A recent visit to Israel has reaffirmed our enthusiasm for the Holy Land’s developing wine culture. New wineries seem to crop up every week, and there is a palpable sense that enjoying wine is becoming as fundamental to Israelis as their love of coffee.
While wine bars are not yet as numerous as the coffee shops, they’re certainly growing more crowded. Wine lists at restaurants are likewise ever more thoughtful, with an improving range and better alignment with chefs’ cuisine. Even wine selections in supermarkets have grown.
On Monday night, 19 wineries, wine stores and wine importers offered hundreds of selections at The Jewish Week’s fifth annual Grand Kosher Wine Tasting. The event, held at City Winery, the airy event space on Varick Street in Manhattan, was timed to arrive on the heels of the last month’s publication of The Jewish Week’s 2014 Kosher Wine Guide.
Pinot noir frustrates winemakers, but wine drinkers love it.
Joshua E. London and Lou Marmon
Special to the Jewish Week
Story Includes Video:
Pinot noir can drive winemakers mad. It’s difficult to grow and vinify, temperamental in the barrel and prone to closing down in the bottle for years before becoming drinkable again. But these challenges seem to inspire, rather than inhibit, winemakers who consider crafting a pinot noir the pinnacle of their profession.
The country’s winemakers weigh in on what’s been called a ‘quality revolution, ’how it all got started, and whether the kosher label is a burden.
Joshua E. London
Special To The Jewish Week
‘Israeli wine is an amazing story,” says Adam Montefiore, the wine development director of the Carmel Winery, Israel’s largest wine producer. “Jews came to this land, made the desert bloom, started planting vineyards, making wine, and in doing so began reclaiming their heritage and reviving this ancient wine producing region.”