Lebanon's vineyards span several regions, with the Bekaa Valley accounting for the bulk of production. Framed by the Mount Lebanon range to the west and the Anti-Lebanon range to the east, this plain sits at around 1,000 metres of altitude, with some plots reaching above 1,500 metres. The climate is Mediterranean, with long, hot, dry summers and high sunshine hours, followed by cool, rainy winters that can bring snow at higher elevations. The wide swing between day and night temperatures slows grape ripening. Soils combine limestone, clay, gravel and terra rossa, giving good water retention. Other production areas lie around Batroun on the northern coast, and in the Mount Lebanon and Jezzine districts further south. International varieties such as cabernet sauvignon, merlot, syrah and cabernet franc grow alongside long-established varieties like cinsault and carignan, as well as the indigenous white varieties obeideh and merwah.
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Wines from Lebanon are mainly red, alongside rosés and whites. The reds, often blended in a Bordeaux-style manner around cabernet sauvignon, cinsault, carignan and syrah, show a deep colour, a firm structure and present tannins, carried by aromas of ripe dark fruit, spice and sometimes garrigue scrub. Some cuvées, marked by oak, gain complexity with a few years of ageing. The whites, made from the indigenous obeideh and merwah or from international varieties such as chardonnay and sauvignon, offer a full body, floral notes and a saline edge brought by the freshness of altitude. Rosés are lively and fruity, best drunk young. Structured reds pair with grilled meats, red meats and the slow-cooked dishes of Lebanese cuisine; whites and rosés suit mezze, fish and fresh cheeses.
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