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Archive for the ‘Israel Wine’ Category

Best Bet Passover Wines – Vol 2.1

Sunday, March 7th, 2010

Ahhh…Israeli wines.  A combination of two things I most cherish (along with my wife & family of course) in this world; Israel & wine.

Working in the wine industry has afforded me many opportunities to taste wines.  In recent years however it has also prevented me from participating in wine events (such as the Gotham Kosher wine Extravaganza) in the role of wine writer as I had in previous years.  As such there may be wines I will write about strictly on how I remember them (probably previous vintages) or based recommendation from respected friends.  And further, there may be wines that I omit, as negative feelings following a break up (professional) prevents me from speaking nicely about an Ex.

Many of my favorite Israeli wines (more…)

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Kosher Food & Wine has arrived

Friday, February 5th, 2010

My posts have been increasingly inconsistent of late as my new job has me working night and day representing amazing wines and helping to plan fabulous events.

This past week saw it all come together with the culmination of the 4th annual “Kosher Restaurant & Wine Experience” on Feb 1 in NYC & the 3rd annual “International Food & Wine Festival” on Feb 3rd in Oxnard, CA.

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I helped out with a bit of the planning for the NYC event and have been ecstatic to hear all the positive feedback (with a dash of criticism thrown in of course).

And while I had little (OK, nothing) to do with the planning of the West Coast event, I was privileged to represent Israeli standout wineries Carmel & Yatir – whose wines also received rave reviews from the attendees.

Though high priced items such as the Yatir “Forest” attracted lots of attention, having spent MANY hours (on my feet) pouring the Carmel/Yatir wines I found that people were pleasantly surprised by the resurgence of Carmel and the new “Private Collection” (new label & no longer mevushal/flash pasteurized) & “Appellation” series wines.  Though the Appellation Carignan & Petite Sirah (both old vines incidentally) have been cult favorites for years among Israeli wine lovers, other Appellation wines such as the 2007 Cab Franc (in NY) or the 2006 Cabernet Sauvignon/Shiraz (in CA) were also very positively received.

Though my wife makes fun of my food critiquing, I am far from a food critic (can you say Food Tasting Guy?).  Yet I managed to sneak away from my post at the CA show a few times and marveled at the culinary genius of Tierra Sur Chef Todd Aaron’s creative and delectable cuisine.  It was so good I reserved a precious spot to go back for dinner prior to my return flight to NY early next week.  Now if I can only figure out a way to get the company to cover the tab…

Happy mind blowing-ly good KOSHER food & wine tasting!

WTG

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go work out, old vine wine & turkey talk

Monday, November 16th, 2009

You know, writing and maintaining a blog is a lot like going to the gym.  Once you lose momentum, it can be real hard to motivate to get going again.  Speaking of which, I have got to get my growing ass back into a gym.  Sure my surgically repaired wrist has been a convenient excuse, but it is not like I can’t exercise other muscles.  Heck, I forget what the inside of a gym even looks like.  Come on…motivate Wine Tasting Guy!!!!

My writing focus is all out of whack.  Nothing overly compelling to write about, so I suppose I might as well talk about the compelling wine I drank the other night.  It was an old vine carignan and it was quite spectacular.  From Carmel vineyards in Israel, this wine comes from 35-40 year old vines – some of the oldest in Israel’s modern day winemaking world.

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No official tasting note taken, but this rich extracted wine, with its notes of berries, herbs & bittersweet chocolate is a great alternative to a Cab or Merlot.  I think that among the special things one is rewarded with from an old vine wine is complexity.  And these complexities generally show themselves as the bottle is open for a little while.  This bottle was enjoyed by MANY (and I do mean enjoyed) at a large meal, so it did not have a chance to fully open and show its complexities, but I am sure to revisit it.

Finally I want to start talking a bit about the pending arrival of one of my favorite holidays – TURKEY DAY.  Thanksgiving is a short 10 days away and I am psyched.  The thanksgiving wine articles are starting to appear and I’ve begun to think about what wines to suggest to friends and what wines to open up at my meal.

