Archive for the 'kosher wines' Category



10
Mar
11

Kaizen! Perfection at Prime Ko


Have you ever had one of those microcosmic moments in time encapsulating a window onto something so much bigger in its depth and substance? Though most of mine have not been food moments, this one surely was this past week at the Japanese inspired restaurant Prime Ko (217 West 85th Street New York, NY 10024-3901 – (212) 496-1888) when I tasted Chef Makoto Kameyama’s signature sushi Crispy Rice with Spicy Tuna appetizer. But more about that in a moment…

CS and I were escorted into the ground floor dining area; they’ve got a lower level with a wet bar, TV screen and more seating. Décor showed subtle Japanese influences. The waiting area had these lovely brown leather boxy ’kabuki’ shaped chairs and couch, fresh orchids on a dark rectangular table, with a wall of hand-painted coral peonies on soft aqua…

Wall dividers of slatted mahogany separated one area from another; windows were shaded with white bamboo semi-transparent treatments. Seating was brown textured suede on wood, a few striped suede backed benches, all tucked into square darkwood tables. Settings consisted of simple white geometric china, flatware laid out on deep red bamboo textured placemats, and chop-sticks resting on logo enhanced wood pieces. Lighting was recessed in one area and a framed oval shaped ruched red fabric with a back lit center aperture against the far wall, with a row of rice textured globe light fixtures in the other area.

A partial view...

Esteemed Chef Makoto Kameyama, the former prized Sushi Chef at Prime Grill for the past ten years, has served as Executive Chef at Prime Ko since it opened last year. His experience began in Tokyo where he assisted his father, a prominent Edo-sushi chef running a successful restaurant in Japan. In1981, Chef Kameyama came to the US and opened his own Japanese restaurant. Transitioning to Japanese kosher posed quite a challenge. Aside from the dietary restrictions on pork, shrimp, crustaceans, etc. sourcing fine quality kosher fish for sushi and sashimi, replacing basic Japanese cooking elements like bonita flakes and dashi (made of fish bone, until recently unavailable with a kosher certification), achieving consistent textures and creating exciting sauces were but a few of the obstacles he faced.

Chef Kameyama is very pleased with healthy low fat and low cal Japanese cuisine becoming staple of the American diet. Be it the DHA and heart healthy fresh fish, lung healthy miso, or vitamin mineral-rich seaweed, it is thanks to Japanese cuisine masters like Kameyama that this healthy streamlined fare is taking the nation by storm.

Now, back to our meal… The opening appetizer was an assortment of Rainbow Roll, yellowtail, tuna, and salmon sashimi and that fabulous Crispy Rice with Spicy Tuna I mentioned earlier. That was the defining moment of kaizen (Japanese for perfection) . The mouthful of toasted rice cake topped with spicy tuna pureed with bell pepper, topped with jalapeño and aioli sauce was a bite of pure perfection. The creative combination of textures and genius flavors conjoining to taste so remarkably well, spoke volumes about the artistry of a chef whose collective experience and expertise arrive at the table each time this signature dish is served. Bravo! Omedetou!

Sushi and Sashimi

But we were just getting warmed up… CS and I shared lovely grilled miso Chilean Sea Bass skewers in a spicy teriyake sauce served aside sautéed bok choy & veggies which couldn’t help but be outshined by an outstanding Tuna Delmonico, edged in breading served with jalapeño sauce, wasabi, beet and ginger sauce, with a side of soba noodles and pickled radish/onion/carrot garnish.

Tuna Delmonico

Our waiter, Al, our server, Lebron, treated us like royalty; they were friendly, efficient, informed. I thought we were getting the ‘special treatment’, but service to the tables nearby was just as extraordinary. Al, had the menu and wine pairings memorized down to the last nori seaweed bit & dot of sauce. Service was the epitome of high Japanese hospitality; water goblets refilled with Prime Ko’s own filtered carbonated water, napkins refolded, tables cleaned between courses, and soy sauce, dishes and silverware replaced with the arrival of each new dish.

We enjoyed a cleansing, refreshing Borgo Reale Pinot Grigio 2007 as we waited for our next course, a medley of kobe chopped beef dishes. We sampled Kobe Meatballs with ground ginger and garlic in miso sesame sauce, spicy Kobe Pizza - crispy dough, house made marinara topped with chopped salad & chopped wagyu. Wagyu Beef Sliders – a mini kobe hamburger with spicy aioli and teriyake sauce – completed this tasty Americanized trio.

