Lebanese wine
The area of Lebanon is one of the oldest wine -cultivating regions of the world. In the Bekaa Valley about eight million bottles are being produced each year on around 30,000 ha.
Since the 3rd millennium BC the viticulture in Lebanon is occupied, probably the Phoenicians brought him into the country. With Lebanese wine was traded in antiquity and the early Middle Ages throughout southern Europe. With the spread of the Arabs and of Islam, the cultivation declined, the relatively high proportion of Christians, it is thanks to them that he remained at a certain level. Thus, the Christian monasteries continued to build wine for the measurement needs. The modern viticulture began in 1857 by Jesuit monks in Ksara, a suburb of Zahle. They also provided extensive wine cellar, where still offering wines of 1918 and are a tourist destination today. The demand for wine in the country rose steadily in the 20th century.
The Lebanese Civil War brought the wine production between 1975 and 1990 almost to a standstill since the end of which the wine has rebounded, the vineyards have already been restored back to modern principles and create an internationally recognized quality.
Three wineries are characterized today by the production of top quality wines, which are awarded at international competitions: Château Musar, which could produce almost continuously during the Civil War and the estates of Château Ksara, Château and Kefraya.
Production is estimated at $ 25 million, of which 8 million are achieved in export. About 40 % of production is exported, mainly to Europe, the USA, Canada, Brazil, Australia and the Arab states.
The Domaine Château Kefraya has exported $ example, in 1996, wine for about $ 3 million, the company has an annual production of 1.5 million bottles, of which these 40 % are exported.
Through the influence of France during the French mandate, 1920-43 16-17 predominantly French grape varieties are grown today. Among the red varieties Cinsault, Carignan, Mourvèdre, Grenache and Merlot, Cabernet Sauvignon and Syrah further. The most common white varieties are Sauvignon Blanc, Ugni Blanc, Sémillon, Clairette Blanche and Chardonnay. Among the many local grape varieties include Merweh and Meroué.
At the production dozens of companies are involved, who are grouped together in the wine association. This is to promote the harmonious development of viticulture through appropriate inter-professional structures.
Since 1893 also a spirit called arak is distilled in Lebanon, a pomace brandy that is the tradition flavored with anise here following. Thereafter the mixture is baked for 1-2 times to concentrate the aroma. About 70% of production is exported. However, this is not true Arak, as it is made from palm juice and rice mash.
Quote
Kerak noee, May 20, 1875. Viticulture in Lebanon. I write this communication middle of the wine country of Lebanon, in memory of the coming Urbanstag, I write these words in the tent that is pitched beside the vineyards of Kerak noee, not far from the grave of Noah, which is called here as with us the father of viticulture. (...) But since I tasted the wine of Sachlé, Kerak and the Bekaa ( the lowland between the Lebanon and Anti- Lebanon), I understand why Father Noah is moved from the pious legend straight here. This area is probably the cradle of viticulture who seek home of the vine, the wild on the forest trees, with fondness the oaks, climbing up, so that you can not quite white from a distance, what kind of tree you have the right to the the shape of an oak tree has, but the leaves of the vine bears. (...) You do not think so, that the wine industry in Lebanon will operate as raw, as it eg Jaffa is the case, or even in Italy. Rather, it is built with great care everywhere and certainly also depends on the education of the stocks thousands of years of experience (...).