Kosher Wine & Spirits

It’s Kentucky Derby time, (the Derby will be on May 5th, 2012) which means Americans are enjoying the classic mint julep cocktail, based on one of America’s most distinctive spirits: Bourbon. But what is Bourbon and how is it made?

Contrary to popular belief, Bourbon can be made anywhere in the United States. At the very least, the mixture of grains that make up a Bourbon must be at least 51% corn with the balance being any grain, including wheat, barley, rye, corn or rice. Also, the resulting whiskey must be put into new, charred white oak barrels. In order to be called a “Straight Bourbon,” the whiskey
must be aged for a minimum of two years. Incidentally, after these barrels have been used for Bourbons, they are often shipped to Scotland for the aging of Scotch whisky.

My selections for this month are all nice variations on the Bourbon theme and are great on their own or make great mint juleps!

Woodford Reserve, Kentucky, 45.2% ABV ($40)
The classic Bourbon to make a mint julep, Woodford tends to the sweeter side of the flavor spectrum, playing well with the mint and sugar. Rich and smooth, this is a very easy whiskey to enjoy–perhaps too easy!

Bulleit Bourbon, Kentucky, 45% ABV ($40)
A drier, spicier cousin to Woodford, with its grain mash being ⅔ corn and ⅓ rye. This is my go-to for everyday drinking and for cooking.  I use Bourbon in a pan sauce: after searing off your meat, pour in 1/4 to 1/2 cup of stock or water. When the liquid comes to a boil, pour in a couple ounces of Bulleit and watch the flames fly! Allow sauce to reduce to your desired consistency and enjoy the sweet and spicy notes the Bourbon adds to your savory sauce.

Hudson Baby Bourbon, New York, 46% ABV ($45 for 375ml)
New Yorkers, rejoice! Bourbon is finally being made in the Empire State again. The Baby Bourbon is made from 100% corn and aged for 3-5 months in small oak casks. The resulting dram is rich and warm, with cinnamon and clove up front and the sweetness sneaking up on you from behind.

Balcones Baby Blue Corn Whiskey, Texas, 46% ABV ($60)
While technically not a Bourbon because of how it’s processed, this Waco distillery takes blue corn and roasts it before mashing, so the whiskey has a subtle smoky quality to it. It is a young dram, just like its Hudson counterpart, but adds a refreshing peppery spice along with the smoke. The mint julep that I made with this one was somewhat lighter in body than the Woodford cocktail and married well with the mint.

Black Maple Hill, Kentucky, 47.5% ABV ($60)
Snatch this one up while you can, folks. It’s becoming as hard to find as the illustrious Pappy Van Winkle! Perhaps one of my all-time favorite Bourbons, with bananas and cinnamon up front and floral notes in the middle. The finish is long and warm with a lingering sweetness that begs for another taste.

Tim Hanni, one of the industry’s top experts and holder of the Master of Wine title, says that tasting notes comparing wine to berries or chocolate is useless in helping most consumers find a wine they enjoy. His system, the “Budometer,” instead uses factors like how many taste buds a person has and—how they like their coffee.

To see where you fall on the wine taste continuum, take the following quiz:

1. I prefer my coffee/tea black. 

2. I like the taste of scotch.

3. I prefer salty snacks over sweet snacks.

4. I prefer semi-sweet dark chocolate to sweet milk chocolate.

5. Cream/sugar in coffee/tea ruins it! (agree means “yes”)

To score the test, add 2 points for every yes, 0 points for every no, and 1 point for every sometimes.

If your total score is

7 to 10, you are most likely a Tolerant Taster.

4 to 6, you are most likely a Sensitive Taster.

0 to 3 points, you are most probably a Hyper-Sensitive Taster.

THE TOLERANT TASTER (7-10) – prefers intensity and finds a ‘sweet’ taste in alcohol, rarely noticing the tannins and bitterness.
Preferences: Red zinfandel; big cabernets and syrahs.
May find smooth reds and light whites insipid, but but can learn to appreciate them.
You’ll enjoy: Binyamina Reserve Shiraz

THE SENSITIVE TASTER (4-6) – is sensitive to tannins, bitterness, and acid in wine.
Preferences: Starts out enjoying red and lighter whites, before moving up to the bigger more tannic reds or acidic whites.
You’ll enjoy: Ramon Cardova Rioja

THE HYPER-SENSITIVE TASTER (0–3) is highly sensitive to tannins, bitterness, and acid in wine and finds the alcohol taste to be harsh.
Preferences: Lighter wines such as pinot noir, chardonnay, and merlot; as well as sweet wines such as riesling or white zinfandel.
Can learn to enjoy big tannic reds over time.
You’ll enjoy: Bartenura Moscato
Take the quiz and let us know how it turned out?