Cutlery was replaced again with a fresh set including steak knives. I starved myself till dinner in anticipation, but this was turning out to be a most extravagant meal… The best was next! Three ounces of the most amazing Kobe/Wagyu steak resting on a slab of Himalayan salt rock witha side of white mushroom cooked at our table with a spritz of fresh lime. When quality is this good, extra spicing could only detract from it natural flavors – it was melt-in-your-mouth delicious.

Taken before being cooked at table-side. 3 ozs of marbled beauty!

The second steak dish was a 6 oz. Grain Fed Chateau-Briand with vegetable rice served with a jalapeño/uzu/teriyake sauce, with salad and rice. The steak was so good, I would have preferred the sauce on the side.

Steak Chateau-Briand

Chef then surprised us with Eggplant Dengaku. Baked eggplant topped with miso and sesame sauce. Unusual, and superbly tasty. The evening’s crown,  came with the creative and most beautiful desert dish pictured below.

Beautiful presentation, superlative tasting

Two crepes laid out like a Japanese fan, topped with blueberries and strawberries with hot chocolate sauce, sprinkled with green tea powder and confectioner’s sugar that looked like fairy dust. Need I say more?

A brilliant meal overall. Our thanks to Chef Kameyama and the staff of Prime Ko for a thoroughly enjoyable experience.

SYR

Prime Ko on Urbanspoon

20
Feb
11

Purim Koton at Liquors Galore


This past Thursday evening, Liquors Galore (1212 Avenue J – between 12th and 13th Streets; Brooklyn, NY 11230-3702; Telephone: 718.338.4166) celebrated Purim Koton with an extensive wine tasting, food, live shtetl music, the Zev Brenner Show, a goat for petting and miniature horse rides for the kids.

It was mobbed outside, mobbed inside.

The air was festive, management and workers were merrily dressed up…

Aaron Zimmerman, welcoming one and all!

Aaron Zimmerman has written a four part series for The Kosher Scene on how to buy wine, how to taste it, how to store it, and the characteristics of the different grapes (here, here, here and here).

A nice selection of wines and liquors was served by both the Royal Wine Corporation and Happy Heart Wines.

...and a wine tasting we will go.

From the Chateau Piada Sauternes to the Or Haganuz Cabernet Franc, the wine choices – in all price ranges – were truly outstanding.

It felt like like being at a celebration in the old shtetl, with these musicians…

The two of them, plus a violin and a string bass completed the lively band

All the merchandise was discounted by 20% from the marked price. A nice selection of canapés, kishka and petit fours rounded up the evening. The chassidische owners of Liquors Galore truly know how to celebrate Purim Kuten!!! I can’t wait until their next event, hope it’s soon.

RELATED POSTS

Wine Tasting

CS

18
Feb
11

There Is Still Time…


The Kosher Food & Wine Experiences 2010 was very good, this year – with more restaurants and caterers exhibiting, with more Chefs demonstrating and answering questions, with more wines – it promises to be better!


There are a few days left, you can still get your tickets, you can still get your 10% discount

As always, the star of the show is the food and wine on offer. This year over 300 wines from all over the world will be available from wineries including Herzog, Yatir, Castel, Capcanes, Elvi, Goose Bay and more! In addition, Royal Wine will be launching some new wines at KFWE2011 including the Herzog Special Edition Chalk Hill Warnecke Vineyard 2008, the Oak Knoll Single Vineyard Cabernet Sauvignon and a new line of GamlaReserves. Additionally, the wines of Alexander Winery in Israel will be making their debut in the United States market.

Guests will also be able to taste delicious food from some of the top rated kosher restaurants and caterers in the Tri-State area. “This is an opportunity to try some exceptional wines and great food, we don’t hold anything back,” said Mr. Landsman, “KFWE is our gift to our customers. We want to give people a chance to try the wines they are hesitant to buy, the special occasion wines they read about or see in the store.” Another benefit of this event is its proximity to Passover, giving people the opportunity to trywines that they would like to feature at their Seders.

A notable addition to the event this year will be the attendance of celebrity cookbook authors/food personalities Joan Nathan, Jamie Geller, Suzy Fishbein, Lévana Kirschenbaum and Jeff Nathan who will all be available to discuss food and wine pairing and their newest books.

