Israel’s growing wine industry is grabbing the attention of American wine connoisseurs and expanding access to the country’s finest wines and spirits. The country’s varied geography and different soil types help create the Israeli wines we know today. The country is home to the Golan Heights, Judean Foothills, Central Mountains, Coastal Plains, Negev Highlands, and Galilee with a landscape made up of limestone, terra rossa, clay, loam, chalk, and volcanic tuff. 

Climate and Topographical Factors

The country’s climate also plays a role in infusing grapes with their specific flavors. Israel’s weather can vary drastically between regions. For instance, the south can see as little as 100 mm of rain, while the north may receive as much as 1,100 mm. The south can reach highs of 91 degrees Fahrenheit, whereas the north can experience lows as chilling as 14 degrees. With the Hamsin (Khamsin) winds, temperatures in both the south and north regions can rise as high as 100 degrees Fahrenheit. 

History of Wine in Israel

Israel has a long legacy in winemaking that can be traced back to ancient times. Between 4,000 B.C.E. and 3,000 B.C.E., trading routes for wine were established between Egypt and Mesopotamia. The study of winegrowing during this time was heavily influenced by religious practices. 

During the biblical era (between 2,000 B.C.E. and 600 C.E.), wine was heavily referenced and used in religious worship. The Bible implies that Noah was one of the first documented vignerons and King David was one of the first sommeliers. In the medieval age, winemaking was prohibited after Muslims took over and the Ottoman Empire was established, most likely driven by restrictive policies and religious bans on alcohol. 

In 1099 C.E., Crusader states momentarily revived the practice with places like Bethlehem and Nazareth seeing more grape vines. When the Crusaders returned to Europe, they took with them Chardonnay, Muscat, and Syrah among other special grape varieties. Yet, Islamic rule and the Jewish Diaspora put a halt to Israel’s winemaking legacy until industrialization began to change the country. 

The first documented modern wineries emerged in Israel between the 1840s and 1950s. This includes the Ginio Winery and Efrat Winery. 1882 was when Baron Edmond de Rothschild started importing various types of grapes, planted vineyards, and built wineries in Israel. Eventually the first export offices opened in Poland, Austria, Germany, Britain, and the U.S. between 1896 and 1900. 

Once Israel gained independence, independent winemakers from the U.S. and Canada came to transform the way Israel made its wine. In fact, some of the biggest wineries got their start in some of Israel’s most historic cities, such as Gath, Jerusalem, and Qatsrin/Katzrin.

Conclusion

Israel currently has more than 300 wineries located throughout the country, but hundreds of thousands of the wine bottles they produce never get out of the country. Israel has more than 120 indigenous grape varieties that produce authentic wine flavors. These include imported varieties like Merlot, Cabernet Sauvignon, and Sauvignon Blanc, as well as new arrivals such as Viognier, Petite Sirah, and Grenache. Bittuni, which is occasionally considered the wine of Jesus or King David, and Argaman, the sixth most cultivated red grape variety in Israel, are native flavors with distinct taste profiles and specific preparation methods. 

Israeli wines and spirits have received global recognition over the years and are now being shared more widely thanks to wine concierges bringing the taste of Israel to more people around the world.