Kosher Wine & Spirits

In the middle of summer, when the height of harvest season is still a couple months away, the green grapes used in white wines are collected from the vines. Unlike reds, which are fermented with their skins to achieve a deep, burgundy color, white wine grapes are quickly pressed and only the remaining juice undergoes fermentation, without any skins or seeds.

The fermentation process is quicker, and white wines aren’t aged in oak—they go quickly to market so you can enjoy them when they’re young and fresh. The result is a tart, crisp, and refreshing wine that can be enjoyed with light foods or on its own. Always check the year of your bottle of white—if it’s more than two or three years old, pass. Because a shorter fermentation process results in less labor, you can typically enjoy high quality white wines at a lower price point than their red counterparts.

Top Picks

GOOSE BAY SAUVIGNON BLANC.  One of my favorite white wines. This one is from New Zealand. It has incredible citrus aromas and flavors. I can close my eyes and feel like I’m biting into a grapefruit. When properly chilled, this is incredibly refreshing.  Though I drink a lot of red wine, I can never polish off a whole bottle. Of this though—I can. I think it’s the best kosher Sauvignon Blanc out there.

BINYAMINA RESERVE SAUVIGNON BLANC.  When you see a screw cap on a bottle of white wine, it means it’s meant for young, early drinking. Of all the Sauvignon Blancs coming out of Israel, this is one of the best.

NESS BLANCO DE ELVI WINES.  This white blend has the freshness of Sauvignon Blanc and the aromas and flavors of the Muscat grape. Together, it makes for a really beautiful wine.

CARMEL “KAYOUMI” VINEYARD WHITE RIESLING.  I loooove the Carmel Riesling. Many people might be familiar with Rieslings, as a grape that’s known for its sweet, late harvest wines. The grapes for the dry variety are harvested earlier than a late harvest Riesling. It has a hint
of sweetness but it’s really a dry wine with a refreshing acidity. You can enjoy it with all kinds of dishes, but it’s also great to sip on its own. It has a pretty smell and aroma—like a bouquet of flowers. If you think you only like sweet wines give this one a try…you may be pleased to learn that you can enjoy a dry wine as well!

BARTENURA PINOT GRIGIO.  The Pinot Grigio grape originated in Italy. It’s a neutral, easy drinking wine, without the acidic quality of Sauvignon Blanc. If you’re going to try Pinot Grigio, choose this authentic Italian bottle.

INVITA BY ELVI WINES. This is a brand new wine which will be out next month. It’s a dry wine with a hint of sweetness and refreshing acidity. Whoever has enjoyed a sneak preview has loved it—I think it will be very popular.

Contributed by Gary Landsmen.

As seen in Joy of Kosher with Jamie Geller (Summer 2012) – Subscribe Now.

I’d like to make a pre-Passover confession and get it out of the way right now.  Somewhere between the third and fourth cup of wine, I switch to grape juice.  Now don’t get me wrong, I love wine, but the stress of seder night, a roomful of guests, a sinkful of dishes and a hallway full of kids is not how I like to enjoy the fruit of the vine.  I also don’t like to drink wine leaning in any direction at all.

But I do take time to carefully select the right bottle to kick off the seder so I hope my first glass of kosher wine for Passover will be the best wine of the night.  It’s the wine we use to celebrate our Kiddush and a milestone to the hard work and blessings that brought our family together around the seder table yet again.

I switch to grape juice toward the end of the night because at midnight, after 2 or 3 glasses of wine, I couldn’t really tell the difference between a $15 bottle and a $50 bottle and that’s just not fair to the winemaker who planted, pruned and picked the grapes I’m supposed to enjoy on this special night.

When you choose your special bottle to start the Passover seder, it’s not necessarily about choosing the most expensive wine, but you want to choose a wine of unique quality.  It’s nice to have a wine cellar, but it’s even nicer to be sitting around a table with people who are able to share the experience of a great wine, that may stretch your budget but exceed your expectations.

Here are a few kosher for Passover wine recommendations that would be a great way to celebrate your Passover holiday seder this year.

2009 Ruhlman Gewurtzaminer (Alsace); $17.  Violet and rose aromas, mineral notes and a lingering tropical finish.  This is a complex white with the right balance of acidity and richness to pair well with turkey, veal or other flavorful light meats. A wonderful find and one of my new faves!

2010 Harkham Select Shiraz (Hunter Valley); N/A.  Six months in French oak yields a surprisingly complex wine for this select/reserve bottling, showing dark fruits, cocoa spice and a rich, long finish.  If you’ve sworn off the varietal, it’s time to try again and see the promise and potential of Australian Shiraz.

