Well if you have been following the saga of my snowbound trip to Israel, you would know that this was closing out quickly at this point as the snow has stopped by Sunday, and the roads were open. So, on the Monday after the fateful snowstorm, Mendel and I made our way to Ella Valley Winery.
Other than the obvious lack of snow down in the Ella Valley, or the roads leading to it, the most obvious telltale sign of the tectonic shift that the Ella Valley Winery is going through was the lack of noise, as we entered the winery grounds. Now, I do not mean visitors, as David Perlmutter and a slightly rambunctious crowd that he was ferrying around were in the house. No, I mean the birds; in many ways recently Ella Valley has gone to the birds, metaphorically and in some ways – physically (but with lots of hope for its quick and successful return).
As I have stated the many times that I have visited the winery, I loved this winery for its makeup, its people, and its wine styling, all of which seemed to flow in a common theme, clean lined with respect to the product and people. As I stated here, Danny Valero, the winery’s original general manager, had a deep love for wine, technology, and birds, yes real multi-colored feathered friends that quacked and made a racket, but inevitably added to the ambiance and uniqueness that was Ella Valley Winery.
Sadly, one by one, they all fell off. No, not the birds (though they are also gone), rather the people that originally made the winery so special. The winery was started in the 1990s, and released its first vintage in 2002. Within the time following its founding, the winery grew to great prominence, because of the principles upon which it was built, build great wines that happen to be kosher, showcasing the qualities of Israeli fruit. Of all the wineries in Israel, in recent memory, Ella Valley came out of the shoot with all guns blazing. They never had a ramp up time, they came out as a four star winery, in the late Daniel Rogov’s books from the start almost, and never relinquished that status.
This past week I spent some time with family and we enjoyed some great white and red wines. Mostly white and rose wines were enjoyed simply because I was in a very hot climate (no not the Bay Area), and so white and rose wines were truly the only option.
I wanted to have some red wines so I included two reds that I have been wanting to taste for a long time and both were great. The only real “let down” was the Tavel Rose which I have still not come to appreciate. To me it lacks the bracing acidity and it is far too bitter, for my tastes.
So, I will keep this short and sweet – the wine notes follow in the order they were enjoyed:
2012 Makom Grenache Blanc – Score: A-
This bottle is back!!! The last bottle we had was right after bottling, and it was not showing beautifully. This week, it was showing alot more like what it did before bottling. The nose explodes with rich slate, followed by lovely floral aromas, ripe lime, lemon, grapefruit, jasmine, lovely cut grass, and herbal notes. The mouth is ripe and medium bodied, with nice lemon friache, good strong and balancing acid, and ripe peach. The finish is long and spicy, with hints of banana, ripe fig, and nice mineral. I am so happy this wine is back -be sure to enjoy!!!! Read the rest of this entry
This past weekend we enjoyed two wonderful wines, one from Israel and one from Napa Valley, CA. The Dalton Shiraz was nice but lacked complexity, and was a bit sweet. The Hagafen Sauvignon Blanc was lovely with bracing acidity, with just a touch of sweetness and great tart citrus flavors.
The wine notes follow below:
2009 Dalton Shiraz Reserve – Score: B++
The nose on this purple colored wine shows little to no effect from the 2% of Viognier that was blended in. The nose starts with a classic Shiraz style; dark ripe black fruit, licorice, rich black pepper, date, loamy dirt, and mineral.
The mouth on this full bodied wine is still searing with its up front tannin attack, followed by a rich and opulent body that is layered but not very complex, crazy sweet cedar that is integrated perfectly, followed by blackberry, black plum, dark currant and nice spice. The finish is long and spicy with great chocolate covering nutmeg, cinnamon, all atop a mound of leafy tobacco, that has a dollop of vanilla on top and a side of root beer and ginger. Not an overly complex wine but a fun one whose date ripeness is not too over the top.
2011 Hagafen Sauvignon Blanc, Napa Valley, CA – Score: B++
The nose is rich with fresh-cut grass, ripe peach, apricot, guava, and melon. The mouth is ripe and fresh, with great acid, only a hint of residual sugar, crazy ripe and fresh mouth with nice grass, awesome lemon fresche, more bright fruit, pineapple and ripe pink grapefruit. The finish is long and ripe with green notes a bit of pith, hints of blood orange, and crazy lingering tart citrus fruit flavors. This is a lovely wine but lacking complexity to take it to the next level. Second time I tasted this wine, and it tastes a bit sweeter this time, though without actual residual sugar flavors. What a joy – but man does it pop when the wine is super cold. Great acidity, with nice citrus fruit like mad!
A few months ago Heshy Fried, Yitzchok Bernstein’s sous chef and frum-satire blogger, was at the house for a shabbos dinner and he said that Yitzchok Bernstein, was back on the scene. Bernstein is the culinary mastermind behind the epic haute cuisine event that lasted some 27 courses, and which was one of the most often read posts on my blog, in the past year. Bernstein was lurking in NY for a few months – but he returned to Oakland after a short, yet successful, stint at Pomegranate.
