being in full function. The palate is keenest at the beginning of a meal or prior to the quenching of thirst. After much indulgence at the dinner table or in drinking a beverage, the palate is not so discerning. Most of us can relate to this in reference to the meals we often eat at Thanksgiving or some other festive occasion. We understand that the best bites are the first, and that the latter lack the keen taste of the former, though they be identical.

Of considerable import is the fact that the intoxicating wines of the first century did not contain the potency of our modern beverages. The wines of the first century contained a very low percentage of alcoholic content, generally about 2 or 3% (our modern beer is 5%). Even these slight intoxicants were often mixed with 2-3 parts water to cut their potency by up to 75%. Our modern wines contain anywhere from 12 - 25% alcoholic content by volume. Thus, the two cannot be accurately compared so far as the intoxicating effect of each is concerned.

Next issue, Lord willing, we shall discuss some other passages used in defense of social drinking and also look at the general tenor of the Scripture toward intoxicating drink. TC