2009 Carmel Single Vineyard Merlot (Israel); $24.  A delicious wine from the Sha’al Vineyard, it was aged in oak barrels for 10 months. The wine is deep in color, with a rounded, supple aroma of plums and ripe berries.  Full flavored with a smooth, velvety finish.

2010 Barkan Tzafit, Assemblage (Judean Hills); $29.  I was initially intrigued by the blend of 53% Marselan (a cross between a Cabernet Sauvignon and Grenache), 20% Caledoc (a cross between Malbec and Grenache), 15% Pinotage and 12% Carignan.  Aged in oak for 10 months, the wine has an aroma of chocolate and morning dew with soft tannins with a slightly tart finish.

2010 Shiloh Legend (Judean Hills); $35.  A blend of Shiraz (45%), Petite Syrah (40%), Petite Verdot (9%), Merlot (6%), aged for 8 months in French oak barrels separately, and an additional 8 months after blending.  This is a deep dark red with black fruit aromas and an aroma of cocoa, leather and mint with a full, lingering finish.  You’ll be fighting with Elijah for the last glass!

A happy and healthy Pesach to everyone and be sure to share your first glass with us at Joy of Kosher

You know they’re in there. Amongst the row of bottles that you can only see but not taste, in every price category there are the best of the bunch—the corked favorite you’re waiting to discover. This is the unadulterated, objective list of the best wine picks for every budget. I’ve tasted all of these wines and I’m only recommending the picks I’d drink myself.

Under $10

BARKAN CLASSIC PINOT NOIR. Inexpensive wines are not going to be complex and oaky, but like this one, it will be fruity. The lower alcohol content makes this easy to drink.

WEINSTOCK RED BY W. This is the crowd-pleaser. Another easy to drink fruit-driven wines. I’m recommending it for the Seder because it’s 12% alcohol instead of 14%. That 2% makes a big difference—the wine will take much longer to go to your head. People who don’t usually drink wine try this and say, “This is actually pretty good.” The White by W is also a lovely wine. It has a little hint of sweetness; it’s easy drinking and refreshing—most people don’t think of wine as a refreshing beverage but it is.

BARTENURA ROSSO TOSCANO. Like the Red by W, this is another crowd-pleaser and a crazy value. It sold out when the masses caught on.

Under $15

BARON HERZOG “OLD VINE” ZINFANDEL This richly flavored zin with ripe fruit characteristics is an award winner and a steal in the low teens.

Under $20

WEINSTOCK CELLAR SELECT CABERNET SAUVIGNON. The best cab under $20

CHATEUX LE PETIT CHABAN. A nice, French Bordeaux

Under $25

CHATEUX THENAC. Another lovely French Merlot-based Bordeaux. Unlike the Chaban, this one is earthy, common of French wines. (To compare, California wines are fruitier while Israeli wines have a herbaceous nature which I find interesting).

BINYAMINA RESERVES (SHIRAZ OR CARIGNAN). The Carignan is a brand new wine from Israel. The vine is originally from France, but it was planted in Israel back in the 1960s and 1970s because the vines give off a lot of fruit, making a great grape to use for mass-producing Kiddush wine. As the vines began producing less fruit, they were left alone—but older vines produce grapes with a more concentrated and interesting flavor. So, today, there is a revival of Carignan and great wines are coming out of that grape. The Binyamina Reserves Shiraz was just awarded 90 points by Wine Enthusiast.

GAMLA CABERNET SAUVIGNON RESERVE. This was also awarded 90 points by Wine Enthusiast and it received the Editor’s Choice. That’s the most exciting—it means it’s a wine they would pick to have on their own tables. That’s real value for the money.

PSAGOT MERLOT. An awesome wine under $25

Under $30

HAGAFEN MERLOT. My “aha” wine. I ordered this in a restaurant last week, and the sommelier said he didn’t think I would like it. He didn’t know what I did for a living. When he tasted it—he nodded his head. He was proven wrong.

ELVI “HERENZA” CRIANZA RIOJA.  Rioja wines are made primarily from the Spanish Tempranillo grape. The wines are fruity, spicy & delicious!

Under $40

HERZOG SPECIAL RESERVE ALEXANDER VALLEY CABERNET SAUVIGNON

SEGAL’S “DISHON” VINEYARD CABERNET SAUVIGNON

SHILOH “SECRET” CABERNET SAUVIGNON.  A newer wine I’m very pleased with.

