Ancient history: Wine production in Lebanon dates back to the Phoenicians, thousands of years ago. The Mediterranean climate, fertile soils and proximity to the sea created ideal conditions for growing grapevines. The winemaking tradition has survived empires and religions, witnessing a renaissance in the 20th century.
"The history of winemaking in Lebanon is as old as civilization itself."
Culture: Wine permeates Lebanese culture, present in celebrations, religious rituals and as a symbol of hospitality.
Unique terroir: The diversity of soils, climates and altitudes gives Lebanese wines a unique identity. The main regions are the Bekaa Valley, the Lebanon Mountains and the Batroun Valley, each with distinct characteristics.
Wine Regions:
Bekaa Valley: The largest region, with a continental climate and limestone soils, produces robust and full-bodied red wines, with aromas of red fruits and spices, as well as structured whites.
Grapes: Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, Obeideh, Merwah.
Examples: Chateau Musar, Kefraya, Ksara.
Lebanon Mountains: The high altitudes and granite soils result in fresh and elegant wines with floral and mineral aromas.
Grapes: Chardonnay, Sauvignon Blanc, Pinot Noir, Gamay.
Examples: Domaine Wardy, Chateau Musar Hochar, Chateau Kefraya Altitude.
Emerging regions: Batroun Valley (Mediterranean climate, white fruit aromas), Qaraoun Valley (organic and biodynamic wines) and Lebanon Coast (terraced vineyards).
Grapes:
Native: Ancestral treasures adapted to the terroir, giving the wines a unique identity.
Merwah: Red, produces robust wines with aromas of red fruits and spices.
Obaideh: White, produces fresh wines with citrus and floral notes.
Sabbagieh: Red, produces wines with soft tannins and aromas of red fruits.
International: Cabernet Sauvignon, Merlot, Syrah, Chardonnay, Sauvignon Blanc, Cinsault and Carignan have adapted well to Lebanon, expanding the aromatic palette of the wines.
Pairing: The blend of native and international grapes results in unique and complex wines, expressing the richness of the Lebanese terroir.
Wine Styles:
Reds: Complex and structured, ranging from full-bodied and tannic (Cabernet Sauvignon, Syrah, Merwah) to elegant and fruity (Cinsault, Grenache). Many have great aging potential.
Whites: Fresh, mineral and citrus. Sauvignon Blanc and Obeideh produce light and fruity examples, while Chardonnay results in fuller-bodied and complex wines.
Rosés: Elegant and versatile, ideal for a variety of occasions. Cinsault, Grenache and Syrah produce everything from dry and refreshing rosés to fuller-bodied examples.
Sweets: Jewels of Lebanese winemaking. Raisins produce rich and complex wines, while botrytized grapes result in extremely elegant examples.
Pairing:
Lebanese Cuisine: The richness of flavors in Lebanese cuisine pairs perfectly with local wines.
Full-bodied reds: Grilled red meats (kafta, shish taouk).
Light reds and Rosés: Hummus, tabbouleh, white meats, falafel.
Fresh whites: Seafood, salads.
Sweets: Baklava, desserts, blue cheeses.
International Cuisine: The versatility of Lebanese wines allows for pairing with a variety of cuisines.
Producers:
Highlights:
Chateau Musar: Historic winery with complex and long-lasting wines.
Chateau Ksara: Tradition and modernity in high-quality wines.
Chateau Kefraya: Elegant wines focused on terroir.
Massaya: Innovation and tradition in unique wines.
Domaine Wardy: Sustainability and expression of terroir.
Trends:
Sustainability: Organic and biodynamic practices.
Innovation: New grape varieties and winemaking techniques.
Tourism: Wine routes and wine and food experiences.
Market:
Exports: Growing, especially in France, the USA, Canada, the United Kingdom and Germany.
Domestic consumption: Rising due to increased purchasing power and wine culture.
Challenges: Unstable political and economic scenario.
Opportunities: Growth in tourism, focus on sustainability and innovation.
