With a majority Muslim population, the Middle East provides limited opportunities for producing alcohol. But perhaps the most famous product from the region is Lebanese wine, which was made in the region thousands of years before Islam.
The Phoenicians cultivated wine in Lebanon over 4000 years ago along the coastal plains from Byblos down to Tyre. Today, Lebanon is home to around 30 wineries, many of which are based in the Bekaa Valley.
With a healthy combination of rainfall and sunshine, the valley has a unique terroir that’s ideal for wine production. Chateau Ksara is the largest winery by far, and at over 150 years it’s also the oldest. Chateau Musar is well-known in western countries, while Tanail-based Massaya is a boutique winery run by two Lebanese bothers with input from French partners.
Many of Lebanon’s wineries also produce Arak, the traditional spirit flavoured with anise. Arak is usually mixed with water, whereupon it turns a milky colour, and is served with mezze (note of the editor: the traditional appetizers). It is also made in Jordan by Zumot, in Iraq, Egypt and Syria, where the quality of anise makes for a superior flavour.
Syria also produces its own beer, which is controlled by the government and split into two main brands. Al-Sharq is brewed in Aleppo, whereas Barada is the favoured tipple in Damascus. Both beers have moderate alcohol content, at well under 4 percent, and bottling issues often lead to fluctuations in quality. Better off sticking with the arak.
If you are interested in a first comprehensive guide to all the Lebanese wines currently on the market, you can find the Michael Karam's Lebanese Wines 2011here.
The Michelin Guide has announced a return in the US, with 2021 editions for Washington D.C., New York and Chicago to be released over the next three weeks in a virtual event called 'Still Serving'.
Manchester United footballer Marcus Rashford has teamed up with Michelin-star chef Tom Kerridge for a cooking video series called Full Time. Find out more.
You've probably tasted Japanese sake, but what about its spirit-relative, shochu? Read on to discover just what shochu is, how to drink it and what to eat with it. Take a look.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.