As people say, the older the wine, the better the flavor. The same goes for wine-making techniques—at least in the Negev. Red wine The potential of ancient grape cultivars and traditional farming techniques that winemakers can use to adapt to an environment impacted by climate change was uncorked by research by the University of Haifa’s School of Archaeology and Maritime Cultures this past August. The study, titled “Propagating Terroir Revival in the Negev: How the Wine Industry Can Amplify Its Resilience to Climate Adversity through a Deeper Understanding of Historic Dryland Viticulture,” was published in the peer-reviewed journal Horticulture . Lead researchers Dr. Joshua Schmidt and Prof. Guy Bar-Oz led a team of bioarcheologists, cultural historians , paleogeneticists, ethnographers, and wine experts in this decade-long study. The team located, identified, revived, and restored grapevine cultivars that are “believed to be the pride of the ancient Negev viticulture industry,” according to a statement on the research. Additionally, the team reportedly interviewed local farmers and analyzed ancient DNA from grape remnants. “Vineyards are an inherently long-term investment, and understanding the historical context of viticulture in arid regions like the Negev can provide modern winemakers with essential insights,” Dr. Schmidt said. “Our findings suggest that reviving and incorporating historical cultivars, along with the agronomic practices that supported their growth, can significantly enhance the resilience of vineyards in the face of climate change.” THE NEGEV is a very good region for white wines; our camel friend is enjoying this Ramat Arad vineyard in the northeastern Negev. (credit: YATIR WINERY) Because the Negev has had a relatively stable climate over thousands of years, the researchers explained, they have the opportunity to compare historical and modern viticultural practices and build a basis for adaption strategies. The sustainability of the wine industry The study recommends reviving […]