Lebanese Wine & taste of Lebanon

Lebanon is a country full of history, beauty, good food, mountains, beaches and great wines. Its rich history, historic sites, mild climate, along with other factors, have all made Lebanon one of the most visited countries in the Middle East. Besides that Lebanon is the country that never sleeps, Lebanon is one of the most beautiful countries in Middle East due to its profound interplay between history, culture and nature which makes it a beautiful and charming destination in the world. We hope the below video brings Lebanon closer to you.


Before talking about wine, one must mention Lebanese food, the lebanese food fosters exquisite cuisine ranging from mezze like the dips hommos, muhammara and moutabal to salads such as tabouleh, fattoush, and salatit kizbara bi-banadora (cilantro and tomato salad) and stuffed wine leaves called waraq 'inab. It is common to eat Mezze only and groups going to a restaurant often share a variety of Mezze which reflects the socially and culturally important sharing of food. After eating two kinds of Mezze you might find yourself already stuffed and thus skip the main course. The Mezze concept is also a great way to try many Lebanese dishes in a short period. Main dishes often are meat based and include Lebanese barbeque such as shish tawouk (barbequed chicken) - usually consumed with garlic, lahm mishwe (barbequed meat), and kafta (barbequed seasoned minced meat).


Lebanese wine history dates back more than five millennia. It begins with the Phoenicians, an ancient civilization whose strong culture of travel and trade was of considerable importance to the development of early Mediterranean civilization. Wine was an important export for this ancient culture, and was taken to Egypt in large volumes and traded for gold.

For well over 1000 years, Phoenician traders consistently extended their influence from their homelands (modern-day Lebanon, western Syria and northern Israel) along the north coast of Africa and up into southern Europe – notably Sardinia, Sicily, southern Italy, Greece and Turkey. They traded gold, dyes (including Tyrian purple), metalwork, glass, ceramics and wine. Along with these wares came the raw materials and technologies used to make them. It was this enthusiastic talent for trade and technology that we have to thank for much of Europe’s wine making history, including the propagation of various members of the Vitis vinifera vine family. You can check here a quick video about the history of wine in Lebanon.

Meanwhile, the modern Lebanese winemakers have favored French grapes, particularly Cabernet SauvignonMerlot and Rhone varietals such as Cinsaut and Grenache. However, Lebanon has a rich heritage of indigenous grapes which are attracting more attention: Musar White is made from a blend of Obeidy and Merwah; Chateau St. Thomas Obeidy made of the iconic indigenous Obeidy.


Modern Lebanese viniculture has moved away from the ancient Phoenician port cities and inland to the fertile Bekaa Valley. At an altitude of around 1,000 m, the Bekaa Valley enjoys dry summers, cool nights and consistent rainfall. The Bekaa has its own natural water table, courtesy of the melting snow running off the slopes of the Lebanon and Anti-Lebanon mountain ranges, wineries located there include the large Kefraya, Ksara, the oldest winery of all, and St. Thomas.

Lebanon’s second most productive wine region after the Bekaa is Batroun, located north of Lebanon, is now home to eight wineries including Ixsir and AuroraThe grapes are grown between 400-1,300 meters in vineyards that are either sea facing or planted further inland. 

Phoenician Jug

Phoenician Jug

Wine Selection

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