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
Israel’s wine industry may well be 100+ or a few thousand years old, depending upon how old you are or how deep your convictions run. Carmel winery made a wine, simply called #1, as in those days that was how they labeled their wines. In 1900, at the Paris Fair, it was rated as a gold label wine! A few thousand years before that, wine was made for the temple, wine made in the Judean Hills. Still, the existing rebirth of the Israeli wine Industry, that seemed to go to sleep for some seventy to eighty years, was reborn on the backs of professors like Professor Ben Ami Bravdo, the head wine maker and co-founder of the Bravdo Winery. I think it was Adam Montefiore who stated that the true genius behind the success of the Golan Heights Winery (Yarden), was not only its fine grapes, but the fact that they were smart enough to follow Carmel, in 1983, and hire only wine makers with a degree from renowned universities, like U.C. Davis and Hebrew University. It may sound obvious now, but 30 or more years ago that was not always the case.
Around that very same time, Ben Ami Bravdo was inaugurated with his now synonymous professor title from Hebrew University. Though even before his official title, he was already teaching students for 16 years on the intricacies of agriculture and viticulture. It is not hard to see how this man is a truly influential figure in the Israeli wine industry, if you do a bit of digging. For some 35 years Professor Bravdo trained hundreds or even thousands of aspiring agriculturalists, including many of Israel’s leading winemakers. Of the four or more existing universities in Israel focusing on agriculture, Hebrew University is the oldest and the most famous.
When people call a person by their old or past title, such as Senator or Congressman, I always laugh because sure they worked to get that title and rise to the fame that it bestows upon its holder. Still, once they are out of office or power, the title does not fit the holder. With Professor Bravdo, nothing could be further from the truth. For some 40 years, from 1962 till 2001, he trained and studied the effects of viticulture in regards to both the final product; wine, and in regards to the ecology and environment. Bravdo was one of the many scientists who early on spearheaded the usage of drip irrigation in both Israel and abroad for a multitude of applications, including many New World wineries. In 2001 he left the University and was bestowed the Professor Emeritus title, one very befitting his time at the University, and still in the industry.
It was during his tenure at Hebrew University that he met and later advised, his now wine laboratory partner, Oded Shoseyov. It was Shoseyov’s PhD thesis that fascinated Bravdo, the biochemistry of grape and wine flavor evolution. Together they quenched the thirst of the starving minds that passed through their lecture halls, the very same minds that lead wineries and agricultural powerhouses the world around. Shortly after Shoseyov’s PhD they collaborated on improving and developing viticulture methods for optimizing the grape aromas, as well as experimenting with the chemical properties of the wine must and wine to improve wine and aroma qualities.