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Israel

Despite the fact that winemaking is referred to in the Old Testament, modern winemaking wasn’t introduced in Israel until the 1880s. That’s when Baron Edmond de Rothschild backed the planting of vineyards and the building of two wineries—one in Richon-le-Zion, southeast of Tel-Aviv, and the other in Zikhron-Jacob on Mount Carmel, south of Haifa. These vineyards and wineries were donated to Israel in 1906, and the Société Cooperative Vigeronne de Grandes Caves was established as a cooperative to produce the wines. The cooperative still produces a majority of Israeli wines under the brand name Carmel. The main winegrowing areas here are the region around the Sea of Galilee; the Mount Carmel area; the coastal area plains around Tel Aviv; the area around Jerusalem; and the area between Beersheba and Ascalon. The principal grape varieties here are CARIGNAN and GRENACHE, along with CLAIRETTE, MUSCAT, and SÉMILLON. More recently planted grapes include CABERNET SAUVIGNON, MERLOT, PINOT NOIR, CHARDONNAY, CHENIN BLANC, RIESLING, and SAUVIGNON BLANC. Israeli wines have shifted from being primarily sweet and FORTIFIED to mostly DRY TABLE WINES, many of which are VARIETAL.
Related Links: Carignan, Grenache, fortification, table wine, varietal wine
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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