It has not been long since I last posted a new list of QPR (Quality to Price Ratio) Kosher wines. But I am always looking for more winners, and I am sure some of these will be on the QPR wine list of 2019.
To me, Terra di Seta continues to prove that Italian wines can go mano-a-mano with the rest of the kosher wine world. They continue to excel in delivering QPR wines and they continue to prove that you can create impressive to great wines for less than 40 dollars. I have yet to taste the 2015 Terra di Seta Riserva and sadly I was not a fan of the ALWAYS QPR worthy 2017 Terra di Seta Chianti Classico. The 2017 Elvi Rioja Semi, another perennial QPR winner was not my cup of tea but the 2018 vintage is ripe wine, Mevushal, but still nice and QPR winner.
Another of those QPR superstars, in the sparkling wine world, is, of course, the Yarden Winery. Gamla is their second label behind the Yarden label, but when it comes to bubbly, the Gamla label is always well accepted. Of course, the stupid spat between Yarden Winery and Royal Wine means that we have a single wine called Gamla in Israel and Gilgal here. Why? Because these two wine businesses cannot make nice long enough to come to their senses and figure out a way to be civil with each other. I am so surprised that this is still going on today. The Gamla label, a wine made by originally by Carmel in Israel for this label in the USA, and now who knows who makes it, either way, it is not a wine worthy of this bickering, but sadly, here we are.
Now, back to the wine, I wrote about the new Gilgal Brut back in January, and the wine has moved beyond its insane acid lemon trip and it is now rounding out a bit, with some added complexity and richness.
Domaine Netofa was always on my QPR list, but sadly that was just for Israel, but thankfully Royal and Kosherwine.com have combined to bring the entire line back to the USA! I hear it is going well so get on these before they disappear!
Now, I also wanted to add a list of losers as people have been asking me what I thought of some of the newer wines and here is my response, so I have a QPR list and a NOT so QPR list.
I wanted to keep this simple, so the wine notes follow below – the explanation of my “scores” can be found here:
2017 Domaine Netofa, Red – Score: 91 (QPR Superstar)
This wine is now exclusively imported by Kosherwine.com and I hope they are selling well. This has really stabilized now. It is a bit fruity still, but it also has some nice old-school style and swagger. The nose on this wine is nice and smoky, with great control and roasted animal. The fruit is blue and black and lovely. The mouth on this medium-bodied wine is layered and with nice blueberry, blackcurrant, great acid, and great control showing earth, raspberry, root beer, that give way to spice, vanilla, and loads of dirt. The finish is ribbons of mineral, charcoal, graphite and bitter coffee, Solid!! Drink by 2021.
2017 Domaine Netofa Latour, White – Score: 91 to 92 (QPR)
Crazy Oak nose with yellow pear and apple, quince and rich saline with hay and dry herb. The mouth on this medium-bodied wine is crazy good, layered, extracted and richly round, but tart, and saline bomb, with lovely tension and rich herb, and lovely sweet spices and sweet Oak. The finish off long, green, with vanilla, herb, and mint, and lemongrass, with tart lemon curd and spices. Drink by 2023.
2017 Domaine Netofa Latour, Red – Score: 91 (QPR)
The 2017 vintage is less austere than 2016, it is more accessible now and will still hold. The nose on this wine is really nice with rich black currant, blackberry, and blue notes that give way to smoke, Oak, toasty notes, and lovely tar. The mouth on this medium-bodied wine is super tart and really bright, with great acid, blackberry, blueberry, black currant, with garrigue, sweet but well-balanced note, with mouth-coating elegance and layers of concentrated fruit and earthy notes, with chocolate and sweet spices. The finish is long, bright, tobacco, mineral, pencil shavings, with tar, and root beer. Lovely! Drink now until 2022. (To be released soon I think)
2016 Domaine Netofa Latour, Red – Score: 92 (Crazy QPR)
This wine is a blend of 65% Syrah and 35% Mourvedre. The nose on this wine is lovely, ripe and balanced, with sweet oak, blueberry, boysenberry, with bright fruit, and loads of dirt. This wine is really still very young, showing great potential, with incredible tannin, great acid, rich layers of blue and black fruit with great aging potential, loads of chocolate and rich spice, dark fruit, and herb, all wrapped in a plush yet elegant mouthfeel. The finish is less green than past vintages, showing a more ripe fruit profile, but still clearly balanced, with foliage, tobacco, mint, and sweet spices and herbs. Bravo!! Drink from 2020 till 2024.