But before I divulge what wines I DO suggest and which wines I might pop the cork on I figure lets start with what wines NOT I will likely shy away from.   Though some of my favorite wines are the BIG, ROBUST, FRUITY tannic reds, these are wines I will probably steer clear of.  These wines (and their big fruit flavors) will tend to overpower most meals,  let alone a nuanced meal centered on turkey.  These wines do real well with stinky cheeses and fatty cuts of beef.  An aged red will be softer than its younger counterpart and could be a better match, but you might want to reserve those young Napa Cabs for your weekend roast or Sunday BBQ rib-eye.

More on the wines I think do compliment a Thanksgiving meal soon…

Happy old vine sippin’!

WTG

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Road to recovery

Monday, November 2nd, 2009

It has been 10 days since surgery and all seems to be going well.  Pain is subsiding, I’m not in a cast & I get my stiches out in 2 days.  Is it possible I may be able to bath like a human being again soon??  I understand that if I commit to babying the wrist and remaining in my wrist gaurd that the doc may not require a new cast.  WOOHOO!!!  Two handed showers, here I come!

wrist gaurd

So wrist stuff is going well Wine Tasting Guy, but what up with the wine????

Plenty of wine stuff to discuss.  And staying close to the heart, it is all Israeli wine related.

This past Friday night I opened up a couple of Bordeaux style blends from Israel.  Both were from the 2003 vintage and both considered to be top notch wines from value wineries.  I’m excited to report that both were showing complex secondary characteristics and were drinking quite beautifully.

Though the two have nothing to do with each other (Israeli wine & mevuhal), I just heard about some new MEVUSHAL Israeli wines hitting the market.   Anyone who has followed my posts over time knows that I take issue with mevushal (flash pasteurization) wines (why would anyone want to heat up a wine?).  That said, for caterers & restaurants, places where ONLY mevushal wines are allowed, new quality Israeli offerings are welcome news.  I’ll report more as soon as I’ve had the chance to try them.

Finally I want to let you know about a wine tasting event TOMORROW night.  Some information about the event can be found here.  In a nutshell I’ll be leading a tasting of high end, small batch Israeli wine.  Hard to find wines from Saslove, Sea Horse & La Terra Promessa wineries will be tasted.  And as an incredible bonus,  Chef Eran will be pairing these Mediterranean beauties with his exquisite cuisine.  The tasting has only 5 spots left (as of this writing) so please RSVP ASAP if you’d like to join us.

Happy two-handed Israeli wine (dare I say even mevushal) tasting!

WTG

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SCREW ME!

Monday, October 19th, 2009

Having returned last night from 2 1/2 weeks in Israel, I saw the doc about my wrist again today.  Surgery is scheduled for Friday – I am getting a screw put into my wrist.  Can’t say that I am too excited about the upcoming procedure, but it will hopefully end this regretful wrist saga.

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While in Israel I of course tasted a bunch of wine.  I did not however take any tasting notes, so we’ll have to discuss the standouts in real rough format.

Of special note was the ever increasing Israeli boutique wine market.  It seems just about every Israeli wine lover with the ability to plant some vines or buy some grapes is starting a label or opening up a boutique winery.  Sarcasm aside, some of the better boutiques are doing an amazing job.  I’m still worried about the pricing policies many of these wineries are adopting, but the product they are releasing is continuing to be of high quality and showing continued improvement.

On to the wines, I tried a new Segal Winery wine called “Single”.  The wine was on promotion at a restaurant and was being offered for the equivalent of about $25/bottle.  Full of fruit, hints of oak, soft & subtle, this wine went great with our grilled meats & chicken.

