Wine

Tasting notes from the JW's oenophile, Gamliel Kronemer.

A ‘Sideways’ View Of American Pinot Noir

A decade after the Paul Giamatti film helped catapult the varietal, a sampling of five kosher versions good for the Thanksgiving table.

11/12/2014
Special To The Jewish Week
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Ten years ago last month, Fox Searchlight Pictures released an art house film that almost overnight became a blockbuster success (grossing $110 million, in ticket sales). The film, “Sideways,” is the story of two middle-aged men on a stag weekend in California wine country.

New Wines, Outside

Toast the harvest holiday of Sukkot with flair by laying in a stock of these new kosher wines.

10/01/2014
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With festive eating aplenty in the offing, including as many as 22 square meals in the sukkah, what more opportune time to explore some of the new wines hitting the kosher market?

Psagot Edom 2011

A Second Temple period wine press inspires a winemaker.

06/25/2014
Jewish Week Online Columnists
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Given the importance of wine in ancient times, it is not surprising that the writing on a clay jug fragment found in Jerusalem dating from the time of King Solomon is actually part of a wine label. University of Haifa Professor Gershon Galil believes the inscription indicated the vintage and appellation as well as quality of the wine contained within.

Psagot Edom 2011. Courtesy of Joshua E. London and Lou Marmon

Celebrate Burgundy

Drink an Israeli Chardonnay to toast Burgundy's UNESCO nod.

06/18/2014
Jewish Week Online Columnists
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Led by the owners of two of the region’s most renowned vineyards, France’s Burgundy region has applied to become a recognized UNESCO World Heritage Site. A principal aspect of their application is their long history of winemaking, which dates to the Middles Ages. Beginning in the year 910, monks classified, subdivided and named their vineyards depending upon the quality and character of the grapes and resulting wines.

Domaine du Castel “C” Chardonnay 2012

Quality Israeli Wines

Excellent vintages are showing up all over.

06/02/2014
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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

High-Tech Mevushal Wine

A flash-heat technology preserves grape flavor.

05/27/2014
Jewish Week Online Columnists
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One trend that’s on an uptick in the world of kosher wines released on the US market is “mevushal,” or “cooked,” wines. These are wines that have been thermally processed in accordance with religious strictures so as to inoculate the wine from being rendered not-kosher by the handling of non-Jew or a non-Sabbath observant Jew.

Courtesy of Wally Wine

New Blend, Ancient Winery

The royal line of Abarbanel continues.

05/21/2014
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The Abarbanel Wine Company traces its family roots from the biblical King David to Don Isaac Abarbanel, the leader of Spanish Jewry at the time of the 1492 expulsion. Born in Lisbon, Don Isaac was a scholar, philosopher and prodigious author who also served as treasurer for the Portuguese King Alfonso V, and subsequently for the Spanish royal family. He lent large sums to the Spanish throne during their battles with the Moors, and their reluctance to repay him likely contributed to their decision to expel the Jews at the war’s end.

Courtesy of Abarbanel Wines

Wine And — Sigh — Cheese?

Kosher cheese lags behind libations in quality, but passionate artisans are catching up.

05/20/2014
Food and Wine Editor
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Nothing goes better with a fine glass of wine than a nice hunk of aged cheese. But when you’re cracking open a lovely bottle of Cabernet Sauvignon whose grapes were harvested from the mineral-rich hills of the Promised Land, a shrink-wrapped package of Muenster cheese slices just won’t do.

Yonkers cheesemaker Brent Delman’s aged pecorino with black peppercorns. Lauren Rothman/JW

Chardonnay For Shavuot

From Israel, the best wine to pair with dairy.

05/20/2014
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‘Buy on apple and sell on cheese” is an old adage in the wine trade. The malic acid in apples will make almost any accompanying wine seem more harsh and sour, whereas the fats in cheese will make most wines seem richer and more supple (which is why so many wine shops always serve cheese at in-store wine tastings).

Chardonnay

Branching Out

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

05/06/2014
Jewish Week Online Columnists
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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.

Via Judaism.com
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