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2020 Bokobsa Sieva Wine tasting just outside of Paris

Well, I am one post in and I have another 5 to go. As I stated in the first of my 6 posts on my trip to wine tastings in London, Paris, NYC, and L.A., I am truly thankful that my trips ended well for everyone, the news keeps getting uglier.

As I stated the kosher wine tasting season was upon us, and the first of my posts about the ones I attended was my London post. After a quick train ride to Paris, and a stop at the hotel, it was time for another tasting, the Bokobsa Sieva tasting.

The Bokobsa Tasting, is presented by the company known in France as Sieva, and it happened in Paris (well not exactly Paris, more on the very outskirts of Paris to be exact) on Tuesday, on the stunning grounds of the Pavillon des Princes in the 16th district. I arrived early and after taking a bunch of pictures I just relaxed and waited for the event to start. One of the issues from the tasting in past years was the older vintages of wines poured, along with the food that was cold and quite simple. This year, the food was nicer, they had warm food, and some very well put together dishes. Sadly, the vintages on the Royal wines were still strange, some new 2017 vintages while some wines were 2014 and 2015. However, the Bokobsa wines were all the latest, other than the 2018 Chablis which was not being poured.

One wine two Hecsher/Kosher Supervisions means two labels

One of the biggest shocks I had at the event was the realization that France is in a far worse place, in regards to kosher supervision than Israel and the USA. I have seen many times, where Badatz Edah HaChareidis and the OU would both be on the same bottle of wine, like Or Haganuz wines and others. However, in France, that seemingly is not an option! Understand that there are NOT multiple mashgichim (kosher supervisors) when there are multiple supervisions on a single bottle. Rather, the ONE/Two mashgichim all do the stringencies of one or both of the kosher supervisions. However, in France, this cannot work – I am not kidding! Clarisse showed me two bottles of the same Champagne made by Bokobsa Sieva. The difference between them, was not the overall supervision, as that was one the same, nor was it in any way a different vintage or winery, nope! They were EXACTLY the same wine – EXACTLY! The only difference was the name of the supervision on the back of the bottle! One had the kosher supervision of Paris Beit Din and the other had the kosher supervision of Rabbi Rottenberg.

So, I then asked the head of the supervising Rabbis, who was at the tasting, if the Paris Beit Din accepted to be on the same label with Rabbi Rottenberg, would Rabbi Rottenberg agree? He said no! OMG! I was speechless. ME! What question would you followup to that answer? I asked why? He said because they have different requirements. I said they are the same Mashgichim, so why would you care? In the end, he said that is how it is in France. Sadly, that is the state of affairs and I moved on.

Another fascinating difference between the labels is that the Paris Beit Din version of the wine has a different Cuvee name than the Rabbi Rottenberg version. That, I was told, was just for marketing, so that people would not be as shocked as I am now! Finally, there is also a pregnant lady with a slash through it, denoting that alcohol and pregnancy is not a good idea, the normal disclaimer wines have on their labels. On the Rabbi Rottenberg label, it was all in text, no images of a lady. Read the rest of this entry

The 2018 Kosher rose season is open – part 3

Well, after the first post I stated that I would be doing this rose wine post a few times. The subsequent posts would have the original content, and the newly revised or added rose wines as well. Well, this is part 3, and I hope this is the last one! My schedule was insane, but it is now slowing down, thankfully, so I hope to be adding more posts as well!

It is still officially Summer, which 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 9 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 all?

Wine Color

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 you get clear to green colored juice. Yes, the 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).

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 is 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 colored is 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. Read the rest of this entry

The 2018 Kosher rose season is open – part 2

Well, after the first post I stated that I would be doing this rose wine post a few times. The subsequent posts would have the original content, and the newly revised or added rose wines as well. Well, this is part 2, and there will be at least a part 3 or maybe a part 4, such is life. My schedule is insane right now (not complaining in any way), so when I can grab a few moments to update the roses I have had, I take it with both hands!

It is still officially Spring, which 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 9 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 all?

Wine Color

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 you get clear to green colored juice. Yes, the 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).

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 is 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 colored is 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. Read the rest of this entry

The 2018 Kosher rose season is open

It is officially Spring (though it snowed in Chicago for Passover – so I will hold judgment on that fact for a bit), which 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 9 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 all?

