Musings on Wine and Spirits by Louis Marmon

As seen in:
Washington Post, Gazette Newspapers, DC Examiner, The Wine Report
Washington Jewish Week, LA Times, Jewish Exponent, Capitol File Magazine and in other cities in the US and Canada

Latest Article

Don’t Cry For Argentina: Winemakers Produce High-Quality Vino

April 20, 2005

Zuccardi Winery

Some wine recommendations from my recent visit to Argentina.

Much like a grapevine that produces its best fruit under “stressful” growing conditions, Argentine winemakers have weathered that country’s significant political and economic upheavals to produce world-class wines. The country’s Mendoza region, where the Andes supply both water and protection from the Pacific winds, has a long history of winemaking. During the past several years, many of these wineries have invested in state-of-the-art equipment and refined their winemaking techniques to take advantage of a unique regional climate. Add to this the current favorable exchange rate and low production costs, and the result is high-quality wines at very good prices.

Read more>>

Kosher-For-Passover Wines Are Not Just For Sedarim

April 7, 2005

Dalton Winery

A review of some recently released Kosher Wines.

“Good kosher wine” is no longer an oxymoron. Due to increased demand for alternatives to the traditional sweet wines, the quality and variety of kosher wines has steadily improved. The wines available for this year’s Passover demonstrate that this trend is continuing. For a wine to be designated kosher, the wine-making equipment can only be utilized for kosher wines and only kosher materials can be used during production. Shabbat-observant Jews supervise the entire process and no artificial colorings or preservatives are added. Kosher wine which will be handled by non-Jews is briefly heated to make it meshuval. Using current techniques, this does not affect the quality of the wine. Wines certified “kosher for Passover” do not come into contact with any unleaven materials during production.

Read more>>