So, when I heard that Mr. Bernstein was back – we agreed that a dinner was in order. Fried was not sure what the actual cost of a multi-course dinner was, but after a few back and forth discussions with Bernstein we were set. Well, while the dinner was set, the next two hurdles were a bit complicated; finding and arranging with 10 other participants and then locking down a date. Throughout the process, Bernstein was as professional as they come, and responded almost immediately to our correspondences. Getting the final gang together had a few missteps along the way, but while the overall process was a bit long to arrange on my end, the final outcome was an absolute delight, but more on that in a bit.
Once the gang was roughly worked out, we agreed that the date was not going to work until after Passover. So once that was decided the next step was agreeing on a final date – which took a few emails. After that we were set and then came the fun part, deciding the food and wine menu. The dinner does not include wines, which is fine with me as I am picky about my wines, but wow were the dishes impressive! Initially, there was some interest in lamb, but in the end that did not work out, as I am not that in love with lamb. In the end the set of dishes were truly innovative and fascinating and unique – so I am happy we passed on the lamb for the dishes we got instead.
I laughed so hard throughout the process because initially, the number of courses was set at 12 or so, which was 100% fine. However, throughout the process of setting the menu Mr. Bernstein kept adding courses – it was HILARIOUS, I could not help from laughing whenever I would read the revised menu. It turns out that we were very lucky, Bernstein was trying out some new recipes and we were the beneficiaries of some wicked cool imaginative dishes. To be fair, some worked really well, some were awesome, and some were just 100% off the charts. Read the rest of this entry
This weekend we enjoyed another simple meal of alcohol and brown sugar braised ribs cooked in a crockpot overnight. The ribs were lovely and only needed for the fat to be removed from the braising liquid – and magically we have a dinner. The dish was paired with some brown and black rice and a fresh green salad.
I recently wrote about the Tishbi Winery and when I was there in December last year, I enjoyed the 2009 Tishbi Syrah. So, when the opportunity to try it again came my way – I was more than happy to buy some. I bought the Tishbi and Gush Etzion wines from a local distributor, Harken Spirits here is the South Bay run by James Jimenez, an ex-software guy turned wine runner! Harken is selling some very good wines, like Tishbi and Gush Etzion wines. Both of which I have written about many times. I cannot say I like any of the Kadesh Barnea wines, but to be fair there are many who like the wines – and are good examples of starter wines; wines that are sweet and ripe and not overly complex; AKA gateway wines.
The other bottle I had was the 2011 Hagafen Sauvignon Blanc. I really like Hagafen wines, the whites especially and some of the reds. I last wrote about Hagafen in 2010, and I really need to update the notes – look for that soon.
The wine notes follow below:
2009 Tishbi Shiraz Estate – Score: B+ to A-
The wine is round and ready and one that pairs extremely well with dishes needing spice and ripe fruit, such as stews, ribs, and cheeses. The nose starts off with ripe blueberry, plum, currant, and cherry, with hints of rich dirt and licorice. The mouth is nice round and spicy, with good concentrated fruit, but lacking in deep complexity. The mouth is sweet with lots of date, sweet blue and red fruit, with hints of blackcurrant in the background, but with ripe sweet and deep strawberry flavors coming out over time, with candied raspberry, sweet cedar, and good integrated tannin adding to the mouth. The finish is long and spicy with Garrigue, bramble, light leather, animal notes, and chocolate. Drink in the next two years.
2011 Hagafen Sauvignon Blanc Napa Valley – Score: B+
The nose is rich with fresh cut grass, ripe peach, apricot, guava, and melon. The mouth is ripe and fresh, with great acid, only a hint of residual sugar, crazy ripe and fresh mouth with nice grass, awesome lemon fresche, more bright fruit, pineapple and ripe pink grapefruit. The finish is long and ripe with green notes a bit of pith and a hint of blood orange. This is a lovely wine but lacking complexity to take it to the next level.
As I stated in my previous post, my heart was in the Shabbos but my mind was on my trip that I was taking to New York. All the thinking did not help make the trip any less miserable. Once again I have proven to myself that flying to New York is hard enough, doing a stop in between is miserable and downright idiotic. Lets take a step back here and explain the situation. The Jewish Week holds a wine tasting every year, showing of the top kosher wines they thought made an impression to the wine judges. This past year, they tasted through some 400+ wines and came up with a long list of wines, many of which I like and some I did not like. Anyway, the tasting was this past Sunday, the 3rd of March, 2013, at 1 PM. To get there from the west coast, it would mean either sleeping in NY for Shabbos (not an option), or flying out Saturday Night.
