‘The quality of Lebanese wine is absolutely incredible’

Château Musar, like all the wineries of the Bekaa Valley, benefits from the high daytime temperatures that help ripen the fruit and the cool nights that temper its acidity. Photograph: Cephas Picture Library/Alamy

Lebanon has one of, if not the most ancient winemaking traditions in the world, so it stands to reason that we ought to drink more of it. This historic wine industry started way back with the Phoenicians, who spread viticulture throughout the Mediterranean, and then, in 1857, Jesuit monks planted vines from Algeria in the Bekaa valley, in an area that is today one of the country’s most prestigious wine-producing regions.

Today there are some 80 wineries in operation in the Bekaa, most of them with a decided focus on French grapes – cabernet sauvignon, cinsault, merlot, sauvignon blanc and chardonnay all get a lot of love – but native grapes such as obaideh, merwah, jandali and hamdali also feature in the production of wine and arak, a distilled anise spirit.