Israel is a nation possessing a rich past. The turning pages of history find it at the center of the Bible, while the present day finds it at the center of conflict. A country known for many things, wine is not necessarily one of them. Going into a liquor store and requesting their finest bottle of Israeli wine isn’t something many people do.
The reason for this is because wine, until recently, wasn’t something Israelis brought to the table, proudly placing between the rolls and potatoes. Israeli wine had a reputation as the type of drink that should be permanently corked up. This, however, wasn’t for lack of trying on the part of Israeli viniculturists.
Wine production in Israeli lands began thousands of years ago, perhaps even prior to the Biblical era. The wines from these times often tasted so bad that bottles shipped to Egypt were garnished with anything that would add flavor. Stopping just short of adding RediWhip, people tossed in everything from honey to berries to pepper to salt. Centuries later, the wine sent to Rome, though not lacking flavor, was so thick and sweet that anyone who didn’t have a sweet tooth or a spoon couldn't consume them.
The wine was of such poor quality that when Arab tribes took over Israel in the Moslem Conquest of 636, disappointment didn’t exactly ferment when local wine production stopped for 1,200 years.
In the late 1800’s, wine production began again in Israel. A Jewish activist and philanthropist of the era named Baron Edmond de Rothschild began helping Jews flee oppressors, and eventually helped them adapt to their Palestine settlements. Determined to let Israeli grapes have their day in the sun, he helped these settlers plant vineyards. Because of this, he is known as a founder of Israel’s wine industry.
But the kind intentions of even the most good-hearted of men wasn’t enough to save Israeli wine from the roots of its ancient reputation. Because Israel's lands and climate were not ideal for viniculture, the wine produced was often of poor quality. Too coarse and too sweet to be consumed, Israeli wine was looked on unfavorably until just a few decades ago.
With the adoption of modern equipment, the importation of good vine stock, the encouragement given to viticulturists, and the planting of vineyards in microclimates found in mountain ranges, near lakes, and in flat areas, Israeli wine has recently been much more appreciated for its taste and variety. As sweet red wines have been replaced with lighter, dryer red wines and champagne, the wines of Israel have finally begun to climb up the vine of greatness.
Article comments
1 - Ruvy in Jerusalem
One of the places that every new immigrant to Israel is taken to see (if he lives at an immigrant absorption center like we did for a time) is the Carmel Wineries. The wine produced by Carmel is kashér (proper Hebrew for kosher) and I believe it is m'vushál, but I'm not sure. I tend to drink two kinds of wines - Kiddúsh wine, which is a sweet red wine specifically for blessing purposes, and rosé.
I would note that good wine is produced in various parts of the country, and not just by Carmel, but nobody has cottoned on to what the French have done, which is to register the local grape, and therefore the wine.
2 - Wineaux
I enjoyed reading this very much. So much so, in fact, that I took the liberty of adding a link to the page on my website.
Thank you for sharing this!
Wineaux
3 - diana hartman
I am pleased to tell you this article is being featured in the Culture Focus today, November 2nd.
Diana Hartman
Culture Editor
4 - j.conder
A balanced and informative article, especially in regards to the two sides of the good/bad fence that people tend to fall towards when it comes to wine and the Bible.
In contrast, the self published "book" advertised by Amazon at the bottom of the article, lands with a thud on the "the only good wine is grape juice" side of the fence... Oh well, cheers!
5 - israel travel
I don't think the Israli wine was that bad in the past :) you said something like: "too coarse and too sweet"; maybe in more arid lands the wine tend to be rougher, more concentrated, but that doesn't mean poor quality. it's true that the wine in traditional wine producing countries is often lighter poorer in alcohol, which make it more suitable as "daily wine", however wine in Israel is a traditional product and I think it's good as it was even if nowadays there is a new quality.