Israeli Wine
The ancient-modern vineyard: Israeli wine — from the Rothschild-planted Carmel vineyards (1882, Zichron Ya'akov and Rishon LeZion) to the Golan Heights Winery (1983) revolution and today's Negev desert viticulture and native-grape revival (Marawi, Bittuni).
What it is
The ancient-modern vineyard: Israeli wine — from the Rothschild-planted Carmel vineyards (1882, Zichron Ya'akov and Rishon LeZion) to the Golan Heights Winery (1983) revolution and today's Negev desert viticulture and native-grape revival (Marawi, Bittuni). Origins: wine in this land is biblical (the world's oldest winepresses are nearby); the modern industry began with Baron Edmond de Rothschild's investment. Made from: Cabernet, Merlot, Syrah, Chardonnay and revived natives, from Galilee to the desert. How it's made: 1) Grow across five regions (drip irrigation in the Negev). 2) Modern kosher and non-kosher production side by side. 3) Serve with the Levantine table. Served: at Jerusalem and Tel Aviv wine bars. Flavor: Mediterranean sun, improving finesse yearly. Strength: 12.5-14.5%. Culture: wine ties Israel's archaeology to its high-tech farming — desert vines are the newest chapter. See also: Arak (Israel and the Levant, in this entry). Arak note: anise arak (Arak Ascalon and village Galilee araks) is shared with Lebanon and drunk the same milky way.
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