Jordanian wine

Roman mosaic in Jerash, Jordan showing the Greek poet Alcman drinking wine. Late 2nd-3rd century AD

Jordan's long history implies that wine was produced there in ancient times, as far back as Nabatean times. Several sources suggest that the wine served to Jesus during the Last Supper came from Umm Qais in Northern Jordan. Although Israeli and Lebanese wines dominate the wine industry in the region, some Jordanian wineries are producing organic wines, which made them popular. The Wine Institute (USA) estimates Jordan's wine production at approximately 500,000 litres per year. Nominal per-capita consumption is 0.1 litres, but the figure is potentially misleading as little of the wine is drunk by Jordanian citizens. Quality has improved from unremarkable in the 1980s to very acceptable by 2009.

Grape varieties

The traditional local grape varieties appear to have been lost. Jordanian wines are therefore of necessity made from imported varieties of Vitis vinifera. Red wines are made using Cabernet Sauvignon, Merlot, Shiraz and Pinot Noir. White wines are made using Chardonnay, Muscat, Pinot Gris, Gewurztraminer and Chenin Blanc.

In 2013, Carmenère grapes of Chilean origin, and Tokai grapes from Italy, were being grown at Omar Zumot's vineyard in Northern Jordan. Zumot's award-winning wines are labelled "Saint George" and "Machaerus". The Haddad winery makes white wines labelled "Mount Nebo" and both red and white wines labelled "Jordan River".

See also

• Beer in Jordan

External links

• CNN interview