Archaeologists have excavated the first, and what they believe is the oldest, industrial wine press in northern Mesopotamia dating back more than 2,700 years and coinciding with a sharp rise in wine demand among the ruling imperial elites of Assyria.

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One of the world's earliest empires, Assyria was located in the northern part of Mesopotamia – most of modern-day Iraq, as well as parts of Iran, Kuwait, Syria, and Turkey.

"This is a quite unique archaeological finding, because it is the first time in northern Mesopotamia that archaeologists are able to identify a wine production area," said Daniele Morandi Bonacossi, Professor of Near Eastern archaeology at the university of Udine and director of the Land of Nineveh Archaeological Project in the Kurdistan Region of Iraq.

Video: Reuters

Unearthed at the archaeological site of Khanis, near the northern Iraqi province of Dohuk, the discovery's value lies partly in its historical context, Bonacossi added.

Assyrian scripture has previously pointed to an increased demand in wine, especially among members of court and the broader social elite. It was used in various ceremonial practices among the rich.

Archaeobotanical remains have also shown an expansion in vineyards in the area at that time.

"In the late Assyrian period, between the 8th and the 7th century BCE, there was a dramatic increase ... in wine demand and in wine production," said Bonacossi. "The imperial Assyrian court asked for more and more wine."

The discovery includes 14 installations carved into mountain rocks. The upper, square-shaped basins were used by people to press grapes underfoot, extracting the juice which ran off into the lower circular basins.

The grape juice was then collected in jars, fermented and sold on a large scale.

The site was discovered by a group of Italian archaeologists from the university of Udine in cooperation with antiquities authorities in Dohuk.

The teams are working on adding the ancient structure to the UNESCO world heritage list.

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Israel's Upper Galilee region is positioning itself to become a global leader in foodtech. Several food-tech and agritech accelerators and companies have established themselves in Israel's northern "periphery," where the Israeli government provides incentives for individuals and businesses to establish themselves there.

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The region boasts open and fertile land that brings forth some of Israel's top produce, as well as an ecosystem of budding infrastructure – public bodies and corporations, leading academic institutions, local and international philanthropic foundations, as well as startups and technology companies.

Recently, Israeli high-tech entrepreneur and investor Erel Margalit launched an international food-tech center in the Galilee that can serve as a magnet for other businesses, thereby bringing new talent and prosperity to the region.

"We are witnessing the next revolution in Israel. Food-tech is the next cyber, and I believe Israel is on its way to becoming a superpower in the field," said Margalit, founder and executive chairman of Jerusalem Venture Partners and Margalit Startup City Galil. "We are creating an economic growth engine that will change the lives of young people and families, with 30,000 high-paying technology jobs like in the center of the country, and another 70,000 ancillary positions."

Russell Robinson, CEO of the Jewish National Fund-USA (JNF USA) – a partner in these initiatives and which is helping develop land throughout Israel from the north to the south – said "From this day forward, Kiryat Shmona should never be called a 'development town.' No, Kiryat Shmona and the greater area of the Upper Eastern Galilee are part of the culinary and food-industry capital of Israel … this is no longer a dream, this is the reality."

Startup City will work to address some of the world's most urgent problems, including food security and the battle against climate change, through food-tech innovation and Israel's well-established know-how in agricultural innovation and water technology.

Reinvent culinary education, leverage hybrid learning

According to Nisan Zeevi, CEO of Margalit Startup City Galil, considering projected global population growth, food production will need to increase by 70%, requiring agriculture to find a way to grow more with less, startup companies to create groundbreaking solutions and food corporations to change or die. Meat production, in particular, Zeevi told JNS, is depleting the planet, and coupled with the dairy and egg industry, is responsible for more than 18% of greenhouse gas emissions.

Fourteen Israeli companies have already joined the Startup City accelerator, including several that work towards innovating the global meat industry, which Margalit posed as a "danger to the environment we live in." For example, PlanTeam produces a versatile soybean-based protein that has a similar texture, mouthfeel and taste (with the help of some seasoning) as meat without additives and preservatives.

Another startup, Blue Huna, produces alternatives to disposable plastic, including biodegradable and reusable straws from wheat stalks and cane.