VIP’s

The best of the best—for holiday drinking when there aren’t too many glasses to fill.  Save these for a time when you can savor and appreciate them.
$60, CARMEL MEDITERRANEAN
$60, CELLAR DE CAPCANES, PERAJ HA-ABIB
$75, DOMAINE DU CASTEL GRAND VIN
$80, YATIR FOREST

THE SWEETS

Since the natural sugars in grapes are converted into alcohol during the fermentation process, sweet wine is made by fermenting only some of the grape juice, leaving the wine with some of its natural (AKA “residual”) sugar.  Here’s my sweet picks: Ben Ami “Zemora”, Alfasi Mistico,
and the whole Jeunesse line.

THE BEST TEMP

Most people think that room temperature is best for serving dry red wine, but in the “old country” room temperature was much closer to 60°F than today’s 70°F. Served at this temperature, the alcohol taste is hidden a bit, making the wine a more refreshing sipper. When wine comes out of a cellar or wine refrigerator, it’s a cool 55°F to 60°F. In the absence of professional wine storage, pop it into the refrigerator for 30 to 45 minutes for the same effect.

Source: Gary Landsman from Royal Wine Corp.  As seen in Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now.

When cooking with wine, don’t use that bottle of cooking wine you’ve grabbed from the supermarket shelf. Use a wine you would drink, not the most expensive wines, but an enjoyable cheaper one.  And don’t worry about serving wine-infused desserts to non-drinking guests. The alcohol content disappears when wine is cooked, leaving only the concentrated flavor.

To use wine as a sauce, make a wine reduction, turning a glass into a delicious, thick syrup. Use a frying pan instead of a saucepan when reducing wine—it will go quicker if there is more surface area. And be patient!

Here is how to make a Wine Reduction

• ½ cup wine
• 2 tablespoons agave nectar

In a frying pan over medium heat, combine the wine and agave nectar.  Bring to a simmer and cook until the liquid is reduced to about half the quantity, and is thick and syrupy.

What to do with your wine reduction?

• Add a few tablespoons of red to your favorite chocolate truffle recipe for red wine truffles
• Add berries to your reduction and spoon the mixture into crepes
• Use a red reduction to top panna cotta
• Use it as a dressing on fruit salad

What else do you like to do with a wine reduction, share your tips below.

As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 – Subscribe Now.

Red and white wine, and even vodka and beer, make it to the ingredient list often when we’re cooking. But now we’re serving wine and liqueurs as the last course for Purim desserts that are in the spirit.

Purim Cocktails for Non-Drinkers

These cocktails can double as dessert

White Cactus - 2 ounces Sabra Coffee Liqueur + 8 ounces Milk + 2 Scoops Vanilla Ice Cream

Nutty Bean – 2 ounces Binyamina Amaretto + 2 ounces Sabra Coffee Liqueur – Top with Whipped Cream and Chocolate Shavings

Brown Russian – 2 ounces Walder’s Vanilla Vodka + 2 ounces Shmerling Chocolate Liqueur

Morning Sunshine – 1 ounce Binyamina Amaretto + 1 Ounce Binyamina Triple Sec + 2 ounces Orange Juice +2 ounces Pomegranate Juice

Monkey’s Uncle – 1 ounce Binyamina Banana Liqueur + 2 ounces Strawberry Daiquiri Drink Mix + 2 ounces Orange Juice

If you want to serve something more substantial for dessert try this Chocolate Rum Cake with Chocolate Rum Truffle.   Pastry Chef Ehud Ezra created this dessert special for Joy of Kosher readers to enjoy on the holiday of Purim. The chocolate dessert is easy to make, and its different Purim- inspired components make it a perfect ending for your seudah. Although this recipe has rum, it’s not overpowering at all.

Other articles to help keep your Purim party rocking:

Dairy Cocktail Recipes

Learn to make the perfect cocktail

Purim Inspired Drinks – don’t miss the Long Island Vashtea

As seen in the Joy of Kosher with Jamie Geller Magazine from Gary Landsman Purim 2012 – Subscribe Now.

Place a copy of the purim issue in your Shalach Manos, to give your friends and family an unforgettable and meaningful Purim basket – Email Support@joyofkosher.com for Bulk Orders and special rates.

Should old acquaintances be forgot and never brought to mind?  Not if that old acquaintance is kosher champagne.  This time of year we have many opportunities to raise a glass and celebrate, whether at the office holiday party or ushering in the New Year or avoiding the fiscal cliff.  While a rich red may keep you warm by the fire at night, an errant drop can ruin a party dress faster than you can say stain stick.  So stick to Champagne or sparkling wine, it’s affordable, light, festive and remarkably drinkable most anytime.  Here are a few of our seasonal favorites:

Drappier Carte Blanche Brut (France); $45.  Fine, fresh, elegant and fruity with apple, yeast and floral notes – a true French Champagne from a prestigious domaine.

