Israeli white and red wines are relatively new to the world market, although this country has a very ancient culture of vine cultivation. The centers of winemaking in the country are Galilee, Judean Hills, Shomron, Negev and Samson. A variety of grapes (Grenache, Mourvèdre, Merlot, Sauvignon Blanc, Chardonnay, Carignan and Argaman) is cultivated here. For wines from Israel the bouquet with notes of berries, lemon peel, dried herbs, coffee, cloves, sweet melon and flowers is characteristic. The aftertaste of the wines is always long with hints of spices and minerals. It is served with couscous, falafel, eggplant, fish, hummus, meat, salads, potato or cheese puffs.