Tag: Kosher
Kosher South African Wines
Posted onA wine begins its koshering once plucked from the vine, as it is sown and cultivated in the same way as other wines. It may be picked by anyone, not necessarily a kosher or Jewish person. The grapes to be used for the wines are then taken to the winery, where they are crushed. This process needs to be performed under a rabbi’s supervision. The rabbi physically tips the grapes into the crusher and sometimes operates the necessary equipment. This is an integral requirement for a kosher wine’s production.
The barrels in which the kosher wines are to be fermented need to be judged worthy for such a use. After the grapes have been crushed under rabbinal supervision, the rest of the process and even the handling of the grapes and juice need to be performed by a Jewish person that observes the Sabbath faithfully. Even thought the rabbi does not necessarily need to be involved in the wine-making process, he does need to oversee the entire progression to the final product. Kosher wines even need to be opened by a kosher waitron. None of the work involved in producing a kosher wine may be done on the Sabbath.
Meshuval wines are kosher wines that have been flash-pasteurized by boiling (or nearly boiling) and cooling them very rapidly. Advanced technology means that there is very little, if any, difference to the taste of these wines kosher wines compared to non-meshuval wines. Pasteurising the wine in this way renders it kosher immediately, regardless of how it is handled thereafter. In South Africa, though, meshuval wines are rare and are more common in North America and Israel. The rabbi would operate the pasteurization equipment.
The wines carry an official seal of approval called the hechsher. The reason that a wine has to be deemed kosher (since it contains none of the forbidden foods of Judaism) is owing to its important role in non-Jewish religions. Using it for these purposes is considered to be idolatry. Therefore, wines need to be kosher to ensure that they are free from any form of idolatry before being consumed by a Jewish person. Of course, kosher wines can not contain anything that is derived from a non-kosher source, such as gelatine or isinglass.
South Africa, along with a few other countries around the world, has recently seen an increased demand for kosher wines. This may be related to the fact that methods for ensuring correctly koshered wines are becoming more widespread.
In South Africa, good quality kosher wines are available from Norman Goodfellows, Kleine Draken and Nwanedi. Some recommended vintages include:
· Eshkol Shiraz 2003 – the Eshkol Winery in Paarl produces excellent kosher wines.
· Welnerberg Cabernet Sauvignon 2005 – From South Africa’s Swartland, this full-bodied red is ideal for red meat dishes.
· Welnerberg Pinotage 2005 – this wine enjoys fruitier flavors and a slightly lighter body.
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The Value of Kosher Wine Aeration
Posted onAs a true wine lover, I do not just love to drink it. I love the process of winemaking, I love the decisions a vintner makes to perfectly blend or age a superior wine. I also love the rating system discussions since there is so much room for subjectivity. One genre of wine that often gets ignored is that of kosher winemaking. It is a process of steps that are essential for Judaism, and I have recently learned the value of Kosher wine aeration. Prior to utilizing my Wine areator on the Palwin No. 10 that was purchased, I familiarized myself with the steps of the kosher winemaking.
Like the majority of kosher products, it must receive a seal of approval to receive the label “kosher.” While the winemaking process rarely uses any of the forbidden foods in the typical fermenting and bottling process, there is an element that makes this product different from all others. Kosher wine is actually cooked or boiled, as this is considered to make it unfit for pouring to or for an idol. This follows the laws of Judaism and will keep the kosher status if it is subsequently touched by a an idolater(someone who worships to an idol.)
I have found this process very interesting as kosher wine has a very different taste and bouquet than regular wine. This cooking process also gives the need for aeration in order to bring out the most flavor, and maximize the value of your purchase.
When sniffed my very first pour of kosher wine, I noticed the smell was not quite as vibrant as the Pinots and Cabernets I typically drink. The flavor itself seemed stale, and I knew immediately the wine should be exposed to as much oxygen as possible. Utilizing a decanter seemed in order to make sure there was consistency and a breakup of accrued sediment, but I did not have one available.
The process of exposing the wine to oxygen, also know as letting a wine breathe, is greatly increased when using a decanter or wine aerator as the surface area of the wine is maximized. Since my trusty Wine aerator was on hand, it was used for two separate pours into separate wine glasses.
To make sure I was increasing the surface area of the kosher wine as much as possible I utilized the largest wine glasses available. The shape and volume of the glass allowed for efficient swirling, and increased the oxygen appropriately following the wine aeration.
