This post is an update to my previous article on the kosher rose wines of 2017. Sadly, not much has changed, yes a few more options have been released, but shockingly some are still not here, even as the official summer season has begun! Come on, guys! The good news is that we have a new winner for 2017, though it falls apart very quickly, so open it and drink it all up ASAP! As I have stated below, I have yet to find a single rose from the 2016 vintage, that I could think would last through the summer months.
Also, there are still another seven Rose wines I would love to taste, but some are not here and some are actually here, but not yet being released. Those are the 2016 Jezreel Rose (Finally in the SA, but not yet available at kosherwine.com, the online store I buy almost all my wines now because of free shipping). Along with the Galil Rose (It is here in the USA – but need to get my hands on it – but it is available at kosherwine.com), The 2016 Elvi Wines Rose, the Terra de Seta Rose, the 2016 Matar Rose, the 2016 Gvaot Rose, and the 2016 Kadesh Barnea Rose.
I thought about repeating the text from my previous post on Rose wine, but I decided against it. So, please read that before continuing on here. I will be reposting all of the wine notes, here along with the five new wines roses that I tasted as well.
However, what I did want to talk about here, beyond the five new Rose wines, is rose wine styles, and examples of each from the wine notes below.
Rose Wine Styles
When I think Rose or Sauvignon Blanc, I think classic Provence and New Zealand. I think lithe, ethereal, but packed with acid, mineral, fruit, and lovely terroir. That is what I like in Rose, but there is another style, it is the fuller bodied rose, NO not those disastrous red wines that want to be a rose, those are just horrible – Beaujolais want-to-be.
No, this is more like the 2016 Psagot Rose, that wine is a full bodied acid core wine, but it is not the classic Provence style rose. That is is no way an affront to this wonderful wine, when the bottle is good, no it is more a description of what the wine is like.
If you are looking for a wine that you can enjoy with a steak or a burger than you would be a wine like the Psagot, though to me the best rose out right now of that style is the newly released 2016 Shirah Rose. It reminds me so much of the 2013 Rose, which was a true joy.
So, here are my recommendations based upon the wines I have tasted:
- 2016 Ramon Cardova Rose, is the best rose so far, but it is not a Provence style wine, it is more of a tweener.
- The 2016 Chateau Dubois is the best French rose I have tasted so far, but it is a clear non-Provence style rose.
- 2016 Chateau Roubine la Vie, is the best French classic Provence style rose.
- 2016 Ramon Cardova Rose is the best Spanish rose (that I have had the chance to taste so far, sadly I have yet to taste the new 2016 Elvi Rose)
- The 2016 Shirah Rose is the best USA rose. It is not a Provence style wine, it is a massive wine but a really fun one.
- The 2016 Netofa Rose is the best rose from Israel, it is as close to a Provence style wine I have found so far in Israel.
- The 2016 Psagot Rose (when it is on) is the best full bodied rose wine from Israel.
Rose winemaking approaches
If you read the previous article, you would have read that there are classically three ways to make Rose; Maceration, Saignée, and blend.
The interesting thing we are seeing is a slight variation to the rose making – that is after they make the rose, using any of the aforementioned approaches, they are adding in some white wine! This is straight up genius! Why? Because as explained in the previous post, red grape juice has very few phenolics in it! The real phenolic powerhouse – for red wines, are the skins! White wine does not need skins to give it their phenolics, they have it innately from the juice alone. So, when you take red grapes and essentially crush them and bottle them, with minimal grape contact, what you get is a fun wine, that has very few phenolics in it. So, you have a few options, either let the liquid sit longer on the grape skins, thereby improving the phenolics, but that takes away from the classic rose look, as skin contact turns the juice darker. So, if you want more phenolics and less grape skin contact to keep the classic rose color, you can add in white wine! Read the rest of this entry
It is almost Shavuoth, which means it is almost Summer, so that means it is Rose time! Rose wine in the non-kosher market is exploding – especially Rose wine from Provence; a wine region of France. Sadly, in the kosher wine market – that is not quite the case. I did not stress my previous statement with a suffix of AT ALL, even though I am not allowed to open a bottle of rose on my Shabbos table with guests – why? Well, that is simple – no one will drink it!!