A few days later we happened upon a 2003 “Dishon vineyard” Cabernet Sauvignon also by Segal Winery.  Always the fan of Segal vineyards (their “unfiltered” is amazing), I was disappointed.  This 6 year old wine was showing some complex secondary characteristics (desirable in aged wines) & was very much alive.  But it seemed to have undergone a minor secondary fermentation in the bottle as there was a bit of “fizziness” to the wine.  The fizziness seemed to dissipate as the wine was open & revealed a lovely wine.  But the initial glass or two with our food was not what it should have been and detracted from the food/wine experience.

Another negative wine-in-restaurant experience happened when we ordered a wine from a VERY well thought of winery; Yatir – the 2005 Cab-Merlot-Shiraz blend.  Others enjoyed the wine more than I did as I felt it seemed a bit cooked, showing baked/stewed fruit aromas & flavors.  I wonder if it was stored near a hot kitchen.

I stopped by old friend Ze’ev of Sea Horse wines and tasted a new blend – a barrel sample of his 2009 Cote du Rhone/GSM (grenache/syrah/mourvedre).  A very pretty floral nose reminiscent of a light Dolcetto.  The wine had a light body and will make for a terrific summer red (summer of 2010).

Finally, I attended a tasting of Psagot wines.  Of late I have been hearing positive things about Psagot but have until the tasting stayed away due to pricing that being unfamiliar with the wines prevented me from buying a bottle.  Special thanks to the good folks at Buy Wine Israel for insisting I be there cause WOW, these wines were impressive.  We started off with a Viognier that showed great varietal expression.  Flowers, honey and a overall pretty bouquet this wine was soft and balanced, something often difficult to achieve with these ripe (and often high alcohol) varietals.  From there we tasted several reds, including a vertical of the merlot (2006 & 2007), a cab & a blend.  All the wines were impressive but the Merlots stood out to me.  I believe that the Judean Hills are producing some excellent wines but the Merlots are some of the best around.  Chilean Merlot has been getting good press in recent years & I think it is time Israeli Merlot (Judean Hills in particular) get their due.  Now if only Israeli wineries could figure out a way to produce equally good wine & price them more along the lines of the wines coming out of Chile.  Though I am not sure it is feasible and don’t see it happening, if/when Israeli wines are priced on the shelves at $15 (give or take $3) they will be well on their way to appealing to the mainstream wine market.

Happy surgically repaired wrist, Israeli (merlot) wine tasting!

WTG

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wrist update, Trump Invitational & Dalton wine tasting update

Monday, September 14th, 2009

Chugging along here.  Wrist is still in a cast & it seems I have a long way to go.  I’m told it could take a full 3 months.  It has only been 3 weeks.  AHHHHHHHHHHH…….

Cast & all, I will be wearing my Wine Tasting Guy hat tomorrow.  For the second straight year I have been invited to talk about wine to those in attendance at the Trump Invitational Golf Tournament put together by the Eric Trump Foundation to raise money for St. Jude’s children’s charity.

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I had lots of fun at last years event.  Met some Trump family members who were all pretty cool.  And the golfers were all quite receptive to the wines I was pouring, many of which were Israeli wines.  Hope I will have a story to share with you following tomorrow’s event.

Finally, I had the pleasure to attend a tasting of Dalton wines last week.  Dalton is an Israeli based winery, located (and with vineyards) in the Galilee region of Israel.

The tasting was led by proprietor Alex Haruni.  And it was A TREAT!

We tasted 9 wines in all, including 2 as of yet not on the market.  One, the 2006 “Super Premium” (shown above with white label and Hebrew writing), will be released Spring 2010.  And the second unreleased wine is a fortified Muscat was a single vintage example of a wine which is to be made using the “Solar System” (as is done with Spanish Sherry).  The final blend is expected to be a blend of 5 vintages so we got an EARLY preview as the 2006 we tried is the first vintage.  I hope Alex & family don’t drink it all and have the willpower to save some for the loyal customers. ;)

Of the wines presently on the market, there were as usual a few standouts.

