Archive for the 'kosher Israeli wines' Category

02
Apr
15

Talking Wine for Passover and Beyond: Israeli Wines Direct


This evening – April 2 – at 8:30 pm (Eastern Time), please tune in to The Kosher Scene Radio Show for a delightful pretaped conversation with Ari Hochberg, Naomi Hochberg, Agnes Goldberger and Mayer Jacobovits of Israel Wines Direct.

We will discuss the company’s philosophy, how different generations get along together in harmony and above all we will talk about their wine kosher wine portfolio which includes Kishor, Agur and Ramot Naftaly and food/wine pairings.

The Gang of Four, from left to right:  Ari Hochberg, Naomi Hochberg, Agnes Goldberger, and Mayer Jacobovits.

The Gang of Four, from left to right:
Ari Hochberg, Naomi Hochberg, Agnes Goldberger, and Mayer Jacobovits.

Meanwhile don’t forget to listen to our last show (if you haven’t already) with Esti Wartenberg, Brand Ambassador for Israel’s Recanati Winery.

Don’t forget to listen to an interesting, entertaining show this evening at 8:30 pm (Eastern Time) for a pre-taped conversation with Ari Hochberg, Naomi Hochberg, Agnes Goldberger and Mayer Jacobovits of Israel Wines Direct. We’ll be waiting for you!

CS

A Kosher un freilachn Peissach!
Chag kasher vesameach!

31
Mar
15

Talking Wine for Passover and Beyond: Estie Wartenberg


estiewartenbergThis evening, Tuesday March 31, Estie Wartenbeg (who represents Recanati Winery for Palm Bay International), will be our guest at 10:00opm (Eastern Time). We will be discussing Recanati‘s newest offerings and old favorites. Food and wine pairings and more.

Meanwhile, in case you missed it, please listen to last eve’s broadcast with Our guests were Ami and Larissa Nahari the owners of The River – Fine Kosher Wines.

Don’t forget to tune us in this evening at 10:00 pm (Eastern Time) when we will be talking to Esti Wartenberg (who represents Recanati Winery for Palm Bay International),

CS 

01
Mar
15

Braised Lamb Shanks


It’s snowing out there, it’s obvious that dinner must consist of a hearty comfort dish, and it has to be something special since one of my granddaughters and her husband are coming over. I always liked cooking with wine, and my granddaughter shares my love of lamb, what better occasion then, could present itself to prepare this delicious recipe emailed by S. Lefkowitz, from Miami, Fl? She writes that it was adapted from Pam Anderson‘s Perfect One-Dish Dinners.

All Photos EXCEPT for the one by S. Lefkowitz are copyright of
The Kosher Scene

I can't remember a year where it snowed so often, as long as I've been in NY...

In all the years I’ve been living in New York, I can’t recall it ever snowing as much…

Braised Lamb Shanks

Photo sent in by Shoshana Lefkowitz from Miami, FL.

Photo sent in by S. Lefkowitz from Miami, FL.

Serves 6

 

MonCabSauvIngredients

  • 6 large lamb shanks
  • 3 tablespoons olive oil
  • Salt and ground black pepper
  • 1 large onion chopped
  • 3 large carrots, cut into medium chunks
  • 3 celery stalks, cut into medium chunks
  • 3 large garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup cup dry red wine
  • 1 can crushed tomatoes
  • 3 cans white beans, drained

Directions

1. – Adjust oven rack to lower-middle position and heat oven to 450 F. heat a large heavy roasting pan set over two burners on low heat. Meanwhile, place shanks in a medium bowl with the 2 tablespoons of oil and turn to coat. Season with salt and pepper generously.

2. – A few minutes before searing shanks, increase heat to a medium-high until wisps of smoke rise from the pan. Add shanks and sear on all sides until well browned, 7 to 8 minutes total. Transfer to a bowl. Shanks should have rendered enough fat to cook onion. if not add another tablespoon of oil.

HerzVari53. – Add onions, carrots an celery to roasting pan and cook while stirring until browned, about 5 minutes. Add garlic and Italian seasoning until fragrant about 1 minute. Whisk in flour, then broth, wine and tomatoes. Season with salt and pepper to taste.

