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The Wine of Israel
and Wine in Biblical Times
By Jennifer Jordan
Israel is a nation possessing a rich past. The turning pages of
history find it at the center of the Bible, while present day
finds it at the center of conflict. A country known for many
things, wine is not necessarily one of them. Going into a liquor
store and requesting the finest bottle of Israeli wine isn’t
something many people do.
The reason for this is because wine, until recently, wasn’t
something Israel brought to the table, proudly placing a bottle
between the rolls and potatoes. Instead, Israeli wine was filled
with a reputation for being a type of drink someone should put a
cork in. This, however, wasn’t for lack of trying.
Wine production on Israeli lands began thousands of years ago,
perhaps even prior to the Biblical era. However, the wines that
were made during this time often tasted so bad that bottles
shipped to Egypt were garnished with anything that would add
flavor. Stopping just short of adding RediWhip, people tossed in
everything from honey to berries, from pepper to salt. The bottles
sent to Rome, though not lacking flavor, were so thick and so
sweet that anyone who didn’t have a sweet tooth, or a spoon,
wasn’t able to consume them.
The wine was of such poor quality that when Arab tribes took over
Israel in the Moslem Conquest of 636, putting a stop to local wine
production for 1,200 years, disappointment didn’t exactly ferment.
In the late 1800’s, wine production began again in Israel.
Determined to let Israeli grapes have their day in the sun, a
Jewish activist and philanthropist name Baron Edmond de Rothschild
began helping Jews flee oppressors, eventually helping them adapt
to their Palestine settlements. He then began to help them plant
vineyards. Because of this, he is known as a founder of Israel’s
wine industry.
But, the kindness and intentions of even the most good-hearted of
men wasn’t enough to save Israeli wine from its past reputation.
Because the lands of Israel and the climate were not ideal for
vine growing, the wine produced was often of poor quality. Too
coarse and too sweet to be consumed, Israeli wine was looked on
unfavorably until just a few decades ago.
With the adoption of modern equipment, the import of good vine
stock, the encouragement given to viticulturists, and the planting
of vineyards in mountain ranges, near lakes, and in flat areas,
Israel wine has recently become much more appreciated, for its
taste and its variety. Replacing the sweet red wines with lighter,
dryer red wines and producing more champagne, the wines of Israel
have finally begun to climb up the vine in terms of greatness.
The wines presently produced in Israel are done so in one of five
regions: Galilee, Shomron, Samson, Negev, and Judean Hills. The
Cabernet Sauvignon and Sauvignon Blanc are viewed as particularly
good, although Israel also produces several Merlots and other
common varieties.
Kosher Wine
While not all the wine produced in Israel is Kosher, a good
portion of it is. This has led many wine drinkers to have the
wrong impression about Israeli wine, an impression that is based
on a misconception of what the word "Kosher" truly means.
Some people possess the assumption that when food and drinks are
Kosher the taste of the product drastically changes, similar to
the way making a hamburger "vegetarian" forever alters its flavor.
However, when something is Kosher it simply means that it was made
in a way that adheres to the dietary laws of Judaism.
There are two types of Kosher wine: Mevushal and non-Mevushal. For
wine to be non-Mevushal, which is the basic form of Kosher, the
preparation of it must follow a regime of specific rules. To
begin, the equipment used to make wine must be Kosher, and only
used for the production of Kosher products. As the wine goes from
grape to bottle, it may only be handled, or opened, by
Sabbath-observant Jews. During the wine's processing, only other
Kosher products may be used: artificial preservatives and colors,
and animal products may not be added.
Wines that are Mevushal are subject to an additional step on the
Kosher agenda. Going through flash pasteurization, the wine
becomes heated, making it unfit for idolatrous worship. This, in
turn, removes some of the restrictions, keeping the wine Kosher no
matter who handles it.
Jesus and Wine
The history of Israeli wine is unique in that it also involves the
history of Christ. Whether or not Jesus advocated drinking wine,
and whether or not the wine he drank was alcoholic, has become a
cornerstone in many historical and religious debates. While some
people insist that Jesus drank wine, others insist that he didn’t,
and, of course, a few Bill Clinton fans insist that he drank, but
didn’t inhale.
There are hardly any people arguing on the premise that Jesus
consumed large amounts of wine. Instead, people argue whether or
not the Bible condemns all use of alcohol or whether it condones
its use in moderation. Depending on which side a person prefers to
linger, innumerous references from the Bible can go in both
directions. Some people assert that the “wine” referenced in the
Bible was nothing more than nonalcoholic grape juice. But, those
who take an opposing stance state that there are too many Biblical
references warning against excessive use of “wine.” If it was just
grape juice, or a wine with virtually no alcohol content, there
would be no need for precautions.
Though there are several examples of passages in the Bible that
involve Jesus drinking wine, with the most famous one likely being
The Last Supper, the Bible also includes innumerable references to
wine in general, wine drinking that does not necessarily involve
Christ.
There are approximately 256 references to wine written in the
contents of the Good Book. From these references, readers learn
that wine was made from grapes, figs, dates and pomegranates. It
was often consumed as part of the every day diet, during times of
celebrations, during weddings, as gifts and offerings, and as a
symbol of blessing. In some passages, it was even used for
medicinal purposes.
Wine Strength During this Era
Another question that often arises in regards to wine in the Bible
and Christ’s consumption is its alcoholic strength. If the wine
was in fact wine and not grape juice, then it obviously had some
sort of alcohol content. However, the wine of the Biblical era was
much weaker than the wine we know today. While one reason for this
was the addition of water, another reason was naturally fermented
wine (wine that does not have additives) was the only wine
available during this time. Because sugar and yeast were not yet
added to wine, its alcohol content remained lower than modern day
spirits.
Whether or not Jesus drank wine, and whether or not it was
condoned or condemned, is based on a great deal of speculation.
Like many items of debate, people often use passages in the Bible
to move an argument in their direction, even when their chosen
reference is laden with ambiguity. Some people may swear that he
drank, while others may insist that he didn’t. However, in truth,
we will probably never know and, along these lines, we really
shouldn’t need to: when it comes down to it, a person’s faith is
based on much bigger things than their opinion of alcohol.
Jennifer Jordan is the senior editor at
http://www.savoreachglass.com. With a vast knowledge of wine
etiquette, she writes articles on everything from how to hold a
glass of wine to how to hold your hair back after too many
glasses. Ultimately, she writes her articles with the intention
that readers will remember wine is fun and each glass of anything
fun should always be savored. |
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