KFWE 2011 will take place on Tuesday, February 22, 2011 at 6:30pm at Pier 60 – Chelsea Piers, NYC. For more information on the 2011 Kosher Food & Wine Experience or to order tickets, please visit: www.kfwe2011.com .

Don’t forget to enter KSCENE10, as your discount code, when you buy your ticket(s). Hope to see you there, gentle reader!

CS

01
Feb
11

Kosher Food & Wine Experience 2011 Discounts


The Kosher Food & Wine Experiences 2010 was very good, this year – with more restaurants and caterers exhibiting, with more Chefs demonstrating and answering questions, with more wines – it promises to be better!

As the Royal Wine Corporation‘s press release for this event states:

As always, the star of the show is the food and wine on offer. This year over 300 wines from all over the world will be available from wineries including Herzog, Yatir, Castel, Capcanes, Elvi, Goose Bay and more! In addition, Royal Wine will be launching some new wines at KFWE2011 including the Herzog Special Edition Chalk Hill Warnecke Vineyard 2008, the Oak Knoll Single Vineyard Cabernet Sauvignon and a new line of Gamla Reserves. Additionally, the wines of Alexander Winery in Israel will be making their debut in the United States market.

Guests will also be able to taste delicious food from some of the top rated kosher restaurants and caterers in the Tri-State area. “This is an opportunity to try some exceptional wines and great food, we don’t hold anything back,” said Mr. Landsman, “KFWE is our gift to our customers. We want to give people a chance to try the wines they are hesitant to buy, the special occasion wines they read about or see in the store.” Another benefit of this event is its proximity to Passover, giving people the opportunity to trywines that they would like to feature at their Seders.

A notable addition to the event this year will be the attendance of celebrity cookbook authors/food personalities Joan Nathan, Jamie Geller, Suzy Fishbein, Lévana Kirschenbaum and Jeff Nathan who will all be available to discuss food and wine pairing and their newest books.

KFWE 2011 will take place on Tuesday, February 22, 2011 at 6:30pm at Pier 60 – Chelsea Piers, NYC. For more information on the 2011 Kosher Food & Wine Experience or to order tickets, please visit: www.kfwe2011.com .

Don’t forget to enter KSCENE10, as your discount code, when you buy your ticket(s). Hope to see you there, gentle reader!

CS

10
Jun
10

La Carne Grill


Enticed by the glowing review this restaurant garnered in 2007 in The Jewish Press, a 2007 mention in The New York Blueprint, a nice review and slide show in New York Magazine and quite a few others – along the same vein – we couldn’t wait to try Eddie Allaham’s eatery. Knowing Eddie was one of the original owners and the creator of Prime Grill’s concept, made our mouths water in anticipation of visiting La Carne Grill (340 Lexington Ave; New York, NY 10016; 212.490.7172). Daniel Ronay (whom readers of our blog have met before, came along this time in place of SYR who couldn’t make it).

The main dining area...

Daniel started the meal with Crispy Sweatbreads, they came with an olive tapenade and mustard aoili. He described them as nicely crispy and flavorful without being overpowering.

I opted for the Garlic Baby Artichokes, which consists of sauteed baby artichoke, drizzled with sweet garlic sauce.

Garlic Baby Artichokes

I am a potato lover and had I eaten these blindfolded, I would have thought – based merely on the taste – that I was savoring some very buttery potatoes… superbly done!

We each followed the appetizer with a sushi rolls (who would have believed, less than six month ago, that I would EVER touch fish based sushi?!?!?).

Daniel had the Red Dragon Roll, a spicy tuna roll with wonton crisps on top. He liked the nice contrast between the roll texture and the chipped wonton crisps. Though it came in a nicely sized portion, Danny said he could continue eating more and more of it.

I had the colorful Rainbow Roll, a california roll with tuna, salmon, yellowtail and white fish. An artistically presented dish, did not taste fishy at all, a wonderful amalgam where each ingredient was subtle enough to allow the others to shine through to create a wonderful, perfect, combination of flavors. We each washed it down with a delightful 2007 Herzog Chardonnay.

For the main dish, he continued to a delicious Beef Wellington. It came with a grilled filet mignon with asparagus, garlic demi sauce and mushroom duxelles, wrapped in puff pastry.