4. – Return shanks to pan, Using two potholders to protect hands, place a sheet of heavy-duty foil over pan, Press foil down so that it touches shanks and seal foil completely around edges. Repeat with a second sheet of foil to ensutre a tight seal. Continue to shanks on medium-high until you hear juices bubble. Set pan in oven and cook for 1 1/2 hours.

5. – Transfer pan from oven to stovetop. Arrange shanks on a serving platter and cover with foil to keep warm. Stir beans into pan juices and simmer over 2 burners on medium heat to blend flavors, for about 5 minutes. Serve immediately.

I don’t use “cooking wine,” why ruin a good recipe with a lousy wine? In this case I cooked with Mony Cabernet Sauvignon Classic 2009, a great choice.

We washed it down with a Herzog Variations Five Cabernet Sauvignon 2012 – which the young couple brought – with aromas of ripened blackberry, notes of blackcurrant and bold blueberry flavors. It proved a superb companion to the lamb shanks. My granddaughter and her husband showed excellent taste in wines.

Enjoy gentle reader, enjoy, we certainly did!

CS

05
Jun
13

A Conversation with Ami Nahari


Nahari2Our guest this evening’s – at 10:00pm (Eastern Time) – on The Kosher Scene Radio Show is Ami Nahari. He is the CEO and Founder of The River, Ami brings 15 years of business consulting expertise, focusing on customer satisfaction, organizational structure and service management. He is the product of an elite Israeli Army unit and a graduate of the management school at Bar Ilan University, Mr. Nahari is building an organization based on values, ethics, professionalism and state-of-the-art distribution technology.

He’s been a resident of New York City since 2000, Fortune 100 companies hired his services to improve operations and processes. He borrows best practices from the High-Tech and financial industries to establish a state of the art wine distribution operation.

Ami grew up in Efrat, in Gush Etzion where he met the winemaker of the Gush wines, Shraga Rosenberg.  “After my wife, Larissa and I tasted the wines we asked him to allow us to import his wines, but he immediately declined” Ami tells, “but I kept pushing until he said yes.” Today, needless to say Shraga is very happy with the choice he made.

nahari1

The River imports Tishbi Winery, Gush Etzion Winery, Kadesh Barnea, Har Bracha Winery and soon two more wineries will be added to the family. Last year The River started working with ShiraWinery from CA, for two year in a row their products were named by the Jewish Week as Top Kosher Wine.

In case you missed it, please listen in to a fascinating talk we had with various Sotheby’s Judaica experts

Do not forget to listen in tonight at 10:00pm (10:00pm (Eastern Time)

CS

20
May
12

Wines I’ve Enjoyed – Part 1


Before the yomim tovim I make my way to Gotham Wine and Liquors (2517 Broadway – between 93rd and 94th Streets – New York, NY 10025; Tel: 212-932-0990), where I pick up old favorites, new selections I want to try and recommendations by Costas, whether for myself, or as gifts to family and friends.

Starting on Pessach I’ve tried some superb wines from $9.00 and up.

For the Four Cups, on the first Seder night, I drank the 2006 Segal‘s Argaman. Well balanced, easy to drink and made from Israel’s only native grape. The Argaman grape is a crossing between the Portuguese Souzão and Carignan. This delightful wine was fermented of the skins of Merlot; it shows notes of red and black berries. I should have gotten more than just two bottles of it!

The second night I turned to the 2010  Gedeon Cabernet Sauvignon for the Arba Kosos. It was fruity while combining toasted vanilla and tobacco notes from French Oak Barrels, with a smoky finish. I always buy this inexpensive selection by the case.

The 2011 Bartenura Malvasia has long been a favorite through various vintages since I first discovered the grape under the late Tonelli label. Aromatic, slightly fizzy and just sweet enough for even the inexperienced wine, it is  nice as a dessert wine or with a light meal. Very pleasant when chilled!

2010 Bravdo Coupage combines Cabernet Franc, Shiraz and Cabernet Sauvignon grapes, it exhibits slight floral notes mixed with subtle herbs and blackcurrant on the nose. On the palate it shows hints of black cherry, raspberry, ripe fruit and well balanced tannins, it has a long spicy finish and ends with a delightful hint of vanilla.

The 2009 Binyamina Reserve Gewurtztraminer Late Harvest has won 2 Gold Medals at the 2010 Terravino, the Mediterranean International Wine and Spirit Challenge. Made from Botrytis (Noble Rot) infected grapes, golden yellow in color with a rich and complex aroma of tropical fruit, honeyed dried apricots, lychee, red grapefruit and rose water. Its high sugar level is beautifully and precisely balanced by a natural crispness, it has a rich and long lingering finish with dominant fruity and floral overtones.

