Countries like France, Italy and Australia produce many of the world’s most popular wines. But what about those often overlooked smaller countries that produce quality wines?

I decided to do some research on wines produced in Israel. Very rarely do I hear of renowned Israeli wines. What I found was interesting and surprising.

 Israel is a “long” country divided into five wine regions; Galilee, Shomron, Samson, Judean Hills and Negev. The country is located in the Northern Hemisphere strip of the equator, which is an ideal growing location for grapes. Not only that, but because the country is “long” it contains different microclimates. The northern region of the country has more rain and cooler temperatures while the southern region is arid and dry. This range of microclimates is ideal for different grape varieties.

It was always a bit ironic that Israel was never known for its wine production, at least until it slowly started to bloom in the 1980’s. From a religious aspect, Noah was to known to have planted the first grape vineyards in Israel. If accurate, Israel began its wine production thousands of years before Europe.  Only when the Arab tribes in the VII century arrived was wine production slowed, and then done away with. It was then reintroduced XIX century by the Zionists who planted more vineyards.

Israeli winemaking brings another question into my mind: how are kosher wines produced, and how does their quality compare to non-kosher wines?

I spoke to a Jewish friend of mine and she explained much of the process:

-           Grapes from new vines can’t be used to make the wine until after four years.

-          It is prohibited to grow other fruits or vegetables in the vineyards.

-          Equipment used in the winemaking process must be Kosher.

-          During the harvest, only Sabbath observant men can produce the wine.

-          No animal products can be used

-          A percentage of the wine must be thrown out, symbolizing a payment to the Temple in Jerusalem.

“I love kosher wine, especially Maneshevitz, used for Friday night and holiday blessings,” said my friend.

The process of creating a kosher wine is much more rigorous with stricter rules than non-kosher wines, but nonetheless very important in the Jewish culture, making Israel arguably the largest exporter of Kosher wines.

So the next time I step into a liquor store or a wine bar, I’m going to branch out and try wines produced in Israel, both kosher and non-kosher. Then I will decide for myself if my future holds more consumption of these mysterious, historical, and new age wines.