The bouquet of each glass of wine changed dramatically. Each glass of wine smelled fantastic, and the aroma smelled much more of fruit, as it should. The most dramatic change was in the flavor of the wine, as it went from stale to beautifully aromatic. This was only after a minute of breathing following aeration.
While I may have other wines I would prefer to drink over kosher wine, the aeration with the Wine Weaver proved valuable and certainly brought out the most out of my bottle of kosher wine. If your drink kosher wine at family functions, make sure you bring your wine aerator because everyone will thank you.
I Love Kosher Wine – A New Zealand Sauvignon Blanc
Posted onNew Zealand has become a real success story for wine. Not all that long ago they were making wine from virtually unknown grapes such as Isabella, which isn’t even a member of the wine grape family. Now their signature grape, Sauvignon Blanc, has stole a lot of France’s thunder. New Zealand’s Sauvignon Blanc wines are prized the world over, and are quite distinctive.
The wine reviewed below comes from the South Island wine region of Marlborough, the country’s most famous wine area; one particularly known for its Sauvignon Blancs. Unusual for New Zealand, this wine is Kosher. It has been flash-pasteurized; the technical word is Mevushal, which means that observant Jews consider it to be Kosher, no matter who serves it. Once upon a time Mevushal meant boiled wine, a process virtually destroying its taste and eliminating its use in pagan rituals. The presently used flash pasteurization process is much more gentle. As you’ll see, the wine reviewed is by no means tasteless.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Goose Bay Sauvignon Blanc K/P 2007 13.0% Alcohol About $ 20.00
Let’s start by quoting the marketing materials.
Tasting Note: Pale yellow colored, the nose shows intense aromas of sweet pea pods and passion fruit. Medium to full-bodied, flavorful tropical fruit and gooseberry flavors with pea pod on the finish, which is zesty. Serving Suggestion: Pan-fried fatty white fish with tropical fruit salsa. And now for my review.
The first sips tasted of pea pods. The wine was a bit unctuous. The initial food pairing involved a sweet and sour commercially barbecued chicken breast accompanied by potatoes roasted in chicken fat and a salad (more of a salsa) consisting of tomatoes, tomato puree, sweet pimento, hot peppers, and vegetable oil. I noted a good balance of crisp acidity and sweetness. The acidity intensified somewhat with the roasted potatoes, doing a good job of cleansing the palate. On the other hand the wine was weak when faced with the salad.
The second pairing involved an omelet. The wine’s acidity was crisp and refreshing but I am getting tired of the pea pod taste and smell. The accompanying grape tomatoes removed the offending taste but there wasn’t all that much flavor left.
The final meal centered around meatless lasagna containing tomatoes, peas, cottage cheese, and sliced olives topped with mozzarella cheese. The wine finally succeeded in shaking off the pea pods and displayed bright acidity but not a lot of fruit. I finished with a light cheesecake with a graham cracker crust. I think it may have been the sugar that brought back the pea pods.
I finished with the cheese pairings. With a Provolone there was something in the background, probably grapefruit. Then I went to an Emmenthaler (Swiss) but even with this high-quality, flavorful (nutty) cheese the familiar, undesired taste came back.
Final verdict. It doesn’t happen often but one taste managed to ruin everything. Actually, I am not at all sure that even without those pea pods I would buy this wine again. There are so many great New Zealand Sauvignon Blancs. But this is hardly one of them. If you want Kosher wine, there are a lot of other choices in all price ranges. Keep posted. I’ll be reviewing more of them.
I Love Kosher Wine – An Israeli Cabernet Sauvignon
Posted onDon’t make the mistake of thinking that all Israeli wines are kosher, many are but many are not. Once upon a time Israeli wine relied on lesser quality grape varieties such as Carignan and Colombard. Happily those days are over. Actually, I’m told that some of the old Carignan fields have been nurtured to produce high-quality wines. In any case, the wine reviewed below is based on the Cabernet Sauvignon grape that stars in Bordeaux France, California, and increasingly elsewhere including Israel. This bottle comes from the Upper Galilee in northern Israel, said to be the country’s region best region for winemaking.
This wine is not only Kosher, it is Mevushal (flash-pasteurized) which essentially means it retains its Kosher quality no matter who serves it. Once upon a time Mevushal was synonymous with tasteless, the process essentially boiled the guts out of the wine. This is clearly no longer the case. Let’s give it a try.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Dalton Safsufa Cabernet Sauvignon K/P 2007 13.5% Alcohol About $ 19.00
Let’s start by quoting the marketing materials.