2009 Dalton Shiraz – Very dark in color, the nose is intense with black berries and liquorice, on the palate its shows buttery notes of cherry jam, caramel and a hint of black pepper. The wine shows soft integrated tannins and a long finish.

2011 Dalton Moscato is slightly effervescent with a fresh floral bouquet. Incredibly aromatic, and with just enough sweetness to not become cloying. It’s a perfect dessert wine!

2009 Livni Pinot Noir – Made entirely from Pinot Noir grapes, aged in French and American oak barrels it is full bodied and with a very deep garnet color. On the nose it shows blackcurrant with barely a hint of vanilla. On the palate it exhibits ripe cherries, wild berries and raspberry, with slight overtones of earthy minerals.

Connoisseur and novice alike will greatly delight in any of the above selections.

CS

11
Oct
11

Sukkot Wine Pairing


[I have the pleasure of introducing you to my good friend Jeff Ingber. He lives in Providence, RI. A trained Chef and graduate from Johnson and Wales in RI, one of America’s top culinary schools, Jeff graciously agreed to share his menus and pairings. CS]

Rosh Hashanah is behind us and most of us Jewish households here in the North East are preparing to dine “al fresco” for a week, while enjoying good company in the Sukkah.  The change in temperature and the observance of the holiday offer us a chance to snuggle up to some bigger and bolder wines on these cooler nights. For over 20 years now here in Providence, people have long anticipated seeing and tasting what wine gems would be served in my Sukkah.

At the beginning of the Israeli Wine Revolution, I was still a student in college. I remember traveling to New Jersey on Sundays to pick up as many varietals of Kosher Wine I could get my hands on, at a store in Teaneck. I would arrive at 11:00am and the clerk would remind me that I could not complete a purchase until after 12:00 in Bergen County. I do not think she knew I had just driven 175 miles and 10 more minutes would not kill me.

Today, I manage a small Wine Store that is located inside my children’s school.  Yes, that is not a typo.  We are the largest retailer of kosher wine in Southern New England.  We carry over 100 labels and sell over 500 cases a year.

This morning I reviewed my menus to ensure some great pairings.

I am not a huge fan of wasting print with personal reviews. It is too refined a process for me.

I have become a huge fan of kosher wines coming out of Spain and Argentina.  Israel is running right behind them.  I try to do my pairing at this time of year with those countries offerings in mind so here goes.

Over the next 1o days or so I will be serving the following:

Stuffed Chicken Breasts with Chorizo and Jicama……….. Elvi Adar (Spain)

Arugula Salad with Sweet Potato Crisps and Dried Cranberries……….. Capçanes Peraj Petita (Spain)

Grilled Asparagus with Roasted Garlic Slivers……….. Arco Nuevo Shiraz (Argentina) $9.

Garlic Soup……….. I must say, this is a good time for my favorite Bourbon.  (Willet’s or W. H Harrison)

Jeff Ingber showing one of his catches

Black Sea Bass Ceviche (I catch it myself)……….. Barkan Classic Pinotage OR Carmel Shaal Gewürztraminer  (Israel)

Grilled Southwestern Style Salmon……….. Flecha De Los Andes Gran Malbec (Argentina)

Chicken with Apple and Fig Chutney……….. Or Haganuz Amukah (Israel)

Chicken with Roasted Sweet Chilies and Cilantro……….. Segal’s Single Vineyard, Dovev, Merlot (Israel)

I know , this is a wine Blog not a food blog but it is important to know what we are pairing with here.

There are many other super wines for the season.   Wines from the Dalton Winery like their Shiraz or Tepperberg Meritage a big and bold are just the thing on these cooler nights to keep your senses on high alert. Other great wines like Bynyamina’s Yogev  Cabernet Zinfandel blend or Binyamina Choshen label Ruby Syrah are dancing with a mouthful of Mediterranean flavors of mineral dark fruit.  Elvi’s EL26 Priorat and Ramon  Cordova Rioja remind you that you can sit in the sukkah with tapas, fine wine and great friends for a night under the stars. And, as my wife walks by and takes a look at my musings, she reminds me that Baron Herzog’s Late Harvest Chenin Blanc is her favorite accompaniment to fresh berries and custard. These wines are all in the $7.00 t0 $28.00 range, except for the bourbons which are around $40.00 Everyone can get in on the season of rejoicing!!!