Elvi Cava Brut (Spain); $20.  A blend of local grape varieties: Perellada, Macabeo and Xarel-lo.  Bubbly and dry, with interesting floral, mild citrus, and strawberry notes.  It is crisp and clean with a moderately long finish.

Herzog Selection Blanc de Blancs Brut (France); $13.  This wine is pale gold in color with aromas of peaches mixed with pear and other citrus fruits.  A crisp pallate with more pear fruit make this a very pleasant aperitif wine.

Bartenura Prosecco Brut (Italy); $17.  A wonderful, slightly sparkling wine produced in the Veneto region of North Italy.  Its slightly fruity, creamy, dry quality

With great deference to the poet Robert Burns and his incomprehensible song that is the midnight soundtrack for many a New Year’s celebration, perhaps a change of words is appropriate:

We’ll take a cup of kindness yet, for auld lang syne sparkling kosher wine.  L’Chaim!

During Hanukkah, the wine you experience most often around my house is the “whine” from my kids asking when we will be exchanging presents each night.  Is it any wonder why I might want to try a different wine during the Festival of Lights?  Luckily, there are a number of excellent wines that can hold their own with latkes or any of the delicious dairy treats you may be serving this week.

Here are a few suggestions that will help light up your night – red and white…

2010 Pacifica Evans Collection Pinot Noir (Oregon); $27.  The Willamette Valley contributes the raspberry and red cherry flavors and minerally finish.  From Hood River provides the lovely black cherry flavors and grapes that contribute to the length and weight of the wine.  Light and bright.

2009 Goose Bay East Coast Pinot Noir Reserve (New Zealand); $29.  Very soft, medium weight with a full finish.  Black cherry and blackberry fruit with hints of vanilla oak.

2011 Carmel White Riesling (Israel); $22.  An off dry white wine made grown in Kayoumi Vineyard. The wine is pale straw with tints of green, and has an aroma of blossoming citrus, green apple and lime, with a prominent and refreshing acidity.

2011 Binyamina Reserve Chardonnay Unoaked (Israel); $18.  A crisp, clear and aromatic white wine with a refreshing character of fresh citrus and minerals typical of Chardonnay.

Wearing a soiled baseball cap, dark-rimmed glasses and a long black beard, 34-year old Rabbi Elchonon Tenenbaum might appear to be a most unlikely winemaker.  And Napa Valley might be an unlikely place for an Orthodox Rabbi, his wife and their five young children to call home.  There are no kosher restaurants, no Jewish days schools and you have to schlep to San Francisco to get your kosher groceries.

But unlikely places are nothing new for pioneering Chabad Lubavitch families who travel to the furthest reaches of the globe to share their love of Torah and Mitzvot with others.   Six years ago, Rabbi Elchonon Tenenbaum arrived in the Napa Valley from Crown Heights, Brooklyn, smitten with the same winemaking bug that has brought thousands of aspiring vintners to settle the verdant Northern California soil.

“I had no idea that this is the direction I would go,” says Rabbi Tenenbaum.  “As a Chabad Shliach you are trained to seek out the best methods to connect to fellow Jews.  Living in wine country, wine making was the course I was drawn to.  In 2007, I produced a vintage of just one case, and that got good reviews and drew me to my next project of farming and viticulture and as that developed, my appreciation for wine took on a different dimension.  At this point I would like to inspire others on the qualities of superb wines which enable me to connect with others using the medium of winemaking.”

Although growing grapes may have been on his mind, Rabbi Tenenbaum’s primary goal was to build a vibrant Napa Valley Chabad Jewish Center that would attract and inspire local Jewish residents and visitors of every denomination and background.  Chabad of Napa Valley boasts frequent programming for children and adults, a Hebrew school, weekly Shabbat services at Touro University on Mare Island with many big plans ahead.

“[Our goal is] to continue our outreach to the community as well as to visitors to the Napa Valley and to be able to support our activities with the proceeds of our wines,” explains Rabbi Tenenbaum.

Each year seems to bring more and more reasons to be excited about the future of Chabad in Napa and it is fitting that this year, after several years of “grunt work” learning from local winemakers, including our friend Jeff Morgan and Jonathan Hajdu from Covenant Wines, Rabbi Tenenbaum proudly released Cuvée Chabad 2011 Zinfandel.  It is a fruity, full bodied, dry red wine made from grapes grown in a single vineyard in Lodi, east of Napa and produced in coordination with Covenant Wines.