The 2007 Dalton Viognier (wild yeast fermented) is both fermented & aged in oak barrels, of which 1/3 has NO YEAST ADDED, left alone for spontaneous fermentation.  The wine had a golden lemon color, with aromas of honey & melon.  Flavors of honey, flowers, vanilla, cream & toasty oak led to a long toasty finish.

We did a mini vertical of Dalton reserve Merlot – 2005 & 2006.  Though it seemed Alex preferred the 2006 which had fewer herbaceous notes, I enjoy this bit of what I believe is Israeli terroir and preferred the 2005.  But that might also have had to do somewhat with the extra year of bottle age that I thought led to a softer wine.

The 2005 Dalton reserve Merlot had a lite garnet color that faded to burnt orange at the rim.  Subtle red fruit and herb aromas led to an elegantly soft & fruity palate that  finished long and smooth.

The 2006 Dalton reserve Merlot was garnet with ripe red fruit flavors.  Full bodied and extracted, the pure fruit on the nose and palate were supplemented by chewy tannins and an acidity that I believe will soften with a year or so of bottle aging.  The wine had a long finish.

The 2006 pre-released “Mattatiah” (AKA Super Premium) is a Bordeaux blend of Cabernet Sauvignon, Merlot & Cabernet Franc.  This wine was made with 200% new French oak (new oak for one year taken out of barrels and then put back into brand new oak for another year), very low yield vineyards, and when released about 1 year of bottle age.  The wine is clear ruby, dark to the edge.  Black fruit and sweet oak aromas lead to a ripe, concentrated, soft & plush wine with a pleasant & rich long finish.

Happy one-handed, charitable golfing & Israeli wine tasting!

WTG

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Dalton Winery NYC tasting

Tuesday, September 8th, 2009

Starting off with the wrist, I will tell you that losing the use of a dominant hand is NOT FUN.  It doesn’t hurt much anymore, but it sure makes simple mundane activities real difficult.  I have my 2 week checkup tomorrow and will know more (I hope) about healing time, etc.

BUT, a quick note to let you know about a tasting taking place TOMORROW.

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Alex Haruni of Dalton Winery (Premium Israeli wine…and yes, kosher) is in town & will be pouring some SPECIAL wines at an event TOMORROW night, Wednesday 9/9/09.

Information on the tasting can be found here (only $36)…

The wines to be poured are as follows:

Reserve Cabernet Sauvignon 2006
Reserve Merlot 2005
Reserve Merlot 2006
Reserve Syrah 2005
Reserve Viognier 2007

Dalton Estate Fume Blanc 2007
Dalton Alma (Bordeaux blend) 2007
Dalton Zinfandel 2006

And two special not (yet) commercially available wines — Super Premium 2006 and Muscat 2006

Should be a special evening.  I’ll be there…will you???

Happy (one handed) special Israeli wine tasting!

WTG

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James Beard: Zahav Israeli cuisine & wine tasting

Wednesday, August 12th, 2009

I was thrilled to be invited to attend a lovely evening at the James Beard House this evening.  This evening’s guest chef was Michael Solomonov, who together with an army of his talented Zahav chefs all came up from Philly and prepared exquisite foods that were paired with wines from Israel.  I did not partake in many of the foods and ended up roaming the dining area, speaking with guests, in particular about the wines.  And I am proud to report that the response was tremendous.  People were loving the food & wine pairings and on several occasions I was told by guests how pleasantly surprised they were by the quality of the wines.

Though not kosher, the award winning Zahav restaurant prepares attention worthy Israeli/Middle Eastern cuisine in a kosher style; not sea food, pork products & the no dishes contain both meat & milk products.  You really should check the place out.  And don’t take my word for it, listen to Esquire Mag, Food & Wine, Bon Appetit or the James Beard awards who are much more credible sources who agree that this is not a place to to be missed.

With Israeli wine on my mind I’m sure you can imagine how happy I was to read this article in The NewSTAR online – a LOUISIANNA publication.  Very cool to see them speaking of the ancient wine making tradition of the Canaan region, now Southern Lebanon & Northern Israel.

