 Israelis drink about 6.5 liters of wine per person per year, which is low compared to other wine-drinking Mediterranean countries, but the per capita amount has been increasing since the 1980s as Israeli production of high-quality wine grows to meet demand, especially of semi-dry and dry wines.In addition to Israeli wines, an increasing number of wines are imported from France, Italy, Australia, the United States, Chile and Argentina.Most of the wine produced and consumed from the 1880s was sweet, kosher wine when the Carmel Winery was established, until the 1980s, when more dry or semi-dry wines began to be produced and consumed after the introduction of the Golan Heights Winery’s first vintage.