Only 101 cases of Cuvée Chabad 2011 were produced and they are selling out quickly.  If you are interested in purchasing the wine, visit www.covenantwines.com/cuvee-chabad or call Jodie at Covenant Wines (707) 963-7385.

Proceeds of sales of Cuvée Chabad 2011 directly support Chabad of Napa Valley’s programming and activities.

Disclosure: I received a bottle of Cuvee Chabad Wine.

This winter, enjoy wine country and the wonder of California’s coastline—kosher style

Sunday:
Fly into Oakland, Sacramento, or San Francisco.
All three cities are located within an hour of Napa Valley.

Monday morning:
You’re finally in wine country. If you want to swallow that wine—and not spit—it’s best to leave the rental car at the hotel and take a tour bus or limousine to Napa Valley’s kosher wineries. Your first stop is at the Hagafen Winery on Silverado Trail, which is parallel to Highway 29, but a mile inland. Savor the wines in the tasting room and join the 11 a.m. tour to see winemaking in progress. Call ahead.

Monday afternoon:
For an extraordinary wine tasting experience, stop at Covenant Wines, located within the historic Larkmead Vineyard, also in Napa Valley.  Call ahead and you could nab an invitation for a personal winemaking demonstration.

Tuesday:
The interstate is faster—but we recommend taking the scenic route down the California coastline and through the Santa Cruz mountains. Take a charter boat from Monterey Bay to go whale watching. The winter is prime time for spotting the Gray Whale as they migrate through the bay. Chances of sighting are 90%.

Wednesday: Gasp as you go hiking through the rugged valleys of the Big Sur and climb up the ridges for superlative views
of the coastline. Drive a few miles inland and through the coastal redwood forests, where trees measure over 360 feet in height.

Chicken Filled Brik

Wednesday evening: Cap your day of adventure by feasting at Tierra Sur at the Herzog Wineries in Oxnard California, and enjoy gourmet dishes like these Moroccan Brik by exemplary chef Todd Aarons. Be sure to make reservations! Stay the night
in Oxnard.

Thursday morning:
Tour the Herzog winery and see wine being made, processed, and bottled. At this time of year, the wine made during harvest
season, from late August to early November, may have finished fermenting and will be moving into barrels. The tour begins daily at 10 a.m.

Thursday afternoon:
Fly home through LAX or continue on to enjoy the sights and sounds of the bustling city—a sharp contrast to your week
spent with nature.

Before you go, Try the Special Edition Chalk Hill Cabernet Sauvignon and the Reserve Late Harvest Chenin Blanc.

Have you been to Napa? Let us know in the comments below.

Contributed by Gary Landsman this article was originally published in the Chanukah 2011 issue of Joy of Kosher with Jamie Geller, Subscribe Now.

Right now, in vineyards everywhere, grapes are being harvested for the wine that will land on your table next year—and beyond.

The Color Comes from the Skins

While the wine ferments in these stainless steel tanks, the skins and seeds rise to the top and form a cap. Winemakers “pump over” the liquid from the bottom of the tank over the solid cap to push the solids back down into the mix so those skins can continue coloring the wine. Later, the wine is most often filtered to remove any solids—then to the barrels it goes.

Do All Grapes Look the Same?

While some grow in looser bunches, and some tighter, and some have thicker skins, and others thinner, it’s almost impossible to tell a grape by looking at it—or even tasting it. So, marking the rows when planting grapes is essential. Cabernet Sauvignon may be the exception—it is the most distinguishable because its leaves form little “eyes.” The vines to the far left are growing at the Carmel Winery in the Dan region in Israel. The marked rows (to the far left) are in Sonoma County, California

Training the Vines

Vines like to grow wild. Here, Joe Hurliman, Chief Winemaker at Herzog Wine Cellars in Oxnard, California, is lifting the wires of a trellis system to encourage the vines to grow upwards, bringing the leaves to catch the sun, and making sure there is not too much shade around the grapes by pulling off some leaves. Shade prevents grapes from all ripening at the same time.

