Contributed by wine writer and consultant, Zachary Sussman
You might say that the tradition of winemaking in Israel extends as far back as the Old Testament, ever since Noah famously “planted a vineyard” and “drank of the wine” in Genesis. Given such ancient origins, it’s ironic that the modern Israeli wine industry has hardly outgrown its adolescence, at least compared to the legendary vineyards of Italy or France.
Sure, by now Israel has proven its ability to make high-quality wine: the most critically-acclaimed and “serious” examples, of course, are the rich and powerful expressions of Cabernet Sauvignon that currently dominate the country’s high-end market. But as Israeli viticulture enters the next stage in its development, the question inevitably emerges: what distinguishes an Israeli Cabernet, for example, from any other expression of that grape hailing from anywhere else on the globe?
What, if anything, makes an Israeli wine Israeli? Continue reading