In recent decades, Israeli viticulture has undergone a profound transformation; foreign investments and international collaborations have helped to modernize the cultivation and winemaking processes
Viticulture in has roots that extend through millennia, with biblical and archaeological records that show that the integral part of Hebrew culture for over 5,000 years. During Roman rule, Israeli wine was highly valued throughout the empire. However, with Islamic conquest in the seventh century and the ban on alcohol, wine production was practically extinguished in the region. It was only in the late nineteenth century that Israeli winecrit was revived, thanks to Baron Edmond de Rothschild, owner of Château Lafite-Rothschild in Bordeaux, which invested in the creation of the first modern wineries such as Carmel Winery.
In recent decades, Israeli viticulture has undergone a profound transformation. Foreign investments and international collaborations have helped modernize cultivation and winemaking processes. French, Italian and Californian consultants have been working with Israeli wineries to improve quality and adapt sustainable and precision practices.
In addition, universities such as the Hebrew University of Jerusalem have invested in advanced terroir, irrigation, vine clones and sustainability in cultivation in desert areas. The use of state -of -the -art agricultural technologies, such as climate sensors and AI -controlled irrigation, also propelled the reputation of Israeli wine on the international scene.
Israel has a climate and geographical diversity that favors the cultivation of quality grapes. The main wineries of the country are:
- Galilee (upper and low): To the north of the country, it is considered the region of the highest prestige. Temperate climate and high altitude favor the production of complex and elegant wines.
- Colinas de Golã (Golan Heights): Mountainous and volcanic region that offers ideal conditions for premium wines. This is where the renowned Golan Heights Winery is located.
- Samaria and Judea: With limestone soils and various microclyms, these regions produce balanced wines, both red and white.
- Coastal Plain and Shomron: Traditional area of Israeli viticulture, where Carmel Winery was founded. Hottest climate, ideal for full -bodied wines.
- Negev Desert: One of the most impressive innovations of Israeli viticulture. With the use of drip irrigation and state -of -the -art technologies, surprising wines are being produced in the desert.
Israeli wines have striking characteristics. Reds are usually full -bodied, with notes of mature black fruits, spices and good tannic structure, especially those from mountainous regions. As for whites, ranging from light and refreshing to complexes and mature barrel. Galilee and Golã hills produce some of the best specimens, with live acidity and striking freshness. Now, the Israeli dessert wines deserves special highlight: like those made with botitized grapes, late harvest or artificially frozen (icewine), these wines often have rich concentration of sugar, balanced acidity and notes of honey, dried fruits and citrus, imprinting a complexity all of their own.
Of course, I believe, 99.99% of Israeli wines are Kosher. It is important to note that Kosher wines are produced according to the dietary laws of Judaism, known as Kashrut. The word “kosher” means “appropriate” or “appropriate” in Hebrew, and a wine can only be considered kosher if you follow specific religious rules throughout the production stages – from grape harvesting to traffic jam. However, this impacts the characteristics of Israeli terroir and actually print more quality to Israel’s wines.
I will suggest some Israeli wines we found here and start by Galilee’s Yarden Syrah, which has incredible gastronomic potential. Another red I suggest is Mount Hermon Red, a Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec, which has a special complexity, being a wine that ages very well. Flam Blanc, a Blend of Sauvignon Blanc, Chardonnay and Sémillon, has incredible freshness and minerality. And, closing, the dessert wine I suggest is Dalton Anna – Galileia – with almond and honey notes and what wine goes well with any form of dessert.
Today, Israeli wines are exported to more than 30 countries, including the United States, the United Kingdom, France, Japan and even to Brazil, and it is true that they often receive awards in international contests such as Decanter and Mundus Vini. Health!
