Flowing Cups Freshly Remember’d

Reflections on the wine at a wine writer’s wedding.

Special To The Jewish Week
12/10/2013 - 19:00

In the eight years that I’ve written The Jewish Week’s Fruit of the Vine column, I have, as a rule, not brought my personal life into the column; not because I am against that style of writing, but because I don’t think that my rather dull, mid-management life would be of much interest to Jewish Week readers. However, for this column I have decided to make an exception.

Three of the wines suitable for a wine writer’s wedding ceremony/reception.

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.

The Artisan’s Touch

Boutique spirits for the Passover table.
Special To The Jewish Week
02/29/2012 - 19:00

When it comes to imbibing on Passover, wine is, of course, going to be the primary beverage. Not only do we drink four glasses of wine at each seder, but by the time the festival is over we’ll have six other yom tov meals, with Kiddush (and wine). That’s a lot of wine.

Tips From The Kitchen At Pardes

One of New York’s hottest kosher chefs shares Passover recipes and wisdom.
Special To The Jewish Week
02/29/2012 - 19:00

First it was Levana and Abigail’s. Then Joey Allaham’s two restaurants, Prime Grill and Solo, became the high-end “it” restaurants where kosher gourmets had to dine in Manhattan. A few years ago, Basil broke the mold by attracting both blacks and Jews — in Crown Heights, of all places — for its cool wood-oven pizza and tuna tartare.

Now, the restaurant kosher foodies are raving about is chef/owner Moshe Wendel’s Downtown Brooklyn bistro, Pardes, known for its French provincial fare. 

Pardes’ chef/owner Moshe Wendel at work: From France to downtown Brooklyn. MICHAEL DATIKASH

Choosing Your Cups Wisely

A few guidelines for selecting wines for the seder.
Special To The Jewish Week
02/29/2012 - 19:00

In the traditional Jewish liturgy, Passover is referred to as the “Festival of Matzah, the time of our freedom.” And during the seder, that ceremonial celebration of the Jewish people’s freedom, no single food is more symbolic of freedom than the four glasses of wine that are imbibed. While matzah is the “bread of affliction,” wine is the drink of free men.

This Year In … The Bottle

Trends toward varietals and Israel’s ancient roots mark new wine offerings for Passover.
Special To The Jewish Week
02/29/2012 - 19:00

What Black Friday and Cyber Monday are to retailers, Passover is to the kosher wine industry. It is the make-or-break season, and the time to roll out exciting new products. In the plethora of new offerings, we spotted something of a trend this year: the emergence of new grape varietal wines.

Three of the new vintages for this year’s season.

Women Of The Vineyards

In a mostly male-dominated profession, meet two female Israeli winemakers.
Special To The Jewish Week
02/29/2012 - 19:00

One of the nicest perks to being a wine writer is having the chance to sit down with a winemaker and share a glass or two of his product. Since staring to write about wine for The Jewish Week, seven years ago, I’ve had the opportunity to taste wines with a few dozen kosher winemakers, all of whom had two things in common: a passion for wine, and a Y chromosome.

Above: Irit Boxer-Shank of the Barkan Winery, one of Israel’s youngest winemakers, says she hasn’t faced any gender issues.

The English Voice Of Israeli Wine

With oenophilia running in his famous family, Adam Montefiore has quickly become the unofficial spokesman for Israel’s wine industry. Just don’t ask him to grade a bottle.
Special To The Jewish Week
02/29/2012 - 19:00

Some years ago, on a rather wet and dreary November day, I found myself at 6:30 a.m. in Tel Aviv’s Central Railway Station. I was there to meet Daniel Rogov, the late wine critic for the Israeli daily newspaper, Haaretz, whose popular Internet forum and annually published book, “Rogov’s Guide to Israeli Wines,” made him the world’s best-known writer on Israeli wines.

In a glass by himself: From London’s largest brewery to Israel’s wine giant Carmel, the journey of Adam Montefiore.

Kosher Wine Guide 2012



Kosher Wine Guide, Grand Wine Tasting and more!

Perfectly timed for Passover wine buying, The Jewish Week Media Group presents
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