Israel Wine & Food

Wine
Wine production has existed in the land of Israel since biblical times. In the book of Deuteronomy, the fruit of the vine was listed as one of the seven blessed species of fruit found in the land of Israel. Israel is located along a historic wine trading route between Mesopotamia and Egypt. From the 7th century and after the Muslim conquest, viniculture disappeared from the land for more than a thousand years. In 1848, a rabbi in Jerusalem founded the first documented winery in modern times but its establishment was short lived. In 1870, the first Jewish agricultural college, Mikveh Israel, was founded and featured a course on viniculture. The root of the modern Israeli wine industry can be traced to the late 19th century when the French Baron Edmond de Rothschild, owner of the Bordeaux estate Château Lafite-Rothschild, began importing French grape varieties and technical know how to the region. In 1882, he help establish Carmel Winery with vineyards and wine production facilities in Rishon LeZion and Zikhron Ya'akov near Haifa. Still in operation today, and the country's first prime-minister, David Ben Gurion, worked in the cellars in his youth.

Today, the wine industry produces primarily French grape varieties imported during the late 19th century. The most widely planted varieties include Cabernet Sauvignon,  Chardonnay,  Merlot and Sauvignon blanc. Emerging varieties that have recently been increasing in popularity include Cabernet Franc, Gewurztraminer, Muscat Canelli, Riesling and Syrah. Other varieties planted to some significant degree include Emerald Riesling, Muscat of Alexandria and the crossing Argaman.

A primary concern in Israeli wine production is maintaining acid levels to balance the naturally high sugars that this warm climate region produces. Vineyards at higher elevations, as opposed to the lower coastal plains, have more consistently produced wines wines with the necessary acid balance. Cabernet Sauvignon has shown the most potential to age and develop. The smooth texture and ripe tannins of Israeli Merlot has increased that wine's popularity in the market. Chardonnay grown in Israeli has shown itself to be highly reflective of terroir and reflective of the particularly characteristics of vineyard soils. It is also the primary grape used in Israeli sparkling wine production made according to the methode champenoise.

Israeli wine is produced in five regions: Galilee (which includes the sub-regions of the Golan Heights,Upper Galilee and Lower Galilee); the Judean Hills, surrounding the city of Jerusalem; the Samson region, located between the Judean Hills and the Coastal Plain. The wine culture, the 1990s saw a subsequent "boom" in the opening of boutique wineries. Israel's reds, whites and rosés also have been praised by Robert Parker and Oz Clarke. When Parker first reviewed Israeli wines in 2007, he awarded 14 of them more than 90 out of a maximum 100 points, rating them world-class.

Food
Like most things in Israel, food is a mixture, a blend of the people religions and ideas that have been flowing through Israel for centuries. The vast immigrations from all over the world, together with traditional Arab food have made the Israeli kitchen irresistible. Israel, thanks to the sun and earth has been blessed with great fresh produce that also makes for an important part of the food here.

Salads- You will find it hard to believe the amount of different types of salads there are available here. Usually as starters for lunch or as a main part of breakfast, salads are a main part the Israeli kitchen.  Hummos,  Thini, Turkish salad, eggplant salad, beetroot salad, Matbuha, vegetable salad, fried cauliflower, sweet potato salad, are only a small portion of what you will feast on along your journey. Our local produce, olive oil and local spices make even the simplest meal into a savoring meal.

Fusion Food- Every restaurant in Israel has its history that is part of the food. We will enjoy unique dishes  combining food from the four corners of the globe.

Meat- The Golan, aside from being great wine country, is also a cattle growing region. The meat that comes from here is hearty and mouth watering, a perfect way to end a day.

Desert- Known as the land of milk and honey, Israel has pleanty of both to offer. Chalva (made from sesame seed and honey), Mahagul dates, Knafe and Baklava are some of the traditional famous deserts. We will also have some top class home-made chocolate and other western delights with a Middle Eastern twist.