Source: Gary Landsman in the May/June 2011 issue of Joy of Kosher with Jamie Geller.

As the sun begins to set on the evening of Friday, April 6, 2012, Jews all over the world will gather together for the first night of Passover.  Throughout the narrative retelling the Exodus from Egypt, we drink four cups of wine to celebrate our freedom from slavery.  There was a time, not so long ago, when sipping the syrupy sweet Concord grape wine at the Seder was a form of cruel ancient punishment – symbolic, but not satisfying.   Now, we have so many amazing choices of wines to enjoy at Seder it can seem almost overwhelming.  Freedom has its challenges.

Let me try to make things a little easier this year with four tips on how to choose the perfect kosher wine for Passover and a few recommendations for your Seder.

1.  Pair with care.  A great wine pairing can bring out the best of food and make a good wine even better.  If you plan to bring wine, find out what your host is serving and make a perfect pairing.  Think red wine like Cabernet Sauvignon, Merlot, Shiraz or Zinfandel with red meats like brisket, roasts, and steaks.  White makes right with chicken or fish dishes, so go for Chardonnay, Sauvignon Blanc, Pinot Grigio or Chenin Blanc to lighten things up.

2.  Prove Uncle Max wrong.  Everyone has someone at the table who thinks kosher wine is just terrible.  Although Passover may not be the best time to break out your very best selections from your cellar, start off the first cup with a special occasion wine that you’ve been saving.  Some wines do get better with age, until they don’t and then it’s downhill fast.  Wine is meant to be shared with family and friends.  What better time than right now?  Next year we’ll be in Jerusalem and we won’t be bringing our bottles along for the ride.

3.  Dare to be different.  When you’re at a restaurant ordering wine, it’s easy to stick to varietals you know well.  Cabernet and Chardonnay are reliable standards — like a comfortable sweater, you know what to expect.  But when was the last time you marveled over a Malbec, giggled over a Gewurtzraminer or were tempted by Tempranillo?  With four glasses to try over the course of the evening, this is a great time to experiment and discover something new.

4.  Go global.  During the year, we tend to enjoy the same wines over and over (and over) again.  It is great to have a favorite.  But on Passover, think different.  Choose a wine from an exotic location, like Chile, Hungary, or South Africa.  Since we’re always looking for ways to get kids more involved on Passover night, ask your school age guests to share a little Jewish history from the wine’s country of origin.

I hope I’ve given you some new ideas for making a splash at your Seder table, here are four Passover wine selections that will make you the next Kiddush star…

2009 Carmel Appellation Cabernet Franc (Galilee); $23.  This red wine was produced from grapes grown in the mild climate of the Judean Hills. The wine was matured in French oak for 14 months.  Earthy, with an aroma of wild berries, tobacco and fresh herbs, it is full bodied with a long, well balanced finish.

2009 Alexander Sandro Cabernet-Merlot (Galilee); $22.  The grapes are grown in the Kerem Ben Zimra vineyards in the upper Galilee.  The wine aged in oak barrels for 14 months. Deep burgundy in color with a hint of black, this wine tastes of forest berries, ripe cherries and plums.

2010 Vignobles David Cotes du Rhone Le Mourre de l’Isle Kosher (Rhone); $18.  A blend of 60% Syrah, 30% Grenache and 10% Mourvedre.  This wine displays wild fruits and notes of coffee and tobacco with a long satisfying finish.

2008 Herzog Special Reserve Cabernet Sauvignon (Napa); $35.  Complex and rich Cab will be the star of your Seder table with smoke, oak, ripe plum, black cherry, wild berry, and spice leading to a long, lingering finish.

I’m not a vodka drinker.   I remember years ago tasting kosher for Passover potato vodka that tasted like lighter fluid and I vowed to stick to wine for Passover from that point forward.  This year Vodka lovers can rejoice over at least two high quality, artisanal Kosher for Passover vodkas now being produced.  I decided to give it a shot.  Maybe two.

Last month, I shared my discovery of Zachlawi, a new artisanal distillery producing the popular Middle Eastern liquor, Arak.  Zachlawi is also kicking it with kosher for Passover vodka.   “Making vodka was not really my choice – rather it was my challenge,”  explains Zachlawi founder Marty Kairey.  He knew kosher for Passover vodkas weren’t so  good and there was no reason they couldn’t be great.  It was harder than he thought, but he created a fantastic Russian-style vodka.  Marty might have stopped there, but he couldn’t resist another great challenge.  After two years of R&D, Marty has another success, Sweet Potato Vodka.  Having tasted this new kind of vodka I have to say I am excited to bring this out for Pesach.  It actually has a sweetness that made it incredibly easy to drink.  Maybe I do like vodka.