Beef Wellington

While he’s not normally a fan of Beef Wellington, he felt he would order this particular version again. He found the meat tender, juicy, perfectly cooked with a nice shade of of light pink in the center. What made it so different was the delicate sauce of ground mushrooms with a touch of lemon juice and extra virgin olive oil. Daniel couldn’t stop raving about it!

I ordered a Filet Mignon, which came with a black trumpet (mushrooms) brandy cream sauce  (delicious!!!!) and French fries. Tender and juicy, superbly cooked to medium state. I paired it with a 2006 Benyamina The Cave. This blend of 60% Cabernet Sauvignon and 40% Merlot, aged in a three hundred year old cave in the heart of the Carmel mountains and the Filet… ah, a marriage made in heaven!

We finished this royal repast with an excellent pareve capuccino and a Blueberry Cheesecake

.

Delicious pareve cheesecake

It was hard to believe, there was no real cheese inside. Delicate but full of flavor, even without the blueberry it would still have been outstanding.

We were pleased to see that La Carne Grill does not rest on its past laurels, Chef Angel Ramirez and his stuff worked hard to produce their very best still. There is no question I must bring SYR soon, I know she’ll love it!

CS

La Carne Grill on Urbanspoon

03
Jun
10

Basil – Pizza & Wine Bar


At the edge of Crown Height’s Jewish neighborhood, we walked through the tall glass paned doors of Basil Pizza and Wine Bar (270 Kingston Ave; Brooklyn, NY 11213; Telephone: 718.285.8777). We were greeted by the lovely homey smells coming from their large wood oven, clearly center staged by design, partnered with an open bar and cooking area. Soft relaxing Latin music permeated a high vaulted room adorned with 13 honey jar shaped glass lanterns hanging at variegated heights back-dropped by a glass fronted honey comb wine casement.  Marble top tables and dark rustic wooden chairs filled the room commodiously, seating 45 comfortably.

Partial view of Basil. Clara Perez, the Manager, taking a breather in one of those rare low traffic moments.

The pizza and wine bar opened its doors in late February of this year. Just a few months in, with an extensive gourmet dairy menu created by his predecessor, Chef Adam  (who started his culinary training in Italy’s Costa D’Amalfi – then the restaurant’s sous-chef – was suddenly asked to take the helm as chef de cuisine.  Like the young Luciano Pavoratti in February 1965 – who was asked to replace the regular tenor – in an evening’s fateful  performance (Donizzetti’s Lucia de Lamermoor) at the Greater Miami Opera, young Chef Adam stepped up to the plate prevailing successfully without missing a single high note apparently, for he served up dish after dish of consistently delicious Basil favorites.

We began this, our latest restaurant adventure, with their Wild Mushroom Pizza made with Goat Cheese, Mozzarella and Truffle Oil, we took a side dish of their signature Basil Fries, sprinkled with Fresh Parmesan aside a  Garlic-Truffle Mayo Dip- clearly – not for the faint hearted.  Both were delicious.  The thin crusted pizza dough (made with imported Italian flour) was terrific, as were the wild mushrooms and goat cheese topping. CS predictably downed a respectable number of fries, loving the crispy strips dipped in truffle mayo. We both opted for Tishbi’s Chenin Blanc to accompany our meal. It was perfect for the table fare and the balmy summer afternoon. I had a respectable Arugula and Beets Salad topped with medallions of warm goat cheese sprinkled with pine nuts and a truffle vinaigrette.

CS, gnocchi Gnostic that he is, couldn’t help but devour the Goat Cheese Gnocchi Gratin rich with Tomatoes, Spinach and Parmesan Bread Crumbs. He found it flavorful, authentic Italian Campagna, done to perfection! We sampled three more mains; spinach ricotta dumplings, striped bass, and a saffron risotto.  I went for their Striped Bass, with Charred Fennel, Pea Risotto and Meyer Lemon Cream. Presentation was outstanding as you can see from the pictures below (we had a very, very tough time settling on only three photos of the dishes!).  The charred fennel was set like a sail atop a perfectly cooked striped bass a sea in a gustable green pea risotto. The Spinach and Ricotta Dumplings with Melted Mozzarella were ambrosial- especially with the enfolded Tomatoes  Roasted for 24 hours in Balsamic Vinegar, fennel seeds and just the right touch of chili flakes. Basil buys mozzarella curd and stretches it on location, enhancing the flavor that much more.  The Saffron Risotto with Forest Mushrooms, Grilled White Asparagus, was quite aromatic. The forest mushrooms and white asparagus were savory & toothsome, though at this point we were quite full.