Even worse, is that wine manufacturers may well have jumped the shark! There will be some 50 dry-ish kosher roses available in the USA this year! That may not sound like a lot, but when all you had was Herzog White Zinfandel 10 years ago – it is insane. The first high-end rose was Castel’s 2009 rose and that was only 7 years ago. Back then, there were few to no real Rose wine options, other than a handful of Israeli wines and almost no French Rose made it here. Now we will have tons of Rose, and I really think the real question here is will people drink it?
What is a rose wine? Well, simply said, a rose is a wine that can best be defined as the wine world’s chameleon. Where white wine is a pretty simple concept – take white grapes squeeze them and out comes clear to green colored juice. Yes, white grape juice is clear – well so is red grape juice, but more on that in a bit.
White wine is not about color – almost all color in a white wine comes from some oak influence of some sort. So, an unoaked Sauvignon Blanc or Pinot Gris can sometimes look almost clear, depending on the region and how the wine was handled. Now oaked Chardonnay, of course, is what most people use as an example of a dark white wine. As the Wine Folly linked above states, different wine regions oak their Chardonnay differently and as such, they are sold with different hues from the start. With age, the wine changes color and the light gold moves to darker gold shades.
The only real exception to the stated rule above – that white grape juice without the influence of oak is somewhere in the clear to green color spectrum, is – orange wines. We have spoken about orange wines – mostly thanks to Yaacov Oryah. Outside of Yaacov’s work there really is no orange wine in the kosher world to speak about. Orange wine is made exactly like red wine, which means that the clear grape juice is left to sit on the yellowish to dark yellow grape skins (depending upon what varietal is used to make the orange wine).
Well, I am back, landing the day before the Shabbat preceding Shavuot. I was there for my Nephew’s wedding and we stopped off in Paris for two days – that post can be read/seen here. From there we jumped on an EasyJet plane and we were in Israel, but those kind of things do not just happen. In hindsight I would use EasyJet again – simply because there really were few other options. The direct flights were these (listed in cost order); Transavia (I wonder if the count sleeps in luggage), EasyJet, Arkia (Israel’s second largest airline), El Al, and Air France. I tried to use miles on AF – but they were crazy high. So, in the end, EasyJet it was.
EasyJet is one of those airlines that will nickel and dime you all the way to and in the plane. But the best plan (since I had no checked luggage), is to pay for seat assignment and then you get a roll on and backpack. I was stressing about my rollon, it was a bit heavy, and I was worried they would nickle me to death. In the end, the dude at the counter was very nice and they took the rollon – asking to check it, which was fine with me. The trip was fine, as there is a lounge in the CDG terminal, and what we really wanted was just a place to be normal in a land of madness.
Once we got to the gate they were boarding us only to leave us in the gateway for a good 25 minutes – no idea why. Once we boarded, I was asleep, which was a blessing. I had lots to watch – but sleep was what I craved. Once I awoke we pretty much landed, with maybe 20 minutes or so before landing anyway. Once we landed we disembarked quickly, and then well – no one was there at security check. There were loads of people backing into the anteroom. It would be another 20+ minutes before folks actually arrived and started to cut through the backlog.
Once we got through our bags were there already and we were off to get our car – or try! Look I like Budget in Israel, they normally treat me well, but this trip was horrible! They made us wait 1 hour or more and then they treated us in classic Israeli style and gave us a car that was smaller than what we ordered/paid for and then told us to leave them alone! Love people like that!
Anyway, we were off and really that is what I cared about – I wanted to be home! After that, I can say that the trip was really about tasting late 2014 released wines and 2015 wines. Before, I get into that – let’s recap the state of 2015. As stated here, this is what happened in 2015 and after tasting some 40+ wines from 2015 – nothing has changed my opinion.
Well after two world-class vintages in 2001 and 2008, 2015 was a huge letdown. The white and rose are for the most OK, and nice. The white and rose wines are not at the level of 2014 (more on that below), but they are very respectable. The 2015 reds on the other hand is an entirely different subject.
