For years I have always sported a purple colored beaming grin when I finish my tasting at the IFWF (International Food and Wine Festival) in LA, which hid my grumbling stomach’s discontent. Like I have documented for years, I never get to eat at the events, even as the entire food court mocks me, attempting to pull me into their warm, delicious, and very present embrace, with their wafting and intoxicating aromas. Still, I stand strong and I taste through the night until my teeth are purple and my stomach is close to rioting on the lack of food. Truth be told, I am not that good at taking notes when eating – the flavors of the food cover up and belie the flavors and aromas of the glass that beckons me closer with its “come hither” look and aromas. So every year, after the event I go to dinner at Jeff’s Sausage (down the street from the new location of the IFWF). Which is sheer madness of course, here I have half the Pavilion at the Hyatt Regency Century Plaza, filled with food from one of the best kosher restaurants in the world – Tierra Sur Restaurant, and I pass on that for the spicy and homely fare of Jeff’s Sausage. In no way is this a slight to the joy of Jeff Rohatiner’s cookery and food. Rather, it has been my conscious tradeoff, throughout my many year experience at IFWF to drink through as much of the world-class wine I can before my taste-buds shutdown, rather than give them to the food court, no matter how wonderful it is.
This year was a massive shift for me, gone was the purple grin and my mutinous stomach, as I visited and added the New York KFWE to my travel dates. To say the KFWE was different than the IFWF would be an extreme understatement, the IFWF has close to 1000 people at the show, while the KFWE has closer to 2000 people. Further the event hall at Pier 60 is some 2 to 3 times larger than the Pavilion tent at the Hyatt Regency. Also, there were many options for lunch and dinner from the myriad of NY restaurants that all share half the hall, all clamoring to share their wonderful fare with great fanfare. The Pier 60 overlooks the Marina and Harbor and many folks were outside braving the cold to grab a smoke, but at least they had some comfort of looking at the marina and its waterfront.
To really appreciate the event you had to come to it with a game plan, and there were many guests who had a few of their own. The event started at Noon for those in the trade, a new thing that the KFWE started last year and something that the IFWF has been doing from the start (though initially with a smaller trade time). The trade event was crowded but there could not have been more than a thousand folks there, so access to wine was not a problem in any way. The event hall can easily handle 1000 people, it is a bit more complicated when the number swells to two thousand people, but still there was no pushing or shoving going on even at the end of the public tasting, when the number of guests was at its maximum. But I digress; the trade tasting allowed me to focus solely on wine and the winemakers, which was great. Read the rest of this entry
Israel wineries I visited in the Judean Hills and the Shomron during my second week and the The Wine Mill wine shop
The Wine Mill wine shop
Last week I posted that I was in Israel for three weeks over the month of December, and in that first post I wrote about the wineries I saw in the Galilee wine region (the north of Israel). What I failed to talk about was Gabriel Geller and his wine shop in the middle of Jerusalem. I spoke about the Wine Mill wine shop in a previous post, it is located smack dab in the middle of Jerusalem, close to the city center, and to many hotels and restaurants. The address for the Wine Mill wine shop is 8, Ramban Street, 92422 Jerusalem, Israel, it is a shop that I can say is stocked with wines that I would be happy to enjoy and is the main wine shop that I use when in Israel. Why? Because Geller knows his wines, sells only wines he or his customers like, and knows the wines he sells. His shop is filled with wines that are often only sold at the winery itself, like Midbar Winery wines (see below) or Herzberg Winery wines (see below). His shop is also filled with small winery wines, like Weitzman Petite Verdot, or Gat Shomron Winery, and many others. Please do not think that this is a paid advertisement or something – LOL! I do not take money from people. I bring up Gabriel Geller and the Wine Mill, because during my three week stay in Israel, I was either in Geller’s store, with Geller himself, or calling Geller everyday, including Friday day and Saturdays (Saturday night of course)!
As I ended the previous posting – I wrote about my take on the Israeli wine scene, and I would like to add some more thoughts to the thread:
- If I had to give a color or fruit that best describes the 2010 vintage in Israel – it would blueberry! YES blueberry! No, I am not talking about malbec or Syrah or Petite Verdot. What I am talking about is all of those and more shockingly, Cabernet Sauvignon and Merlot! Try it out and see for yourself. When I asked the wine makers about it, they said that the growing conditions of 2010, hot and then cool led to the blue flavors.
- 2010 and on can well be the year of the small wine maker. Wineries are coming and going – that is for sure, but it is also a fact that small production wineries, like Herzberg Winery and Gat Shomron winery are popping up and staying afloat – because they do not have that much wine to move. Time will tell.
- Finally, more and more high level and high quality mevushal is occurring in Israel. Shiloh winery has been doing it for a few years now, as is Binyamina on its reserve series and cave, and others. It is not widespread or low quality. The process is being done at great cost and at great effort – bringing forth quality wine that happens to be mevushal, much like Herzog and Hagafen. While this is true of the few that I have listed above, Recanati has started doing it to some of their diamond label wines and the outcome is not that great. The 2010 Shiraz tasted cooked while the non-mevushal bottle in Israel did not have that taint – time will tell how these experiments will turn out.
- If you must pick a single varietal that shines in the Shomron – it would be Merlot. All the Merlot wines we tasted from the Shomron (whether made from a winery in the Shomron or wineries that source their grapes from the Shomron – like Teperberg) – the winners were always the Merlot! If it is the cooler weather the higher acidity – who cares – it is great wine!
- Wineries are getting the message – making more old-world wines with Israeli fruit. What that means to me is to make ripe and sweet wines that are controlled without the overripe date and raisin bombs that were so very prevalent some 5 years ago. In its place I find that Israeli wineries are producing wine with sweet and ripe fruit, while all the while showing clear control of both the sweetness of the fruit and the amount of oak used.
- Israel residents are finally starting to understand that they live in a Mediterranean country (with one of their borders on the Med) with blazing hot summers and therefore need to start appreciating white wines! I know, Jews like to drink red wines, something to do with the whole kiddush and shabbos thing. Still, white wine is lovely and is a wine that can be done well in Israel. Take the Midbar winery as an example. A winery that was built on the premise of making GREAT white wines in Israel! It took a long time for the perfect storm to occur, the nexus point of Israeli residents wanting white wines and for wineries to excel at the production of good white wines. Maybe it was a chicken-egg thing between the wineries and the residents, or maybe it was the whole culture thing – but Israeli wineries are figuring it now. More and more every winery is making a Rose, a Chardonnay, and many are doing Sauvignon Blanc, Riesling wines, and many others. So keep a look out for very solid Israeli white wines – they may actually remove them from Israel’s endangered species list!
- The main high end red wines being poured at wineries in Israel are shmitta wines, wines from the 2008 vintage. I say this simply as a warning and no more than that. If you care, than skip the wines. If you do not worry about it – than do what you wish. I simply state it here as an informational notice. Read the rest of this entry
Two weeks ago we enjoyed a lovely meal with friends and family and it was centered around meat lasagna and kosher wine blends from around the world. We had some vegetarians over, so I made lasagna with soy instead of meat, and in the end both pans of food disappeared, so I think it came out OK.
The lasagna dishes used the same recipe as I have here, but one used trader joe’s soy meat and the other used plain old beef chuck ground up.
I am cutting it short today – so this is the wine list and thanks to everyone for coming by and making the meal that it was:
2010 Don Ernesto Clarinet – Score: B+
The nose opens with lovely blueberry, the blend is undocumented but is quite nice for Hagafen’s entry-level wine, along with raspberry, ripe black and blue fruit, along with butterscotch. The mouth has nice toast, chocolate, mouth coating tannin, along with espresso coffee, and black cherry. The finish is long and spicy, with graphite, toast, boysenberry, and more cinnamon.
2009 Karmei Yosef Winery Bravdo Coupage – Score: B+ to A-
The wine is one of my favorites and a wine that needs time to open, but I also think this wine is in a bit of a funk and needs more time to find itself, such is the way of wine – time to time. For now the score is lower than in previous tastings as it was in a funky mood.
The nose on this deep black colored wine is rich with mineral, herbaceous, black cherry, raspberry, and rich plum. The mouth on this full bodied wine is lovely but closed for now, with blackberry, heavy not integrated tannins that coat the mouth, and cedar. The finish is super long and rich with ripe fruit, heavy tannin, lovely vanilla, tobacco, and rich chocolate. Give this wine 6 months and it should start showing its real self.
2006 Elvi Wines Priorat EL26 – Score: A-
I know this wine continues to have its polarizing following, with passionate lovers and haters, given its unique and clearly earthy qualities, I love it. The earth and mineral almost accentuate every flavor in the mouth and add so much complexity to it – that I think the mouth will explode.
This wine is a lovely blend of 35% Grenache, 35% Syrah, and 30% Cabernet Sauvignon. It starts with an aromatic nose of anise, ripe blackberry, black pepper, raspberry, and plum. The mouth is full and concentrated with mouth coating tannin, nice dirt, graphite, black cherry, ripe fruit, with spicy wood all coming together into a nice mouth. Finish is long with spice, mineral, herb, eucalyptus, tobacco, and chocolate. This is a massive and extracted wine with ripe fruit and one that balances well with the oak and spice. Read the rest of this entry
This past weekend I had the chance to drink a pair of rose wines based off the affable and approachable Cabernet Franc grape. Of the three wines in this post, fortunately or unfortunately (depending upon your opinion) only one is available here in the US. The third wine is a tasting note from my trip to Israel last year. The three wines are the; 2010 Flam Rose (a wine we enjoyed at the winery and at the 2012 IFWF and bought at the winery in Israel), 2010 Eden Wild Rose (bought in Israel), and the 2010
I have a serious soft spot and love affair with all things Cabernet Franc and was more than excited to share my two prize bottles of rose with an entire table of guests. Unfortunately, that was where all the excitement ended and where reality set in. I first tasted the 2010 Kadesh Barnea Rose in November of last year, at the Sommelier event in Israel, and I thought it was a nice and accessible wine, but did not think it was worthy of a major mention. However, as I found more of these Cabernet Franc based rose wines, I thought it was worthy of noting that the grape is fine for red, but not that memorable for rose.
I next tasted the 2010 Flam Rose at the winery this year and it was lovely, bright, and mineral based, which really helped to add excitement and pull it up from the normal quaff-able status that rose wines receive by default. We next tasted it again at the 2012 Herzog IFWF, and again the wine showed well. However, around the table this past week, the wine was showing a bit weaker and without the acid punch and deep minerality that separated this rose from the pack. It was still the clear winner of the three, but to be fair, would you call a 5 foot person on an island of 4 foot people a giant?
The first and only time that I tasted the 2010 Eden Wild Rose was this past weekend at my house, and while it had some captivating notes and flavors, it too lacked the punch to bring it all together, and let alone be drinkable with food.
I had never heard of the Eden winery, until my friend Gabriel Geller, owner and managing partner at the Wine Mill store in Jerusalem, told me about him and sold me a bottle. Personally, I loved the original aromas from the wine, but I REALLY must thank Gabriel for also selling me a bottle of the 2009 Eden Wild Red, a blend of Cabernet and Merlot, which was fantastic and extremely unique! Read the rest of this entry
As stated in the previous posting on this lovely event, there were many wines to taste and there was no way I could post all the wine notes in a single posting. Here is my follow-up posting on the wines tasted at the event, including the wines that I loved and did not love.
The wine notes are listed in the order that I tasted them:
2010 Domaine Netofa – White – Score: B++
The nose on this light gold colored wine shows clean and lovely nose of green apple, peach, grapefruit, kiwi, light quince, and rich/nice loamy dirt and mineral. The mouth on this medium bodied wine is rich and balanced with nice minerality, along with nice bright fruit that mingles well in the mouth. The finish is long and spicy with nice quince, tart green apple, grapefruit, and green tea.
2010 Binyamina Chardonnay, Reserve, Unoaked – Score: B
This wine did not show nearly as well as its 2009 sibling, the wine was flat without much to grab your attention. The nose on this straw colored wine has apple, lemon, nice mineral, bright acid, and melon. The mouth is somewhat plush and the finish has citrus to round out the wine.
2010 Binyamina Chardonnay, Reserve – Score: B+
This wine did not show nearly as well as its 2009 sibling, though not as bad as its unoaked twin. The nose on this dark straw colored wine has light oak, brioche, lemon, nice spice, light creme, and honey. The mouth is round with spice, summer fruit, and oak influence.
2011 Tulip White Tulip – Score: B++
This wine is a blend of 70% Gewurztraminer and 30% Sauvignon Blanc with the sweet and floral notes of the Gewurztraminer showing nicely with honey and guava, while the green apple and bright lemon notes from the Sauvignon Blanc blend together in a unique manner. The nose on this straw colored wine hits you with mineral, light honey, bright lemon, green apple, and guava. The mouth is nice and honeyed with light petrol, and citrus. The finish is long with both sweet lemon creme and bright lemon at the same time, along with fig, and tart notes. This is a great wine that would go well with fish or sushi.
Our culture is very quick to exaggerate for the sake of sensationalism and many in the wine industry press or bloggers have never missed a chance to prove it. Still, every so often we get it right! Use the word boutique in conjunction with a winery, and everyone from Mondavi down to your local corner Garagiste, will lay claim to being one. If you then throw in the terms family owned and European styled, believe it or not, you can still find many who are willing to lay claim to them as well. Thankfully, I was able to spend some quality time at a perfect example of exactly what we are talking about, the Flam Winery, in the rustic Judean Hills.
In a previous post concerning Ella Valley Winery, I have already discussed what I believe to be the definition of a boutique winery. In a sentence or more, it means a crazy (in a good way) level of oversight from the mundane to the essential. Of course, my take leaves a large enough space to drive a semi-trailer through, as exemplified in these retorts to my post. With that said, to me Flam Winery exemplifies many of the aspects of what I look for when talking about a boutique winery. Yes, they are smallish, at some 120 thousand bottles a year, along with very tight oversight of their vineyards. Flam leases five vineyards throughout the country, three in the Judean hills area and two in the upper Galilee. The vineyards are leased so that Golan Flam, the head winemaker, can work hand in hand with the vineyard manager, and know that they will both get what they want. The vineyard knows it will be paid on a consistent manner, per acre. While, Golan knows that the vineyard will be managed with quality as the benchmark and not quantity. Also, Golan has the opportunity to work hand on with the vineyard manager to maximize the potential of the grapes, in the direction that he thinks is most beneficial to the vineyard and the winery.
There are a few famous family owned wineries, including Castel Winery in the Judean Hills, and Tulip Winery in the Galilee. Flam Winery, of course is also on the short list of quality family run wineries. Flam Winery, which was started in 1998, is a personification of Golan’s dream to create an Israeli wine estate, focused on premium quality wines. The dream was hatched after graduating from Hebrew University with a bachelor’s degree in agriculture, on a trip through Tuscany, Italy in 1996. While on a fascinating tour amongst the splendid wineries of this enchanting region, Gilad & Golan decided to build a boutique winery in the Land of Israel, which should be surrounded by superb vineyards, and would be the source of the best possible Israeli wines. Golan returned to Italy to get his Master’s degree in Enology, and worked at Carpineto Winery in Tuscany, and in Australia as well. In 1998 Golan returned to Israel to be the wine maker of Flam, and joined forces with his brother Gilad, a successful lawyer and businessman, who runs marketing and Business Development. They recruited their mother, Kami, a successful businesswoman to be the winery’s CFO, and they leaned heavily in the beginning on their father, who was then the head wine maker for Carmel Winery.