Goat Cheese Gnocchi Gratin

Stiped Bass, with Charred Fennel, Pea Risotto and Meyer Lemon Cream

Saffron Risotto, with Forest Mushrooms, Grilled White Asparagus, Peas and Parmesan

We’ll have to come back and meet their pastry chef, Ehud Ezra; word on the street is that he is an amazing talent.  A graduate of the Institute for Culinary Education, he trained at Oceana in Manhattan and was Pastry Chef for several years at Whole Foods (among other prestigious establishments), before coming to Basil, we tasted his Meyer Lemon Ricotta Cheese Cake served with Turkish Fig Puree and Melon. He’s there at 5:00 am preparing his croissants and other pastries, opening for breakfast service at 7:30 am. Chef Adam also treated us to a tasting of his home-made colorful Sorbet Trio and Basil Ice Cream (made from basil, you read it right!). Yummmm!

Sitting on the cusp of this Lubavitch neighborhood, Basil stands at the edge of new cuisine and ambiance territory.  The reluctant humble yet flight worthy fledgling chef and his team run a successful operation with the help of their warm friendly manager Clara Perez, whose respect and reverie for the Lubavitch community is admirable. The convergence of crossed cultures amongst their staff and the harmonious blend of clientele dining together with Basil’s good food its nucleus, is nothing short of chevlei mashiach amazing. The obstacles were many; it shouldn’t work but it does, remarkably so! Some places are just plain blessed that way.

SYR

Basil on Urbanspoon

23
Apr
10

Tasting Tabor Wines


Last evening the Israeli Wine Lovers Club met to taste 8 wines produced by Israel’s Tabor Winery.

Kfar Tabor was founded over 100 in the heart of Galilee by Baron de Rothschild. As most communities of the times it too was an agricultural settlement but primarily dedicated to its vineyards. Soon they became grape suppliers to Israel’s leading wineries. In 1997, four local families decided to start their own winery using Kfar Tabor’s fruit, by 2005 they were producing 300,000 bottles a year, with 40,000 going to markets around the world.

Last night's selection

Tabor produces three wine series:
Galil – The youngest series of Tabor Winery. This series is based on 100% of each variety, Cabernet Sauvignon, Merlot, Shiraz and Chardonnay.
Adama – This series takes you on a sensual journey to the slopes of Mount Tabor. The vineyard takes advantage of its close proximity to chalk, volcanic and Terra Rosa soils and bubbling natural springs that supply its water.
Mes’ha – This is the crown jewel of Tabor’s wine series. produced from carefully chosen hand-harvested clusters of grapes grown in our top-quality vineyards. Due to the selective harvesting, only a small quantity of wine is produced each time and not every year does the wine get released, giving expression only to the cream of the crop, thanks to winemaker Arye Nesher’s “terroir” approach to winemaking. In the search for perfection, the wines in this series are produced only under maximum conditions.

Tal Cohen speaking on Tabor Wines

Tal Cohen, had a 12 year career in the Marketing Department of Coca Cola-Israel (Tabor Winery‘s current owners), prior to coming to the US. Last evening she introduced each wine at the tasting. I found her charming, witty and very knowledgeable thus ensuring everyone had a great time while enjoying good wines.

The wines selected for this tasting were:

Galil Chardonnay 2009 – Light, fruity.

Galil Sauvignon Blanc 2009 – Flavorful and pleasing

Adama Sauvignon Blank 2009Chalk Soil – Pleasant and light, well balanced, far more complex than the preceding selections. It would make a great wine for a warm summer day.

Galil Cabernet Sauvignon 2007 – Oaked for four months, it shows shows soft tannins integrating nicely with a light cedar note, opening with an appealing note of mint on the nose, then yielding to red currant, red berry and citrus peel notes.

Adama Chalk Soil Merlot 2008 – Intensely dark garnet in color, opens with a rich mineral and black fruit nose, with gentle tannins on a medium- to full-bodied frame. It opens in the glass to reveal currant, plum and licorice notes and finishes with a generous hint of espresso.

