What’s Really In That Glass Of Wine?

May 20, 2013

A review of the Binyamina Reserve Unoaked Chardonnay 2011 and the Highland Park Loki 15-year-old single malt Scotch Whisky.

Last week we noted that a wine’s flavors are primarily the result of how and where the grapes are grown coupled with the skill of winemaker, and that wine is essentially free of additives. There are parts of the wine producing world where the nonadditive approach is simply common practice and well-established tradition, while there are other regions where this sort of nonadditive winemaking is actually regulated. Even where regulation prevails, however, there are sometimes stipulated allowances for certain invasive steps and ingredients.

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The Unkosher Source of Some Kosher Wines

June 24, 2012

Domaine Netofa Galilee

A review of the Domaine Netofa Galilee 2009and Highland Park Thor Single-Malt Whisky.

While kosher wine must be made under strict religious supervision, not all kosher-certified wine comes from strictly kosher wineries. Many are created and bottled under the labels of wineries that select only a portion of their harvest for the kosher market with the rest being made not under supervision and released for the general public. Made with the same grapes and methods, many of these kosher wines are as good, and sometimes even better, than their regular nonkosher counterpart. The technique utilized is called “shadowing,” where every step of wine production is handled by Sabbath-observant Jews under rabbinic supervision, but all under the watchful eye, or shadow, of the winery’s regular winemaker. Not that the kosher production winemaker and crew are mere automatons. On the contrary, to be effective, they must possess the requisite skills, knowledge and palate to create excellent wines, along with a clear understanding of the underlying approaches of the winery where they labor.

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