I LOVE Jet Blue, but they canceled flying out Saturday night from San Jose airport, and now only fly out Saturday night from SFO – AHHH!!! So, the only other option was Delta, which I should never have done, because it meant a stopover in Atlanta. The idea was to fly out by 10:45 PM, have an hour in Atlanta and hop on the 9 AM flight to NY. That all sounded OK, no storms in the forecasts, no crazy storm trackers or watcher on the news – so it looked like I was in the clear! Not so fat, turns out that there may not be Godly reasons to not fly – but Delta is more than capable of creating man-made disasters – all by itself!
I arrived to the airport with an hour to go, and by the time we took off, I was in the airport for some 3 and a half hours! AHH!! Yep, you guessed it Delta screwed up and lost a tire on landing so the plane could not take us to Atlanta. By the time they fixed the plane, the man fixing it broke another part and we had to deplane and get on another plane – a gate over. By the time that plane was fueled and had everyone’s bags repacked – we were two+ hours behind. I slept like a baby on the plane, but by the time we arrived in Atlanta – I knew I was cooked. The connecting flight was 5 terminals over and the “plane train” could not get me there in time to save my bacon. So here comes the best part – I arrive at the gate and the plane was not departed, but the man would not let me on – no matter how much I screamed and begged. However, he gave me a printed ticket (I have not sen one of those in years) and told me to run to the next terminal where the Laguardia flight was boarding. I ran like a mad man, and in the interim broke my hand luggage! One thing after another – I know! Anyway, as I get to the gate the lady tells me that there is no such flight, I say what – the man told me there was a plane boarding now! She says – oh sure – that is one gate over, the dude gave me the incorrect gate number! Anyway, she walks me over and I start talking to the gate agent who tells me – once again – sorry the gate is closed and the plane is leaving. This is when the other gate woman turns into SuperWoman! She says – OH NO – this poor man has been through enough. She swipes her card, opens the gate door, walks me down the jetway – and bangs on the plane door! Seriously! She screams – open this door!
Now – let me please recap, I have a ticket – printed ticket, for JFK. I am trying to board a plane for which I have NO TICKET – none whatsoever! Actually I have a ticket for a totally different airport! Think of me as one of those lost souls dropped on a plane. That was me! Of course, I have no checked luggage – for two days, but still, this is COOL! The unflappable stewardess, behind a massive closed door replies; the door is closed. The gate attendant is equally unflappable, and she fires back (sorry bad use of verbage) open the door, you forgot this guy! Will you believe – the stewardess blinked and opened the door! Heck these folks were half way through the security demonstration! I was told grab any seat – we need to move. I grabbed the first window seat I could find, and promptly went back to sleep! WOW!! By the time I land in Laguardia, I had two hours to go and once I finished davening, I hopped in a taxi and found my way to the City Winery. Read the rest of this entry
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
To say Midbar Winery is unique – would be an understatement of the world. However, to say it might be the most unique kosher winery in Israel, may well NOT be an understatement at all. Midbar Winery is a newly minted winery from the recently closed Asif winery and a new influx of cash from investors. Yeah – yeah, I am getting to it – hold your horses. Asif Winery is a winery that was established in 2006 to do what no one in Israel could do well – create great kosher white wines. According to Yaacov and the winery’s website: Midbar Winery in Arad, was established to develop, promote and celebrate winemaking in the Negev desert. Midbar is the Hebrew word for desert – and our vineyards, typically over 800 meters above sea level, benefit from the Negev’s unique terroir. Another great quote from Yaacov – White is the New Red.
Now, before I get ahead of myself too far, I must state that this winery is not kosher – as in the customary manner. The wine carries no supervision stamp, or hecsher, for a variety of reasons. However, having heard the story of Ya’acov Oryah, I had to visit the winery to find out more. Yaacov Oryah started the winery in 2006 and though he lacked a kosher wine symbol many people like me happily drink his wine. Why? Simple enough – I trust the man, and being that Yaacov Oryah is a religious man – that is all that I need. However, my nonchalant attitude in this area may well concern others, and it is for this reason that I may keep the wines I schlepped back from Israel for myself – or with the folks that are trusting as I am.
For a deeper understanding of why and how this came to be – I advise a wonderful trip to the south of Israel where a lovely, honest, hard working, humble, and successful winemaker will explain the situation to you and if you like what you hear – like I did, I highly recommend his wines. I can openly say that he is not against having supervision, but as your parents used to say to you when you were young – “it is complicated”! The good news is that falling in love with his wines is the farthest thing from complicated!