Adama Volcanic Soil Merlot 2006 – Aged for 12 months in French oak it has a dark garnet color, medium to full-bodied, with a sweet, almost jammy raspberry nose that goes on to show spicy plums, cherries and blackberries, complemented nicely by spicy cedar note, with fruits and tannins rising on the finish.

Adama Volcanic Soil Cabernet Sauvignon 2006 – Deep garnet, medium to full-bodied with hints of white pepper and vanilla from the oak in which it aged. On the nose and palate traditional currant and blackberry fruits, those matched by notes of citrus peel, flinty minerals and, on the generous finish, hints of licorice and espresso. The Wine Spectator awarded it an 89 rating.

Adama Terra Rosa Cabernet Sauvignon 2007 – Medium- to full-bodied, with soft tannins, hints of spicy wood and vanilla and mouth-coating tannins settling down nicely. Showing currant, blackberry and generous earthy minerals along with Mediterranean herbs. Round and generous.

Mes’ha Shiraz/Merlot/Cabernet Sauvignon 2005 – Aged for 18 months in oak, this wine – Tabor’s pride – deep-garnet, medium to full-bodied wine with tannins and spicy wood integrating and opening to reveal black currant, berry and plum fruits on a background of spicy wood and Mediterranean herbs. Generous, well balanced and long. Daniel Rogov and Robert Parker each awarded it a 90 rating.

The evening ended with a Tabor Wine, not currently available in the US, Tabor Pninim Lavan – From the gewürztraminer grape, it differs greatly from other products of the same grape in that is far more robust. It isn’t merely a dessert wine like other gewürztraminer based wines. It is a sparkling wine, delightfully fruity but it ends in a dry note. For me it is a perfect wine, a perfect refreshment drink, for a hot lazy Sunday afternoon.

I found Tal Cohen charming, witty and very knowledgeable as she directed the evening, ensuring everyone had a great time while enjoying good wines. Once again, Avi Ashman – founder and President of the Israeli Wine Lovers Club – has put together another superb evening of wine, cheese and fruit.

CS

RELATED POSTS

Sweet Wines Tasting
Benyamina Wines Tasting, Getting Ready for Tomorrow’s Tasting

08
Apr
10

Upcoming Wine Tasting


Israeli Wine Lovers Club

What: Rooted in the Lower Galil – Tabor Winery

When: Thursday, April 22, 2010 7:00 PM

Where: Quint, Miller & Co.
34 West 38th Street (between 5th & 6th Ave.) 6th Floor
New York, NY 10001

Price: $36.00 per person

We enjoyed the Tabor tasting, that took place a few months ago, so much that we asked Tal to come back and present new and exciting Tabor wines as well as educate us further regarding the influence of soil on the grapes…..

The Tabor Winery owes it roots to baron Edmond de Rothschild (the owner of Chateau Lafitte) who established 2 wineries in Israel at the end of the 19th century. Baron de Rothschild established a village called Kfar Tabor, near mount Tabor in the lower Galil, and planted vineyards to source grapes for the new wineries. In 1999 four local grape growing families established the Tabor winery not far from these vineyards. The grapes grow on 4 different types of soil and we will examine the impact of each on the wines produced — the essence of Terroir…

Sit back and relax; join with other wine lovers at the Israeli Wine of the Month Club’s interactive wine tasting experience.

What is interactive wine tasting?

* Nine wonderful Israeli wines will be explored. Cheese, crackers and fruit also served.
* A panel of our Sommeliers/Wine Critics will describe each wine and guide you in exercising your palate tasting them
* You will be encouraged to voice your opinion about each wine and write elaborate notes — be Robert Parker, Tom Stevenson or Daniel Rogov for a night…
* We will collect everyone’s tasting notes and distribute them via a newsletter. The newsletter will also include professional tasting notes as well as detailed descriptions of the wineries, and more…

What: Rooted in the Lower Galil – Tabor Winery

When: Thursday, April 22, 2010 7:00 PM

Where: Quint, Miller & Co.
34 West 38th Street (between 5th & 6th Ave.) 6th Floor
New York, NY 10001
The buzzer on the ground floor, # 6

Price: $36.00 per person

RSVP by April 21, 2010 (space is limited)

Learn more here:
http://www.meetup.com/Israeli-Wine-Lovers/calendar/13120707/

Avi Ashman

12
Mar
10

Gotham Wines 7th Annual Wine Tasting


This past Sunday Gotham Wines & Liquors held its 7th Annual Wine tasting at the Lincoln Square Synagogue in Manhattan. They had hundreds of wines for every taste and every price range. Under the expertise of Costas and Noah the selections exceeded most expectations. In fact they proved, beyond the shadow of a doubt, that a wine need not be expensive to be good.

