Israel’s globally recognized wines are attracting American wine connoisseurs, and for good reason. With an ideal terroir and Mediterranean climate that infuses grapes with rich, delicious flavors, Israel has produced a tasteful collection of wines that has rarely been exported beyond its borders until recently.
Israel’s winemaking legacy started in ancient times and has persisted to the modern day, although with several challenges along the way. These include the Muslim conquest of the country, the establishment of the Ottoman Empire, the rise of Islamic rule, and the Jewish Diaspora. Nonetheless, industrialization and independence has expanded winemaking throughout the country and resulted in major wineries being built in some of Israel’s most notable cities.
Israel currently makes wines from 120 indigenous grape varieties that range from imported varieties like Sauvignon Blanc and Syrah to native flavors like Marawi, Bittuni, and Argaman. Marawi is known for its citrusy flavor while Bittuni is more delicate and Argaman is more fruity or tangy. These distinct flavor profiles mean they each pair well with specific dishes. For example, white fish complements Marawi, pasta dishes go well with Bittuni, and lamb kebabs are suited for Argaman.
The greatness of Israeli wines is now recognized by many around the world, making it easier for these wines to be shared internationally like never before.
Source: CorkAndCellar.net