A few things going on here – first of all the weather was perfect through August – looking like yet another blockbuster Shmita vintage. Wet winter, tons of rain and no deep freezing, followed by very moderate spring (making for good bud formations). This was followed by temperate highs and nice cool evenings throughout the summer, except for a few spikes here and there, that was all until August! In August nature took a very dark view on Israel – starting with some of the worst highs in the history of Modern Israel, and power consumption that peaked for an entire week that broke record after record. August continued with crazy heat – but it was early September when all hell broke loose. September saw a return of the epic sandstorm – but this time it reached almost biblical proportions in September. Just look at these satellite images – they are crazy!
Overall, the season was not what it was meant to be. The sand storms brought even higher temps, it all unravelled at the end. The funny thing is that – the wineries that pull early, AKA do not produce date juice, were affected far less – like Recanati and Tabor. The ones who pull later or pull from the Galilee – even if they are great wineries – were affected. In some ways it will mean that lower level wines at wineries will have normally better fruit. It will also mean that many wineries will have less of their flagship wines. Of course this is all from what winemakers and wineries have told me so far. Only time will tell to see what really comes out, but agriculturally, it was not a great year. Read the rest of this entry
Rose wine in the non kosher market is exploding – especially Rose wine from Provence; a wine region of France. Sadly, in the kosher wine market – that is not quite the case. I did not stress my previous statement with a suffix of AT ALL, even though I am not allowed to open a bottle of rose on my Shabbos table with guests – why? Well that is simple – no one will drink it!!
Still, Gary Wartels of Skyview Wines told me recently that there is an uptick in interest, especially in the newly released Vitkin Rose 2015. I need to get back to that wine and other shmita wines, but first we need to talk about what Rose is and why the current craze in the non kosher market is just an uptick in the kosher.
Well simply said, rose is a wine that can best be defined as the wine world’s chameleon. Where white wine is a pretty simple concept – take white grapes squeeze them and out comes clear to green colored juice. Yes, white grape juice is clear – well so is red grape juice, but more on that in a bit.
White wine is not about color – almost all color in a white wine comes from some oak influence of some sort. So, an unoaked Sauvignon Blanc or Pinot Gris can sometimes look almost clear, depending on the region and how the wine was handled. Now oaked Chardonnay of course is what most people use as an example of a dark white wine. As the Wine folly linked above states, different wine regions oak their Chardonnay differently and as such they are sold with different hues from the start. With age – the wine patenas even more and the gold moves to auburn.
The only real exception to the stated rule above – that white grape juice without the influence of oak is somewhere in the clear to green color spectrum, is – orange wines. We have spoken about orange wines – mostly thanks to Yaacov Oryah. Outside of Yaacov’s work there really is no orange wine in the kosher world to speak about. Orange wine is made exactly like red wine, which means that the clear grape juice is left to sit on the yellow-ish to dark yellow grape skins (depending upon what varietal is used to make the orange wine).
Red wine juice – straight from the grape comes out the same color as white grapes. You see the juice from grapes is mostly clear to greenish in color. The red wine color comes from macerating the juice on the grape skins. The longer the juice sits on the grape skins (wine must) the redder in color the wine becomes until it reaches its maximum red color potential.
The only real exception to the rule of a grape’s juice color are the Teinturier varieties. The grapes are called Teinturier, a French language term meaning to dye or stain. The list of grapes whose juice is actually red, are long – but the list of kosher wine options that is a wine made from these grapes – is the Herzog Alicante Bouschet. The Gamay de Bouze is not a normal Gamay grape, it is one of those grape mutations that are very red in nature.
Rose wines are the in between story – hence the chameleon term I used above.
Rose wine is made in one of three ways. I will list the most dominant manners and leave the last one for last.
This is the first step of the first two options and the only difference is what you do with the rest of juice after you remove it? You see, as we stated above, the color of the juice from red grapes is clear to green and for one to get the lovely red hues we all love from red wine, it requires the juice to lie on the grape skins – AKA maceration.
The rose hue depends on how long the juice macerates. I have heard winemakers say 20 minutes gives them the color they like, and some say almost half a day or longer. The longer the juice macerates the darker the color. While the wine is macerating, the skins are contributing color by leaching phenolics – such as anthocyanins and tannins, and flavor components. The other important characteristic that the skins also leach are – antioxidants that protect the wine from degrading. Sadly, because rose wines macerate for such a short period of time, the color and flavor components are less stable and as such, they lack shelf life – a VERY IMPORTANT fact we will talk about about later. Either way, drinking rose wine early – like within the year – is a great approach for enjoying rose wine at its best!