This year, another vodka comes to town for Passover from the City by the Bay.  Distillery No. 209, the company that brought us the first and only kosher for Passover Gin in 2010, recently released a kosher for Passover vodka.  This vodka is made from one hundred percent sugarcane and pure snowmelt from the Sierra Nevada Mountains to produce a high quality artisanal spirit.  Arne Hillesland, distiller and creator of these products said, “we decided to make the vodka for Passover, because the greater Jewish community asked for it.”  When I asked Arne how it compared to other  vodkas he said, “I believe that our Kosher for Passover vodka is a fabulous year round product.  Judging from the on the spot evaluations from about 20 spirit writers here at the distillery last week, I am right on the mark.”

After the four cups of wine this Passover, try a L’Chaim with one of these new kosher for Passover vodka varieties.

At a traditional Passover Seder, Jews all over the world come together to tell the story of our miraculous Exodus from Egypt.  Four cups of wine are served to commemorate our freedom and celebrate our deliverance from slavery.

One of my family’s Passover traditions is to select wines from Israel to enjoy at our Seder.  “Next year in Jerusalem“ takes on even more meaning when you raise a glass of wine from the Holy Land.

Alex Haruni, owner and winemaker at Dalton Winery, a kosher winery located in the Upper Galilee in Northern Israel recently spoke to JoyofKosher.com (read our interview with Alex Haruni) to share some of his kosher for Passover wine recommendations.

Here are a few kosher for Passover wine ideas from our friends at Dalton to enjoy at your Seder (or anytime):

2010 Dalton Canaan Red 2010 (Galilee); $17.
Red Canaan is a blend of Cabernet Sauvignon, Merlot and Petit Syrah and Shiraz and is an ideal table wine for Seder night.  This is an easy drinking medium-bodied red wine that aims to please any palate with sweet fruit, with notes of black pepper, cherries and plums, low tannins and soft vanilla tones.

2010 Dalton Shiraz 2010 (Galilee); $22.
Almost black in color, the nose is intense with black fruit, plums, berries, licorice, and black pepper.  The wine has soft integrated tannins and a satisfying finish.  Shiraz is a very concentrated wine with aging potential.

2010 Dalton Cabernet 2010 (Galilee); $20.
The Cabernet Sauvignon Dalton is a dark, rich and well-balanced wine, showing characteristic Cabernet Sauvignon forest fruit qualities such as currants, berries and mint, which are complemented very well with subtle vanilla flavors of French oak.

2010 Dalton Merlot (Galilee); $20.
The wine is a dark purple, it is showing classic varietal qualities of plums, black cherries, cloves and jam, balanced by subtle shades of vanilla from 10 months in the barrel.

2009 Dalton Alma (Galilee); $29.
Alma is a full-bodied red wine blend of Shiraz (82%), Mourvedre (12%) and Viognier (6%) showing rich earthy characteristics of leather and licorice with floral and raspberry notes.  The wine has a rich silky finish thanks to 15 months in French oak and is a perfect accompaniment to a brisket or stew.

2009 Dalton Reserve Cabernet (Galilee); $36.
This Cabernet Sauvignon Reserve is a dark purple wine and is full of forest fruit and mint, together with more complex notes of vanilla, chocolate and tobacco.  The depth of color and complex aromas refect careful aging – 18 months in oak.  This is a special occasion wine, ready to drink right now, but crafted to age gracefully over the next several years.

While I count myself among those who enjoy wine with almost every evening meal, like many others I make an extra effort to have special wines o appropriately honor the joyous occasion in question.   However, while some holiday choices are obvious (Pessach = best possible wine for the Seder meal (I try not to used big expensive wines for the first few cups since they are tough to really appreciate that way); Chanukah = high-acid wines to match all that greasy & high-oil food), the one gives me some pause is the upcoming glorious Chag of Purim.  On one hand, it is by far the holiday most associated with drinking, with much of the action in Megilat Esther coming during the two “wine feasts” hosted by Queen Esther in an effort to defeat the evil Haman so appropriate homage to fermented grape juice is totally appropriate.  On the other hand, given folks proclivities for over-indulging during the festivities, it is usually slightly wasteful to bring out the really good stuff.

As a proposed compromise I hope people can get behind, in keeping with one of the missions of my newsletter to introduce folks to wines they may not be as familiar with (and paying homage to another time-honored Purim tradition, that of Ve’nahafocho (doing the opposite)), for this pre-Purim guest posting I have provided five recommendations of wines from varietals you may be less familiar with.  While these wines may be those you drink less often, they are delicious and highly recommended, guaranteed to enhance your Purim festivities, regardless of the path they may take…

Barkan, Superieur, Pinotage, 2007: Pinotage is a hybrid of Pinot Noir and Cinsault, pioneered and perfected in South Africa.  Barkan is one of the few Israeli wineries that use this grape to produce a varietal wine and they do so deliciously from multiple plots in the Judean Hills.  Blended with 5% each of Cabernet Sauvignon and Merlot, this wine is inky black and full-bodied wine with a rich nose of blackberries, currents and varietaly-true tar, heavy spice, lavender, spicy oak and smoked meat.  More of the same on the palate with less tar but welcome additions of more spices, herbs and totally integrated, near-sweet tannins.  Drinking magnificently now, I’d finish up any bottles over the next 12-18 months.