Wine Color

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 you get clear to green colored juice. Yes, the 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).

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 is 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 colored is 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. Read the rest of this entry

Kosher Rose wines of 2017 – final take

After all the tastings I have had for rose wines this year – I can say for now, that I am as far along as I can go without being in Israel, or asking people to schlep wines for me from Israel. I am still missing the new 2016 Elvi Wines Rose, the 2016 Terra de Seta Rose, the 2016 Matar Rose, and the 2016 Gvaot Rose. I guess that will have to be. When I get to Israel soon enough I will post again, but just on those wines.

In the end, my overall take on Israeli roses this year has been a huge and utter letdown. To me, there are few roses that I would waste my time drinking. In the end, the Netofa, Vitkin, Psagot, and Castel Roses are the only roses that I would buy this year, other than the untasted wines listed above (Matar and Gvaot), which may well be good.

The real saviors for us have indeed been Spain and USA. France has thrown in the La Vie Roubine, but it is not as good as the Ramon Cardova rose.

So, in closing, I will repeat what I listed the last posting. These wines are the best for each category, nothing I tasted in the last tasting has changed much around them, other than the sweet rose entry, which I would never buy, but is useful for those that like rose that way.

So, here are my recommendations based upon the wines I have tasted:

  1. 2016 Ramon Cardova Rose, is the best rose so far, but it is not a Provence style wine, it is more of a tweener.
  2. The 2016 Chateau Dubois is the best French rose I have tasted so far, but it is a clear non-Provence style rose.
  3. 2016 Chateau Roubine la Vie, is the best French classic Provence style rose.
  4. 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)
  5. 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.
  6. 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. Vitkin is right behind, along with Castel (but it is really expensive for the wine), and Psagot in the bigger/fuller rose category for Israel.
  7. The 2016 Psagot Rose (when it is on) is the best full bodied rose wine from Israel.
  8. The best sweet rose that is drinkable is the 2016 Contessa Annalisa Rose. Hopefully, a gateway rose to the drier and better options above.

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!

The Ramon Cardova is a perfect example of this. As is the Elvi Rose (a wine I have not tasted), and the Jezreel Rose (see below). These three wines all added in different white wines, and it is a clear bump in the correct direction, but to the purists, it is not cool! I cannot speak to the purist’s issues, and yes, I can see that the Cardova is not a classic Provence wine, but it is a very enjoyable summer wine, and in the end, that is what rose to me, is all about!

Read the rest of this entry

Kosher Rose wines of 2017 – take 2

2016 Covenant Red C Rose, Twin Suns, Psagot Rose, Bat Shlomo, Chateau L'oasis, Tabor Adama, Chateau Dubois, Ramon Cardova Rose, Kos Yeshuos, Chateau Laurier Rothschild, Vitkin, Borgo Rea

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:

  1. 2016 Ramon Cardova Rose, is the best rose so far, but it is not a Provence style wine, it is more of a tweener.
  2. The 2016 Chateau Dubois is the best French rose I have tasted so far, but it is a clear non-Provence style rose.
  3. 2016 Chateau Roubine la Vie, is the best French classic Provence style rose.
  4. 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)
  5. 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.
  6. 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.
  7. 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

Vitkin, Tzora, and Flam Winery tastings along with 2015 rosé and whites from Israel

KotelWell, 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.

Shmita 2015

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

State of the Israeli Wine Industry and shmita 2015 was not a vintage to remember

somm2Sorry for the pause in posts – but I was traveling to Israel and now that I am back I hope to keep the posting back to a regular weekly rate. I travelled to Israel for this year’s sommelier – a wine event held in Israel that is normally attended by many of the upcoming and established wineries in Israel and abroad. I also went all around the country to more than 10 wineries and it helped me to get a very good feel for where the kosher Israel wine industry is now and where it is moving to in the next few years – wine wise anyway.

