Blog

Château Ksara

September 21, 2017  •  ,

The Ksara winery is a Lebanese success story.

Lebanon’s most famous wine producer, Ksara was founded in 1857 by Jesuit priests. It is Lebanon’s oldest and largest winery and the third most visited tourist attraction. When the winery was founded, Lebanon was under Islamic Ottoman rule; the Ottoman masters in Istanbul allowed the production of wine as long as it was used for religious purposes. Lebanon’s first red wine was created in the monastery and Ksara’s wine making tradition began. Of course, one cannot describe Ksara without mentioning its iconic caves, a truly remarkable subterranean structure dating back to Roman times (most probably built at the same period as the temple of Bacchus in Baalbek nearby). These mile-and-a-half-long caves were used as cellars as they provided the ideal temperature and humidity levels to store the wines.

Château Ksara’s core values are tradition, nobility and modernity. This is exemplified by its history and allegiance to its past, its constant effort on the part of both field workers and management to achieve the best and finest wines, and finally its adherence to international standards and state-of-the-art technology in production.


Some of the notable dates in its history include 1902, when the First observatory in the Middle East was established at Ksara in order for the monks to record rainfall and seismic activity. This landmark building gave rise to a wine bearing its name Le Blanc de l’Observatoire. In 1973,  the estate was offered for sale as the Vatican felt its commercial success was not aligned with its religious objectives. At the time, the estate was selling 1.5 million bottles of wine annually. A radical change occurred in 1991-92 when  Ksara planted noble grapes Syrah, Merlot, Cabernet Sauvignon, Semillon, Chardonnay, Sauvignon Blanc. These thrived in the Lebanese terroir and produced fine wines garnering international applause.

In 2007 The winery celebrated its 150 year anniversary and created for the occasion Le Souverain.

Certifications
ISO 9001
ISO 22000
Registrar Corp (Assistance with US FDA regulations)

Awards
2013 Le Souverain (Vinalies Internationales Gold 2017)
2015 Chardonnay (Chardonney du Monde 2017)
2015 Réserve du Couvent (Berliner Wine Trophy)
2017 Sunset (Sélections Mondiales des Vins Canada)
2016 Trip Advisor Certificate of Excellence
2017 Trip Advisor Certificate of Excellence

 

 



Recent Posts

Veggie gratin

I am luckier than most in that I am spending my Summers in the Chouf Mountains in Lebanon and all the veggies are local or homegrown in our kitchen garden.  In any case, here is a simple dish using a bunch of veggies and a MAGGI soup mix for a quick and easy boost of flavor. The veggies can be...
Read More »



Lentil soup

This is a lentil soup that I had fun making. I love lentils, and lentil soup, but truth be told, lentil soup does get a tad, well, boring. This one is not. Its super easy to make but it has lots of textures and (compatible) flavors. I got inspired reading up on a lentil soup from Kurdistan (Iran) in Najmieh...
Read More »



Grape molasses cookies

I have been meaning to try making these cookies, simply because I consume a ton of them. They are popular in the Chouf mountains where folks like to boast of their ancestral traditions and love for their land. Grape molasses is made by taking lots of grapes (the sweetest variety) to the community press and boiling the juice with some local...
Read More »



Labneh Indian-style

I was given a bag of MAGGI Masala spice mix (Indian spice mix) and the idea occurred to me to try it with labneh as a dip; labneh and Lebanese zaatar is fine (we grew-up on the pair), but it does get a tad monotonous after 50+ years! To my surprise, this new Indian-style labneh tasted great! It has a...
Read More »



Butternut soup

Well, today was one of those days…After a twelve-hour storm came a flurry of hale, then some light snow and finally a continuous drizzle of rain. Don’t mean to bore you with a weather report, suffice it to say that I was thinking SOUP. Luckily, I had a bunch of hefty butternuts harvested a couple of months ago and thought one...
Read More »