Binyamina, Reserve, Carignan, 2009:  Carignan has a long history in Israel that until recently was nothing to talk about. Made from 100% Carignan grapes that spent 12 months in oak, this is a full bodied and muscular wine whose power has been nicely reined in with gentle, near caressing tannins that play nicely with the black cherries, fruit and warm spices creating a near-elegant wine which is surprising for a varietal not known for its elegance.  A nice touch of earth, roasted coffee beans and leather joins the fruit, tar and smoke on the palate leading into a nice medium finish that pleases.  Drinking really nicely now, this wine will cellar nicely and improve a bit through 2016.

Carmel, Single Vineyard, Kayoumi, Riesling, 2010:  Riesling is one of those magical grapes that seems to have been made to enjoy with food and this wine, with a touch of residual sugar and plenty of balancing acidity is sure to please. As with every other wine, Carmel’s winemaker Lior Lacser coaxes out of the magical Kayoumi vineyard, this wine is a nearly a perfectly-crafted wine, with a very aromatic nose, generous acidity. Slightly off-dry with plenty of peach, apricot, grapefruit, blooming flowers and hints of minerals on a crisply acidic background that lends itself to great food-pairing.

Dalton, Petite Sirah, Estate, 2009: A very aromatic wine redolent of lavender with plenty of jammy fruits and black pepper on both the nose and palate.  As opposed to some of the other Petite Sirah wines reviewed, this one was less characteristically true by being approachable out of the bottle with less robust tannins that were better integrated as well.  A round and mouth-filling wine that is an YH Best Buy.

Teperberg, Terra, Malbec, 2009:  After the success of the 2007 vintage this wine shows marked improvement showcasing the rising quality of the winery.  A full-bodied wine packed with mouth-watering acidity that makes for good food pairing, balanced with bright notes of black cherries, blackberries and notes of juicy plums on the nose together with a slight hint of toasty oak and some warm spices leading into a medium to long finish with hints of chocolate and vanilla layered with more fruit.  A YH Best Buy that is delightful to drink now and which should cellar nicely through 2014.

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Purim is coming, we’re so happy, we’re gonna make cocktails! Now that the especially long February is over, it’s time to spring into March with some class. Here are two delicious cocktails with my tips on how to get the most out of your drink.

For a full list of cocktails for Purim click here.

Long Island Iced Tea

My favorite because it is delicious and relatively low-calorie.  You will need triple sec, light rum, vodka, tequila, and gin.

Exotic Blue Margarita

            Margaritas are both fun to drink and so versatile. You can substitute the Blue Curacao for Peach Schnapps, Apple Brandy, pureed mango—the options are endless!  You will need tequila, blue curacao, and lime juice. 

Now, here are my tips:

1)     DON’T BE CHEAP WITH ICE. Unless someone requests a drink without ice, always fill the glass at least ¾ of the way full. If you do less than that, the ice will melt, diluting your drink. If you do more, no problem—just make sure to leave enough room for all the liquid.

2)     MEASURE THE LIQUOR. A neat trick I learned when I took a bar-tending course was counting when you pour liquor. Each half-ounce is one count. For example, if you are pouring 1 shot (1.5 oz), you count 1-2-3. You do not need a speed pourer (that nifty silver tip they use at bars) to count properly. I spent about a half hour practicing counting on beat so that I an now accurately pour a shot without measuring. However, if you do not have the patience or confidence to pour without counting, definitely use a jigger or other measuring utensil. Most people don’t want a drink that is so strong that they can distinctly taste the alcohol, nor do they want one that is too weak to recognize the liquor’s presence.

3)     USE THE APPROPRIATE GLASS. It is not only aesthetically pleasing, but cocktail recipes are designed for specific glasses. Mixed drinks are usually served in highball or lowball glasses, depending on the quantities. For a drink like Long Island Ice Tea, you want a tall glass so you have enough room to “fill” with the mixer. The same goes for drinks like Sea Breeze and Gin and Tonic. For beer, use a Pilsner glass. Most shaken and strained drinks fit perfectly into martini glasses, which are optimal for garnishing with fruit.

