Lebanon's winemaking history dates back 7,000 years to biblical times. In modern times, wine from the region has been internationally acclaimed thanks to the wonderful Bordeaux blends and the efforts of Serge Hochar and Château Musar. In a war-torn country, now hindered by an economic crisis, vines and wine production are seen as a sign of resilience. The efforts of newer winemakers to revive indigenous grapes and make something unique to Lebanon are inspiring and growing international attention.
Most Lebanese wine comes from the Bekaa Valley, a high plateau tucked between two mountain ranges. Our growers go even higher, with vines at 1,000 to 2,000 meters on Mount Lebanon and above the Qadisha Valley. They're bringing back native grapes like Merwah and Sabbaghieh, which y'all probably haven't tried yet. Time to fix that.
Where to start
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Native grapes: Mersel Phoenix Skin-Contact (Merwah from 150-year-old vines) and El-Sabban UWAR, made from Sabbaghieh, a rare red-fleshed Lebanese grape.
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Skin contact: Mersel Elevate Merwah Amber and El-Sabban MADJ Orange.
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Bubbles: Mersel LebNat PetNat Rosé and LebNat PetNat Gold.
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Reds: Mont D'Almaz Red Blend 2019, Cabernet, Syrah and Merlot from terraces above the Qadisha Valley, or Mersel Lebnani Ahmar, a full liter of Cinsault for the table.
How to drink it
Lebanese wine with Lebanese food is a no-brainer: hummus, grilled lamb, fattoush, anything with sumac. Chill the rosés and pét-nats, and give the reds a few minutes in the fridge.