In retrospect I think that Yaacov should hang two signs above his winery’s door. The first one stating; He who enters should be brave of heart, open of mind, desiring of all things ripe, honeyed, fruity, and floral in so many ways. The second one should read: He who wishes to enter these hallowed halls should be in love with wine of a white persuasion and not the Moscato kind or other overly sweet enchantments. If you lack the interest in grand and lovely white wines than please do not waste the time of the master who works beyond these gates. He is a man who makes white wine a priority rather than a nice-to-have item. Please leave him alone and bother him not so that he can make us all more great white elixirs! Read the rest of this entry
I hope you all are enjoying your Hanukkah holidays. This past weekend I enjoyed meals with my family and friends that were lovely and quite Sefardic in nature. The flavors were deep and filling and the tones were rounded with good herb and spice. These are flavors I try to hit in my dishes from time to time, but have been missing for sometime, partially because I do not have all the spices and partially because I do not still know all the recipes – I am working on that.
Sorry about the short notes again, but since I did not cook, I really have nothing more to say about the dishes other than they were lovely and rich and ones I hope to enjoy with my family again soon. If the list of wines sound like wines you should avoid, please remember that I had to taste some of these – SAD!!! In the end, there are some nice ones in the list, but no clear and run away winners. They all have flaws, like we all do, and as such, no real winner.
Many thanks to my family and friends for hosting me and here are the wines enjoyed through the weekend and at sporadic other moments through the week:
2011 Ella Valley Sauvignon Blanc - Score: B+ to A-
This wine is one made totally by the new winemaker at Ella Valley Winery, Lin Gold. She studied her craft at the University of Adelaide, and cut her teeth in her (professionally speaking) at both Tabor Winery and Chateau Golan. This is her first real vintage and it was exciting to see where the winery will be going. The Sauvignon Blanc was oak free as was in the past, and it was also green or herbal free, though that may have been more of a seasonal factor than a winemaker’s factor – time will tell.
The nose on this wine is ripe and bright with nice litchi, cut grass, kiwi, melon, lemon, and nice peach. The medium bodied wine has a nice clean mouth, very New Zealand-ish, cut dry with good clean lines, nice balancing acid, and lime juice infused. The finish is long and bright, almost bracing, with good acidity, lemon curd, and a hint of zest at the finish. A nice wine with bright and ripe fruit and no bitterness, a lovely Sauvignon Blanc. Read the rest of this entry
This past Jewish Holiday press left me away from home for much of the time – whether at friends or family and that enabled me to enjoy many a wine, some that I bought, some that I enjoyed at other people’s homes, and some that I enjoyed or did not enjoy at synagogue.
The Jewish holidays following the high holidays – are meant to be ones filled with joy, food, and wine, yet I happen to always be separated from the very people who really understand my madness. Do not get me wrong I love my family – but they really are not oenophiles – and that leaves me at a major disadvantage – when my main objective is to drink and enjoy as much wine as possible in a very short period of time! Sure, they sip at the glass and are happy to drink it – but the joyous side of the High Holidays to Sukkot religious gauntlet is meant to be a relief valve, a way to thank the lord for all the good and for another year to do his bidding. So, how do Jews celebrate? Why with prayer, food, and wine of course. I know I am a bit over the top when it comes to wine and food – but I crave the interactions with others around the table, a table filled with joy and food, and also some wine chatter.
So I was faced with the classic dilemma of a lone wine fanatic attempting to enjoy wine amongst those who find wine to be a tool rather than a purpose. Do I buy and enjoy by myself an expensive bottle of wine and drink half at night and the other half the next day – and continue this through the meals – or should I dial it back a touch because, it is just myself and the expensive wine does not always taste as good the next day?
Like all things – I decided the best rule of thumb in these situations is to do both! I bought some good wine and some nicer wine, but no crazy wines, which in hindsight was a great idea, as I really got sick and could not enjoy them anyway. The first night we drank a bottle of 2010 Galil Mountain Winery Barbera, which I wrote up about on a previous post about QPR, and it was OK, but not a QPR winner. We also tried a bottle of 2010 Joseph Mellot Sancerre. Sancerre white is the archetype Sauvignon Blanc for many. Many believe that Sancerre best defines the truest form of Sauvignon Blanc. However, some are now pointing to New Zealand and California for what they have done with the grape. Unfortunately, while the classic Sancerre is meant to be bone dry, with intense fruit expressions and mineral to boot, this bottle was so-so at best. It lacked the bone gnawing dry palate that I crave in a Sancerre, balanced perfectly with nice bright fruit and good acidity. Instead, this Sancerre was green, tart, and without fresh fruit, making it for a very passable wine to quaff, but not much more.
On an aside, there is a growing demand out there for truly bone gnawing dry wine with fresh fruit and bright acidity. The closest I have found to that is another kosher Sancerre from Bokobsa, but the 2007 vintage is slowly dying. The need exists, but the answer unfortunately is lacking for now. Please do not get me wrong there are MANY lovely kosher Sauvignon Blanc wines on the market – but they all have varying degrees of residual sugar, making them feel flabby, which to many is as annoying as nails against a chalkboard. Read the rest of this entry