4)     DON’T BE AFRAID TO TRY SOMETHING NEW. Specialty liquors and liqueurs are often expensive, so you might be reluctant to buy them. Don’t be afraid! These can easily last years after opened—both hard liquors as well as low-alcohol, high-sugar liqueurs. As long as you can afford it, purchasing alcohol for a special drink is no waste. You can usually tell by looking at a recipe if the drink will be something you like; so if you love limes and a Caipirinha looks like something you would enjoy, don’t hesitate to buy the Brazilian cachaca and experience something new!

Here is a very detailed chart of cocktail glasses:

Making Wine At Home Is Easy If You Know The Right Steps To Take.
This Member’s Only Site For Homemade Wine Gives You All The Secrets To Produce Delicious, Fine Wine.

A few weeks ago, I discovered Zachlawi Fig Arak on Facebook.  I thought it sounded interesting and wondered what Arak was.  The next day I saw it in a friend’s house. Isn’t it weird how you discover something new and then you see it everywhere?  I sampled this sweet, strong fig Arak.  It was absolutely delicious and I had to learn more.

Arak is a Middle Eastern aniseed flavored liqueur with a long history.   It is made by fermenting grapes, dates, sugar, plums or figs with water, aniseed and sometimes more sugar.  It is usually served ice cold: 1/3 Arak to 2/3 water and ice.  As water is added, the Arak becomes milky in color which is why it is sometimes referred to as “Milk of Lions”.  It can also be mixed with fruit juice or tea.  Since fig Arak is a little sweeter than clear Arak, it can be enjoyed straight up.  It is best served alongside Mezze — middle eastern appetizers like Stuffed Grape Leaves or Hummus and Pita.

In 2005, Marty Kairey, a New Jersey resident with a Syrian-Sephardi background, decided to commercially distill his own Arak in an artisanal Jersey shore distillery under the brand name Zachlawi.

I asked Marty, what drove him to make Arak and he told me “When I was first married my wife and I lived in Flatbush, Brooklyn.  My landlord was an old sage from Aleppo, Syria.  Mr. Srour would buy cases of raisins and ferment them.  He would then cook the mash with Aniseed in a stove top ‘Kirke’ or pot still.  I remember Mr. Srour controlling the flames that would shoot out from the gas burners with a couple of bricks. Thinking back, it was a wonder it never exploded.”

“Anyway,” Kairey continued, “my desire to reach back to my heritage sparked my curiosity and I picked up the ancient craft of making Arak.  My education went from moonshining to industry training and finally when I opened my own distillery, I hired Roy Emerson of Seagram’s Canada to work with me and train me in my apprenticeship as a master distiller.”

Most commercially available Arak is distilled with molasses, as a less expensive alternative for mass production.  Marty decided quality was the most important thing and he makes his product with fresh natural ingredients.  He makes a traditional Arak, a Fig Arak and a very small production of single cask Arak.  All Zachlawi products are certified Kosher for Passover by the OU.

At 80-proof, Arak is not for the light hearted, but the fruit does shine through and it is the perfect complement to any Purim seudah.

Ah, Purim. As we return to the Heroics of Esther and Mordechai, I remember the bumblings of King Ahashverosh that much more. At the very least, he lightens the atmosphere of the story. It’s in this light-hearted theme that I like to imbibe on Purim. Don’t get me wrong, given the weather this time of year, I generally prefer heavier, smokier, more brooding spirits, but for Purim, it’s hard to say “Blessed be Haman” over a big, brooding dram. Instead, I tend to enjoy lighter, more “fun” beverages.

For vodka, my choice this month is Bootlegger, made in Gardner, NY.

A 100% corn vodka with no glycerin or other additives blended in, so it’s a little lighter in body than some of the more common vodkas on the market. The corn provides sweetness and a very creamy mouthfeel. It’s also relatively easy on the wallet, at $30 for a bottle. As an added bonus, the bottle is a work of art in and of itself.

Whisky – I have picked out two whiskies in this article: the first called Big Peat and the other Baby Blue.

The Big Peat is a blend of Islay malt whiskies: Caol Ila, Ardbeg, Bowmore, Port Ellen in particular. Beyond the irreverent name and label, this is a full-bodied, supremely smoky Scotch with notes of tobacco, bacon aromas (yes, bacon. I told you this was irreverent!) and a bright citrus and saline finish. This is definitely for you if you want a Scotch on the cutting edge of new styles and enjoy the peat smoke without getting bogged down in intricacies.

The other whisky that reminds me of Purim is Balcones Baby Blue corn whiskey from Waco, Texas. Aside from the absurdity of a Texas whiskey, it is also unique, both sweet and smoky at the same time. Balcones roasts blue corn before mashing, giving a light roasty smokiness to the final product. The final whiskey is ethereal in both smoke and spice, allowing the corn’s natural sweetness and warmth to come through.

