With the growing recognition Israeli wines are getting, it is no surprise that connoisseurs from around the world are showing interest in sharing the distinct tastes of the country internationally. The combination of Israel’s climate, environment, and topography all contribute to creating grapes with rich, unique flavors. Israel’s winemaking legacy, which began between 4,000 B.C.E. and 3,000 B.C.E., is also evident in the hundreds of thousands of bottles that are produced each year, as well as the 300 wineries located throughout the country.
There are now over 110 indigenous grape varieties that Israeli winemakers use to make wines with authentic flavors. Some of these flavors are from imported varieties like Chardonnay and Merlot, while others are newer arrivals like Carignan and Petite Sirah. Marawi, Bittuni, and Argaman are well-known native varieties that are found in the Judean Hills, Judean Mountains, and Upper Galilee, respectively. They each have distinctive flavor profiles, ranging from citrusy for Marawi and berry-like for Bittuni to fruity, while also being tangy for Argaman, making each suitable for different dishes.
Israel’s high-end wines have been awarded several prestigious awards, but have rarely been exported out of the country until recently, thanks to the enthusiasm of wine concierges who are making Israeli wines more accessible to the rest of the world.
Source: CorkAndCellar.net