Now once you remove the liquid, after letting it macerate for the desired length of time, the skins that are left are thrown out or placed in the field to feed organic material into the vines. This is a very expensive approach indeed, because the grapes are being thrown away, instead of doing the saignee process which is described in option #2. This approach is mostly used in regions where rose wine is as important as red wines, like Provence and Languedoc-Roussillon. Mind you, the grapes used in this method are most often picked early, as they are being used solely for making rose. Read the rest of this entry
Without any attempt on my side we enjoyed a Syrah weekend, along with a unique Cabernet Sauvignon from Herzog. This past weekend we were invited to the home of some very good friends of ours, ER and HK, ER of the baking culinary fame! Well this meal was culinary all the way, roast beef, perfectly cooked chicken and great side dishes to boot! OH! I cannot forget that split pea soup, which was quite lovely as well.
We brought two Syrah like wines and another guest brought a Syrah wine, while yet another guest brought the new and limited 2007 Herzog Napa Cab 7. Sorry, I have no pictures, though most of the wines are well-known wines, other than the special Herzog Cabernet. The wine is called: 2007 Herzog One Over XII Napa Valley Cabernet Sauvignon, and Vivino has an image of it, which is displayed to the left. The wine has a great story, a bunch of barrels from the 2007 Herzog Napa Cab, which we tasted, was left in a barrel for 55 or so months. So, one would think it would be an oak bomb, but it is not overpowering, though friends of mine disagree. The thing that is really lovely about the wine is its caressing and insane tannins and the mineral that jumps up and slaps you across the face! Like I say in the notes – this wine is polarizing and to me that is what good wine is all about! This bottle is limited and available only at the Herzog Winery’s wine bar.
Thanks so MUCH to ER and HK for hosting us and putting up with me! We love hanging with you guys! The wine notes follow below:
2010 Tabor Shiraz, Adama, Terra Rosa – Score: B+
The nose explodes with awesome blueberry, plum, currant, cherry, with loads of dirt and licorice. The mouth on this medium plus bodied wine is nice and spicy with good concentration of date, sweet blue and red fruit, nice candied raspberry, sweet cedar, with good integrated tannin, and good extraction. The finish is long and spicy with garrigue, bramble, fig, date, chocolate, light leather, and animal notes. This is a wine that is a hair under the QPR line, though if pressed it could well join the ranks. A great Israeli “supermarket” option for sure. Read the rest of this entry
Well what can I say the theme continues with even more wines that I had the chance to taste this past weekend. There were some real winners and some very solid wines, without a dud in the bunch, including nothing short of heaven in a bottle, more on that in the notes below.
For now, I will leave you with a plethora of wines that I hope you can find in the your area and enjoy much like I did this past weekend with my family! Loved the food, tons of Sephardi food with many a treat!
The wines notes follow below:
2009 Tzuba Pinot Noir – Score: B+
Tasting this twice the wine showed a continuous expression of almost pure cherry, with Chica cherry cola, cherry, oak, ripe raspberry, bramble, toast, and espresso. The mouth on this medium bodied wine is ripe and tart with good acid, rich currant, medicinal cherry, nice spicy cedar, and nice integrated mouth coating tannin. The finish is long and spicy, with roasted herb, oriental spice, cherry candy, and cloves.
2007 Katlav Wadi Katlav – Score: A-
This is Katlav’s flagship wine and is a blend of 50% Cabernet Sauvignon, 35% Merlot, and 15% Petite Verdot. This wine starts of very closed and all you smell is crazy deep mineral, almost intense graphite and sulfur, quite nice but not its true self. The wine needs decanting, so go ahead and decant and fear not, unless you wish to wait a year or so more. Once it opens the wine screams with blackberry, black plum, cassis, and rich mineral, almost sulfur in its extreme, along with date and nice spice. The mouth on this medium to full bodied wine is rich with nice sweet black fruit, ripe red fruit, sweet raspberry, nice vanilla, and sweet cedar along with mouth coating tannin that lingers long. The mouth is rich, round, and sweet, showing the impact of being in oak for 24 months, but while it does not lack in acid, it lacks the zip that could make this a killer wine. The finish is long with sweet tobacco, black fruit, licorice, cassis, and spice along with mounds of sweet milk chocolate, and rich cinnamon and cloves. The wine is throwing sediment so beware if you decant. Read the rest of this entry
This past week my wife had a hunkering for risotto and the recipe is so simple that after gathering the required ingredients, I was more than happy to oblige. The risotto recipe that I used was from my blog posting in March of last year, however, in this case I roasted both the sweet potatoes and the mushrooms in the oven.
