Pinot noir frustrates winemakers, but wine drinkers love it.
Joshua E. London and Lou Marmon
Special to the Jewish Week
Pinot noir can drive winemakers mad. It’s difficult to grow and vinify, temperamental in the barrel and prone to closing down in the bottle for years before becoming drinkable again. But these challenges seem to inspire, rather than inhibit, winemakers who consider crafting a pinot noir the pinnacle of their profession.
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.
One of New York’s hottest kosher chefs shares Passover recipes and wisdom.
Special To The Jewish Week
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.