It might come as a surprise to many that the Lebanese have been making wine since the very beginning. In fact, they were some of the first producers of wine, about 6000 years ago! The Lebanese might not be big producers, but they definitely make some truly unique wines. So what is happening in this Middle-Eastern country, and what type of Lebanese wine are they making and why are the Lebanese wine actually successful?
Lebanese Winemaking history
The evidence found in Rome suggests that since around 2, 500 BC, the Lebanese have been making and exporting wines to Egypt, Greece, and Italy. There are even references in the Christian Bible of wines from this region, where Christ turned water into wine at a wedding.
Wines were mainly exported to Ancient Egypt since the Egyptians were unable to make wines of equal quality and ended up being the leading consumers of Lebanese wines.
Researchers could even determine exactly what methods were used to preserve and ship wines from Lebanon to other continents. A sunken Phoenician ship was found with intact cargo and the researchers found that the preservation method used to prevent wine oxidation was layers of olive oil and pinewood. This just shows that there was a lot of thought and techniques that went into winemaking and preservation, even in the earliest times.
In 1857, the first modern winery was established by Roman Catholic Missionaries and they produced the first of the country’s “commercial wine.” The practices that these Missionaries set, became the basis of winemaking practices in the region to this day. This all changed drastically, however, when Lebanon became part of the Arabic nation. The consumption and distribution of wine were only allowed for religious ceremonies, so the Lebanese wine industry collapsed.
During the first and second World Wars, as the Europeans made their way to the middle east, they promoted the wine-drinking culture. Since the French took control over these countries, their ways of life were forced upon the lives of Middle Eastern citizens. This allowed the wine to slowly become a more acceptable beverage. The consumption of wine was viewed as more of a social, status activity and less as a sinful deed.
By the end of the 20th century, the Lebanese wine industry had been restored and Lebanon saw a major increase in local wineries. The country’s wine production is nothing compared to Europe, but in the last twenty years, Lebanon went from having five wineries to having thirty-five, growing every day.
Lebanese terroir & Varieties
Considering it was the French who reintroduced wine to this region, there is still a major French influence when it comes to the grape varieties and winemaking techniques.
The international grapes grown in this region consist of Cinsault, Carignan, Cabernet Sauvignon, Merlot, and Mourvedre, among others. Their most notable wines are a blend of Cabernet Sauvignon and Cinsault. Although this seems like a controversial blend, the Lebanese winemakers believe that the Cabernet Sauvignon adds structure and power, while the Cinsault adds silkiness and elegance.
These winemakers also dabble with white wines, growing predominantly Sauvignon Blanc, Semillon and Chardonnay (to mention a few), with some native Obaideh and Marwah varieties. The white wines are also blended, with some profound blends of Semillon with Sauvignon Blanc and Viognier.
Obaideh is a white variety that is often blended with Merwah or used to make a sweet, white liqueur. This variety offers naturally high sugar, with a balance of high acidity and aromas of honey and lemon. According to the producers in Lebanon, this variety also requires little vineyard intervention. There is no need for irrigation, pest control or canopy management as the variety adapts to its environment extremely well.
The most noteworthy and oldest growing region in Lebanon is the Bekaa Valley, which runs down the south of Lebanon. This region has most of Lebanon’s leading producers. The growing conditions of this region are near perfect for the production of wines and have even allowed for organic practices to take over due to the region’s dry climate.
Although it is a middle-eastern country, it is the only country without a dessert. This means that the vines get almost 300 days of sunlight to ripen sufficiently, but has enough cooler temperatures to allow the vines to “rest” during dormancy.
Other than the perfect amount of sunlight, the soil composition of the country also allows all the conditions vines need to thrive. The limestone-clay soils mean there are sufficient nutrients, while the clay allows water retention during dryer seasons. This is especially important since the summers can be extremely hot and long.
With the growing of grapes for premium wines, vineyards are situated at higher altitudes to seek out the cooler conditions that allow the preservation of acidity. Some of these vineyards can go as high as 1300 meters above sea level and allow the perfect balance and freshness in the wines. Other than the cool conditions that these mountains offer the grapes, they also play two other significant roles: Drought is rarely a problem on these mountains, thanks to the snow that melts and runs through the vineyards. The mountain also acts as a barrier against heavy rains from the west and extreme heat waves from the east.
You would never have guessed that a middle eastern country could have such perfect growing conditions and situations for vines
Noteworthy producers
When talking about Lebanese producers, two of the biggest names around are, Chateau Musar and Chateau Ksara; both producers in the Bekaa Valley. Although Chateau Ksara is responsible for the production of almost 70% of all Lebanese wines, Chateau Musar is the producer most well-known outside of Lebanon.
Chateau Musar, again with the influence of the French, produces some spectacular versions of Bordeaux blends. This Chateau is one of the oldest and biggest wine producers in the country, producing wines for almost ninety years. The most famous blends of this region (and producer) consist of Cabernet Sauvignon and Cinsault. Considering this region has a lot more warmth than France which allows their grapes to ripen well, these blends are more fruit-driven than those from Bordeaux itself.
The fruitiness, however, doesn’t take away from the fact that these wines are able to age just as well as those from left-bank Bordeaux with real complexity and structure.
The regions might focus a lot on their Cabernet Sauvignon, and Cinsault red blends, but there is a significant number of Rosés being produced from Cinsault too. These rosés display beautiful floral notes with an elegant spiciness and truly shows how diverse this region’s wine production can be
Wine production and consumption
As mentioned with the wines of Chateau Musar, most of the wines produced in Lebanon are blends. These wines have the potential to age anything between five and twenty-five years.
Even with the ongoing war in Lebanon throughout the last few decades, the country was still able to produce a steady amount of wine. Today, the country produces over 600 000 cases of wine each year. Most of these wines are exported, as the wealthy consumers in Lebanon don’t value the wines of their own country. The belief is that only imported wines from Europe truly hold any value or quality and local wines don’t match the quality of imported wines.
Nevertheless, the receiving consumers of France, Britain and the United States are big consumers and importers and support these Lebanese wines.
Lebanese wine pairings
For the red blends, that are Cabernet Sauvignon driven, the meals that are paired with it should be able to withstand the weight of the wine. A popular Lebanese dish paired with these red wines is grilled lamb kebabs. The charred flavors will complement the smokiness of the wine, while the weight of the meat will compete well with the weight of the wine. Another option would be to make beef stew. Again, neither the wine nor the food will in any way be underwhelmed in this pairing.
For the whites, anything light and fresh would be highly recommended. Roasted chicken, light pasta, salads or seafood would work perfectly. The wine or food should in no way overpower the other element. If you come across a white wine that has been oaked, opt to pair the wine with something slightly heavier. Any-cream based pasta, oily fish or strong cheeses will do the trick.
Lebanese wines are so underrated and underappreciated and too few people know that it was here that the art of winemaking was discovered. If ever you find yourself with the opportunity to try wine from Lebanon, it is highly recommended that you do so. There is a constrained belief that the world’s best wines come from European countries, and although that holds some truth, it in no way means that countries like Lebanon aren’t making wines that can be truly breathtaking.
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