Did you know that you can find some of the oldest documented ancient wine presses in the world in Israel – some over 3,000 years old!

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Happy Israeli FOOD and wine tasting!

WTG

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Clos de Gat – Israel wine tasting

Sunday, August 2nd, 2009

I recently attended an Israeli wine tasting consisting exclusively of the wines of “Clos de Gat”.  This clever name, was derived from the French word Clos, meaning a walled vineyard, and Gat which in Hebrew is an ancient wine press.  The winery, located at the foothills of the Judean Mountains (where David slay Goliath), is actually in an enclosed winery property that contains an ancient wine press  dating back over 3,000 years (talk about “old world” wine region!).

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I am pretty familiar with the wines of Clos de Gat as I sold these wines throughout NYC when they were first imported into the country several years back.  I have also had the good fortune of meeting with the winemaker at the winery and hearing some of his winemaking philosophies.  Of particular interest are his dry farming, use of wild yeasts and open vat fermenting practices.  Regardless of HOW he is doing it, what he is doing seems to be working!  Consistently ranked among the best Israel has to offer CDG also attains high scores from critics in Europe as well as Stateside.

As to the wines themselves, they are very much in the modern mode; big, extracted and quite robust.  Terrific beef/game steaks! While some of the older wines (from the 2003 & 2004 vintages) showed very nice elegance.

I must admit that I did have a favorite, and it was a wine that is new to me.  It is also probably the least expensive of all the CDG wines.  It was the white wine blend known as “Chanson”.

The 2007 Chanson, a complex blend of 75% Chardonnay, 15% semillon, 7% Viognier & 3% Chenin Blanc seems to be a hodgepodge wine made from experimental fruit.  Which it may well be.  Nonetheless, this clear deep yellow-light gold wine has a bready/yeasty nose, with notes of honey & lime.  On the palette flavors of yeast (lees stirring?), honey & white flowers.  There was also what seemed like a hint of intentional oxidation.  It was not the slightest bit off-putting and actually reminded me a tad of some old Lopez Heredia whites (but not quite).  This crisp unoaked wine was refreshing and had a nice long finish.

From the Chanson we moved on to the 2006 CDG Chardonnay.  A full bodied oaked Chard that was a favorite for some.  This wine excellently mimics white Burgundy.

Moving right along to the reds, the 2006 “Harel” Syrah, blended with 15% Cabernet Sauvignon was inky, extracted with a burst of berries that seriously coated the mouth.  Though CDG does well with various varietals, and I am always amazed at the Merlot from CDG, Syrah might be the varietal that does best in the Judean Hill region.

At this point we moved on to the 2005 “Harel” Merlot which could stand up to the best new world merlots.  And then on to the 2006 “Harel” Cabernet Sauvignon which I found to be a bit jammy and seemed to have a good deal of residual sugar.

Moving beyond the (anything but simple) entry level “Harel” series, we tried the 2004 CDG “Ayalon Valley”, Bordeaux blend.  Though the highly regarded “Sycra” series was still ahead, I think this Bordeaux blend was showing best this evening.  The blend of 63% Cabernet Sauvignon, 30% Merlot & 7% Petit Verdot was clear and deep red with a garnet, almost brick rim.  Aromas of black cherry, jasmine, spices & herbs with a mouthfeel that was soft & silky I would say that this wine is comfortably at its peak.  A long elegant finish had me craving a good rare steak (though I am sure the 9 days [with no meat] played a supporting role in that craving).

The final two wines came from the aforementioned “Sycra” series.  First was the 2003 Sycra merlot that had aromas of berries, herbs & cola and while extracted it was not overpowering and had a long finish.  While the 2004 Sycra Syrah was inky with blueberry, black berry & charcoal aromas, silky tannins and a long finish.

