It is not yet summer and here in NorCal it feels like more like a wet winter, this year has started cold and has stayed cold throughout the country, other than in Arizona and Florida, AKA, baseball Spring Training! Normally, I would have been in Israel by now, one way or the other, and I would have also visited France, sadly, with the times we live in now, neither of those wonderful ideas is possible. Sad and strange days we live in. Also, this is scene 1, more roses are coming in, but we have seen a large number already, and yes, like last year, they are underwhelming, at BEST!
While rose wine in the non-kosher market is exploding – especially Rose wine from Provence; a wine region of France, kosher roses have ebbed and flowed. Last year, the kosher market for roses slowed down a bit. This year it has returned to absolute insanity and sadly they are all expensive and boring, again, at best.
QPR and Price
I have been having more discussions around my QPR (Quality to Price) score with a few people and their contention, which is fair, in that they see wine at a certain price, and they are not going to go above that. So, instead of having a true methodology behind their ideas, they go with what can only be described as a gut feeling. The approaches are either a wine punches above its weight class so it deserves a good QPR score. Or, this other wine has a good score and is less than 40 dollars so that makes it a good QPR wine.
While I appreciate those ideals, they do not work for everyone and they do NOT work for all wine categories. It does NOT work for roses. Look, rose prices are 100% ABSURD – PERIOD! The median rose price has stayed the same from last year, so far though many expensive roses are not here yet! So far, it is around 22 bucks – that is NUTS! Worse, is that the prices are for online places like kosherwine.com or onlinekosherwine.com, with free or good shipping options and great pricing, definitely not retail pricing.
As you will see in the scores below, QPR is all over the place and there will be good QPR scores for wines I would not buy while there are POOR to BAD QPR scores for wines I would think about drinking, but not buying, based upon the scores, but in reality, I would never buy another bottle because the pricing is ABSURDLY high.
Also, remember that the QPR methodology is based upon the 4 quintiles! Meaning, that there is a Median, but there are also quintiles above and below that median. So a wine that is at the top price point is by definition in the upper quintile. The same goes for scores. Each step above and below the median is a point in the system. So a wine that is in the most expensive quintile but is also the best wine of the group gets an EVEN. Remember folks math wins!
Still, some of the wines have a QPR of great and I would not buy them, why? Well, again, QPR is based NOT on quality primarily, it is based upon price. The quality is secondary to the price. For example, if a rose gets a score of 87 points, even though that is not a wine I would drink, if it has a price below 22 dollars – we have a GREAT QPR. Again, simple math wins. Does that mean that I would buy them because they have a GREAT QPR? No, I would not! However, for those that still want roses, then those are OK options.
Please remember, a wine score and the notes are the primary reason why I would buy a wine – PERIOD. The QPR score is there to mediate, secondarily, which of those wines that I wish to buy, are a better value. ONLY, the qualitative score can live on its own, in regards to what I buy. The QPR score defines, within the wine category, which of its peers are better or worse than the wine in question.
Finally, I can, and I have, cut and paste the rest of this post from last year’s rose post and it plays 100% the same as it did last year. Why? Because rose again is horrible. There is almost no Israeli rose, that I have tasted so far, that I would buy – no way! Now, I have not tasted the wines that many think are good in Israel, Vitkin, Oryah, and Recanati roses. In reality, there is NO QPR WINNER yet, of the 30+ roses I have tasted, not even close, sadly.Read the rest of this entry
This past week saw me at my family in Chicago, for a mix of business and fun. Being that I was crashing at my brother’s house, I was happy to nominate myself to do the fish, which was a TON of fun. I did two fish recipes and a sauce.
The first fish dish is one that we have made a few times, the baked gefilte fish loaf recipe. It came out well except for the fact that the fish loaf was a Passover one, and so had no binding other than potato starch, which is a poor substitute for flour 🙂
The other fish dish was one I once made a couple of years ago, and it was a massive failure because it was under cooked. You see I seared the fish nicely, but I did not finish it in the oven, so we had more of a half cooked sashimi, than a fully baked fish. So this time, I cracked the multi-colored peppercorns using a low to medium grind, which left the corns cracked into chunks that could be consumed easily. I purchased a lovely half side of a Salmon that was filleted and boned. It did not fit in a pan of any sort. So I cut the fish in half and then liberally applied olive oil on it and then applied a liberal amount of the cracked pepper. Once oiled and peppered, I placed it into a lightly oiled pan and waited 5 minutes before taking it out, and placing it in a roasting pan, pepper side up. I did the same with the second piece of fish and then placed it as well into a roasting pan. I put a wee bit of water/wine into the pan as well, and placed the pan into a pre-heated oven at 350 degrees, for 5 minutes. Then remove the pans and leave covered for another few minutes, and then uncover and let cool.