According to Zeevi, these startups will result in more jobs and higher salaries in the Upper Galilee. The current reality, he told JNS, is that for every hour drive a worker lives from Israel's center, the average monthly salary plummets about 2,000 shekels ($620). Kiryat Shmona, about a three-hour drive from Israel's center, has an average salary of 8,100 shekels ($2,500), whereas Tel Aviv residents enjoy a salary of 13,200 shekels ($4,050).

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Another local culinary initiative with an international approach, the new Galilee Culinary Institute (GCI), aims to reinvent culinary education with integrated, immersive systems and community-based educational experiences that leverage technology and hybrid learning. In collaboration with JNF-USA, the campus is preparing to open for its inaugural class in the fall of 2022 or early 2023. The 12-month accelerated program boasts impressive infrastructure, including multiple kitchens and a multimedia lab for content creation and food operations where students will apply the conceptual lenses of activism, storytelling and entrepreneurship to their experiential learning and technical training.

GCI will become the first international culinary school in Israel and afford students the opportunity to explore the region's rich diversity. The region is home to more than 80 cultures, it noted, as did Robinson – an ecosystem of industries, academia, entrepreneurship, startups and community – all while supporting local businesses and regional growth.

Through a certificate program and courses, CEO of GCI Nathan Hoffman shared his hope that the culinary school will "re-envision the north as the food capital of Israel and help students develop a personal and professional path – one that might empower students to be able to graduate and work in Michelin star restaurants."

Reprinted with permission from JNS.org.

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A 1,500-year-old wine factory the size of a modern-day football field has been unearthed in Israel, showing how vintners met demand for high quality white wine popular throughout the ancient world.

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Excavated in Yavne, some 30 km (18 miles) south of Tel Aviv, the cluster of five winepresses was once able to produce about 2 million liters (530,000 gallons) a year, the Israel Antiquities Authority said.

Video: Reuters

The stone structures were so well preserved that it is still easy to visualize the winemaking process – from the platform where piles of grapes split open under their own weight, releasing "free-run" juice for the choicest wines, to the grape-stomping floor and collection basins.

Dozens of wine jugs, tall and thin, which were made in large kilns on site and able to hold up to 25 liters (6.6 gallons), were also found.

The dig team said these were known as "Gaza jars" after the nearby port from which they were shipped abroad. Such jars have been found across Europe, evidence that the wine was in high demand.

Wine was a common beverage in ancient times, served to children as well as adults, said Jon Seligman, one of the excavation directors. It was often used as a substitute for water, which was not always safe to drink, or as an additive to improve its taste and nutritional value.

"Having five huge winepresses right next to each other shows that there is industrial design over here," Seligman said, describing the complex, which authorities plan to open to the public. "The apex of the wine production which was associated with the Gazan wines."

And did the final product taste like wines of today?

It's impossible to know, Seligman said, while noting that ancient texts have described the beverage as a light white wine that was "agreeable to the taste."

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Iranian police uncovered Wednesday bootleg wine hidden in a dry village well in the country's west, according to state television.

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The TV broadcast said the incident happened in a village near the city of Khoramabad, some 235 miles southwest of the capital, Tehran. It did not say how much wine was found in the incident and whether any suspects were arrested.

Media outlets often carry reports about confiscations of bootleg booze in Iran, where alcoholic beverages are illegal, and Muslims are banned from drinking alcohol. A Muslim found drinking alcohol in Iran can be punished with 80 lashes and a cash fine. However, minority Christians, Jews and Zoroastrians are allowed to drink alcoholic beverages in private.

In recent years, hundreds of Iranians have died from methanol poisoning after they drank toxic homemade brews. With the outbreak of the coronavirus pandemic, dozens have died from ingesting industrial alcohol amid mistaken beliefs that it protects against the virus.

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When picturing wine-producing regions, people's imaginations might default to the rolling hills of Tuscany or Provence rather than Israel's Negev Desert. But the Negev climate and soil (terroir) is producing wines that are starting to garner recognition in local and international wine circles.

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The Negev Wineries Club was founded to strengthen the Negev's agro-tourism to local wineries and vineyards and increase local business cooperation. The wineries of the Negev, located from Eilat to the northern part of the desert, produce more than 450,000 bottles a year.

From July 15-31, HaShomer HaChadash and the Merage Foundation are partnering to produce "Desert Terroir," a series of events to introduce oenophiles and tourists to the region's wines and winemakers.

In addition to sampling the vintages produced by Negev-based wineries, visitors can see shows, pop in to artists' workshops, and enjoy meals prepared by professional chefs.

Planned "Desert Terroir" events include a feast at Midbar Winery near Arad, hosted by chef Guy Pistrov; a tour and tasting at Yatir Winery that will include a lecture about Israeli wines by sommelier Guy Haran; a farm-to-table meal at Carmey Avdat Farm; and a lecture at the Ramat Negev research and development center co-hosted by Tushia Winery.

For more information and reservations, visit the Desert Terroir site (Hebrew only). Events are limited to participants age 18 and over.

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The US has begun labeling products made in Israeli settlements in Judea and Samaria "Made in Israel."

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The appropriate notice was added by the US Customs and Border Protection into the Federal Register on Wednesday.

The document states that goods produced in Area C as defined in the Oslo Accords and H2 as defined in the Hebron Protocol "must be marked to indicate their origin as 'Israel, 'Product of Israel,' or 'Made in Israel.'"

Products from Areas A and B and H2 are to be marked as originating from the West Bank, while goods made in the Gaza Strip will be labeled as such.

The notice explicitly prohibits joint labeling of West Bank or Gaza goods as "West Bank/Gaza Strip" or anything similar.

It adds that while the policy came into effect Wednesday, a "transition period" would allow importers to make any appropriate changes in the labeling.

The US intention to change its labeling policy regarding the Judea and Samaria settlements was voiced by US Secretary of State Mike Pompeo, who visited a winery in Judea and Samaria and the Golan Heights during a recent trip to Israel.

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Under US President Donald Trump, Washington announced it would no longer view all settlements as illegal per se and recognized the Golan Heights as a part of Israel.

This article was first published by i24NEWS

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"The things having to do with people's daily lives in ancient times and the really interesting questions – what they ate, what they drank, what the flavors were, what activities took place in the buildings that were discovered – were overshadowed," Ben-Gedalya notes.

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But in science, like in life itself, shadows are temporary. Bioarchaeology, a multi-disciplinary field that has flourished in the past few years and which Ben-Gedalya found a natural fit, has been shining a spotlight on questions that always interested her but were never answered.

This new area of research uses innovative technology developed for work in biology, chemistry, and medical science to answer questions about the history of humanity. Questions that Ben-Gedalya and her colleagues are slowing finding answers to.

Ben-Gedalya, 44, works as a research fellow at Ariel University and a researcher for the Regional Research and Development Center of Eastern Judea and Samaria and the Jordan Valley, one of several such centers established in the 1990s for two purposes: to help bring scientists from the former Soviet Union into Israeli research, and to foster scientific research and education in the periphery. Over the years, each center developed its own areas of expertise, tailored the areas in which they are located. Judea and Samaria, with their rich history, had every reason to reflect the past in research that looks to the future.

"I always enjoyed hiking and nature, and at university I chose a double major – Land of Israel studies and archaeology, along with biology and life sciences," Ben-Gedalya says.

"As a student, I worked in Professor Mordechai Kislev's lab. He was an expert in botanic findings from archaeological excavations. How symbolic – I sat there with a microscope, and above me were crates of Yigal Yadin's discoveries from Massada."

Although Ben-Gedalya's studies focused more on the study of the brain and the biochemistry of diseases such as Alzheimer's and Parkinson's, fate repeatedly brought her back to findings from the distant past. Her biology lab is examining the possibility of using medicinal plants from ancient times known to facilitate memory and delay aging as a treatment for Alzheimer's.

"I realized that the R&D center had the ability to help archaeological research, as well. When they want to understand what ancient vessels found in archaeological dig held, the methods of biochemistry and biology are similar, or can be adapted: the use of microscopes, chemical analysis, identification of the components and identification of plants or other natural matter that came into contact with the vessel," she explains.

Wine went in, secrets came out

In 2017, the archaeologist Roee Porat, who led the delegation to study the Herodian, told Ben-Gedalya about the unique vessels uncovered at the Herodian site – dozens of hand-made storage containers known as dolia that measured about a meter [three feet] tall by a meter wide, capable of holding some 400 liters (105.6 gallons). The temptation to probe the purpose of the huge containers was immense.

