Wine has been made in the Bekaa since the Phoenicians, and the Roman temple of Bacchus at Baalbek still towers over the valley. Today this high plateau between the Lebanon and Anti-Lebanon ranges, sunlit and cool at altitude, makes rich, warm, spicy reds — most famously the Cabernet-Cinsault-Carignan blends that made Lebanese wine known to the world through the trials of civil war.
Old French colonial ties left Bordeaux and Rhône grapes alongside the native whites Obeidi and Merwah. Against every political odd, the Bekaa endures as one of the oldest continuously working wine regions on earth, and a symbol of resilience in a glass.