There has been a recent trend in Israel to produce quality red table wines for the dinner table, wines that are dried and have far greater complexity than the typical concord or religious wines produced in the country in years past (and still made to some degree). Most of these reds are produced in the Galilee and Judean Hills districts and are made with international varieties such as Merlot, Cabernet Sauvignon and Shiraz. Prices range from value oriented (about $10) to the mid to high $20s. Flavors include black cherry, berry and light herbal notes and tannins are not overwhelming. These are ideal paired with light red meats and pastas and most should be consumed within their first three to five years.