Limestone, Clay, or Terra Rossa

Different grapes thrive in different soils. The left bank of the Bordeaux region in France, which is planted primarily with Cabernet Sauvignon, has limestone soil, while the right bank’s clay soil is prime for Merlot. Israel—though a tiny country—has incredible soil diversity, allowing for various grapes to thrive. Up in the Golan Heights, volcanic eruptions have resulted in volcanic soil—just like in California’s Napa Valley. As you head west to the Upper Galilee, there will be more terra rossa, a dry red soil from red rock. Limestone is common in the Judean Hills. In California’s Alexander Valley, the soil is alluvial, or “chalk,” which is similar to limestone—and the spot where Herzog harvests the grapes for its Chalk Hill Cabernet. Chardonnay does well in different soils—but the regional conditions affect the flavor of the grape. Grown in France, the flavor is more reserved. In hot regions, tropical flavors emerge through the grape

Peel and Crush a Grape

The liquid inside most grapes is clear—the wine wouldn’t get its red color if it didn’t ferment together with its skin. The Petit Sirah grape is unique—it’s the only one with red juice.

Tiny Drips

Israel is a pioneer in “drip irrigation” technology. Today, this technology is used in countries where water is scarce. Drip irrigation technology works by placing hoses with tiny holes that “drip” just the right amount of water at the base of the vine. Vineyards in places such as California sometimes have huge overhead sprinklers to arbitrarily water crops, but there’s no reason to waste water and irrigate the dirt.

An Old Vine

The trunks on this Merlot vine have been trained to grow horizontally, around 18 inches off the ground, so they can thrive without climbing impossibly high. The thickness of this trunk means it’s an older vine, over 10, maybe even 20 or 30-years-old. As vines grow older, they produce less fruit—but with more concentrated flavor. The roots dig deeper searching for water and nutrients, imparting more complexity to the grape. That’s why wine from “old vine” vineyards are often more expensive. Eventually, when there is too little fruit, vines need to be uprooted and planted anew—though there are some vineyards, in Australia and even California, where 100 plus year-old vineyards still thrive. Interestingly, France does not have vines that old. In the late 19th century, the Phylloxera epidemic destroyed most of the vineyards in Europe, and particularly France. The pests were brought over from the United States by English botanists who collected specimens of American vines. The U.S. vines had already built up resistance to the pests.

Originally published in the Rosh Hashanah 2011 issue of Joy of Kosher with Jamie Geller.

Don’t miss our recommendations for New Wines for the New Year 2012.

This year we will be hosting 21 people for Rosh Hashanah.  When you’re having enough Yom Tov guests to field two baseball teams and still have a few people in the stands to watch, you may want to start drinking early.  Luckily, I am well-stocked this year with some wonderful kosher wines that taste great in the glass and are available at a range of prices for most every budget.

Here are a few of our favorite kosher wines for Rosh Hashanah:

2009 Carmel Single Vineyard Merlot (Israel); $24.  A wonderful wine from the Sha’al Vineyard, it was aged in oak barrels for 10 months. The wine is deep in color, with a rounded, supple aroma of plums and ripe berries.  Full flavored with a smooth, velvety finish.

2009 Dalton Alma Cabernet Sauvignon-Merlot-Cabernet Franc (Israel); $27.  A blend of 63% Cabernet Sauvignon 27% Merlot and 10% Cabernet Franc results in a dark full-bodied wine showing generous aromas of cherries, plums and sweet dark fruits with a buttery palate offering essences of vanilla, cloves and green tea.

2010 Psagot Shiraz (Israel); $30.  This wine, aged for 13 months in French and American oak, exudes a beautiful fruit profile which integrates nicely with a hint of spiciness.

2009 Dalton Reserve Shiraz (Israel); $37.  14 months of French oak lends a maturity to this complex wine showing a rich jammy fruit character balanced by earthier notes of tobacco, leather and licorice. It is a rich powerful wine with soft integrated tannins giving a spicy velvety mouth feel and a long finish.

2010 Binyamina Reserve Carignan (Israel); $19.  The wine has a deep purple-garnet color with prominent aromas of ripe plum, white pepper, vanilla and flowers. A full-bodied, thick, harmonious and generous wine.

2010 Dalton Cabernet Sauvignon (Israel); $20.  A dark, rich and well-balanced wine, showing forest fruit such as currants, berries and mint, well complemented by the subtle vanilla flavors of French oak.

2009 Shiloh Mor Red (Israel); $29.  Dark ruby towards garnet, a medium- to full-bodied blend of Cabernet Sauvignon (50%), Merlot (30%) and Barbera (20%) grapes. Aged for 14 months in oak, showing soft tannins and an appealing hint of spice, red currants and dark berries.

