Cabernet Sauvignon
Cabernet Sauvignon is by far the most successful wine grape variety for kosher wine growing in Israel today. The well known Carmel Winery produces Cabernet Sauvignon wines known for their classic fruity aroma and with a touch of tea. For something a little spicer, try Ella Valley Wineries or Binyamina Winery bottlings of this popular grape. Alternatively, Galil Winery produces Cabernet Sauvignon with a somewhat earthier, herbaceous flavor.

Merlot
The Merlot grape is another variety that’s taken well to the soil and climate of Israel. Israeli Merlot’s are often quite dark and full-bodied yet still carry delicate spicy and fruity nuances. Merlots from the Dalton winery tend to be among with sweetest, with overtones of jam and spice. For fruity Merlots, try those from the Psagot Winery. If you prefer your Merlots with good measure of spice, though, choose one from the Barkan Winery.

Sauvignon Blanc
Despite the traditional importance of sweet red varieties of kosher wine, Israel can certainly hold her own when it comes to producing quality kosher white wines. Israeli Sauvignons Blanc tend to be quite delicate with elegant touches of citrus and other crisply flavored fruits. Galil Winery is a good source for lighter Sauvignon Blanc wines, while the Barkan Winery often produces bottlings with somewhat more complex flavors.

Chardonnay
Some of the best Israeli Chardonnays, with a smooth buttery flavor and soft tannins, comes from Tbor Winery. The Dalton Winery, on the other hand, is a good source for a spicier Chardonnay with hints pear and toasty oak. For a crisp, citrusy Chardonnay, try the Barkan Winery.

The next time you’re looking for a quality, flavorful kosher wine, whether for ceremonial use or just to sip with dinner, don’t overlook the wines of Israel. Remember, the wineries mentioned here are just a few of the thriving producers of quality kosher wines in Israel, so if you look around a little, you’re bound to find a wine that appeals to you.

Recommended guide from Amazon: Rogov’s Guide to Israeli Wines 2009

This has served Chilean wine producers well since vineyards were first planted in the mid-16th century. By the mid-18th century the country saw the importation of Cabernet Sauvignon and Merlot. Regrettably, by the mid-20th century the industry was stagnant, producing inferior wines. But a 21st century renaissance has seen vintners produce world class wines again, taking several major prizes in recent years.

The country is divided, like France’s appellations, into several viticultural regions running north to south along this sliver of land in South America. Some lie in the fertile central plain 750ft (229m) above sea level, others are closer to the famous Andes. The area has seen superior growth in recent years, growing from only 12 wineries to over 90.

Chardonary in the Valley of Casablanca, Chile
Photo courtesy of www.sxu.hu

Blessed not only with good weather but, because of its unique geography, the region has never been affected by the Phylloxera louse that devastated so many European vineyards. When France and others looked to rebuild in the 1870s, they imported much of their stock from Chile.

Not only is the weather similar to France, but many of the names would be immediately recognized by vintners there. Pinot Noir, Cabernet Franc, Semillon, Sauvignon Blanc, Chenin Blanc, and others. German varieties are represented too: Gewürztraminer and Riesling are plentiful.

The reds of Chile have become the country’s most notable exports. Chile is the fourth largest exporter of wine to the United States. A significant distinction, considering the U.S. has an enormous wine industry of its own. As long ago as 1998 it passed 5.3 million bottles and has continued to grow since.

Many of these premium wines come from vineyards sited in cooler areas with poorer soils. Along with modern pruning techniques, the result concentrates the flavors. Adding stainless steel fermenting tanks alongside French oak barrels has brought Chile’s wines to the pinnacle of world wine making.

In the Apalta Valley, for example, conditions are ideal for Merlot, Syrah, and other favorites of the California market. Produced from grapes grown on 50-year-old vines in sandy soil, it competes with the best anywhere. Those seeking a superior, full-bodied wine will look for the Montes Alpha ‘M’ designation.

While still small in size, at around 2,500 hectares (6,200 acres) total under cultivation, Chile can still produce one of the finest Syrahs anywhere. The peppery product from the cooler Elqui Valley is the envy of vintners from Australia to California. The warmer, southern Colchagua region offers a fruity version that competes well with those of the Hermitages of France.

With the shackles of its past now receding from memory, Chile is well poised to take its proper place among the major quality producers of the world.

Related resources:

• The Wines of Chile promotional website has a great interactive map of the “Wine Valley.”
• The Wine Travel website is a must for anyone planning a visit to Chile.

A producer of both whites and reds, 80% of new South African plantings are Shiraz, Cabernet, and Merlot and a sprinkling of others. Over 20% of the white is predominately Chenin Blanc, and white varieties are still in the far majority.