Jeff Ingber

28
Apr
11

Wine and More… Wine!


Aside from the Arba Kossot on both sedorim, whenever there are large festive gatherings wine is sure to flow. This year I partook of a great collection of potables that showed how far kosher wines had come since the days of my youth, when the choices were extra sweet and even sweeter. No longer were these wines just from Jewish vintners, but many wineries – already renowned around the world – joined the fray and produced kosher versions of their best sellers. What entails making a wine kosher? Not – as the old joke went – adding a few cups of sugar per bottle, but merely following the standard process under rabbinic supervision.

I was privileged this year to taste various superb wines from around the world (which I picked a few days before Passover at Gotham Wines ans Liquors, 2517 Broadway; New York, NY 10025-6934 Tel: 212.932.0990) including some from well known wineries that have already made their mark in the world at large.

During chol hamo’ed and the last two days of Pessach, when there were large numbers of people, both at my oldest son’s home in Lakewood (NJ) and at my oldest daughter’s in Providence (RI) I tasted some superb wines which I brought from New York. In the photo above we have a Barons Edmond & Benjamin de Rothschild 2007 Haute-Medoc, Binyamina, 2006 Odem Ruby Series Syrah, Mount Hevron 2003 Reserve Cabernet Sauvignon and a Jonathan Tishby 1999 Special Reserve Merlot.

The 2007 Haute-Medoc was superb, complex, yet delicate; fruity and spicy with blackberry accents, it had a long finish. Mevushal.

2006 Odem Syrah had blackberry and black pepper with floral accents on the nose. Full bodied and well balanced it greatly enhanced the lamb dish with which it was paired. Only 5190 bottles were produced.

Mount Hevron‘s 2003 Reserve Cabernet Sauvignon offered ripe raspberry flavors finishing with aromatic spices.

Tishbi 1999 Special Reserve Merlot, aged for 18 months in oak barrels, it brims with blackcurrant, berries and plum flavors and aromas. Exquisite! Out of a limited, numbered edition we had bottle number 5123.

Thishbi 2006 Cabernet Sauvignon Limited Edition is an inexpensive wine that tastes far better than its price suggests. It’s a blend of 93% Cabernet Sauvignon and 7% Petit Verdot. It shows forest berries, blackcurrant, plums, cloves and a bit of green pepper on the nose, followed by sweeter notes of spice and dark fruit on the palate. Moderate tannins complete the rich feel to the long, lush finish. Approachable and decadent.

CAPÇANES 2008 Peraj Ha’abib/Flor de Primavera from Montsant in Spain. Robert Parker rated it a well deserved 90. Made from Garnacha, Carignan and Cabernet Sauvignon grapes, it has a deep ruby/purple color. It was aged for 12 months in French and American oak barrels; it displays sweet blackcurrant notes combined with black pepper. It displays earthy minerals and tobacco on the palate leading to a long luscious finish. Daniel Rogov estimates it will reach its best by 2012 to 2018. I’ve tasted this wine before and through every vintage it seems to get better! Only 1300 cases of 6 bottles each were produced for this vintage.

Borgo Reale 2005 Brunello di Montalcino is made from 100% Brunello variety of the Sangiovese grape. Floral and fruity on the nose, its flavor suggests plums, berries and minerals with subtle hints of coffee and tobacco leading to a long finish. Italy’s done it again!

For dessert we enjoyed Willm 2008 Gewurztraminer and Balma Venetia 2006 Muscat de Beaumes-de-Venise.

The 2008 Gewurztraminer is made from grapes that reach their full potential in Alsace. These wines are far above those of produced elsewhere. Served chilled, it exhibited rose petals and lychee on the nose; on the palate its very, very subtle sweetness combined with the perfect amount of acidity to make it very refreshing.

The 2006 Muscat de Beaumes-de-Venise displayed glorious notes of peach, grape, apricot, mango and lychee. We also had it at lunch with a selection of cheeses, this past Monday, its sweetness was balanced by just enough acidity to make me feel I had bitten into the actual grape.

