Kosher Wine Guides

The Galloping Gaul Of Kosher Wine

Royal Wine Corp.’s chief European winemaker’s journey from southern France to the Galilee.

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

You’ve probably never heard of Pierre Miodownick. He’s not flashy. He’s 60, his beard and large yarmulke give him a slightly rabbinic appearance, and he’s soft spoken, with a heavy French accent. Odds are, though, if you’ve ever tried a kosher wine from France Portugal or Spain, you’ve tasted one of Miodownick’s wines. Since 1986 Miodownick has been the kosher wine giant Royal Wine Corp.’s chief winemaker in Europe, where he’s produced what he estimates to be a few million bottles of wine.      

Pierre Miodownick in his Domaine Netofa vineyards in the Galilee. Courtesy of Domaine Netofa

A Long Way From Manischewitz

03/16/2014 - 20:00

It started out as an idea (an audacious one, at that) from Jewish Week board member and City Winery owner Michael Dorf: What if The Jewish Week hosted a kosher wine competition and Grand Kosher Wine Tasting, with wines from all over the world? It was a long shot, but back in the fall of 2009 the quality of kosher wines was improving markedly and so we thought we’d ride the wave.

Whole Lot Of Shaking For Passover

Cocktails and punches to enliven a festive gathering.
Special To The Jewish Week
02/27/2013 - 19:00

Until fairly recently, kosher-for-Passover alcoholic alternatives to wine were pretty much limited to young-and-fiery Slivovitz (an acquired taste) or rotgut Israeli vodka or gin. These days, thankfully, there are a growing number of quality kosher-for-Passover spirits, including several kosher-for-Passover Cognacs, liqueurs, kirshwasser, and even quality, boutique-made, kosher-for-Passover gin, vodka, and Slivovitz.

The Wandering Jew Of Kosher Wine

Catching up with the noted Golan Heights budget-priced winemaker (and career changer) Shimshon Welner.
Special To The Jewish Week
02/27/2013 - 19:00

Shimshon Welner

Where N.Y. Nightlife Meets The Kosher Foodie Revolution

Special To The Jewish Week
02/27/2013 - 19:00

Not long ago, the only way to experience a cutting-edge kosher culinary experience was to cook it yourself. But these days there are a growing number of kosher restaurants catering to the demands of the ever-more sophisticated kosher palate. The kosher foodie has never had it better.

Cuisine and be seen: The bar at Jezebel. Miyan Levenson

America’s Kosher Wine Scene

Kosher wine importers discuss the trends — what’s selling, at what price, and what’s on the horizon.
02/27/2013 - 19:00

Kosher wine in America is a multimillion-dollar business (upwards of $28 million, according to estimates made several years ago), and every year brings changes — new wines, new vintages, new varietals, new regions, and sometimes new producers. Keeping track of what’s hot and what’s not can be confusing. To try and make the topic more digestible, we reached out to a cross-section of kosher wine importers, those responsible for bringing many of the kosher wines to the consumer.

Marketing Israeli Wine To The American Masses

The newly formed Israeli Wine Producer’s Association is trying to do just that.
Special To The Jewish Week
02/27/2013 - 19:00

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.

Joshua Greenstein

Israeli Wine, From The Inside

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.
Special To The Jewish Week
02/27/2013 - 19:00

‘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.”

Adam Montefiore

Passover Advice From The Morgans

The husband-and-wife team of writers and vintners share some tips, and some recipes.
Special To The Jewish Week
02/27/2013 - 19:00

Kosher wine aficionados are probably familiar with the name Jeff Morgan. He started what has become the most successful kosher winery to open in California in the last decade: Covenant Wines. Covenant produces critically acclaimed, top-shelf wines from Napa Valley, including Cabernet Sauvignon, Russian River Chardonnay, and Dry Creek Valley Sauvignon Blanc. 

However, many fans of Covenant Wines may not be aware that Jeff, in collaboration with his wife, Jodie, has written seven cookbooks. 

Jeff Morgan in his Covenant Wines vineyards in Napa Valley, CA. Photo courtesy Covenant Wines.
Syndicate content