Israel is known for many things: the hot weather, the Mediterranean Beaches, and now its tasty wines. Jewish wine has been steadily gaining clout in the wine world for some time. Although Israeli wine making is a fairly new development, entrepreneurs and oenophiles alike are teaming up around Israel and creating some exquisite elixirs.
This interesting Jewish news development has been a long time coming. Israel’s Mediterranean climate has long been considered ideal for grape growing and wine making. The strong Israeli sun leads to concentrated and flavorful grapes, while the cool desert nights are the ideal temperature for the grapes to rest before another day of soaking up the rays. Some of Israel’s more notable vineyards are Yatir, Tzora, and Carmel Winery (which is also Israel’s oldest winery). If you see bottles of these wines at your local wine store, pick them up. You will be pleasantly surprised.
I, for one, am happy with this Jewish news development. Jewish wine has been regarded as a sweet, grape-like syrup for too long (Sadly a lot of Jewish wine is syrupy and saccharine). Jews have been drinking wine for as long as they have been suffering (forever). It is about time we got a bit more sophisticated in our wine making.