2010 Dalton Petite Sirah (Israel); $20.  A dark rich wine, the nose is richly aromatic with notes of lavender, black olives and vanilla, with notes of old world complexity. The wine is velvety on the palate and 10 months in new American oak adds complexity to the long creamy finish.

2009 Weinstock Cellar Select Cabernet Sauvignon (Israel); $18.  This wine displays wonderful black cherry, blackberry, and tobacco aromas, with a balanced oak bouquet. The wine was aged for 18 months in new and one-year old French and American oak barrels giving it a smooth mouth feel and rich yet soft tannins.

As I write this kosher wine article, it’s over 90 degrees outside – at 8 o’clock at night.  In the midst of an interminable heat wave, it is hard to get motivated to think about wine.  A frozen margarita or strawberry daiquiri?  No problem!  But wine?  Now this is going to be tough.

But over the past few weeks, I’ve been giving reds a rest and Sauvignon Blanc and Chardonnay a test.

Here are a few wonderful white wines to help you unwind as the mercury rises.

2011 Binyamina Reserve Unoaked Chardonnay (Judean Hills); $19.  Fermenting in stainless steel barrels reveals a crisp, clear aromatic wine with a refreshing character of fresh citrus, apples and minerals.

2009 Herzog Special Reserve Chardonnay (California); $30.  This Chardonnay was barrel and stainless steel fermented and then aged in French and American oak for 15 months. This cool, terroir-oriented wine shows elegant top notes of lime, chamomile and tropical fruit overlaid with a bouquet of toasty oak.

2009 Alexander Liza Sauvignon Blanc (Galilee); $22.  Light gold, with aroma of lime, grapefruit and grass with ripe tropical fruit like pineapple. Tastes sharp, long and balanced with good acidity which is balanced by fruit.

2010 Shiloh Chardonnay (Judean Hills); $18.  Aged for 10 months in French oak, this is an elegant Chardonnay with a nose of tropical fruit and summer peaches, the wine tastes of bright apples and golden pineapple.

One evening, relatives, neighbors, and friends passed through the home of one of our Joy of Kosher editors to take part in our Guess the Grape challenge.

In this blind taste test, could they guess the wine varietal they were drinking?

Five bottles sat on the table with their labels covered. Instead, we called them “one,” “two,” “three,” “four,” and “five.”
Our participants tasted—and tasted. They thought for a few moments—then tasted again. And at the end, they discovered new wines they loved—but would have never thought to purchase had the label been revealed.

A Merlot lover discovered he likes Syrah/Shiraz. A White Zinfandel lover discovered he also liked the Red Zinfandel best out of all the reds he tasted. The Cabernet Franc was popular all around for being a lighter and easier to drink Cab. The surprise of the evening? The Malbec. Interestingly, it became a new favorite for many of our testers who usually prefer Cabs. It was the least favorite, though, for those who usually favor Zinfandel.

HOW DID OUR TASTE TESTERS DO?
“Nice color…very rich purple. The prettiest looking out of all of them…Whoa, strong smell…Wow, delicious wine, fabulous. Smooth and velvety.
Remember that one, I want to buy it.” —Avi on Malbec

“Oh wow—this is very different than all of them—very different. Nicer smell…delicious.” —Richie on Malbec

“This one is very good.” (She takes a few slow sips.) “Do you have a guess?” we asked. “Oh, I knew what it was right away. I was just enjoying it.”
–Margaret on Cabernet Franc

“This does not taste like Merlot. It tastes like Cabernet, but lighter…the same idea.” —Joseph on Cabernet Franc

“I’m a Merlot guy…I don’t like anything else. This is Merlot.” –Judah on Shiraz/Syrah

“This one tastes the most familiar to me.” –Merlene on Cabernet Sauvignon

“I’m gonna guess the Zinfandel for sure.” (He sips). “I never had this one. This is very good.” —Zac on Zinfandel

“This is thicker…very good to drink and very hard to drink…the kind that makes you fall asleep.” —Isaac on Cabernet Sauvignon

“This fifth one is good…this one is the best. I gotta guess the Zinfandel.” –Jackie on Zinfandel

The winner: Joseph M. correctly guessed 3/5 wines.

 The Cheat Sheet

How do you recognize the flavor of a wine you’ve never tasted? With a cheat sheet, of course.

Taste testers were given the following information to be able to deduce which wine varietal they were tasting. Six choices for five bottles made the guessing a little trickier.

Shiraz/Syrah
Typical taste: aromas and flavors of wild black fruit (such as blackcurrant), with overtones of black pepper spice and roasting meat.

