kosher wine

Kosher Wine Guide and Grand Wine Tasting, 2016

  JWMG The Jewish Week Media Group / Past event photo

Honeyed Glasses

Four decadent dessert wines for the New Year.

Special To The Jewish Week
09/15/2014 - 20:00

One of the most venerable culinary customs in Judaism is eating sweet foods on Rosh HaShanah, particularly ones flavored with honey: honey on challah, honey on apples and even honey cake. Adding a few sips (or glasses) of a honey-like dessert wine can make a wonderful supplement to the holiday meal.

The new crop of sweet kosher wines are a fitting accompaniment to holiday meals.

Starting The Season Off — With Flavor

A quintet of new wines for the New Year.

Special To The Jewish Week
09/09/2014 - 20:00

On Wednesday, Aug. 22, in synagogues around the world, the first of the pre-Rosh HaShanah shofar blasts were blown, to note the beginning of the month of Elul. For the kosher wine industry, those shofar blasts were like a starters’ pistol, marking the beginning of an annual race to bring the new crop of kosher wines to the market.  During the next month (and during the month before Passover) more kosher wine will be sold than at any times during the year. 

A variety of new wines, and new vintages, add joy to the Jewish New Year.

Quality Israeli Wines

Excellent vintages are showing up all over.

06/01/2014 - 20:00
Jewish Week Online Columnists

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.

Courtesy of Golan Heights Winery

Branching Out

Trying less-familiar grape varietals can lead to big rewards.

05/05/2014 - 20:00
Jewish Week Online Columnists

Many different wine grape varietals are actively cultivated and made into wine around the globe, yet only a handful of them are widely recognized by consumers. An unfortunate tendency among many wine drinkers is to avoid the unknown and stick to familiar varietals like Cabernet Sauvignon, Chardonnay, Pinot Noir, Sauvignon Blanc or Merlot and, for kosher consumers, ever-popular Moscato. Sure, some have ventured into Malbec, Shiraz, Petite Sirah, or maybe even the occasional Riesling. Most, however, seem to prefer the comfort of convention, rarely trying anything different.


The Clarets Of Bordeaux

Red wines with a distinguished history.

04/27/2014 - 20:00
Jewish Week Online Columnists

Thanks to the British, the world of fine wine is firmly anchored to the love of claret. A derivative of the Latin word for “clear,” the word “claret” used to refer to the pale, rosé-like color of the wines produced in Bordeaux back in the 14th and 15th centuries. Even though Bordeaux eventually evolved into a darker, deeper wine over the centuries, the British wine trade —and its highbrow clientele — adopted the term still refers to the wines of Bordeaux generally, as well as to wines styled after Bordeaux. It’s even a legally protected trade name within the European Union.

Courtesy of Skyview Wine & Spirits

For Spring, Rosés

Light, refreshing wines perfect for sipping on warm nights.

04/15/2014 - 20:00
Special to the Jewish Week

When the weather (finally!) turns warm, we start to think about—and drink—rosé. Combining the refreshing qualities of a white wine with the fruity flavors found in red wine, rosés are remarkably food friendly, typically pairing well with spring and summer fare. Most rosés are light and easy drinking, best served when young and very chilled. But when we’re in the mood for a more complex and richer rosé, we often reach for one from Tavel.

Courtesy of Domaine Lafond-Roc Epine

Delicious But Difficult

Pinot noir frustrates winemakers, but wine drinkers love it.

02/25/2014 - 19:00
Special to the Jewish Week

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.

Yarden Pinot Noir 2009. Photo courtesy of Golan Heights Winery

Flowing Cups Freshly Remember’d

Reflections on the wine at a wine writer’s wedding.

Special To The Jewish Week
12/10/2013 - 19:00

In the eight years that I’ve written The Jewish Week’s Fruit of the Vine column, I have, as a rule, not brought my personal life into the column; not because I am against that style of writing, but because I don’t think that my rather dull, mid-management life would be of much interest to Jewish Week readers. However, for this column I have decided to make an exception.

Three of the wines suitable for a wine writer’s wedding ceremony/reception.

Heimishe Holiday Wines

Pairings for starchy delights as well as fruity fall desserts.

08/19/2013 - 20:00
Special To The Jewish Week

Reims and Bialystok would seemingly have little in common: one is a cathedral town in Burgundy, the other an industrial city in northeast Poland. Yet the sparkling wine of the one — Champagne — seems to be made to go with the starchy, fatty, “hemishe” foods of the other. So when searching for the right wine to serve with kasha varnishkes, potato kugel or a schmaltzy potato knish, look no further than the sparkling wine section of your local wine shop. 

Conversation at Shabubbe ranged from Israel and Judaism to ’80’s pop music. Cait Oppermann
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