In all this tasting, while not timed best for some of us (aforementioned 9 days), CDG once again proved that the best wines from Israel can comfortably hold their own with the best from other new world wine producing regions and will undoubtedly be a force in the ever expanding world class wine category.

Happy Israeli wine tasting!

WTG

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Tishbi Wine/Food event

Tuesday, July 7th, 2009

I mentioned last week that I attended an Israeli wine tasting of Tishbi Wines.  In addition to the wines there was some gourmet accompaniments such as artisan olive oils & fruit preserves which are “produced from the actual Tishbi wines according to a range of varietals“.

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I’m not sure what to say other than I was BLOWN AWAY!

Led primarily by Oshra Tishbi of the Tishbi family, people were having so much fun that the tasting went on for ours…in a hot room with no air conditioning (it broke).  The questions were great, the discussions lively and the food and wine terrific.

I must make a confession here.  I have not been a huge supporter of Tishbi wines.  When in Israel on a recent trip I stopped by a Tishbi Cafe in the Zichron Yakov area.  The food there was great and I was pleasantly surprised by the quality of the wines.  Why had I previously not been a huge supporter and why was I so surprised?  Well, lets just say that growing wine vines in an area more suitable to bananas or oranges doesn’t make for the highest quality wine grapes.  Wine grapes need cool nights (which do not exist where most of the Tishbi owned vineyards are) and do better in nutrient poor soils.

So how was it that I was so pleasantly surprised and the wines were so well received by all?  For one thing – good wine making.  But more importantly, the Tishbi folks have contracts with growers in the prime grape growing regions and are making their higher series wines from said HIGH QUALITY FRUIT.

A crowd favorite white was the 2008 Chenin Blanc.  It is a semi-dry wine but I did not pick up much sugar at all in the wine.  It had a nice acidity that kept it lively.  And if I am not mistaken this wine DID come from the aforementioned Tishbi vineyards.  Goes to show you.

Also of interest were the locations of the vineyards of the 3 reds I enjoyed most.

The 2006 Estate Shiraz is made from fruit grown in the Judean Hills.  For several years now I have been saying that I believe the Judean Hills is a region where the Merlot & Shiraz do really well.  Not producing wimpy wines, these varietals really pack a punch when grown here.  I picked up on the characteristic Israeli herbs in addition to a ripe plum & kirsch liquor thing.  The wine had a touch of heat, but also had a long finish and was well liked.

http://www.tishbi.com/db/Estate%20Cabernet%20SAuvignon_S.jpg

The 2005 Estate Cabernet is made of fruit grown where I think Cabernet does best in Israel – the Galilee (AKA Galil region).  Typical and quite pleasant black fruit with a touch of Israeli herbaceousness this wine also had a nice long finish.

And interestingly enough, the last DRY red wine was a desert (not dessert) wine.  Made from grapes grown in the negev desert, the 2004 Sde Boker (the region within the negev) Special reserve was indeed special.  A blend of 50% Cabernet Sauvignon, 40% Merlot & 10% Cabernet Franc, this wine had aromas and flavors of blueberry, plum and mocha chocolate with silky tannins and an almost sweet long finish.

But the surprises did not end with the wines.  Those fruit preserves were DELICIOUS.  Not yet commercially available in the US, I STRONGLY suggest you keep an eye out.  We tried about 5 flavors, but my favorite was the “Sangria” flavor.  Aromas and flavors of berries, jasmine & cinnamon; spread on a cracker, a piece of bread, or (don’t tell) straight off the spoon – WHAT A TREAT!

Many thanks to all who participated.  I am especially happy to have had the opportunity to try these wines as I will be recommending them, especially the Estate series which I think are of great value.

I continue my wine group Burgundy tasting tomorrow night – SUMMER STYLE.  We are doing Chablis!  Yes, I’m excited.  I also have to revisit the boxed Chardonnay.  It will be two weeks tomorrow night.  I’m a bit scared, but looking forward to that as well.  Until then…

…Happy Tishbi wine & fruit preserve wine tasting!

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