Merlot
Typical taste: typical scents include black cherry, plums and herbal flavors. The texture is round but a middle palate gap is common. The
Merlot type of wine is less tannic (rough) than Cabernet Sauvignon.

Cabernet Sauvignon
Typical taste: full-bodied, but firm and gripping when young. Rich currant and blackberry qualities.

Malbec
Typical taste: bold, in-your-face fruit yet with a softer, less tannic experience. An easy-drinking style, well-colored wine that tastes of plums, berries, and spice.

Zinfandel
Typical taste: often a zesty flavor with berry and pepper.

Cabernet Franc
Typical taste: lighter than its disciple Cabernet Sauvignon, Cab Franc shows aromas and flavors of raspberry, red cherry with violet floral and bell pepper herbaceous notes.

My parents were pretty strict with alcohol consumption through my teenage years. The two exceptions were wine during Shabbat meals (though I was limited to one glass) and any cream liqueur. For some reason, Godiva Chocolate and Irish cream liqueurs didn’t count as alcohol, since they were so rich and in my mother’s opinion, you could only drink it in a glass, on ice, at times when you wanted to indulge.

The issue with these creamy libations is that for most Kosher-observing families, opportunities to drink a dairy cocktail are rare, unless the kids are asleep and you have an hour of free time to rest. Thankfully, Shavuot is right around the corner, so here are some ideas for dairy cocktails that I encourage you to try!

For the coffee lovers:

• During dessert, serve coffee with an assortment of liqueurs! Coffee goes great with Godiva chocolate and white chocolate liqueur, Kahlua, Amaretto and a variety of Creamy Liquers. Mix and match, or choose just one to spice up your coffee. Avoid adding in more than 1 ½ ounces total—you don’t want to go overboard.
• Make your own Irish Cream with this recipe inspired from Chef Shaya for a Kosher Irish Cream.

For the kids at heart:

• Chocolate Milk: Have a grown-up version of chocolate milk! Add 2 ounces of chocolate liqueur to 3 ounces of your favorite milk. Alternatively, you can use crème de bananes or white crème de cacao.

• Sundae: Poor 1-2 ounces of any thick cream liqueur over ice cream, and top with a maraschino cherry. Grown-up ice cream sundaes!

For a cold, creamy cocktail:

• Spiked Chocolate Cherry Cheesecake Milkshake! (Not for Sabbath/Holiday, but still delicious) In a blender, place 1 cup of ice, 1 ½ ounces cream or whole milk, 2 ounces chocolate liqueur, 1 teaspoon of cream cheese, and a dash of grenadine.
• Spiked Iced Coffee: Fill a tall glass with ice, then add 4 ounces of milk, 1 ½ ounces of coffee (or espresso for an iced latte), and 1 ½ ounces Irish Cream.
• Caramel Freezer: Fill a tall glass with ice, then add 1 ounce each of: Irish Cream, Kahlua, and butterscotch schnapps. Fill the rest of the glass with cold milk.

Wherever you turn, people are seeing red.  Even rosé has a better reputation.  Let’s face it, red is the new black and white is left in the closet hoping for a fish dinner, light pasta or summer picnic.  It doesn’t have to be this way.  Although consumer preferences and market realities have held many kosher winemakers back from making the same progress on the quality of their white wines as on their red, it’s time to give kosher white wine another try.  Get away from Chardonnay and try some other great varietals that are crisp and light and amazingly aromatic.

Shavuot is a perfect time to get back into white!

Here are a few wines we will be drinking this weekend and some tasting notes for each.  L’chaim!

2009 Elvi Wines Ness Blanco (Spain); $15. This blend of Moscatel and Sauvignon Blanc has notes of apricot nut, flowers, lychee, freshly cut grass.  The wine is fresh, with good acidity and a nice lingering finish.

2011 Carmel Appellation Ridge White (Israel); $15.  A dry white wine made mainly from Colomard (50%) Sauvignon Blanc (35%) and Viognier (15%), from the slopes of Mount Carmel.  The wine was cold fermented in stainless steel tanks to preserve the fruity aromas.  The wine is clean and refreshing with good balancing acidity.

Carmel Single Vineyard White Riesling 2010 (Israel); $22.  This is a semi- dry white wine with a pleasant aroma of citrus, green apple and lime and a refreshing acidity.

Yatir Viognier 2009 (Israel); $30.  This wine has a nose of green apple, peach and nectarine with excellent acidity, fermented and aged for five months in stainless steel tanks.

Don’t miss other wine articles appropriate for the season:

Perfect Pairings: Kosher Cheese and Kosher Wine

A Kosher Wine for Every Personality