Judean winery Barkan experiments, with delicious results.
Joshua E. London and Lou Marmon
Special to the Jewish Week
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One of the more difficult aspects of winemaking is creating a blend. It requires the ability to predict how a very young wine will evolve, as well as knowing which additional varietals will enhance the finished product. Since the bottle might not be ready to drink for years after the vintage is harvested, a finely crafted blended wine is a true testimony to a winemaker’s skill and experience.
The newly formed Israeli Wine Producer’s Association is trying to do just that.
Special To The Jewish Week
Not long ago, kosher wine sales in America were dominated by wines from California, New York and France, but in the last decade wines from Israel have become dominant in the kosher wine sector. Walk into almost any wine shop with a kosher section, and you will likely see a selection of mostly Israeli wines. Indeed, for many consumers, “Israeli wine” has become synonymous with “kosher wine” — and Joshua Greenstein wants to change that.