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

Wine And — Sigh — Cheese?

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

05/19/2014 - 20:00
Food and Wine Editor

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.

05/19/2014 - 20:00
Special To The Jewish Week

‘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).


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

Mevushal From Carmel

Selected line, already popular in Israel, hits U.S.

04/15/2014 - 20:00
Food and Wine Editor

Carmel, the award-winning Israeli winery founded in 1882, has brought its popular line of Carmel Selected mevushal wines to the U.S. Already Israel’s biggest-selling brand, the line is available in three varieties: Cabernet Sauvignon; Sauvignon Blanc; and a Riesling/Chenin Blanc Blend. Priced at $10.99 and under, the bottles are also a budget-friendly offering.

Courtesy of Royal Wine Corp

8 Passover Wines (Dayenu!)

New kosher wines for the Passover season.

04/08/2014 - 20:00
Special To The Jewish Week

For the kosher wine industry, the lead-up to Passover is what the run-up to New Year’s Eve is for the sparkling wine industry — a time of big sales and bigger hype. Not surprisingly, this is also the time of year when the greatest number of new kosher wines hit the market. 

Carmel’s 2013 Selected Cabernet Sauvignon

Bottles For Passover

Top picks to make sure those four cups satisfy.

04/06/2014 - 20:00
Special to the Jewish Week

With Passover just around the corner, we thought we’d highlight a couple of wines to enjoy over the holiday.

Pasco Project #1. Courtesy of Skyview Wine & Spirits

Mold Is Gold

Moldy grapes produce some of the world's best dessert wines.

03/19/2014 - 20:00
Special to the Jewish Week

It’s sometimes said that the first person to eat a tomato was the bravest person in culinary history: same goes for the first person to milk a cow, and the first to chow down on raw fish. In the world of wine, there’s a similar origin myth: the first winemaker to use grapes infected by fungus. No one knows for sure when the practice first began, but the first clear mention of wine made from fungus-infected grapes dates to around 1576.

Is It Worth It?

A reflection on the price of wine.

03/06/2014 - 19:00
Special to the Jewish Week

One question we get asked about wine is, “Is it worth the money?”

Worth, like beauty, is subjective. Indeed, asking the “worth” question is really another way of asking, “Is it worth it to you?” It’s clear, though, that what people really mean when they ask this question is, “Do you think this is worth it to me?” So how does one begin to answer that?

Courtesy of Dalton Winery
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