2018 Ramon Cardova Albarino, Rias Baixas – Score: 92 (QPR Superstar)
The 2018 vintage of this Albarino, in its second vintage, shows less tropical and ripe than the first vintage, 2017. This bottle also had the thermal active label, and it shows up when the bottle is at the proper drinking temperature. My only REAL and serious complaint is the cork, why would Royal waste the money and my money of a real cork? Use a Diam or any other amalgamated cork, like almost everyone else is. I really hope I do not hit a bad cork for the wines I have.
The nose on this wine is better than the 2017 vintage, Lovely nose of rich mineral, with loads of straw, with which salinity, and lovely peach and dry pear, with honeysuckle, gooseberry, along with green notes galore. Lovely! The mouth on this lovely green and acid-driven wine, has a more oily mouthfeel than the 2017 vintage, showing rich salinity, green olives, with lovely dry quince, green apples, more peach, green apple, but also with lovely lime and grapefruit, no sense of guava or melon-like on the 2017 vintage, with a tinge of orange notes. The overall mouth is lovely and it comes at you in layers. The finish is long, green, with gooseberry, tart fruit, with an incredible freshness, and orange pith, slate, rock, and incredible acidity lingering long. Incredible!! Bravo!! Drink until 2022. Read the rest of this entry
If you have been keeping up with my travels around the world to visit the KFWE venues, you will know that I really was impressed with what Bokobsa did in Paris and I was split over the London KFWE, given its posh settings and solid wine selection, though it has where to grow.
Before I go further, I wanted to define to you my criteria for grading a wine tasting:
- The Venue, of course, its ambiance, and setup
- The wine selection
- The wine glasses
- The number of humans at the tasting
- the food served
- Finally, the reactions of the participants, though for me that is less important to me, as I judge the tasting based more upon the body language of the participants than what they say.
Now, some of these variables are subjective, rather than just objective. Take for example #1, the venue, it is a highly subjective though also objective variable. Pier 60 is a nice place, but in comparison, the Peterson museum of the past few years in Los Angeles was far better. Now, again, this is subjective, some people hate cars. They hated how big the Peterson was, and how spread-out the food and wine was. I loved the Petersen, loved the cars, and while the food and wine were spread out and difficult to find, the roominess and vast space to sit and enjoy art and wine at the same time, was truly impressive.
App and its data needs serious work
One more thing, as I stated in my KFWE recommendation list – the KFWE App is a disaster. It rarely worked. When it did, it was so annoying it was hopeless. Take for instance the go back button went back to the main wine list. So if you wanted to go through the list of Elvi or Capcanes wines, you had to go back and forth OVER and OVER. Worse, and I mean far worse, was the data behind the app, the data was all wrong. The wines at the event did not match the wines in front of you at the tables.
I really hope that next year, Royal Wines puts in more effort into building a proper app, with proper data. Even if the wines that are delivered are different than the wines on the app, change the data! Make sure the data matches reality instead of dreams and rainbows.
Mother Nature took kindly to KFWE in NYC and LA (well mostly)
A quick footnote here, before we dive into the highly contested and dispassionate discussion around which KFWE is the best KFWE, we need to thank the good mother! Mother nature really threw us a pair of bones this year! Yes, I know that flying from NYC to LA was a bit torturous for some, and yes, I sat/slept in my middle seat all the way to LA, but come on, it was that or we get 6 inches of snow a day EARLIER and KFWE NYC would have looked more like a Flatbush Shtiebel during the summer, AKA empty!
Sure, traveling to LA was a pain, but it all worked out, even those who flew to LA on the day. Further, while mother nature opened the skies on the day following KFWE L.A., with what the meteorologists loved to call an atmospheric river, it was the DAY AFTER KFWE L.A. On the day of KFWE L.A. there was a light smattering of rain here and there. The next day, God opened the heavens, when we were driving in our Uber to the airport the streets were almost flooded, and this is L.A. which has a massive concrete drain snaking its way through Los Angeles, with which to dump and maneuver billions of gallons of rainwater.