Sommelier

The event was originally marketed towards smaller and mid-sized wineries and distributors for restaurants, wine shops, and hotels to come and see the wineries that are scattered all over Israel in one place! Over time the event has ebbed and flowed and is now more of an event for smaller wineries to really spend their marketing dollars to garner the biggest bang for their buck. My personal fear is that in the coming years, this will fade, and start to get segregated much like it is in the USA. There are already many city oriented wine events, like the Judean Hills wine event and the Binyamina and Tel Aviv events. Add to that the famous Jerusalem wine event for kosher wines before Passover and I fear that things the Sommelier event will start to move away from a fairly well set of distributed and independent wineries to either a set of wineries run under a few select distributors (like HaKerem, Shaked, The Scottish Company, HaGafen) or worse – to a place where only a couple reign supreme. This will all play out – I fear – to the tune of follow the money. Still, the hope is that the need for small players and some medium ones as well to keep a good and well-lit profile – may mean that the event will stay safely away from the vertical plays going on in the USA.

With all that said, I was very impressed by the event overall this year. It was not over the top and almost drunken like last year, when Tabor was doing Mixology with their beautiful wines! Sadly, the wines were not as impressive as the event was overall. This year the event managers were smart enough to NOT lay down a temporary flooring – THANK GOD! For the past few years that temporary flooring reeked of glue and plastic and made smelling wine an almost impossibility around the winery stalls. It forced me to go to open areas smell the wine and come back and forth and so on until I was done tasting that winery’s wines. This year the lack os such “extra” flooring was a true god send!

Further – the wine event this year saw more kosher wineries than ever and the addition of kosher international wineries to boot! Elvi Wines was showing wines imported by Shaal Rubin, under a large heading of The House of International Kosher Wines. Another great example was Eli Gauthier’s Chianti – which was brought in by Mersch Premium Wines. Also, Bokobsa had a stall showing off some solid QPR wines, with only the Champagne, a Merlot based rose, and the Gigondas scoring high. Overall, ignoring the imports for a second, which is a lot of wine, the majority of the wineries at the event were kosher. Actually, the majority of the wineries, again ignoring imports for a second, were micro small to boutique sized wineries, most of them staffed by the winemaker or owner, kosher, and very passionate and personable folks. Of course there were a few mammoth kosher wineries at the show, including Binyamina. Read the rest of this entry

My top kosher 25 wines of 2015

wall of wineWell, I have posted my year in review, and now I wanted to get to my top wines for 2015. Please beware that I know I missed many wines and that this list does not include wines that I have tasted that are not available on the open market – like older Covenant Wines and the sort.

I wanted to make this post short and sweet – so the criteria are simple I could care less about price, color, or where it was made. All that matters is that it is/was available this year sometime to the public at large and that I tasted it in a reliable environment, not just at a tasting, and that it was scored an A- or higher. Anything less would not be on my list.

On an aside, there continues to be a whole mess of madness around wines notes and scores, even the Jewish Week weighed in on the matter. So, let me explain this really simply – go look at some of my recent blog posts – they talk about some nice enough wines, but wines I would not specifically buy. They have all the nice words and such, which were all true and to the point. But without the final value score, I can tell you a Cabernet is full bodied with good fruit and spice – and you may say cool I want that – but then I would say well, yeah but it was not complex or layered. You could try to reason that out of the words I wrote, because the words complex and layered are missing. However, the simple fact that it was scored a B+ or whatever, would have told you that it is not always a wine worth going after (unless it is the Terrenal or such where it gets a QPR moniker).

My point being that wine notes – without a proper context (AKA a real score) – is like looking at a wedding hall through a slit in the window. Sure you can “see” the hall, but are you really sure you want to get married there? I never scored wines to tell people to listen to my score. I score wines to set the context and to always read the notes to see if that sort of wine works for you!

OK, enough of the darn score rant for the day, back to the matters at hand, being wines of the year. The list is long – get over it. It is a list of wines that I would buy, have bought, and will buy again – simple enough I hope. I did not differentiate by another other criteria or aspect – if it was solid (A- or higher) it made the list. I hope you enjoy!