"I soon joined the excavation team from the Hebrew University researching Herodian. To a large extent, it really was a mission that like a detective trying to recreate events based on what is found at a scene. At Herodian, I looked more like something we now identify with COVID: I came to the excavation wearing laboratory gear – a lab coat and gloves. When you want to take a 2,000-year-old sample, you can't contaminate it with anything modern that has a dominant presence, so the process of taking samples of ancient material looks pretty dramatic."

Thanks to the careful attention to details, study of the dolia revealed each one to be a perfectly preserved time capsule, containing evidence of far-off times. The samples were examined and prepare for various tests to be carrying out with funding from the Science and Technology Ministry. Some of the samples were brought to the Ariel University Wine Research Center, which is run by Dr. Eliyashiv Drori. Drori's search for ancient grape varietals used to make wine in the ancient Land of Israel and his attempts to recreate ancient wines in the university's research vineyard have made him into an international authority on the subject.

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The contents of the dolia are also being examined in Professor Ehud Weiss' archaeological botany laboratory at Bar-Ilan University, and revealing more plants that were intentionally or incidentally added to the wine-making process. These findings indicate that plants were added to wine for their properties of taste, health, or aroma, and teach us about the climate and the environment of those times – both the wild and cultivated areas where the wine was produced.

Cutting-edge biology and biochemistry methods might have been used to identify the contents of the dolia, but the historical context was not neglected. The fact that the giant containers were arranged in an enclosed space in Herod's palace, lined up closely and orderly on the ground floor, gave the archaeologists a hint that the production process was well-organized. Findings indicate that what has been excavated at Herodian are the remains of Herod's royal vineyard and wine storage facility. The huge jars were apparently used for fermentation, aging, and storage of locally-produced wine. The wine was decanted from the dolia into amphorae, which might have been stored for use in nearby rooms.

"The large quantity of grape seeds discovered at the bottoms of the dolia, and the organic sediment found with them, appear to be showing us that the dolia contained wine at various stages of production since seeds and sediment are removed from the wine at later stages," Ben-Gedalya explained.

Drori, who produces his own wine, adds, "At this stage, there are two possibilities, based on the type of wines. With red wine, it is customary to ferment the grape juice while the peels and seeds are still inside, to get the maximum color and flavor contained in the peels. In that case, it is unlikely that the initial fermentation was done in the dolia we found, since relatively little organic sediment was found there compared to what we would have expected for fermentation that contained the peels.

"Because thus far no wine vats from the time of Herod have been found near Herodian, we can assume that in this case, the first pressing and fermentation were carried out in vats near the vineyards in Judea, and at the end of the fermentation process, after the peels were squeezed out, the liquid – including a bit of seeds and husk were brought to the dolia in Herodian, where they were fermented a second time and the wine was produced and aged.

"However, in dolia in which white wine was produced, it's possible that they were used even for the initial fermentation, since in producing white wine it is customary to stamp the grapes and press the juice out, separate the waste, and only then ferment. In the white grape juice fermented in containers you will find traces of husk and seeds, and they will be sifted out only at later stages," Drori observes.

Go out and drink beer

There is no doubt that the king was served the best wine that could be found, produced, or imported from overseas. Herod did not hesitate to import, and had close ties with the Roman Empire. Excavations at Herodian and his other palaces have unearthed amphorae incised with delivery addresses and seals, which taught researches about large shipments of wine from Italy to Herod's court. Herod expected that the local wines be just as good. What's more, it's possible that the wines in the dolia found at Herodian were exported as part of the global wine trade.

The biological and biochemical findings in the dolia raise other questions. Research is currently focused on identifying the type of grapes used to make wine at Herodian, and Ben-Gedalya's lab is working on characterizing the bio-archaeological aspects of it. The microorganisms used in the fermentation process are also being studied.

As part of a research center that specializes in the medicinal properties of plants, especially ones unique to the Land of Israel, researchers are especially fascinated by the aromas and health benefits. In ancient times, various plant components, such as honey, herbs, or aromatic oils, were added to wine to help preserve and protect it against microbial activity. The herbs and medicinal plants added to the wine used the alcohol to produce added flavor, aroma, and health benefits. Anyone who wants to reproduce Herodian wine must understand all the ingredients that went into it.