Further, if we had been at the Petersen this year, the VIP and Trade would have been a mess. There was not so much rain, as it was just not nice outside, this is an El-Nino year in Califonia, and that means more rain than normal here in Cali! So, all in all, God was kind to Royal and the KFWE circuit. The weather was just right, along with some intelligent decisions, turned out to be true blessings for all, especially us Californians who really need the rain! Read the rest of this entry
This is not the first time I have posted about Or Haganuz and its sulfite-free Cabernet wine. They have been making this wine for many years now, I remember as early back as 2009, maybe earlier.
We have spoken before about sulfites when I posted an article, about the then ONLY Kosher Sulfite Free wine that I knew of. The Bashan Winery is a lovely small winery in the Galilee that only produces sulfite-free wine.
So what are Sulfites? They are nothing more than a preservative for wine. They were added into wine staring in the last century or so. Before then people got along fine without using them – why? Because sulfites occur naturally in wine. The extra sulfites one may add allow for the wine to stay on the shelf or in the cellar longer. So most winemakers that bottle organic wine will say that white wines should be drunk within the year and within the day of opening it. Red wines have a bit more life to them – 5 years or so, as sulfites are far more prevalent in red wines.
Many wineries have wines made from organically grown grapes – this is a trend that many wineries are trying to push, in ways as part of the whole natural wine story. Also, because organic grapes are more than just a selling point, it because organic grapes are good for the vines, the vine workers, and ultimately, the customer.
When we talk about sulfite-free wine, it does not always mean organic wine! In the USA, the rules are VERY simple, you CANNOT add any preservatives in ANY manner – as described here, (sorry the data is in a PDF) on the USDA website if you wish to put the word Organic on the wine label. An organic wine means ZERO SO2 was added to the wine at any time in the processing of the wine. The wine will still have sulfites unless they were fined out because sulfites occur naturally in the grape skins. Also, the wine must be made from organic grapes and many other requirements. The U.S. differs in what it defines as “organic” wine from the EU or other countries. In the E.U. they can call a wine organic, as long as:
- These include: maximum sulfite content set at 100 mg per liter for red wine (150 mg/l for conventional)
- 150mg/l for white/rosé (200 mg/l for conventional),
- with a 30mg/l differential where the residual sugar content is more than 2g per liter.
Please note – that this is not additive sulfite count/numbers, but rather that TOTAL amount of sulfites allowed in the wines. Again, sulfites occur naturally in grape skins, so if you macerate your wine for 2 months (or something long like that anyway), you will get a fair amount of sulfite in your wine without ever adding any actual SO2 into your wine, manually. Also, sulfite is a naturally occurring byproduct of the fermentation process.
So why all the buzz around sulfites in wine? Because some people are supposedly allergic to the sulfites. What is the percentage of people with this ailment? The USDA describes it as 1/100 as stated here, far fewer people than the percentage of folks who think Cilantro is the Devil’s spawn (I am one of them by the way, Cilantro hater, not Sulfite hater).
So, when my local Rabbi, who says he is allergic to Sulfites asked me to look at options, I told him the only kosher mass-produced “no sulfite added” option out there is the Or Haganuz Elima.
So, when I had the opportunity to taste the recent vintage, I was happy to do so, so that I could decide for myself if this wine was drinkable or not. When I tasted it I was shocked, for a couple of reasons. First of all, it was Or Haganuz, come on, their wines are undrinkable by default. They are classically built Israeli wines, oak monsters, with unbearable tannin structure, and date juice drove. So, when I tasted the Elima, I was shocked that it was a well-balanced wine, with good fruit focus, and to boot, it had no added sulfites. Now, from the structure of the wine, I can tell they macerated this wine for a good amount of time. How long, I have no idea, but they “added” sulfites by extracting all the sulfites they could from the grape skins as they could. Now, I am no doctor or professor, but well before reading the back label of the bottle, I could tell you this wine was macerated for a long period of time. Sure, enough the back label says exactly what I had surmised from my palate, that they had used a method of winemaking developed by Dr. Arkady Papikian (a consulting winemaker in Israel), which used a long maceration process and then a long and cold fermentation. Both of which, as stated above create natural sulfites. I have no idea if naturally occurring sulfites cause people with allergies, fewer issues, but my Rabbi, who says he is allergic to sulfites has no issues with this particular wine.
Please NOTE – this is NOT an organic wine, it does not use the word organic, nor does it advertise as such. It simply states that they did not add in sulfites to this wine, at least in an unnatural manner anyway.