2013 Elvi Wines Clos Mesorah – Score: A- to A
This is the flagship wine of Elvi Wines (though the Herenza Reserva may have a word to say about that) and it is a blend of 50% Carignan, 30% Grenache, and 20% Syrah. Elvi Wines makes 7K of these bottles. The wine was sourced from vines that are 20 to 100 years of age. The nose on this wine is insane and intoxicating with aromas of watermelon, root beer, ripe boysenberry, blueberry, along with chocolate and black fruit. The mouth on this full bodied wine hits you with layers of concentrated fruit, with an attack of blue and black fruit, balanced perfectly, showing great elegance, along with mad mineral, graphite, slate, rich and freshly tilled earth, along with deeply concentrated black fruit. The wine is the perfect example of elegance and balance with ripe fruit that flows into a plush mouth made from mouth coating tannin and rich fruit structure. This is truly a wine speaks for itself. The finish is long and intense, showing rich roasted animal, lovely mushroom, and floral notes. With time, the wine shows mad barnyard, mushroom, and even more loamy dirt. Bravo!!!

2010 Elvi Wines Herenza Rioja Reserva – Score: A- to A
There are only 4K of these bottles made and each one is a true gift! The wine is closed and slow to open, but with time and a fair amount of decanting, the nose shows of mad soy sauce (like the 2009 Herenza Reserva), chocolate, richly tilled earth, loam, along with crazy mushroom and mad mineral. This wine is the epitome of umami, showing intense layers of umami with white summer fruit, cranberry, craisins, blackberry, pomegranate, and tart cherry in the background with mounds of earth. The finish is intensely long and dirt filled, with  dark chocolate, licorice, blueberry and red fruit. BRAVO!!!!

2012 Chateau Haut Condissas, Medoc – Score: A- (and much more)
The 2011 was very nice, but the 2012 a slight step up. The nose on this wine is rich and redolent with lovely dirt, dark black fruit, barnyard, earth, and mushroom. The mouth on this full bodied wine is rich, ripe, and in your face with nice chocolate, mad toast, mouth drying tannin, all wrapped in crazy acid, but bigger and riper than the 2011, almost Israeli in nature, but classically French-controlled, with blackberry, raspberry, plum, with mineral and graphite. The finish is long and dirty, with hits of herb, along with layers of concentrated fruit, more mad mineral/earth/dirt/mushroom with dried raspberry, and rich garrigue. WOW! BRAVO!

2010 Chateau Fourcas Dupre, Listric – Medoc – Score: A- (and more) (CRAZY QPR)
This wine is on the list for its insane value and its goto ability above all wines from France for the price! The 2010 was a nice wine – but the 2012 is even better! The nose on this wine is lovely with rich dirt, cherry, crazy tart and juicy raspberry, followed by more dirt and mineral galore. The mouth on this medium bodied wine is lovely and still young but give it time, the acid is impressive along with nice spice, mouth coating tannin that is gripping along with lovely blackberry, cassis in the background, along with crazy mushroom, and layers of fruit and earth and forest floor that come at you and do not give up. The finish is long, with insane acid and more mouth drying tannin, more earth, dirt, tart lingering fruit, and lovely mineral/graphite. The fruit and mineral lingers long – BRAVO!!!! Read the rest of this entry

Kosher wine and food madness – New York style

2004 Ella Valley RR, 2007 Carmel Shitaz Kayoumi Single Vineyard, 2007 Ella Valley Cab Vineyard Choice, 2005 Yatir Cabernet Sauvignon, 2003 Malartic LagraviereBack In March I had the opportunity to spend some time in NYC and hang with some friends. It was three days of wine tasting in foodie heaven and I wanted to post about the wines and the food, because some of it was just spectacular! It all started on a Monday night after the very average City Winery event, I made my way to SB and DF’s home and continued the wine tasting there. Sadly, I seemed to have misplaced my notes for two of the wines; namely the 2007 Ella Valley Cabernet Sauvignon, Vineyard Choice and the 2004 Ella Valley RR, Vineyard’s Choice. The RR, if I remember correctly was all over the place and on the other side already in puppy heaven. The 2007 VC Cab was rocking, with rich layers and lovely barnyard, but for some reason I do not have the notes, no idea why! Of what I do remember the 2007 Cab VC was very old world in style with barnyard and lovely dirt and mushroom notes, with blackberry and plum, lovely! The 2007 Carmel Kayoumi Shiraz started off OK, but went all over the place quickly and went into blackcurrant madness and lost all balance, sadly. The 2004 Castel C was DOA, not fun at all. In the end, the first night was ruled by the epic 2007 Hagafen Late disgorged Brut and the 2007 Ella Valley Cabernet Sauvignon, Vineyard Choice.

