Nature NEVER forms spiritous liquors. The fruit (grape) may rot and turn sour but it takes ART to convert juice to alcohol. The indispensable conditions for vinous fermentation are exact proportions of sugar, yeast or gluten and water with air temperature between 50 and 75 degrees. Chemical science forbids vinous fermentation when heat exceeds 75 degrees and assures the acetous (vinegar). Since the Middle East is well above that even at night most of the year, something had to be done to preserve the juice (wine) for the year, or else it would all turn to vinegar! To assume it was all turned to alcoholic wine is a ridiculous assertion and flies in the face of historical fact. Josephus, famous Jewish historian declares that he has seen provisions at the Jewish fortress Massada including grapes and fruits, kept fresh to last for 100 years!!!! Pliny the Roman historian confirms this. Don't let anyone tell you that grapes have to be kept by making alcoholic wine so they can last the year!!

So we see that the portrayal that grape juice was only preserved by fermentation is utterly false. Unfermented wine was the most common wine in biblical times. It was not what we know as wine today which is always alcoholic. You cannot defend wine drinking today on the basis of biblical times because the two are totally different.
Argument from the Passover

Some will still say that Jesus Christ indeed drank alcoholic wine and we know this by the passover (which was the last supper - Mark 14:14-17
). There is a difference of seven months grapes between the harvest and passover. They will say “they didn't have refrigerators, so to keep the grapes from souring, they were fermented”. As we have shown above, the seven month time span would not have been a problem due to the multitude of frequently used preservation methods, all of which easier than fermentation, available to the people at that time.