Ben-Gedalya points to the successful recreation of another ancient beverage. Before taking part in the Herodian excavation, she was part of a study led by microbiologists Dr. Michael Klutstein and Dr. Ronen Hazan of the Hebrew University of Jerusalem, who were attempting to find traces of yeast in vessels they believed once held beer. These clay jars were found in various places throughout the country and dated from different eras, starting from the Canaanite.

"I suggested they take the shards to an electron microscope to photograph and identify the sample of the different yeasts that remained. To make sure it wasn't a pipe dream, on my summer break I went to the Kidma vintners, who are the only ones in Israel who produce wine in pottery jars, using the method employed long ago in Georgia. For the sake of the research, they allowed us to cut off a piece of an old pottery vessel. When I examined it under an electron microscope, I was able to spot microorganisms that were multiplying."

After that experiment, it still had to be proven that what worked for used pottery from a modern-day vintner would work for much older pottery. And it did, Ben-Gedalya confirms.

"Ancient jugs characterized by a kind of filter that trapped elements that made up the beverage were identified through typology by archaeologists as jugs used for beer. Small shards of these jugs were scanned with an electron microscope. Then the researchers placed them in liquid in which yeast is grown. The liquid was then put into petri dish. All of a sudden, microorganisms that had been hidden inside the pottery started to appear.

"In the next stage, through a process of selection and antibiotics, only the yeast was left. They were taken for DNA sequencing and mapping. Then we found that one of the ancient yeasts was very similar to the yeast used today in Zimbabwe to brew beer at home. The researchers, together with brewers, recreated the various beers. The recipe was identical, but the taste and smell changed because the yeast was from different places and sources. Thanks to that recreation, we could taste Egyptian beer, Philistine beer, and Persian beer."

From past to present

But the findings aren't limited to beer and wine. Another vessel, found in an excavation at Kibbutz Ramat Rachel, that was used in the beer research also contained remnants of honey. Researchers think that it contained mead. If this research continues, Ben-Gedalya's dream of finding out everything that the ancient residents of this land ate and drank could come true.

Q: One day, will we be able to make King Herod's wine or recreate beverages from the Roman-era Land of Israel?

"On the whole, it's possible. I'm not sure we'll enjoy the flavors, even ones that were considered fine in their time. Tastes for wine or beer are acquired, and our palate has gotten used to very different flavors. It's no coincidence that they tended to add plants to their drinks, like mint, and it's likely that the additions improved the flavor. In general, the job of recreation brings us plenty of surprises. I remember that at the wine festival put on by Ariel University, they decided to reassemble one of the dolia.

"The experienced restorer Leah Tramer worked hard and put together the shards, like a big puzzle, and in the end, we were amazed to find out that the jar was so huge that we couldn't get it out of the room. In the end, the university people had to open up a double door in one wall to get the restored dolia out.

"Even though problems like this are inevitable every time we try to recreate the past, the attempts are fascinating. Personally, I'm enchanted by the idea that we will be able to recreate elements of the Roman feast, which among other things are seen in the Passover seder. It is a feast that combines food, drink, and conversation, and Herod's hall at Herodian certainly hosted many such feasts. In our time, the idea of locally-produced food, as the antithesis to standardized globalization, speaks to people more and more, many people wonder what people here ate and drank thousands of years ago.

"In my opinion, King Herod's palace is the epitome of local-ness. I live near Herodian, and this impressive hill, this enormous man-made fortress, is present not only in the history of the land but also in the present. We are still finding out the secrets of Herodian, and we have lots more work to do," Ben-Gedalya says. 

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Shimon Koffler Fogel, CEO of The Centre for Israel and Jewish Affairs (CIJA), said, "Considering the substantive errors in the earlier judgment and the importance of the outcome of this case, CIJA will be seeking intervenor status in the appeal. We have retained the services of administrative law experts Mark Freiman and Eric Gertner."

"It is our expectation that the Federal Court of Appeal will overturn the lower court's decision. Our position is that the Canadian Food Inspection Agency came to a reasonable decision in accepting the label 'Product of Israel' for wines produced in all the geographical area comprised in the Canada-Israel Free Trade Agreement."