The wine notes follow below – the explanation of my “scores” can be found here:
2016 Or Haganuz Elima – Score: 90 (no added sulfites)
This wine is a blend of 75% Cabernet Sauvignon and 25% Cabernet Franc.
The wine is a classical new world wine, very ripe, and concentrated, still the lack of sulfites do not affect it to me. This wine has no added sulfites – but a sulfite-free red wine does not exist, as all red wines have naturally occurring sulfites.
The nose on this wine is ripe, with nice green notes, garrigue, and good notes of earth and spice, with anise galore, menthol, some black fruit, and hints of red berries. The mouth on this full bodied wine is rich and layered, a wine that will sell well for those that like wine like this, it is well balanced with good acidity, tobacco galore, with rich smokey meats, blackberry, cassis, and ripe juicy dark plums, all wrapped in good tannin and a nice fruit structure. The finish is long and green, with foliage, sweet dill, and nice green and red fruit on the long linger. Nice! As the wine opens the chocolate emerges.
I just returned from a long and wonderful trip to Israel where I visited a total of 36 wineries in less than three weeks. To be fair, I was set to visit more, but let us just say that a family member, who will go nameless, slowed me down just a wee bit – LOL!!! All the same, it was great visiting the wineries, meeting the wine makers and owners, and getting a far deeper feel for all things wine in the land of Israel!
Yes, I brought back many bottles, and I had friends and family who helped me schlep in even more bottles. In all some 30+ bottles or so made it back to the diaspora, and I will be enjoying them in due time. Many of them are NOT available here in America and some were just too good to pass up on.
So, let us start with the facts – there are five wine regions in the land of Israel, and I visited wineries in all of them. According to Yossie’s Israel winery page that is a mash up of Google maps and his winery data, there are some 70+ kosher wineries. The kosher wineries are bunched up in the Judean Hills, Shomron, Samson, and the Galilee. There are wineries in the other wine region; the Negev, but other than Yatir, which is really the southern tip of the Judean Hills, there is no winery that I wanted to visit in the Negev (dessert – southern wine region of Israel).
I started my wine adventure in the north and went to every kosher winery that would let me visit. One of the first things I realized about wineries in Israel is that it is a business. To me, wine and wineries are like candy and big candy store. To top it off – they are kosher and in a land I love. So, when I visit a winery, I want to know everything about it and why it exists. Others see me as a pain or as a lack of dollars and cents and as such, are not so receptive to my interests. That is fair, and as such, if I was received well I will state it and if not, or I got to taste a single wine or less, I will simply state what I tasted and move on.
The first day, I dropped my stuff off at friends in the north and drove up to Tabor Winery. Tabor Winery ha recently been bought up by the Coca-Cola company of Israel, and as such has seen a fair amount of investment in both vineyards and winery facilities. They have some of the coolest high-tech gear out there, though a few others do rival them, including Yarden (which I did not visit this time), Yatir Winery (visited and loved it!), Shiloh Winery, and of course Carmel and Binyamina (because their size allows for more toys). I was really shocked there and then by the cold blue fruit that exists if you look for it. By cold blue fruit I mean that wines (Syrah, Malbec, Cabernet – YES CAB, Petite Verdot, and Petite Sirah) exhibit blueberry, boysenberry, and other blue colored fruit when controlled in a cold enough climate. They had some lovely wines there, though no WOW wines (wines that get an A- to A or higher score). Still, a very nice and wonderful winery well worth the visit, if you can handle the drive all the way up there.
Now before you laugh at one winery in a day, driving north from Jerusalem, even with highway 6, is a large haul and in the pouring rain, I rest my case. While driving my way up there – I noticed another aspect that I have not spoken about in the past – Israeli drivers. I think it was my nephew who brought this to my attention; they drive cars like they have no tomorrow, without hesitation, and without fear – almost like war. Drivers in Israel are more than happy to pass you going uphill, on a curve, in the pouring rain! In no way was this a singular or rare occurrence! If you drive in Israel and you blink or hesitate, you may well find yourself forced onto the other side of oncoming traffic by a public transit bus! I am not kidding – and in a not so hospitable location to boot! My point is, if you wish to drive in Israel, and to get to all the wineries in and about Israel, a car is required (or a tour guide), my best advice is pray a lot, and be very careful. Also, get full coverage on your rental car. 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