Sweet – And for something on the sweeter side, and off the beaten path, I really cannot get enough of the Luxardo Maraschino Liqueur.

Made from Marasca cherries–not the neon red cherries from the jar!–this liqueur is unctuous and lightly sweet. You can taste the cherries, which are slightly earthier than the ones familiar to American palettes, and a bit of nuttiness on the long finish.  This is also the base of a multitude of cocktails, so play around with it. Maraschino is lots of fun with gin! (note: certified kosher by the London Beth Din)

Images from the respective companies.

Making Wine At Home Is Easy If You Know The Right Steps To Take.
This Member’s Only Site For Homemade Wine Gives You All The Secrets To Produce Delicious, Fine Wine.

The sun is setting and the Hanukkah lights are aglow.  The kids are quietly and patiently waiting to open their presents.   You have already cleaned up the dishes from dinner, wiped the splattered olive oil off the stovetop and are ready to sit back and relax.  Who am I kidding?  Hanukkah was never so simple!  Peeling, squeezing, slicing, dicing, frying, serving, cleaning.  Repeat.  Sound familiar?

It all looks so effortless on the plate.  The applesauce and sour cream have it easy.

Choosing the best kosher wine for Hanukkah can be easy, too.  This year I’ve got a few wines in mind that match up with my latkes and will still sparkle when it’s time to make the donuts.

Here are four to pour this Hanukkah:

2010 Bartenura Moscato Rose (Italy); $15.  This sparkling wine is a light rose color and a weekday friendly low alcohol content of only 7.5%, with a delicate fragrance and sweet taste.  It pairs well with fruit, cheeses and desserts.  It is best served chilled.

2010 Carmel Single Vineyard Riesling  (Galilee); $22.  An off dry white wine made from White Riesling grapes, grown in Kayoumi Vineyard, at an elevation of 780 meters above sea level in the shadow of Mount Meron. 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.

2009 Alexander Syrah (Galilee); $36.  Deep red color with a shiny black tint.  Aromas and flavors of red and black berries, with black pepper and spice.  A long finish with excellent aging potential.  The wine was aged for 20 months in French oak barrels.

Adar de Elvi Cava Brut (Spain); $20.  Bubbly, and dry with flowers, citrus and strawberry notes on the palate. The dry white sparkling wine is a blend of three local grape varieties: Perellada, Macabeo and Xarel-lo. The second fermentation takes place in the bottle and the wines are aged for 12 months in the bottle.

When you think of the great wine growing regions of the world, your imagination might first turn to the rich soil of Bordeaux or the rolling hills of Tuscany.  I look west to California.  America is blessed with sun kissed vines spread across the Golden State, producing outstanding wines that hold their own against Old World wines that trace their roots before the Pilgrims ever landed on Plymouth Rock.

California wine geeks love to tell the story about that day in Paris in 1976 when a red and white from Napa beat some of the most legendary Bordeaux and Burgundy wines from France in a blind taste testing that left the eight French judges speechless (quite possibly a first for the usually loquacious French).

Thanksgiving is a holiday of great national pride.  A time when Americans come together to celebrate family and friendship – and for many, the memories of the Thanksgiving table are indelibly etched in their own family history.  The first Thanksgiving in 1621 was a celebration of the first harvest for those who survived the journey of the Mayflower and the harsh conditions that greeted the brave settlers.  There is no better way to consecrate the occasion than with an American wine.

We give thanks to the wine-lovers who visit these pages and raise a glass to the Pilgrims with some all-American California kosher wines that just might steal the show away from your turkey.

2009 Herzog Special Reserve Late Harvest Chenin Blanc (Clarksburg); $20.  Tropical aromatics reveal themselves on the nose, with sweet honey, pineapple and orange dominating on the palate. Well balanced acidity leads to a long, fruity finish.  I’ll have this with my sweet potato or pumpkin pie.

2010 Weinstock Cellar Select Alicante Bouschet (Mendocino); $18.  A rare varietal related to Grenache.  This is a food friendly red that will go great with turkey.  It has an intense lavish purple color and complex tannic structure, yet it doesn’t pretend to be a Cabernet.  Refined and rich, with aromas of violet, spice and blackberry lifted by subtle oak, you’ll remember this one in the morning.

2009 Herzog Special Reserve Chardonnay (Russian River); $30.  A Chardonnay is uniquely suited to a Thanksgiving meal – it is typically rich and oaky wine and won’t get lost in the sage, rosemary and paprika that can overtake a lighter white.  This version is barrel and stainless steel fermented and then aged in French and American Oak for 15 months.  It has notes of lime, chamomile and tropical fruit with a nose of toasty oak.

