Israel is becoming an important source for American wine connoisseurs as the country's wine industry continues to expand. But what exactly puts Israeli wines and spirits on the map?
Israeli wines are sculpted by diverse landscapes and unique soils. The country includes Golan Heights, Galilee, Coastal Plains, Judean Foothills, Central Mountains, and Negev Highlands. The landscape itself is made up of limestone, terra rossa, volcanic tuff, clay chalk, and loam. These features create an ideal terroir where Israel's Mediterranean climate imbues grapes with a unique flavor.
Israel's extreme weather also contributes to shaping the country's various landscapes. Rainfall ranges drastically depending on the region. For example, south Israel gets up to 100 mm of rainfall while north Israel can get up to 1,100 mm of rainfall. In terms of temperature, the south can get as hot as 91 degrees Fahrenheit while the north experiences lows of just 14 degrees Fahrenheit. However, Hamsin winds can significantly increase temperatures to as much as 100 degrees Fahrenheit.
Israel's winemaking legacy dates back to ancient times, around 4,000 B.C.E. Between 4,000 B.C.E. and 3,000 B.C.E., a wine trading route was established between Mesopotamia and Egypt, with viticulture being heavily guided by religious practices. Wine is also referenced in biblical literature during the period between 2,000 B.C.E. and 600 C.E., often in religious worship. The Bible suggests that Noah may have been one of the first recorded vignerons. Furthermore, King David was possibly one of the first sommeliers, as his wine holdings were so substantial that his court needed two special officials to manage them.
During medieval times (between 600 C.E. and 1300 C.E.), winemaking became outlawed after the Muslim conquest and the rise of the Ottoman Empire due to religious prohibition on alcohol consumption and imposed restrictions. Afterwards, crusader states briefly revived the winemaking practice with vines planted in places like Bethlehem and Nazareth. Crusaders would then return to Europe with unique grape varieties cut from around the Jewish temples, such as Chardonnay, Muscat, and Syrah. This laid the foundation for the renowned winemaking legacies of France, Italy, and Spain. However, Islamic rule and the Jewish Diaspora in 1187 ended Israel's winemaking legacy once again.
Nonetheless, winemaking reemerged in the country when industrialization began to grow in Israel between the 1840s and 1950s. In fact, the first documented modern wineries appeared in Israel during this period. The Ginio Winery, Shor Winery, and Efrat Winery were founded in 1840, 1848, and 1870, respectively.
Then in 1882, Baron Edmond de Rothschild began importing grape varieties while planting vineyards and building wineries with deep underground cellars. He hired French winemakers and agronomists to pioneer the modernization of Israel's wine industry. Rothschild's wineries were among the first places to use electricity and the telephone in Israel as well. Later between 1896 and 1900 the first export offices opened in Poland, Austria, Germany, Britain, and the United States.
Israel's winemaking legacy further developed after the country gained independence. In 1980, independent winemakers from California and Canada arrived to revolutionize Israeli winemaking. Eventually, major wineries got their start in some of Israel's most famous cities like Gath, Jerusalem, and Qatsrin/Katzrin.
Today, there are more than 300 wineries located throughout the country of Israel with about 220 of them being boutiques and medium-sized wineries. These wineries produce hundreds of thousands of wine bottles each year, but they struggle to be shipped outside of the country.
Israel is home to over 120 indigenous grape varieties that produce authentic, distinctive flavors rarely experienced beyond its borders–until recently. Some of the imported varieties include Cabernet Sauvignon, Merlot, Syrah, Chardonnay, and Sauvignon Blanc. Grenache, Viognier, Carignan, Petite Sirah, and Mourvèdre are considered newer arrivals.
In terms of native flavors, Israel has Marawi (Hamdani) along with Bittuni, which is sometimes considered the wine of King David or Jesus, and Argaman, the sixth most planted red grape vine in Israel. Marawi (Hamdani) is typically located in the Judean Hills and has a flavor profile that is citrus with a distinct minerality. The wine is aged eight months in oak barrels and pairs well with white fish, tropical fruit, and soft cheese.
Bittuni is found in the Judean Mountains with a berry-like, light-bodied flavor. The wine is aged in oak barrels for about nine months and pairs well with pasta dishes, mild cheese, and vegetable salads. Argaman is found in upper Galilee and is usually described as fruity and spicy or tangy. Grapes are dried appassimento to create this particular wine, and it goes well with roasted veal, lamb kebabs, and braised eggplant.
These grape varieties have resulted in award-winning bottles of Israeli wine along with global recognition. Many of Israel's top-quality wines have never been exported because they are quickly sold before even reaching the shelves. But a growing number of wine concierges are providing access to Israel's finest wines outside of the country, allowing more people to experience the exceptional flavors Israel has to offer.