The Centre for Israel and Jewish Affairs (CIJA) is the advocacy agency of the Jewish Federations of Canada-UIA.
The court decision was part of a three-year legal dispute over wine produced by Psagot Winery and Shiloh Winery in the West Bank, reported the Canadian Broadcasting Corporation (CBC) at the time.

Reprinted with permission from JNS.org.

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This summer, Israel's Tourism Ministry opened a "brand department" as part of its new strategy of marketing the country through specific brands; "deserts," "Tel Aviv" and "Jerusalem" are strong ones, said Dana Gazit, a lifestyle brand manager for Israel's Tourism Ministry.

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Wine, she said, was also decided as one of the main brands that will be used to market Israel overseas.

Other governmental organizations, such as Israel's Economy Ministry and the Israel Export Institute, are similarly using the appeal of good vintages to gain interest and market Israel's identity abroad.

Gila Yaacovi Gurvitch, director of tourism and culture for the Galilee Development Authority, maintains that through wine, tourists can get to know Israel through history, archaeology, agriculture, culinary arts, food, and technology.

The ministries, said Gazit, are investing in bringing wine bloggers and experts to explore Israel, helping more people become "exposed to Israeli wine and encouraged to visit."

The appeal of the product is that each winery has a story visitors can connect to that "includes all the senses," which allows for a more comprehensive and memorable experience in Israel.

"Wine is something you can see anywhere in Israel, and it encourages people to leave the big cities and explore Israel more in-depth," she said, noting that the country is reflected through the variety of its winemakers and geographical terrains.

Through wine, "Israel has so much to show," she said.

Much like Israel itself, its wine industry can be defined by its rebirth, from the ancient Jewish presence in the land and its subsequent exile to today's modern Jewish state. Archaeological evidence points to a thriving wine industry during Biblical times, which was destroyed during Muslim rule of the land, as wine consumption is forbidden in Islam. Today's wine industry, therefore, is a regeneration of the ancient Jewish wine culture.

The logo of Israel's Tourism Ministry, Gazit pointed out, shows the biblical spies sent by Moses coming back from the land of Israel carrying grapes.

"Israeli wine spans throughout history, from biblical times until now. Even today, you can follow the Bible and live it through wine tourism."

'Israel is more than just politics'

A look inside wineries communicates this rebirth as part of the formation of a new Israeli wine identity. Places like Recanati use ancient, indigenous varietals in its modern products to help "restore" the original Israeli-wine industry.

Jezreel Valley winery in Kibbutz Hannaton makes a varietal with indigenous Israeli grapes not found anywhere else in the world. Its ancient variety, "Argaman," was created in Israel in the 1970s as a hybrid of Souzão and Carignan grapes, both grown in Israel but originating from Portugal and Spain. Its name, referring to the color of the wine it produces, comes from the biblical word describing the deep red/purple color of the high priests' ritual garments worn in the Temple.

Jezreel has also recently invested in egg-shaped tanks made of porous concrete that facilitate oxygenation of the wine and can be controlled via a smartphone from anywhere in the world at any time.

Lotem Winery in the Western Galilee fuses technology and "spiritual science," where the entire wine-making process is accompanied by calming music to enhance the final product. According to Lotem, the music influences water molecules to "become more symmetrical with certain music, changing the tannins and aroma of the wine."

Tulip Winery in the Kfar Tikvah residential community in the Lower Galilee represents a social business whose positive values help define Israel's identity revolution. Producing premium wines while contributing to the local community, Tulip employs 45 people with special needs who live in Kfar Tikvah. The village is the first of its kind in Israel, integrating adults with special needs into the broader community and providing meaningful employment for them.

"We have created a society, not taken them out of one," notes Tulip customer-relations manager Lital Roth. "They are an equal part of the community, deeply involved in the process of creating Tulip's world-class and award-winning wines."

Tulip winemaker Roy Itzhaki sees himself as taking part in the creation of an "identity revolution" in Israeli wine –not just through the values that his winery advances, but also in the wine he produces. Tulip's boutique winery, MAIA, was established in 2014 and features Mediterranean varietals grown in Israel. Best served with the cuisine of local Israeli kitchens, Itzhaki notes that the wine was designed to pair with Mediterranean food, the atmosphere, and scents.

"We want to show people the good things about Israel," said Itzhaki. "Israel is not just politics. We have many good projects, and Tulip is one of them."

Reprinted with permission from JNS.org.

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