Much of the wine pouring into ancient Egypt was exported from ancient Canaan and made in Israel. however, it was so bad and oxidized that it was regularly sweetened and seasoned with different additives like juniper berries or peppers. mostly commonly added was honey – hence the term ‘honeyed wine’. The result of this was a thick and overly sweet wine. It wasn’t until the middle ages where viticulture and production changed, allowing the taste and structure to be closer to what we know as wine today.