2010 Herzog Special Reserve Late Harvest White Riesling (Monterey); $25.  I love the fact that this wine is hand harvested in late November, right around Thanksgiving last year.  By waiting till the end of the harvest season, the winemaker gives the grapes the time to develop an intense, concentrated flavor with aromas of dried apricot, pineapple, and baked apple.  Rich and luscious full mouth-feel and sweetness lead to a well-balanced finish of pineapple and apricot.

Let us know what you are serving this Thanksgiving.

I’ve spent the last three weeks tasting some of the best new kosher wine for the New Year and my cork-pulling hand is getting tired.  I am not expecting much in the way of sympathy.  But a little help washing the glassware would be nice.

When summertime is over and the first winds of fall begin to blow, I run away from rosé and let go of pinot grigio to get ready for some wine suitable for the soulful introspection that accompanies Rosh Hashanah. Plus I pick a few bottles just for fun, something to enjoy while the bees are chasing my kids around the sukkah or when hosting a late night Simchat Torah celebration.

Whether you are ready for a red or wild about white, we want to share a few new wines worth trying this New Year.

Carmel Single Vineyard Kayoumi White Riesling (Galilee); $22. This wine has fragrant aromas of citrus, green apples and lime, with a bright sweetness that is a perfect pairing for Chinese and Japanese flavors.

Morad Winery Danue Passion Fruit Wine(Galilee); $18. A delightfully different selection made entirely from passion fruit grown in northern Israel.  If you are looking for a fun way to start off a sweet New Year or to end a memorable meal, this is a choice that will surprise your guests who don’t like wine.

2009 Bartenura Ovadia Estates Dolcettod’Alba(Italy); $19. An everyday red, a Piedmont for pasta lovers.  This dry wine has the tannins to take on red sauces and pizza.

2009 Teal Lake Special Reserve Shiraz (Australia); $15. This is probably the best effort I have tasted from this winery, restoring the reputation of this venerable Australian varietal.  The berry, cherry, and spice pair well with Moroccan, Indian, Persian and Syrian cuisine.

2009 ElviMati Rioja (Spain); $17. An expressive Spanish red with hints of anise and oak. You can almost hear the flamenco guitar as you sip this food-friendly red from one of my favorite wineries.

2007 1848 Cabernet Reserve(Galilee); $35. This powerful red brings flavors of raspberries, currants and dark fruits – an elegant effort from this new winery.

2009 Psagot Cabernet Sauvignon(Judean Hills); $28. This fab Cab was aged for 13 months in French oak barrels.  A bold red that can hold its own alongside any steak or roast.

Let us know what you will be drinking after the Shofar blows…L’chaim and Shanah Tovah!

She was a real beauty.  Sparkling like gold.  Bubbly and vivacious, her charm and refinement were refreshing and unexpected.  Over the course of dinner, she seemed to really open up and I discovered things I had never expected to find.  That night I fell in love with French Champagne.

Every wine has a personality.  And there is a personality for every wine. I wanted to share my completely unscientific wine personality pairings to help you play matchmaker next time you are having a dinner party or guests over for Shabbat.

Bold and Spicy

You know the type.  They speak their mind and tell it like it is.  You have to read their emails when no one else is looking and sometimes you wished they came with a seven-second delay.  But you wouldn’t let anyone else talk to you like that.  That’s friendship.  You need a wine with some kick and a little fire?  Try these two.

2006 Herzog Special Reserve Zinfandel (Lodi, California); $26.

2007 Binyamina Reserve Shiraz (Israel); $22.

Light and Bubbly

A smile that lights up a room.  A laugh that is contagious.  They are the life of the party and always fun.  A great choice for the New Year or any other day, these two wines are light and effervescent and a great way to start or end a meal.  If you like it dry, go Brut.  If you’ve got a sweet tooth, try the Moscato.

NV Herzog Selection Blanc de Blancs Brut (France); $13.

2010 Bartenura Moscato (Italy); $13.

Rich and Smooth

They always know exactly what to say.  When to say it.  Where to say it.  A touch of class and refinement is a great quality in a friend and in a wine.  Bring these two classic Cabernet over for dinner and you will never have to apologize for your choice.

2007 Herzog Special Reserve Cabernet Sauvignon (Napa Valley, California); $30.

2007 Segal’s Special Reserve Cabernet Sauvignon (Israel); $15.

Strong and Complex

They make you think.  Sometimes they make you wonder.  Nothing is ever simple –but good friendships are worth the time.  You know you’re in for a long memorable night.  These wines have a lot going on.  From the first taste to the long finish, you will be amazed at how much power is packed inside the bottle.

2008 Herzog Special Reserve Cabernet Sauvignon (Alexander Valley, California); $30.

2008 Capcanes Peraj Ha’Abib Flor de Primavera (Spain); $52.

Down to Earth

Honest.  Real.  No pretense.  These are friends you want to keep in your life forever.  They remember your birthday.  They remember your parents.  They remember that trip you took together when you…  We’ll save that story for another time.  For now, enjoy these two Old World classics that stay true to their terroir (the combination of land, soil and earth that make a wine from a particular region unique).