With the fish made I was looking for a sauce to cover it with. I went through many options and none of them did it for me. I did not want teriyaki or sweet and sour, or any of the many pairings that exist out there. So instead, I listened to my sister-in-law to make a sauce that we would come up with. She recommended that we sauté some onions and green peppers, and then toss in some other stuff. So, we started with those two things, threw in some fresh garlic and pepper. Once they were fully browned and wilted, my brother appeared and recommended some dried figs, which turned out to be a great idea. I cubed the figs into small pieces, and threw them into the pan. I then emptied half a bottle of a Barkan Shiraz Rose, and waited for the wine to reduce by 50%, and then finished the sauce with a bit of Agave nectar to sweeten the pot! The sauce was awesome, if I say so myself. But even better was the combination of the sauce and the pepper encrusted salmon. The flavor combination does not burst in your mouth, but rather balances themselves so well, that you wonder how you ever lived without this stuff for so long.
Pepper Crusted Salmon
Olive Oil to coat
Cracked Pepper Corn to cover on flesh side (leave skin on and un-coated)
Lightly oiled pan
Sweet Onion and Pepper Sauce
2 or 3 sweet onions
3 or 4 sweet peppers
Few cloves of crushed garlic
7 or 8 dried figs cubed
375 ml of wine
2 tbsp of agave nectar
2008 Santieri Ebraici Dona Gracia Vino Bianco – Score: B to B+
The nose on this light gold colored wine is filled with roasted herbs, lychee, ripe pear, and quince. The mouth on this light to medium bodied wine is filled with lychee, ripe pear, tart lemon, and quince. The mid palate is bright with acidity, tart lemon, and dry orange peel. The finish is long with tart lemon, almond, and orange peel. After the wine receives more air, the wine softens and losses its harshness and becomes softer, lighter, with ripe pear and tart lemon that linger on the palate, long after the wine is gone.
2009 Mony Kikar HaShabbos (70% Cabernet Sauvignon and 30% Petite Syrah) – Score: B to B+
The nose on this purple colored wine is hopping with cranberry, raspberry, black cherry, coffee, and mineral stones. The mouth on this medium bodied wine is a bit tight but soft with black cherry, raspberry, and cranberry. The mid palate is bright with acidity, soft tannins, and coffee. The finish is long and spicy with soft tannin, black cherry, mineral notes, and coffee.
2007 Odem Mountain Cabernet Sauvignon, Volcanic – Score: A- to A
The nose on this purple to black colored wine is screaming with rich blackberry, blueberry, cassis, chocolate, sweet oak, slight mineral, vanilla, and spice. The mouth on this full bodied wine is firm with a full mouth that comes at you with layers of chocolate, ripe blackberry, blueberry, and still gripping tannins. The mid palate is balanced and follows the mouth with sweet oak and lovely tannins. The finish is super long and luxurious with sweet oak, blueberry, blackberry, chocolate, and vanilla. Quite a wonderful wine that keeps on surprising, the wine keeps coming at you with ripe fruit, nice extraction, and a full body.
We recently tasted some Mony wines that we liked so we thought we would share them with you.
Mony Chardonnay 2005 – Score: A-
This golden straw colored wine has a nose of apples, lychee, and oak. The mouth of this medium bodied wine is balanced with just enough oak and abundant fruit. The apple, lychee, and citrus jump out at you. The finish is long and laden with spicy oak which makes for quite a nice white wine experience.
Mony Shiraz Reserve 2005 – Score: A-
This ruby colored wine’s nose is earthy, musty, and oaky. The mouth on this medium bodied wine has strong notes of integrated tannins, dirt, leather, and pomegranates. The finish is long and generous with spicy wood and more leather.