Kosher Wine Guides

The Tastemakers

Meet the judges whose discerning palates pick The Jewish Week’s Top 18 Kosher Wines Competition.

Food and Wine Editor
03/16/2014 - 20:00











Yossie Horwitz

Growing up in a tee-totaling household in Jerusalem — “my father maybe drank a shot of amaretto per year,” he recalls — Yossie Horwitz didn’t have much early exposure to wine. That all changed one night when, as a teenager, Horwitz’s palate was astonished by a kosher Bordeaux that some family friends brought to a seder dinner. A lifelong passion was stoked: Horwitz began attending wine tastings and winery tours around Israel, educating himself on what he liked.

From left:Raphael Sutton, Aron Ritter, Miriam Morgenstern, Alison Nathan, Yossie Horwitz,  Gamliel Kronemer. Michael Datikash/JW

Kosher Wine’s Southern Exposure

A look at what’s being produced down under in Australia and New Zealand.

Special To The Jewish Week
03/16/2014 - 20:00

Australia has a huge wine industry, producing wines that range from simple plonk to superb quality, yet it boasts only a handful of kosher wine producers. Similarly, New Zealand, though a very much smaller industry, has a fabulous global reputation for quality Pinot Noir and Sauvignon Blanc, but only two kosher wine producers. Like its non-kosher counterpart, the kosher wine industry “down under” offers everything from simple, yet pleasing entry-level quaffers to excellent wines, full of character.

Beckett’s Flat boutique winery in Western Australia. Courtesy of Beckett’s Flat

The Golden State Of Kosher Wine

From huge operations to boutique wineries, some gems from California.

Special To The Jewish Week
03/16/2014 - 20:00

With all the focus on Israeli wines, it is all too easy to lose sight of the fact that there are fantastic kosher wine wines to be found domestically, especially in California. Indeed, quality kosher wines have been produced in California for over 30 years, and continue to thrive.

Herzog Wine Cellars’ headquarters in Oxnard. Courtesy of Herzog Wine Cellars

The Winemaker-Chef

Passover recipes from Jewish winemakers.

Special To The Jewish Week
03/16/2014 - 20:00

Being a good winemaker requires many skills, but more importantly, it requires passion and a good palate — two items that every good chef also possesses. Not surprising, many winemakers are also amateur, and in some cases professional, chefs. So The Jewish Week decided to find out how three Jewish winemakers like to celebrate Passover, and get a few recipes from them.

Chef-winemaker Lewis Pasco: “People appreciate simplicity in cooking.” Courtesy of Lewis Pasco

From Tuscany With Body

An interview with Italy’s sole boutique kosher winemaker.

Special To The Jewish Week
03/16/2014 - 20:00

Since the 1980s, when the first wines from Bartenura found their way to the shelves of American wine shops, Italian kosher wines have been a staple for kosher oenophiles. Italian kosher wines tend to be both affordable and approachable, making them particular good choices for the wine novice.

Terra di Seta’s kosher supervisor at work. Courtesy of Terra di Seta

The Wine From A Little Town Called Hope

Inside what may be the largest boutique (and certainly the most inclusive) winery in Israel.

Special To The Jewish Week
03/16/2014 - 20:00

In 2003, when he was a freshman in the economics department at the College of Management Academic Studies in Rishon LeZion and hoping to become a winemaker, Roy Yitzhaki wrote down three goals. “The first was to produce the best quality wine you can produce in Israel, the second was to produce this quality of wine for less money, and the third was to give back to the community.”

Tulip Winery’s Visitors Center.the winery’s founder, Roy Yitzhaki. Courtesy of  Tulip  Winery
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