Dr. Jack Lewis states:
“Wine was ordinarily used at the Passover and is called ‘fruit of the vine’ in Berakoth 6:1” (1976, 147; for an extended discussion, see Lightfoot 1979, 346ff). This does not prove that Jesus used wine, but it might be considered a presumption in that direction.
It should be noted in passing, however, that the wine of the first century, though containing a degree of fermentation, did not have nearly the potency that modern wines possess.
Note the following quote from Professor R. Laird Harris:
“All the wine [of Bible times] was light wine, i.e., not fortified with extra alcohol. Concentrated alcohol was only known in the Middle Ages when the Arabs invented distillation (“alcohol” is an Arabic word) so what is now called liquor or strong drink (i.e., whiskey, gin, etc.) and the twenty percent fortified wines were unknown in Bible times. Beer was brewed by various methods, but its alcoholic content was light. The strength of natural wines is limited by two factors. The percentage of alcohol will be half of the percentage of the sugar in the juice. And if the alcoholic content is much above 10 or 11 percent, the yeast cells are killed and fermentation ceases. Probably ancient wines were 7-10 percent. To avoid the sin of drunkenness, mingling of wine with water was practiced. This dilution was specified by the Rabbis in NT times for the wine customary at Passover.” (1980, 376)