The roasted sweet potatoes really does change the flavor profile of the risotto and the roasted mushrooms bring out a further meaty and earthy flavor than just the risotto alone. That comes from the famous umami savory taste which is backed by the Glutamates. The combination of roasted flavors and the Glutamate packed mushrooms – adds a totally different dimension in flavor to plain risotto. Normally, the way to fill out the boring and plain flavored risotto rice (arborio rice) – is to finish the dish with cream, cheese, and/or pesto, along with some nice condiment or flavor addition like mushrooms or asparagus. However, because we do not eat milk and meat together and I want to enjoy my risotto with chicken, we cannot finish the dish with cheese or cream. So that leaves us with finding other ways to pump up the flavor volume with non-dairy ingredients.
Of course when it comes to chicken, I love my wife’s lemon rosemary roasted chicken, because the recipe calls for slow and low cooking which makes for tangy and “fall off the bone” moist perfect chicken. Normally I use the chicken sauce on rice and quinoa, but with risotto, I leave the sauce for another time.
To pair with this chicken I continued my Pinot Noir adventure and opened a lovely bottle of the 2009 Galil Mountain Winery Pinot Noir – which I liked a lot and wrote up in the previous posting on QPR.
We also were invited to the Rabbi’s house and I brought a bottle of the 2009 Dalton Alma Bordeaux blend. Dalton now releases three different Alma blends. One is the white blend, which does not excite me that much, along with two red blends. One is the one I enjoyed this week, a Bordeaux blend of 64% Cabernet Sauvignon, 27% Merlot, and 9% Cabernet Franc – showing its deep French roots – with crazy graphite, green notes, while also showing with pride its own terroir and climate – with lovely ripe and black fruit. The wine is a true expression of French grapes in a Mediterranean climate – Bravo Dalton! The other blend is a SMV blend of 82% Syrah 12% Mourvedre and 6% Viognier. Each of these red blends used wines that were fermented individually for 12 months in French Oak and then blended and aged an additional two months in oak before bottling. Read the rest of this entry
This past week I was waffling on which white wine to open to pair with my wife’s awesome lemon and rosemary roasted chicken, which has become comfort and easy to make food for the both of us. I do go through my own mood swings in relationship to chicken and poultry, but this week I was on and truly enjoyed it as always. Along with the chicken we also enjoyed some fresh green salad and a blend of brown/red/black rice. Given the menu I wanted a solid white wine that could keep up with the chicken and rice. I was looking at opening the Dalton Viognier or the Dalton Alma, and since I had more of the Alma I opened one for the weekend.
The Haruni Family started the Dalton Winery in 1995, in the Napa Valley of Israel in the Upper Galilee. Within the massive Upper Galilee, a few areas are starting to gather fame, such as the vineyard from which Dalton sources its grapes — Kerem Ben Zimra, Yarden’s El-Rom, Ortal, and Katzrin vineyards, and Gailil Winery’s Yiron vineyard. The vineyard and winery are located minutes from each other, which is usually a great benefit to the winemaker and winery, as the winery can truly source and crush the grapes when they have reached optimal maturity. However, when there is a war going on, and that war is in your backyard, you wish you were miles away. In July and August of the year 2006, Lebanon and Israel were engaged in a bloody battle. It raged on for 34 days, before a cease fire was declared. With the winery and vineyard overlooking Mount Hermon, almost spitting distance from the Lebanese border, the winery was in the direct line of fire.
Dalton was the hardest hit amongst the Galilee wineries, but was still able to source and crush all of its grapes within a week of the cease fire. The actual damage was not nearly as bad as the winery’s inability to prune and manage its vineyard, which caused some of the vineyards (the Chardonnay especially) to fall victim to disease and hungry wildlife. However, the winery was blessed with a bountiful harvest that easily made up for the war’s collateral damage.
Read the rest of this entry