The Mediterranean climate and soil of the mountainous areas of the area are well suited to viticulture, and both archaeological evidence and written records indicate the significant cultivation of grapes in ancient Israel and the popularity of wine-drinking. The production capacity apparent from archaeological remains and the frequent biblical references to wine suggest that it was the principal alcoholic beverage of the ancient Israelites. Based on the remains of wine production facilities and storage rooms, it has been estimated that on average, people could have consumed one liter of wine per person per day.
