You may have to go to Beirut to try it, but you should not miss the experienceby Barry Smith / July 17, 2014 / Leave a comment
If you fly into Beirut, you will be met at border control by polite but serious young men in uniform who will ask about the purpose of your visit. They are members of Hezbollah, who control the area around the airport. But for those engaged in wine tourism, you won’t have a problem. This is Lebanon: an Arabic country with a small but thriving wine industry that specialises in the production of high-quality wines in small volumes.
Many people attribute the rise of winemaking in Lebanon to the efforts of the Jesuits in the 19th century who made wines for communion and produced, as a by-product, wines for everyday consumption. The French also contributed to a surge in wine production during their mandate between the First and Second World Wars. The soldiers wanted their quota of red wines and it was more economical to grow it locally than import it from France. These were strong influences but the roots of winemaking in the region lie deeper.
The Phoenicians were the first to make wines here around 3000 BC, and they exported their powerful, rich wines throughout the Mediterranean. Much later, an alleged miracle took place at the Wedding at Cana (a village possibly within the borders of present day Lebanon) at which water was turned into wine. More traditional methods of winemaking were practiced by the Romans. This endured until the collapse of the last crusade at the end of the 13th century and the start of Ottoman rule, when wine production shifted into Christian hands. However, it declined markedly as the drinking of arak, a distilled spirit, took over.