1. Chateau de Parsac Grand
vin de Bordeaux – montage saint emilion $21.95* 2007
2. Chateau Rollan de By – Cru Bourgeois Medoc 45.99 2003
3. Dalton Reserve Cabernet Sauvignon 31.95 2006
4. Ella Valley Vineyards Merlot 24.95 2005
5. Four Gates Chardonnay Santa Cruz Mountains 35.00 2006
6. Four Gates “M.S.C”
Merlot Santa Cruz Mountains 40.00 2005
7. Four Gates Syrah Santa Clara Valley 40.00 2004
8. Galil Mountain Yiron 21.95 2006
1. Baron Herzog Chardonnay Central Coast $9.95 2007
2. Castel C Blanc du Castel 41.00 2007
3. Chateau Smith Haut Lafitte White 40.00 2004
4. Chosen Onyx Chardonnay 35.99 2005
5. Dalton Reserve Wild Yeast Viognier 15.95 2007
One red wine was compared to a really great passionate kiss. Another was praised as earthy, like wet leaves, like the earth itself.
Participants in the Israeli Wine Lovers Club are encouraged to share their reactions to the wines they taste, to speak about aromas, flavors, oakiness, acidity, balance and, mostly, how all of the above strikes their palettes.
Kosher wine in America is an ever-changing, ever-growing multi-million-dollar industry. In order to try to get a grasp on some of the trends in the dynamic kosher wine market The Jewish Week recently talked to Gary Wartels, the owner of Skyview Wines and Spirits in Riverdale, one of the largest kosher retailers in the New York area.
Jewish Week: Looking back over the past few years what do you see as the recent major trends in kosher wine?
Ma nishtana halaylah hazeh mekol halailot? — Why is this night different from all other nights?” This question, asked at virtually every Passover seder the world over, has four traditional answers. However, one could suggest a fifth answer: “On all other nights we are not required to drink more than one cup of wine, but tonight we must drink four cups.”
Welcome to the life of a time-stressed kosher wine taster.
In the basement of City Winery on a recent Thursday afternoon, five young wine connoisseurs made their way through 170 bottles of kosher wine — first aerating the wine with a gentle swirl, then swishing it around the palate, and ultimately spitting the liquid into silver wine-chilling buckets scattered across a table where they were seated.