Lebanese Grape Varieties

Wine production in Lebanon dates to 5,000 BC, placing it among the oldest winemaking civilisations on earth. The Phoenicians were producing wine by the 7th century BC and are credited with introducing viticulture to much of Europe. The Romans later constructed the Temple of Bacchus in Baalbek between 150 and 250 AD, testament to the region's deep viticultural identity. Ottoman occupation suspended winemaking until the 1850s, when French Jesuits revived the industry. The civil war from 1975 to 1990 interrupted production again, but the recovery has been remarkable: from 5 wineries in 1990 to over 80 operating today.

• Phoenicians spread viticulture to Europe from Lebanon in the 7th century BC
• Romans built the Temple of Bacchus in Baalbek between 150-250 AD
• French Jesuits revived winemaking in the 1850s after Ottoman suspension
• Winery count grew from 5 in 1990 to over 80 today following the civil war

Lebanon's indigenous white grapes include Obaideh, Merwah, Tfeifihi, Zeini, and Daw Al Amar, while indigenous reds include Meksassi, Mourad, Soubbagh, and Sabbaghieh. Obaideh has traditionally served as the base for Arak, Lebanon's anise spirit, but is now gaining recognition as a serious wine grape in its own right. Merwah is thought to be genetically similar to Sémillon. After a decade of global obscurity, indigenous white varieties are earning international recognition, driven by a growing movement toward organic and biodynamic farming.

• Obaideh is the traditional base grape for Arak and is now bottled as a varietal wine
• Merwah is thought to be genetically similar to Sémillon
• Indigenous whites include Tfeifihi, Zeini, and Daw Al Amar
• Indigenous reds include Meksassi, Mourad, Soubbagh, and Sabbaghieh

International varieties dominate production, with Cabernet Sauvignon accounting for roughly 30% of wine grapes and Cinsault comprising nearly 35%. Other widely planted varieties include Syrah, Carignan, Merlot, Grenache, Mourvèdre, and Petit Verdot for reds, along with Chardonnay, Sauvignon Blanc, and Viognier for whites. Red wine accounts for 80% of total production, typically expressed as Rhône or Bordeaux-influenced blends with a distinctive spice character. French influence traces directly to the post-World War I mandate period.

• Red wines represent 80% of total Lebanese production
• Cabernet Sauvignon covers approximately 30% of wine grape plantings
• Cinsault is the single most planted variety at nearly 35% of plantings
• Rhône and Bordeaux blends with spice components define the dominant style

Lebanon's 2,500 hectares of vineyards benefit from an extraordinary combination of Mediterranean sunshine and high-altitude moderation. Vineyards are planted between 900 and 2,400 meters, figures that rank among the highest in the Northern Hemisphere. The climate delivers 3,200 hours of sunshine annually, hot dry summers, and cold snowy winters. Soils vary across limestone, clay, loam, gravel, and terra rossa. The Bekaa Valley, sheltered by the Lebanon and Anti-Lebanon mountain ranges, accounts for 90% of national production. The altitude compensates for the intense heat, preserving freshness and acidity in the finished wines.

• Vineyards planted at 900-2,400 meters, among the Northern Hemisphere's highest
• 3,200 hours of sunshine annually with cold snowy winters
• Soils include limestone, clay, loam, gravel, and terra rossa
• Bekaa Valley produces 90% of Lebanese wine