Wild grapes like all things in nature came from the loving hands of God knowing that man would make use of this fruit to make wine.
Many varieties of wild grapes are found in nature. The grape fruit is small and usually low in sugar content. During the Neolithic period, 8500-4000 B.C. man in the Near East accidentally discovered how to make wine from wild grapes. They may have squeezed grapes into a pot, drank some of the grape juice and left it for a few days. When they tried to drink the rest, the taste had changed. What had happened? We know now that one of God's very small creatures, yeast, a single cell fungi, 6-8 microns in size is found in the air and on the skins of grapes consumes the sugar in the grape juice and produces alcohol and carbon dioxide, thus the juice gains alcohol. Then the yeast dies in its own waste product (alcohol).
At first, wine was low in alcohol content due to the low sugar content of wild grapes and it lasted a short time (4 to 6 weeks) before turning into vinegar,76 but about 5,000 B.C. man discovered that by adding resin from the terebinth tree, wine could be preserved a much longer time and it also added flavor to the wine. During this same time period farmers in Eastern Asia began to cultivate wild Vinifera (photo above) into the variety of wine grapes we know today. (Website: Origin of the Ancient History of Wine)
The state of affairs described above was interrupted by the Great Flood estimated to have taken place in the 3rd Millennium before Christ. Genesis indicates that Noah was the first one to plant a vineyard after the Flood as we read:
"Now Noah, a man of the soil,
was the first to plant a vineyard.
When he drank some of the wine,
he became drunk and lay naked inside his tent."
Some or all of the above may come to mind when we pray in the Mass,
"Blessed are you God of all creation.
Through your goodness we have this wine to offer,
fruit of the vine
and work of human hands.
It will become our spiritual drink."