A small fraction of the hundreds of bottles...

There was a time when kosher wine choices in the US boiled down to Kedem‘s Extra Sweet Malaga or Extra Sweet Concord, those days – thankfully – are long past. Today Kedem, through its various labels, is classed among the world’s top wineries. Its 2006 Generation VIII (Cabernet Sauvignon) is, by any standard a superb wine that just happens to be kosher.

Chateau Guiraud Sauterne 2001 and the Chateau Piada Sauterne 2001 are both superb examples (at different price points, though both are on the higher end) of how seriously wineries around the world now take the kosher consumer. These wines are the result of an evolved kosher palate and they represent a tacit recognition, that kosher now represents, unabashedly, a major new market ready for the world’s best producers.

All the above, however, does not mean you can’t find superb choices at more down to earth price points. There were wines here from almost every corner of the planet, with price points starting under $10.00. You like sweet dessert wines? You prefer a dry wine? Semi sweet? Semi dry? Red? White? Rosé? A specific grape? From Italy’s Borgo Reale Montepulciano D’Abruzzo 2008, their Chianti Riserva 2005, or their Primitivo 2008, to Israel’s Recanati with selections like their Chardonay 2007, Cabernet Blanc 2006, etc., etc., etc. all were represented

All in all, a tasting to remember. And… Gotham Wines & Liquors (2517 Broadway; New York, NY 10025; Telephone: 212.932.0990) has the best prices in town!

CS

RELATED POST

A Private Wine Tasting




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 7,650 other followers

Calendar of Posts

August 2014
S M T W T F S
« Jul    
 12
3456789
10111213141516
17181920212223
24252627282930
31  

Archives

Visit our friends at the Kosher Wine Society

Noach: Stranded and Branded

Buy the book…

Category Cloud

18 Restaurant baking baking recipe baking recipes BlogTalkRadio cheese Chef David Kolotkin Chef Jeff Nathan Chef Lévana Chef Lévana Kirschenbaum chicken chicken recipes cookbook authors cookbooks dairy cuisine dairy recipes Esti Berkowitz fine dining fine kosher dining fine kosher dining in Manhattan fine kosher restaurants fine restaurants fish fish recipes Geila Hocherman Gotham Wines & Liquors Internet Radio Irving Schild Jack's Gourmet Jewish history kosher kosher baking kosher baking recipe kosher baking recipes kosher beef kosher beef recipes kosher cheese kosher chefs kosher chicken dishes kosher chicken recipes kosher cookbook authors kosher cookbooks kosher cookery Kosher cooking kosher cooking classes kosher cooking demos kosher cuisine kosher dairy kosher dairy cuisine kosher dairy recipes kosher desserts kosher dining kosher dining in Brooklyn kosher dining in Manhattan kosher dining in NY kosher fine dining kosher fine wines kosher fish kosher fish recipes Kosher food kosher Israeli wine kosher Italian cuisine kosher meat dishes kosher meat recipes kosher meat restaurants kosher meat restaurants in Manhattan kosher Mediterranean cuisine kosher parve recipes kosher poultry dishes kosher poultry recipes kosher recipes kosher restaurant review Kosher restaurants kosher restaurants in Brooklyn kosher restaurants in Manhattan kosher restaurants in New York City kosher restaurants in NY Kosher Revolution Kosher Scene kosher soup recipes kosher wine kosher wines Lévana Lévana Kirschenbaum meat recipes parve recipes Passover Pomegranate Supermarket poultry poultry recipes Prime Grill Royal Wine Corporation Shavuos Shavuos recipes Susie Fishbein The Kosher Scene The Kosher Scene Radio Show Uncategorized Wine

BlogTopSites


<a href="//www.blogtopsites.com/food-drink/" title="Food & Drink Blogs" target="_blank"><img style="border:none" src="//www.blogtopsites.com/v_158881.gif" alt="Food & Drink Blogs" />
<a target="_blank" href="//www.blogtopsites.com" style="font-size:10px;">blog sites


Follow

Get every new post delivered to your Inbox.

Join 7,650 other followers

%d bloggers like this: