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2011 International Food & Wine Festival at Herzog Cellars in Oxnard, CA
Once again Herzog is putting on its massive food and wine festival on February 16th, 2010 from 6PM to 9PM. The festival is a great place to get to taste some of those wines that are either beyond your price budget, or hard to find wines, or ones that you pass by on the shelves because you just have no idea how good they are. They will be pouring more than 100 bottles of wines, so be sure to get there early, before the crowds show up. There will be a few new faces this year, with a couple of new wine makers showing up, and a few surprises, from what I hear. Of course, there is also the food TO DIE for, from Mr. Aarons and his staff of insanely competent chefs! So please be sure to BUY your tickets here.
This is a copy of the blog posting from Herzog’s web site:
Some of the finest names in kosher wine today are coming to Oxnard, California on February 16 to celebrate the kosher renaissance of fine drinking and dining. They hail from France, Spain, Italy, Israel and (of course) California and include such renowned wineries as Leoville Poyferré, Pontet Canet, Yon Figeac, Giraud, Malartic La Graviere and Laurent Perrier (from France); Capçanes Flor de Primavera (Spain); Domaine du Castel, Yatir, and Barkan (Israel); and Herzog and Covenant (California). Hosted by Herzog Wine Cellars, this annual event offers attendees a most extensive and exclusive array of high-end kosher wines as well as the opportunity to meet winemakers who rarely find time to come to California.
In addition to the impressive wine line-up, attendees will be treated to a mouth-watering selection of gourmet delicacies prepared Chef Todd Aarons, of Tierra Sur restaurant, located at Herzog Wine Cellars. Tierra Sur was recently recognized by Zagat as the top rated restaurant in Ventura County. Chef Aarons continues to dazzle diners with his Mediterranean-influenced cooking, which will be on display for all to enjoy throughout the festival.
At the spacious, contemporary Herzog Wine Cellars, guests will not only be able to taste wines and enjoy dishes prepared by Chef Aarons and his staff, but they will also be able to view the winemaking facility, located about one hour north of downtown Los Angeles, a mile off Route 101 at the southern edge of Oxnard. Tickets are available for purchase at www.shopherzog.com.
International Food & Wine Festival at Herzog Wine Cellars 2010 Summary
It all started on the first Monday in February, Benyamin Cantz and I were driving down to LA to attend the 2010 International Food & Wine Festival. This is the third installment of this wonderful event, and we have both attended them in earnest, as to be honest, there are few places where one can taste hundred dollar kosher bottles of wine. As usual, the event is set up by the congenial and detail oriented Monica Agyekum, who heads up the marketing & public relations at Herzog Wine Cellars. The drive down started without much fanfare, but things changed quickly within the last 2 or so hours. Benyo wanted to stop off at a wine supply shop, and since we went down with the 101, we hit Paso Robles and the shop pretty quick. The visit to the shop though was far from quick. To be fair, I asked a bunch of questions as well, so the visit was a 50/50 time drain. After that, we were supposed to get to the Coast Wine Services (CCWS) in Santa Maria, to meet up with some folks making Rhone Ranger style wines, mostly GSM and GS (Grenache, Syrah, and Mourvedre) blends. Well no matter how hard we looked we could not find them. After asking around it turned out that their car had broken down, and we were more than happy to lend a hand. The only problem was that our car was already packed – NO not with clothes; this was a two-day trip for goodness sakes. But with Benyo’s wine! It turns out that he has many happy clients in LA, and we were shipping it to them! Well the trunk was filled with MANY thousands of dollars of wine, and we needed to pick up these two poor guys, and all of their belongings! AHH!! Thank the Lord, we made it work. However, the two guys were covered to their heads with their stuff, in the back seats. Well, we thought that would be the totality of surprises for this leg of the trip, but not long after Oxnard, a police man pulls us over. We are not sure for what; we were driving with the traffic. However, once he saw the two poor guys in the back, it was game over; he kept harassing me and begging me to say something stupid. All the while, I kept my cool, and prayed that we get out of this as well. Once again, Baruch Hashem (Thank the Lord), he came back and told us to drive slower. At that point all I wanted was some food and a bed to sleep on. I was dead. We had been driving and walking and packing for some good 10 hours or so. We slowly got to Jeff’s Sausage, where we inhaled two dogs and fries. We dropped off our guests, and headed over to our sleeping accommodations.
The next day started off and ended in a wonderful way, which was a huge step up from our previous 24 hours. The day started off with a late morning, Starbucks coffee, and a short drive into Encino, CA found me meeting Craig Winchell at this nice Kosher Sushi restaurant, called Sassi Sushi Bar, for a late lunch. Craig has been a long time friend, and is the owner of the still existing Gan Eden Winery, and also the owner of the wonderful Smokin’! Restaurant in Valley Village. The last time we were here in LA, Benyamin Cantz and I enjoyed a meal there, and my posting of that dinner can be found here. We met there and we both enjoyed the meal, and on the way out I bought some plain (unsweetened) rice to go, to use as a palate cleanser for the upcoming wine tasting event that we were both going to. So many times people go to these wine tasting events and have no way to manage tasting more than some 20 or so wines, before their palate’s either die, become overrun with wine characteristics, or worse, ghost characteristics. I first heard of this approach on Rogov’s Forum, and I have used it many times, since then.
After lunch we got into the rental car, and drove north on Highway 101 for some 38 or so miles. Herzog Cellars winery is a fascinating story. It started with Eugene Herzog immigrating to the US from Austria in 1948 after the war and after communism took over his winery. He worked for a small winery in NY, and by 1958 he became the majority owner of it. In deference to his grandfather, they called it Royal Wines, as he was given the title Baron in Austria. By 1985, the family decided that they needed a California presence, and so they hired the famous Wine Maker Peter Stern, to build their initial footprint into the world of high end wines. After that they moved to Santa Maria, hired the now head wine maker, Joe Hurliman, and leased space from Coast Wine Services (CWS), while all the while knowing that they needed a place that they could call home. In the end, Joe went looking for a plot of land, that was as close to a Jewish Community as possible (for the Kosher Wine managers), and landed on Oxnard. Not a classic place to house a winery, but one that is close to the highways to truck in the grapes and one close enough to a Jewish Community to allow for full time Jewish supervision. The winery opened in 2005, and three years later it started hosting the now yearly International Food and Wine Festival.
As in years past, we came for both the trade and consumer parts of the festival. The festival’s name, International Food & Wine Festival, is aptly applied, as it is a celebration of both the Tierra Sur Restaurant and the wines made and imported by the Royal Wine Company. The trade portion is open during the early afternoon, while the public portion is open in the early evening. Craig and I arrived for the trade portion of the event right on time. As we approached the front of the winery, we were greeted by a pair of hostesses who took down our names and gave us name tags. As we entered the winery, I had a case of Déjà vu. The layout and setup was the same as the previous two incarnations. As you enter the winery, the conference room is to the right, where Jay Buchsbaum, Vice President of Marketing and Director of Wine Education, holds his unique and eclectic wine seminars, on subjects ranging from reading a label, wine tasting, or what kosher wine is. They are seminars that should not be missed, and on an aside, a personal note, Jay if you are reading this, I hope your leg is doing better. To the left though was the Raison d’être of the evening – the wines and Todd’s delicious food. As you enter the tasting room, the table with Herzog Moniker-ed glasses is to your left. With a glass in hand, we entered the hall that is Herzog’s tasting room. There were some 12 to 13 tables with wine on it, someone to pour the wine, and finally, a person intimate with the wines or better, the wine maker. Past all the tables and wine bar, is the now renowned Tierra Sur Restaurant, run by the incomparable Todd Aarons, the Executive Chef of Tierra Sur. The entire restaurant, the sitting areas, and the adjoining patio, was setup with elaborate dishes and on-the spot preparation utensils, to heat/smoke/finish any of some 20 to 30 dishes. The layout, display and hands on preparation by the many chefs of the restaurant, only help to accentuate the evening, and gives the average consumer, an almost chef’s table view into the world of elite class dining.
As usual, the staff of Herzog Winery were out in force, and it was great to see them all again, Cellar Master Josh Goodman, and the fore mentioned Head Wine Maker, Joe Hurliman. However, to pull off an event of this scale, you need many people. Even if you leave aside all of the mashgichim needed to pour the wine, or all the wine makers/wine promoters who talk to the wines on the table. What about all the spit buckets that magically are empty when you turn to use them, though you swear you just spit into one of them a few moments ago. Or, what about all the preparation that was required to pull this off (hint hint Monica), the setup of all the tables, the shipping in of all these wines, the Herzogs that seemed to be in view whenever you took your eye off the wines or food, or the management of the human mass that seemed to almost overrun the winery, but not to the point of getting in your way. All of this work, which is in NO way small, needs a huge round of applause. No, I do not work for Royal, nor do I sell their wines. What I am is a wine blogger with at least a decent eye for the not so obvious. Some call me observant, and not only in a religious manner. In no way was the gathering in your face, nor was it oppressive or difficult to get to wine you wanted to taste. Instead, the event was quite impressive, well run, and in so many ways yet another step forward for this progressive kosher winery.
Last year, the event was equally impressive, but the crowds were smaller, in an almost diminutive and unfortunate manner. More than a few of the wines were corked or DOA. Further, sometimes, the tables were left with people who poured the wines, but knew nothing about them. All of these issues took away from the event. This year, all of those issues were rectified, in an impressive tour de force that truly brought the Herzog and Baron name great “nachas” and accord. Nary a bottle was DOA this time, some may not have been so great, but none were dead because of poor shipping, lack of foresight, or poor cork/bottle management. The crowds were robust, but as stated already, not oppressive. The tables were manned by people passionate about the wines, and equally capable of talking to them at a drop of the hat. Finally, the selection was impressive as well. I asked one of the Herzog’s why many of the wines that were poured at the New York wine tasting, were not here in California? He aptly replied that it is up to the wine makers. If they want to come to California, then they are more than happy to help promote the wines. However, a few of the wineries, like Alexander and Tzuba Wineries, both of which we have highlighted in previous, were no shows at the California tasting. I hope that next year, more people will get a chance to taste some of these magnificent wines from Israel.
So without further ado, left us take a quick virtual tour around the room before, we adjourn to the restaurant, where we will give Todd his insane due. Read the rest of this entry
Hanukkah Cheese and Wine party with Zinfandel, Viognier, and Bordeaux
This past Hanukkah saw my friends and family gathering around for an evening of cheese, latkes, and wine. The main issue revolves around finding kosher cheese. There are many issues that revolve around cheese for observant Jews, as listed in the link. For some time we observant Jews were left with things like Muenster cheese and American cheese – AHHH!! I am so glad to say that we now have real cheese my kosher friends! For our party we used cheese from many manufacturers. The first one hails from the state of Oregon – Tillamook Medium Cheddar Cheese. It is a nice cheddar cheese that does not taste like water. The second cheese we had was a lovely and simple Brie from the company called Les Petites Fermieres. The brie was nice and simple and not very complex or stinky, but interesting enough. The interesting part was that we had a chunk of the brie lying around in the refrigerator after the party and man did the brie turn into a nice, soft, stinky, and nutty flavored brie! So if you want the brie to get real interesting – all you need to do is unwrap the package, and leave it lying around in your fridge for a couple of weeks, and man will it turn into what I am used to when I think of brie. The third cheese we had was a simple but fun Les Petites Fermieres Monterey Jack. The Monterey Jack tastes creamy with a mild flavor, and matches well with soft wines. The rest of the cheeses we had on the table were a nice Blue Cheese and a couple of goat cheeses. I was not a huge fan of the Blue Cheese as it wrecked my palate and the goat cheeses were OK, but a bit too mild, to say the least.
For latkes we punted and served potato pancakes from Trader Joe. They were pretty good and that is all one can ask. Finally, we went with many wines – five to be exact. Three disappeared quickly, the Bordeaux was awesome a few hours after the party, and the Italian Zinfandel (Primitivo di Manduria) was quite nice as well, after it finished opening up and smoothing out later that night.
So many thanks for all the folks who came by and the wine notes can be found below:
2007 Château Haut Philippon – Score: B+
The nose on this garnet colored wine is a rich and enveloping nose of loamy soil, cherry, raspberry, cassis, and fig. The mouth on this medium to full bodied wine is a nice soft wine with an enveloping mouth that is not complex in any way, but after many hours of air, the wine fills out nicely. The tannins are soft but are ever present, along with cassis, and raspberry that mingle nicely. The mid palate is balanced with core acidity and integrating tannins. The finish is long with more cassis and raspberry, rich loamy soil, and soft tannins that linger long on your palate after the wine is gone. The wine fills out with nice mouth coating tannins. This is a nice wine for the price and nice as well because it is Mevushal!
2004 Borgo Reale Primitivo di Manduria - Score: B++
The nose on this light garnet to garnet colored wine is hopping with cherry, cola, raspberry, plum, pepper, mineral, and bramble/earth/dirt. The mouth on this medium bodied wine has integrated tannins, sweet core, ripe fruit, cherry, raspberry, and plum. The mid palate is balanced with core acidity, earth and dirt, along with cola. The finish is a long earthy/dirty finish with red fruit, dirt, and nice intense pepper. A nice Zinfandel wine, that works well. It is not a wine that will fill out, drink up and enjoy.
2005 Hagafen Zinfandel - Score: A-
This wine is now close to its peak and it is opening nicely now, it was the clear winner of the evening. The nose on this purple to black colored wine is black with ripe fruit, blackberry, plum, mounds of chocolate, spice, sweet oak, and vanilla. The mouth on this full bodied wine fills out with mouth coating tannins that are integrating, but still present. The wine shows a rich, black, and full mouth with blackberry, nice tannins, and semi-sweet oak with raisins. The mid palate shows more integrated tannins vanilla, rich and sweet oak, and balanced acidity. The finish is long and supports the wine’s full mouth with more rich oak, vanilla, and bright acid that carries the rich and ripe black fruit, acting like a bow around this lovely package.
2005 Herzog Zinfandel Special Reserve – Score: A-
OK, as an honest human I must admit I hated this wine a year ago! WOW, what a difference a year makes. Man, this wine needs a ton of air, but the wine cleans up really nicely with oxygen. The nose on this light garnet to garnet colored wine has a huge and rich nose that starts with rich oak, ripe Napa fruit, chocolate, plum, raspberry, fig, intense spice, and pepper. The mouth on this full bodied wine is rich and extracted, classic ripe red berry along with rich mouth coating sweet oak tannins that are now well integrated. The mouth softens with air and becomes rich and enveloping, nice. The mid palate is soft with ever present tannins that are going to stay for a couple of years, more sweet oak, and balancing acidity. The finish is super rich and long with sweet oak, ripe fruit layered on top a few shakes of pepper, along with chocolate that is balanced by nice tannins, and more rich ripe fruit. Get a bottle within the next few months and open it and taste it, and then leave it open for a couple of hours and come back and finish it with a table of friends!
2007 Goose Bay Viognier – Score: A-
The nose of this light yet bright straw colored wine was filled with classic Viognier perfume, grapefruit, apricot and citrus aromas. The mouth of this medium bodied wine is strikingly fruity while also being infused with the perfume quality. The mid palate is strongly acidic and laced with grapefruit, lemon, and green flavors. The finish is acidic in an almost puckering way. I must say, that a nice perfumed nose and mouth while still dry, is great with heavy foods like roasted duck or turkey. But because it is so dry, it fails to stand up to spicy foods. Personally, this wine felt a bit lighter than it did before, and maybe it is coming up against the wall. So, if you have a few bottles lying around, drink one now and check out where it is for you.
A few mevushal wines, a wedding, a sheva brachot, and a down shabbos
Wow what a few weeks. First we attended a lovely wedding our dear friends of ours. The wedding was stunning as was the couple and family. The next week we had a sheva brachot in their honor at our synagogue. It was a kick cooking for it. I must say that such things do not occur without crazy amounts of preparation and team work. Thank goodness I had four families helping me cook for the 40 plus people who attended the Friday evening affair. The meal was the classical couscous meal we have made tons of time in our home. It was not only a lovely presentation, with great flavor and texture, but it is also a very economical meal for so many people. The meal and Sheva Brachot went great (if I say so myself), and this week was nothing less than a complete and total shutdown. The bug got me (no swine need apply), so it was left over grape juice and a touch of left over wine.
I was lucky to have tasted a few wines these past few weeks and they were all of the mevushal variety. In the past I have highlighted Mevushal wines that exceeded my expectations, but most are just not so great. That said, this batch was not so bad, but I could not write down notes, being at a wedding and shabbos and all. So, you will all have to live with my overall thoughts and overall score, but unfortunately without the usual info I pass along.
Best wishes to all and a germ/bug free winter for everyone 
The wine “notes” follow below:
2007 Baron Herzog Sauvignon Blanc – Score: B
This is a wine that I would avoid unless otherwise required. It is far too astringent, though it does have a nice bit of peach, green apple, and such. An OK wine, but the deficiencies are too much.
2005 Teal Lake Shiraz/Cabernet (65% Shiraz, 35% Cabernet) – Score: B – B+
This is a nice ruby colored wine that is oaky, rich plum, pepper, and lovely raspberry flavors. The wine could use some air and time. Nice with no obvious deficiencies.
2004 Hagafen Merlot – Score: A-
This wine is popping with oak, pepper, chocolate, tobacco, and raspberry. This is a really nice wine that needs about a four hours of air. After that, the wine becomes crazy good, rich and full in the mouth with chocolate and tobacco, rich oak, and soft tannins.
2004 Weinstock Napa Valley Cabernet Sauvignon - Score A-
What a nice wine as well. Deep flavors of blackberry, cassis, pepper, oak, and tobacco. The wine needs air as well, and smooths out into an almost silky smooth presentation that most will find quite enjoyable.
2007 Barkan Cabernet Sauvignon – Score: B
This was an OK wine that could find itself but not one that I have huge hopes for. The wine is black in nature, but so heavily fined down that I cannot see how it can move up. The wine is simple and accessible and works for certain affairs.
2005 Teal Lake Shiraz - Score: B+
This wine is fun and plays with you. It starts a bit tart and closed with pepper, raspberry, plum, and oak. The wine opens with time and becomes silky smooth while playful with its lightly biting tannins and acidity. The pepper and fruit come through as well. Not a bad Mevushal wine.
Couscous Au Poulet, Boulette, Makoud, 2007 Hagafen Lodi Roussanne, 2004 Four Gates Chardonnay, N.V. Four Gates Pinot Noir, 2006 Four Gates Cabernet Franc, 2005 Herzog Special Reserve Cabernet Sauvignon/Zinfandel/Syrah
Two weeks ago saw us huddled around our shabbos table enjoying some wonderful company, friends, family, food, and wine. This past Friday Night we had my family and friends over for a classical Tunisian Friday Night dinner – Couscous Au Poulet and Boulette. Many have had couscous, which is fine, but proper boulette(s) and fluffy couscous is what makes a couscous dish work. Boulette is French for balls, which in this context mean meat balls. But if you think Italian meatballs, again, you are missing the point. My family makes boulette by frying the meatballs, and then topping them with slices of potato, obviously they are thank god all very healthy! However, being that I care for my heart and arteries, and they work far better when not stuffed with cholesterol, I go with lean meat and braise them in a pan of tomato sauce and wine. The meat sauce is a hit on the table often, though not true to the Couscous heritage. But the main ingredient to meatball heaven (other than the meat), is the Quatre Epices! WAIT! If you are wondering what the heck is going on – yeah that is the last bit of French, I hope – . Truly, there are few things that totally metamorphosize a dish like FRESH Four Spices! What an explosion of flavor that is tempered by the sweet flavor of cinnamon. There are those who use Four Spices that is based on Ginger – but that is not what we use! The Four Spices we use is based on: Cinnamon, Nutmeg, Cloves, and Black Pepper, though the black pepper is not in equal proportions as the other three spices, but that is fine with me.
Meatballs Recipe:
2 pound of sliced onions
2 tbsp of olive oil
2 tbsp of sea salt
1 pound of finely diced onions
1 pound of finely diced zucchini
4 tbsp of Four Spices
3 pounds of meat
3 slices of thick bread soaked in rice milk
5 cans of 10oz tomato sauce (or 2 large cans of tomatoes)
Heat the wide and deep pan with olive oil, once the oil starts to shimmer, add the sliced onions and sprinkle them with salt (to help them release their water), and then sauté them until they brown nicely. In the mean time mix the rest of the ingredients (except for the tomato sauce) until the meat moves well in your hands but can keep its form. I find that the meat we order is rarely the same in terms of consistency. So at times it is really thick, while other times it moves far better. I can only guess it depends on how much fat, versus God knows what else, makes the meat more solid or more fluid. This time, we added rice milk to the mixture to make it more fluid, as after the mixture was made, it was far too thick. Roll the meat into balls that have a rough diameter of one and half inches to two inches. Once the onions are browned, add the tomato sauce to the pan, along with some basil, and pepper. Cook the sauce until it starts to reduce slightly. Then drop in the rolled meatballs and simmer them for 1 hour.
Bouillon Au Poulet (Chicken soup) Recipe:
1 chicken cut up
Cubed Carrots
Cubed Onions
Cubed Parsnip
Cubed Turnip
Cubed Sweet Potato
Cubed Potato
Cubed Zucchini
Parsley
Tons of Garlic
Saffron
Bay leafs
This all depends on the size of your pot, and I always overdo the amount that I cook, which is fine with me, but too much leftovers, becomes a hassle! So, keep the amount to a single large pot with a double boiler to cook the Couscous. This part is important, the only way you will get the correct texture and flavor in your couscous, is to boil it over the Bouillon. First drop the chicken into the pot and start browning the meat. Next throw in the hard vegetables and let them get some of the chicken fat. Once some of the chicken fat is rendered, mix the vegetables around and then remove the chicken for a bit. Place the rest of the softer vegetables in, and then place the chicken and spices on top. We do this to allow you access to the chicken for later on, when it is removed for making the Makoud. Finally fill the pot till the top with water and you are good to go. Boil the soup for an hour or two. Be careful to not overcook the sweet potato or zucchini. I normally pull them after an hour (or a bit less), and let them cool. At that same time (about an hour in), I pull the chicken meat off and then return the carcass back to the soup to help it thicken the soup more. After the soup is fully cooked, we let the soup cool and throw it into the fridge for the next day. I find the soup tastes much better after a few hours of chill on it. Normally, I cook this Thursday night for Friday night dinner – the classic Tunisian meal for Friday Night. The next day I will reheat the soup, and at that time I drop on the double boiler, wet the holes so that the couscous sticks to the pot, and then I pour in two boxes of dry couscous. Now, on an aside, the folks who make couscous from scratch need to be praised, but I have no time to do that. There is a GREAT video on how to make couscous from scratch. I guess it is a touchy issue to the real Tunisian cooks, much like dry vs. fresh pasta is to a true Italian cook. Now, once the double boiler it hot and MAKE SURE that there is a GOOD INCH at least between the boiling liquid and the bottom of the double boiler. Remember, we want steamed couscous and NOT boiled couscous. Another very important tip is that once you have poured in either the fresh or dry couscous in the double boiler make sure to create three holes in the couscous layer. By doing this you will have three circles in the couscous layer and should be able to see the double boilers holes. By making these holes into the couscous layer, you allow the soup steam to rise from out of the bottom pot and circulate inside the upper boiler. Also, start the process by ladling a few ladles of broth from the bottom into the double boiler. This will allow the top layer of couscous to not get dry off the bat.
Makoud Recipe:
This dish has been described by Ashkenazim as Potato Kugel! AHAHHH! What a shanda! No way my friends, Makoud is NOT potato kugel. It is more of a chicken potato Soufflé. Like any good potato casserole, you MUST preheat the pan with the oil, so that the potatoes and mixture get crispy underneath and on top (from the oven heat). Further, do NOT overcook the makoud! In the beginning, I was like – what we do not need all of those eggs! Wow was I wrong. The eggs of course make it a soufflé instead of a kugel!
Canola Oil
Potatoes (from the chicken soup) – just add more to the soup for the second hour
Chicken from the soup, pulled and cubed
2 eggs per pound of chicken
Salt
White or Black Pepper
Cumin`
Basil
Place the oil in the casserole dish and preheat for 10 minutes at 350 degrees. In the mean time mash the rest of the ingredients together, and place into preheated dish and then cook for 40 minutes or until crispy on top. This is simple as can be, the most difficult part is stripping down the chicken when it is still boiling hot!
That makes up the Couscous menu. There are two side dishes of sliced carrots (classic middle-eastern carrot salad) BUT without Cilantro (Cilantro is the work of the devil!), along with Marmouma (a pepper and tomato salad).
To pair with all of this lovely food, we chose a set of wines, as I wanted to taste a few of them and well, it was time to drink some of them already. So enjoy the recipes and the wine notes follow below (in the order they were drunk):
2007 Hagafen Lodi Roussanne (15% of Marsanne) – Score: B+
This was not a winner on the table, but I kind of liked it. It is deceptive in its nose and mouth. Initially, you think it is bone dry from the nose. Then you taste it and you think it is actually sweet, to only concentrate a bit more and realize that this wine is as dry as a Sancerre, but ripe with fresh fruit flavors, quite a ride. The nose on this golden straw colored wine is popping with kiwi, melon, lemon, and dry green grass. The mouth on this medium bodied wine is ripe with melon, kiwi, grapefruit, and lemon. The mid palate quickly flows from the mouth in an almost shocking manner. The fruit just ends and then there is an onslaught of bone dry green tea, flowers, and bright acidity. The finish is long with summer fruit, slight bitterness, and toasty flavors. The fruit attacks to start and is then annihilated by the bitterness and green flavors that come bright into the finish. I think the finish is what turned off the crowd. I can see this work with sweeter flavored foods, with something like maple glazed salmon, or veal. Interesting wine indeed that exhibits characteristics that are not commonly seen in the other kosher white wines. The closest that I have tasted recently, that compares to the Roussanne is this Chilean Chardonnay. It may not as good as the Roussanne; but has many commonalities, the most striking one is its green dryness.
2004 Four Gates Chardonnay - Score: A
Well, after tasting that bone dry wine, any Kosher California Chardonnay will taste sweet! Still, the 2004 vintage has a bit more residual vintage than do the 2005 or 2007 vintages. This wine has not really changed much since our last tasting. The oak is ever present, and the sweet tooth is receding, which gives rise to the acidity and the fresh fruit flavors that still abound. Thank goodness I have a few more leftover. I want to taste these soon side by side my 2005 and 2007 vintages that will be a real kick!
N.V. Four Gates Pinot Noir – Score: A-
This wine is still holding to our previous tastings, with the tannins receding further, which is allowing the dark cherry fruit to come through, while showing a bit more wood as well.
2006 Four Gates Cabernet Franc – Score: A-
What a treat, we have recently had this wine a few times, and the latest tasting is still true (which after a few weeks is almost obvious with this winery). Of course we are not complaining. Many thanks to Benyamin for bringing this wine to the dinner.
2005 Herzog Special Reserve Cabernet Sauvignon/Zinfandel/Syrah – Score: B – B+
What can I say; this is normally a wine that we love! This vintage or bottle was not a winner. Almost no one took more than a drop. The wine was overly Zinny – tasting of rose and blackberry intertwined. It may sound cool, but not great. The wine was left open in the fridge for a couple of days and the Zin flavors (31%) finally gave way to the dominantly measured Cabernet (66%) and Syrah (3%). At that point the American Oak and full body of the Cabernet were tempered by time and vanilla. Still, the wine was way off balance and overall off putting. I would recommend decanting this for a few hours in advance to give a chance for all the flavors to come out and play.
Goose Bay Pinot and Herzog Cabernet Sauvignon Special Reserve Napa Valley
Recently we went to a party and I brought along two bottles of wine. The wine notes follow below:
2003 Herzog Cabernet Sauvignon Special Reserve – Score: A-
This wine was really nice. The nose of this dark purple wine is screaming with blackberry, cassis, raspberry, and oak. The mouth on this full bodied wine is complex with layers of blackberry, cassis, chocolate, and oak. The mouth flows into the mid palate with nice acidity, oak, and nicely integrated tannins. The finish is long with more chocolate, oak, and black fruit flavors.
2006 Goose Bay Pinot Noir - Score: B-
This vintage is now gone 
It was nice before, but then poof it just died. I tasted this one two times within a short period of time, my bottle and a bottle during a wine tasting. The wine is over the hill and watered down. A real shame! That said the notes follow below:
The nose on the ruby colored Pinot is not as large as it once was; it starts off with coffee, cherry and a bit of raspberry. The mouth on this light bodied wine has cherry, and raspberry. The mid palate is almost bitter with earth and no oak to be found. The finish is acidic with flavors of cherry on the finish. Drink this up now if you can.
International Food & Wine Festival at Herzog Wine Cellars 2009 Results
This past week saw Benyamin and I going to Los Angeles to visit the Herzog Winery’s showcase event of the year. The winery threw this event last year, and it was a major success. This year I arrived a bit earlier for the press tasting and stayed on for the public one as well. I was able to spend far more time with the three wine makers that were there this year. I spent some time with Goose Bay’s Philip Jones – Managing Director & Senior Winemaker who is the founder of the winery. I asked him how the relationship occurred between Goose Bay and Royal Wines. He explained that he had always wanted to make kosher wine – but was not in the right place and time to make that happen, until a few years ago when he contacted Royal and things just popped into place. Listening to him talk about Ph, excess acidity, malolactic fermentation, etc. really gave me an appreciation for the decisions that wine makers need to make when crafting a wine. The myriad of minute issues that pop-up are mind boggling and the stress of not really knowing what the outcome will be, can only but exasperate the issues. I want to thank Phil for taking the time to explain his wines to me and for making the event that much more special. I also had the luck to talk with Joe Hurliman and to ask him a few questions about the event and the lineup of wines that Herzog was presenting from their own winery. Of course the coming out party was for the new flagship wine from the To Kalon vineyard, but there were far more wines from Herzog that were on display and many were quite nice. I saw Eli Ben Zaken walking about and spent some time with him around the French wine table.
I arrived at 3 PM and started tasting the French wines. This year they had more verticals than they had last year, but they also had fewer French wines that were top notch than last year. Also, a few of the bottles on the French table and many more around the whole event were oxidized or corked. Either way, about 6 to 9 bottles overall had to be pulled, or were not right, which is a shame. The French wines that were not oxidized were also not knockouts. That is except for the usual French suspects of — Pontet Canet and Chateau Guiraud Sauternes. The stars of last year were either no shows or DOA.
- Yatir was a no show
- Segal was a no show
- Castel C was there, but the 2003 vintage, which is not available. Kind of makes you wonder what they thought about the 2006 vintage, if they did not want to bring it.
- Chateau Smith-Haut-Lafitte Pessac-Leognan was a no show
- Francois Labet Puligny-Montrachet 2002 – which was last year’s star, was oxidized.
- The Meursault Premeir Cru – was also oxidized or corked.
- Carmel and all of their wonderful single vineyard and appellation wines were a no show
- Finally, the 2005 Capcanes Peraj Ha’abib, Flor de Primavera tasted fine but was oxidized on the nose to the point of not being able to enjoy it. Same goes for the Binyamina Ruby Syrah – which was a major hit the last time I tasted it.
With all the misses, there were a ton of hits including the awesome food made by Todd Aarons, chef of the winery’s Tierra Sur Restaurant. The food was incredible, from pulled duck Gnocchi, to lamb bacon, to chicken mole. You name it, it was there. Essentially, the menu of the Tierra Sur restaurant was open to the guests – which was quite a treat.
So I want to thank the winery for being such gracious hosts and putting on a fabulous show. The wines were wonderful, and the food was to die for. The wine notes follow below:
2003 Chateau Leoville Poyferre Saint Julien – Score: A
The nose on this garnet to black colored wine is huge with blackberry, cassis, cranberry, eucalyptus, and cloves. The mouth on this full bodied and crazy bold black wine is mouth coating with sticky tannin. The mouth starts with blackberry, cassis, figs, and anise. The mid palate is boldly tannic, with oak and coffee. The finish is long and astonishing with balance of oak, coffee, chocolate, and more tannin. This wine continues to impress and is a dense black wine with complex layers of black fruit, tannin, coffee, and chocolate. Impressive, but still too tannic.
2002 Chateau Leoville Poyferre Saint Julien – Score: B
The nose on this dark garnet colored wine is hot to start but that blows off after a few hours, along with cassis, cranberry, oak, and allspice. The mouth of this full bodied wine is tannic with cranberry and cassis. The mid palate is acidic, oaky, and tannic. The finish is long with a heady mix of tannin, core acidity, and a nice balance of rich oak. A nice wine, but one I think that is either sleeping now or again a bad bottle. Read the rest of this entry
Vegetarian Stew and Baron Herzog Merlot
This Friday night was a quiet one for us and I wanted to make a recipe that actually hit the spot. I was in the mood for stew and my wife was not in the mood for a meat dish, so we agreed upon Vegetarian Stew. Readers of this blog will know that I am a fan of many of Mollie Katzen’s recipes, from her original vegetarian cookbook, which is getting harder and harder to find. The recipe calls for a nice mix of starch and mirepoix vegetables, along with mushrooms chopped up – to mimic the meat texture and flavor. We changed the recipe a bit to meet my interests this week, which was deep stew flavors and thick comfort food. I think I was successful, the stew smelled and tasted great, but the texture was what worked for me. The stew was thick yet sccopable.
I chose a wine to pair with the stew that was not about the wine. Also, I was wined out, and so, I chose a simple wine that is ok, but not one I would drink again, unless there was nothing else. I opened a Baron Herzog Merlot 2004 – which is a plain Merlot. It was OK, the same old same old. The interesting thing was that the more air it got, the nicer the nose became, but the more cooked the wine tasted – funny thing how Mevushal wine acts. It’s real fault is its plain mouth and body, lack of acidity, tannins, life. It has a quick but fleeting feeling in the front of the mouth and nothing more. That is what you get for a kosher 9 dollar bottle of wine. Just more stuff to talk about on Daniel’s other thread about wine prices.
Baron Herzog Merlot 2004 – Score: B-
A fine wine to drink but nothing exceptional. The wine starts off with a mild nose of blueberry, cranberry, oak, and plum. The nose does get better as it gets more air. The mouth of medium bodied wine starts with plum and red berries. The mid palate is more fruit. There is no acidity, no bracing tannins, this wine has been smoothed or fined to meet the quaffing needs of the public. The finish is short and has no carry effect to speak of.