Though new to the international scene, South Africa has been under cultivation for 350 years, since the arrival of Dutch settlers. With 60 appellations, the area has fewer than a dozen major regions.

The Cape area has seen vintages since the arrival of Europeans, with the Stellenbosch region serving as the modern hub of production. Though the region knows several common varieties, it also produces an indigenous hybrid called ‘pinotage’, which is well suited to local conditions.

Walker Bay is one of the newer, cooler areas on the Whale Coast south of Cape Town. Classic Chardonnay and Pinot Noir form the bulk of the production here. To the north is Swartland, where rainfall is limited so efforts are fed mostly by artificial irrigation.

In the suburbs is the small Constantia, where vineyards reside on the slopes of the eponymous mountain. The historic center of wine making, it boasts a Semillon made from ideal climatic conditions.

East of Stellenbosch is Elgin, where the high altitude produces cooler temperatures than most other regions. Inland to the west, surrounded by the Drakenstein mountains, is the Franschoek Valley. Blessed with high rainfall and hot periods, the variety of soils combine with the climate to make perfect growing conditions.

To the north-west, Paarl houses many of the leading South African producers. Traditionally given almost exclusively to white, political and economic changes have encouraged the vintners to turn their efforts to red. The Mediterranean climate helps those efforts. Hotter than Stellenbosch, Paarl produces some of the best South African wines.

Durbanville vineyards, on the hills of north-east Cape Town, have been producing wine for nearly 300 years. Today, both red and white are well represented between a stellar Sauvignon Blanc and an excellent Shiraz.

But South African conditions don’t merely emulate the Mediterranean. The Klein Karroo is a semi-desert region where muscatels and Portuguese port is produced.

Robertson, 120km (72mi) form Cape Town, lies along a fertile and warm valley. Chardonnay and even sparkling wine are made here. Like other regions, red is becoming more popular, with the main effort being Shiraz.

Hot Worcester, near Robertson, and the surrounding area forms 20% of all South African vineyards, despite the long distance from Cape Town. Here, brandy is one of the chief products.

South Africa’s wine making efforts show a commitment to quality second to none. With the substantial investments made over the last few years, several vineyard’s results are set to enter the world stage.

Recommended reading: New World Of Wine From The Cape Of Good Hope: The Definitive Guide To The South African Wine Industry

With climate regions similar to California, it’s not surprising that Australian vineyards produce many of the same popular varieties. But the Australians — true to their iconoclastic heritage — add several distinctive varieties of their own.

One of the best regarded recent products is Shiraz (or Syrah), but the lesser-known Durif would be a welcome guest at any table. Hailing from the Rutherglen, a small town in north-eastern Victoria, it joins the area’s unusual sparkling red to form a pair of unique offerings. Rutherglen also produces fortified wines, such as port, muscat, and Tokay that often make their way to other countries.

Victoria also boasts another world-class set of producers in the Pyrenees (not to be confused with the mountains along the French-Spanish border).

Under plant since the early 1960s, the region now holds over 30 vineyards with nearly 600 hectares (1458 acres) growing twenty-five varieties. Shiraz, Merlot, and Pinot Noir are among the reds, with whites represented by Chardonnay, Sauvignon Blanc, and others.

Once the home largely to apple orchards, the Mornington Peninsula has turned to wine making in recent decades. With over 60 wineries, many open for public tastings, the area boasts a well-regarded Pinot Noir.

McLaren Vale, bound on the south by the Sellicks Hill Range and to the west by Gulf Saint Vincent. The area enjoys a Mediterranean climate with a dry summer south of the equator. Rarely suffering frost or drought, the long hot days and short cool nights are perfect for growing.

Some vines of the region are still producing more than a hundred years after first being planted. The soil and climate combine with modern methods to produce a wine with superior aging qualities. Widely acknowledged as one of the premier producers of Shiraz, harvest occurs from March to early April. With its smaller berries, vintners here produce a complex, intense wine.

But Shiraz isn’t the only excellent product of the region. Cabernet Sauvignon and Grenache both are well reputed. The Grenache, similar to that grown in Spain, grows well in the distinctive soils.

Among the older regions, the Clare Valley is also one of the most scenic. Settled by the English and Irish in the 1840s, much of the architecture still reflects those early days.

The climate is continental, with hot summer days and cool nights. Some valleys enjoy altitudes as high as 500m (1640ft) with red soil over graveled rock.

Like much of Australia, Cabernet Sauvignon and Shiraz dominate, but it also produces a Riesling which has garnered international awards.

After struggling back from phylloxera infestations, in the years since the 1970s the country has grown to become the world’s largest exporter of wine to the UK. It has earned its reputation as one of the world’s finest producers.

Recommended reading: James Halliday’s Wine Companion 2006 (James Halliday’s Australian Wine Companion)