After that, it was off to bed, as we had a long day ahead. I woke up pretty much on time the next day, and we were off to see a wine store in the area, where I picked up a few bottles for the next few nights festivities and then it was back to the house to enjoy bubbly and some insane meat along with two wicked red wines; the 2005 Yatir Cabernet Sauvignon and the 2003 Malartic Lagraviere, Pessac-Leognan. Both were insane, but the Malartic is an entirely different world wine, with filthy layers of fruit, tannin, and barnyard – madness!!! Still, the 2005 Yatir Cabernet (their first varietal cab) was really impressive and had no flaws.

The next day I jumped on a bus and made my way to Brooklyn where I hung out with friends of ours, and for dinner I made my way to YC’s house, where a crazy dinner was being setup. By the time I arrived, YC and YB were going mano-a-mano, side by side, with varying types beef tartare, and rib roasts, while YB handled the burgers exclusively. Humorously, looking back at the dinner it really turned out to be an entire night of uncooked fish and beef tartare – really! When I arrived I was famished so we ordered in a LOT of Sushi for the guests who were already arriving, while the two cavemen “prepared” the meat, there really was no cooking going on here! Once we had inhaled the sushi (or most of it) and were accepting of a time-out, I ripped through a few of the white and bubbly wines described below, for note purposes only (they were not that enjoyable) and then we were ready for the serious food, cooked or not! On a total aside, the sushi came from an establishment called Five day sushi! Now, I am not into marketing, seriously, but who the heck came up with that name?? Do you think anyone who looks at that name, would care that fish were created on the fifth day of creation?? NOT ME!! All people looking at that name, for the most part, will think they sell sushi that is five days old, how safe or appetizing do they think that sounds?? With that said, the sushi was great, albeit the horrific name.

The meat evening started with two courses – one made each by YC and YB – of beef tartare, YC’s was more Dijon mustardy and spice, while YB’s had smoked tongue rilletes, oil, and lots of herb – if I remember correctly. From there they went to rib eye two ways, which was essentially raw meat with a  slight sear – LOL!!! Actually, YB brought this sick looking chunk of meat and that went on the girl for about 30 seconds, maybe a drop more! The inside was still moving and blue while the outside was well seared, as I said raw meat night! Next, there were burgers, of which I cannot remember, but again it was well seared raw beef patties, really beef tartare but in a ufo shape! Finally, YC brought out a huge chunk of rib eye meat (AKA roast) and I grabbed the bone, and finally there was actual cooked meat! However, to be honest, by then I was cooked, I was not spitting much and the raw meat was fermenting in my stomach and I was out for the count.

While the food was lovely, and equally beautiful to look at, the true stars of the evening were the wines. I started with a bottle of Rambam Prosecco, which was drinkable, I spat that one! The next was another white wine, a bottle of 2012 Giersberger Riesling, and it was nice enough, clearly the best of the lineup they bring to the US, but a B+ at best. Next we moved to the 2007 Yarden Pinot Noir, and while it is nice, it is nowhere near the epic 2008 PN. The 2007 was a solid B+ wine that is in drink up mode. Next was the 2012 Hajdu Cabernet Franc, which is a lovely wine, but it is starting to show a bit more ripe than I remember last, and while it is not flawed it did not show well that night. That was followed by two wines that are clearly lightning rods for me. I posted before about the two new Lewis Pasco wines, and while they are clearly ripe, some do not think they are over the top. To me, they have power but they are unbalanced and not wines I would stock up on. The 2012 – project #1 is going sweet, so watch out. The Liquidity 2012 is sadly over the top, and when I had it in 2013, from barrel, at sommelier it was beautiful. When I had it in 2014, from bottle, at sommelier – I posted that I thought they were over the top. I wanted to get a bottle here in the USA and get a chance to sit down with them and taste them over a dinner or more, and sadly after doing so, my opinion of them is worse than it was in Israel. Yes, I am in the minority, and I have no issue with that. I find them rich and extracted and unctuous, but also too ripe, unbalanced, and date like. I understand this will not be accepted well by many, but these are my notes, for my tracking, and do with them as you see fit. Read the rest of this entry

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