Two wines that we finished off before I got a chance to photograph (yes, they were that good!!!) were Barkan 2006 Superieur Shiraz and Psagot 2009 Cabernet Sauvignon.

The Barkan was, by far, the best Shiraz I ever remember tasting. On the nose it’s a complex symphony of notes of black cherries, blackcurrant, mulberries, cloves and cinnamon with overtones of coffee, dark chocolate and smoke (typical of Judean Hills wines). It is a full bodied, with a long finish. Winner of France’s Vinalies Internationales 2010 Silver Medal and Israel’s TERRAVINO Mediterranean International Wine Challenge Gold Medal for 2010

Psagot 2009 Cabernet Sauvignon, It shows deep black fruit aromas awith generous notes of spicy oak, both the brawn, nicely balanced. On the nose it exhibits blackcurrants, berries and figs, those supported by notes of espresso and roasted Brazil nuts. It was a pleasant surprise and far better than more expensive wines, in fact it easily rated among the best I’ve tasted this Passover.

Next year may we sip the cup of redemption in Yerushalayim Ir Hakoidesh!

CS

21
Feb
11

This Week’s Events


This is a great week! If you like food, if you like wine these events are tailor made for you:

Tuesday, February 22nd

Kosher Food & Wine Experience 2011

Tomorrow’s the event of the year!

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: http://www.kfwe2011.com .

Don’t forget to enter KSCENE10, as your discount code, when you buy your ticket(s).

Wednesday, February 23rd

Israel Wine Lovers featuring: Barkan Winery

9 Interesting Wines, 2 Great Winemakers and 1 Amazing Evening with Barkan Winery

Nanoosh Hummus Bar

Who’s hosting? Avi Ashman, Raphael Sutton
Price: $36.00 per person
Where? Nanoosh Hummus Bar
171 Madison Avenue New York, NY
When? 7:00pm

Barkan, with vineyards all across Israel, is the second largest winery in the country.  The winemaking team’s quest to produce a variety of quality wines results in Barkan making all of the right moves (including large financial investments) to continue improvements in their vineyards and in the winery. You can always count on Barkan, and it’s Boutique winery Segal, to release quite a few interesting wines.

We are honored that Irit Boxer and Yotam Sharon, two of Barkan’s winemakers, will be with us and present a selected wine list that demonstrates the great quality of their craftsmanship.  This tasting is a MUST and we promise a fun night!!  Where else can you taste two styles of Pinotage (never tasted that grape yet? you have to…) and the effect of 100 meter (300 feet) height difference on Cabernet Sauvignon’s flavor?  Other great wines will be explored as well…

All wines and foods, during the tasting, are Kosher.

Israel Wine Lovers meets at the back of Nanoosh and brings their own food, their own wines, since Nanoosh is not under ANY kosher supervision!!!

CS

07
Oct
10

An upcoming wine tasting


Avi Ashman, president and founder of  Israeli Wine of the Month Club has announced its next wine tasting:

What: French Styled Wine from King David’s Valley — Ella Valley Vineyards

When: Thursday, October 28, 2010 7:00 PM

Price: $36.00 per person

Where: Quint, Miller & Co.
34 West 38th Street (between 5th & 6th Ave.) 6th Floor
New York, NY 10018

The beautiful Ella Valley, the site of the first TKO (David vs. Goliath) is now the home of a young and efficient winery nested among quality vineyards. The French trained winemaker Doron Rav Han continues the ancient wine making tradition in the Valley — biblical wine making facility was discovered near the winery recently — and produces some of Israel’s better wines.

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

What is interactive wine tasting?

* Several 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… Every opinion counts !
* 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…

When? October 28, 2010 at 7PM
Where? Quint, Miller & Co.
34 West 38th Street (between 5th & 6th Ave.)
6th Floor
The buzzer on the ground floor (on the right side of entrance door), # 6

How much? $36 at door
RSVP by October 27, 2010 (space is limited)

RSVP to this Meetup:
http://www.meetup.com/Israeli-Wine-Lovers/calendar/15030400/

I’ve been to some of these tastings and I always found (here, here, here and here) the wine selection superlative; the cheeses and fruits specially chosen by Chef Eran Elhalal have invariably been a perfect complement to the potables. I’ll be there, gentle reader, will you? Just come over and say hello!

When you sign up, why not let them know that you first saw it on this blog?

CS

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

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