Grapes and wine have been produced in the Land of Israel since Biblical times. The ancient land of Israel (known at various times as Canaan and Judea) was harvesting grapes and making wine over two thousand years before Europe. In Biblical times the wine industry was the mainstay of the economy and wine had significant ritual importance. The most common grape varieties are Cabernet Sauvignon (The best awards for Israeli wines & the premier wine of each winery tends to be with this grape), Merlot, Sauvignon Blanc and Chardonnay. Others include Pinot Noir, Cabernet Franc, Johannisberg Riesling, Gewürztraminer and Muscat Canelli. Of the newer varieties, Syrah/Shiraz was noted as the most promising. Numerous other varieties are available - from Petit Verdot to Viognier. Zinfindel has also come to be planted, thanks to the influx of California-trained winemakers. Petite Sirah is similarly undergoing somewhat of a revival due to the California- and Australia-trained winemakers, as well as abandonment of the inferior clones. There are no longer any indigenous varieties, as the vineyards of antiquity were uprooted early during the first period of Muslim rule, although the Muscat of Alexandria, prominent in the Eastern Mediterranean and used to make dessert wines, comes closest. Emerald Riesling, a cross between Johannisberg Riesling and Muscadelle, is a variety which succeeded in Israel more than in California, where it was originally introduced. 06/17/08
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