Tasting Note: Medium garnet with ruby color; big nose of black current, plum and spice with earthy notes; dry, medium to full bodied, with ripe black fruit and vanilla flavores and a lingering finish. Serving Suggestion: Roast beef, grilled lamb or chicken. And now for my review.
The first sips were mouth filling. The wine was long and rich. The initial food pairing involved a commercially barbecued chicken accompanied by potatoes roasted in chicken fat. The plum taste was dominant but not unpleasant and I also tasted tobacco. This Cab showed a fine balance of fruit, acidity, and light tannins. It was palate cleansing, especially for the greasy roasted potatoes. If I had to look for something negative I suppose that it could have been more subtle.
Then I went with a slow-cooked beef stew with potatoes. Once again the wine was mouth filling. I was tasting dark fruit and dreaming of Bordeaux. Actually I was tasting dark fruit and chocolate with a lot of extract. I added some green jalapeno sauce that didn’t seem to make a difference except to intensify the chocolate.
The final meal centered around packaged meatless baked Ziti Siciliano with eggplant that I generously doused with grated Parmesan cheese. The Cabernet was chewy and refreshing but a bit flat at first. It became better later.
I finished with the cheese pairings. With a Provolone the wine was quite present, powerful, and long but it didn’t really mesh with the cheese. Translation, this wine was too good for this cheese. Then I went to a skim milk Mozzarella cheese. The wine showed good balance and length with a nice touch of oak. To inject a personal note, I wouldn’t waste a $ 20 bottle of wine on a low-market cheese.
Final verdict I would buy this wine again but definitely pay attention to the food pairings. This wine seems to go better with higher quality food. I won’t say that’s a bad sign.
A Wine Lover’s Weekly Guide To $10 Wines – A Kosher Cabernet Sauvignon From Chile
Posted onChile can be an excellent country for Cabernet Sauvignon. This one comes from the Central Valley viticultural region, which is Chile’s oldest and most traditional wine producing area. That region is divided into four areas, including the Maule Valley, which is not particularly distinguished, perhaps not surprising given this wine’s modest price tag. In a way it is less expensive than at first glance because it’s kosher, and kosher wine production and distribution inevitably involves additional costs. By now you probably know that kosher wines are not always super sweet. This wine is dry. The bottle’s back label states that it was produced by Vina Carta Vieja, a seventh-generation family winery whose first vineyards were planted in 1825. But a trip to their bilingual website did not turn up any indication whatsoever of this wine. Please excuse me for not calling them (I don’t speak Spanish) to confirm or deny its parentage.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price. Wine Reviewed
Don Alfonso Cabernet Sauvignon (V) 2009 12.5% alcohol about $ 10 Let’s start by quoting the marketing materials. Description : A complex Cabernet filled with aromas of blackberry, cherry and black olive. Dry, ripely fruity with subtle oak notes, no tannins to speak of, but nicely balanced, nonetheless. Medium long, lush and smooth finish. Grilled steak is called for. And now for my review.
At the first sips of this wine I got oak and dark fruit but the wine faded rather quickly. Its first pairing was with slow cooked beef ribs with potatoes in a savory sauce. This Cab was chewy and mouth filling. It was hearty and tasted of black licorice. I also enjoyed a salad composed of carrots, palm hearts, chickpeas, Lebanese cucumbers, red peppers, and canned corn. This fine salad softened and lengthened the wine.
The next meal was a boxed eggplant parmiagana which I slathered with grated parmesan cheese. Here the Cabernet Sauvignon showed light acidity and lots of oak. There were barely perceptible round tannins and some black cherry, tobacco, and chocolate. The wine was refreshing but not powerful.
My final meal was beef stew with chickpeas. The wine was woody with dark black cherries. It presented a good balance between the tannins and acidity.
Prior to the traditional two cheeses I enjoyed some schmaltz herring in oil instead of the more common vinegar preparation. The Cab tasted of black cherries and was slightly sweet with some oak. When paired with a local Provolone, the wine was slightly harsh presenting light acidity and black cherries. With a tastier Swiss, the wine was round but not very forceful.
Final verdict. This is definitely a wine worth buying again. Not all its pairings were fine, but many of them were and the price was right, even more so if you are looking for kosher wine. Many people will appreciate the relative lack of tannins, which is rather unusual for a Cabernet Sauvignon.
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