2007 Chateau Fourcas Dupre’ Listrac-Medoc (Bourdeaux, France); $27.

2005 Elvi Adar (Spain); $23.

Everything you ever wanted to know about wine, but were afraid to ask. (more…)

This year, I propose a slight variation on the now familiar refrain that closes each Passover Seder. Before you pour one of the four cups of wine at your Seder meal, stand up and proudly declare: “Next wine from Jerusalem!” I guarantee your guests will not be disappointed.

Two thousand years before grapevines were planted in the venerable wine regions of France and Italy, wine was being produced in the land of Israel. Visiting one of the 250 wineries scattered throughout the country is a lesson in tradition meeting technology. Winemaking in Israel is both art and science, with plenty of help from nature. Boasting dry, hot summers, a short wet winter, occasional frost and cold Negev nights, Israel has the potential to become one of the premier wine growing destinations in the world.

There are five recognized wine regions in Israel: Galilee, Samaria, Samson, Judean Hills and the Negev. Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc and Shiraz are among the most popular grapes you will find bottled by the talented winemakers that have firmly established roots in the ancient land.

Israeli wines are a source of special pride for our people. With little financial support and the same pioneer spirit that infused Israel’s transformation into a modern state, Israeli winemakers have planted, pruned and picked their way to craft wines of distinction. Israeli wines are worthy of a place at your Seder table and all year round. As we celebrate the true meaning of freedom and our hope for redemption, you can taste the holiness of the Promised Land and the character of our colorful people with each glass.

This year, I sought out some smaller Israeli wineries to share at my Seder. In deference to tradition and personal preference, I will be serving red and wearing white.

Our friend Daniel Rogov, wine and restaurant critic for the Israeli daily newspaper HaAretz, graciously offered to share his tasting notes for our Passover wine selections. Rogov is the author of a number of wine and culinary books, including Rogov’s Guides to Israeli & World Kosher Wines 2011 and his frequent musings on the world of wine and food are available at Wine Lovers Page.

This year, we will be enjoying:

2007 Psagot Edom (Judean Hills); $28. A Bordeaux blend of 59% Cabernet Sauvignon, 19% Merlot, 12% Cabernet Franc and 10% Petit Verdot. Showing medium- to full-bodied (leaning toward the full), with its once-firm tannins and generous spicy wood and acidity now integrating nicely, opens in the glass to show generous spicy black fruits, those yielding to notes of cassis and Mediterranean herbs. Long and generous.

2007 Alexander Sandro Cabernet-Merlot (Galilee); $21. Deep garnet toward royal purple, medium- to full-bodied, reflecting its 14 months in French and American barriques with firm tannins and notes of spicy cedarwood. Nothing odd about blending Cabernet Sauvignon and Merlot (70% and 26% each) but somewhat unusual in that the wine was also blended with 4% Sauvignon Blanc. On the nose and palate blackberry, cassis and raspberry notes, those on a background of earthy minerals and Mediterranean herbs.

2007 Tzuba Cabernet Sauvignon (Judean Hills); $25. Mediumto full-bodied, with gently gripping tannins.Dark garnet with purple and orange reflections, opening with red berries, those yielding comfortably to currants and wild berries on a gently spicy background. Fruits and tannins rise on the finish.

2009 Domaine Netofa Latour (Galilee); $38. Developed in French oak, showing garnet toward royal purple, a medium- to full-bodied red with gently caressing tannins.On first attack plums and black cherries, those parting to make way for blackberries and rising on the moderately-long finish notes of black pepper and bittersweet chocolate.  Mouthfilling and generous.

2006 Yatir Red Wine (Judean Hills); $29. A complex blend, of Merlot, Shiraz, Cabernet Sauvigon, Malbec, Cabernet Franc and Petit Verdot (35%, 24%, 20%, 10%, 8% and 3% respectively). Not showing any specific varietal traits (but with such a blend one would not expect that) but indeed showing full-bodied, with soft, gently gripping tannins and reflecting its 12 months in oak with near-sweet cedarwood notes. On the nose and palate a potpourri of black fruits, those supported nicely by notes of spices and espresso coffee.

2007 Shiloh Shor Cabernet Merlot (Judean Hills); $24. Dark garnet with purple and orange reflections, full-bodied, with spicy oak in fine balance with fruits and acidity.Opens with red fruits on the nose and palate, those shifting comfortably in the glass to blackberries, blackcurrants and wild berries.

I wish you and your family a chag kasher v’sameach!
May we all raise a glass together next year in Jerusalem!