December 22, 2014
Our annual Chanukah gift wish list
Our annual Chanukah gift guide begins with a simple but essential accessory for any wine lover, a corkscrew.
September 22, 2014
The Top 10 Kosher wines ($20 or less) and our 5 Favorite Whiskies for the past year.
Last week we listed the Top 10 kosher wines we tasted over the past year that cost $30 or more a bottle. After all, festive holiday meals with family and friends are nigh, so a bit of expensive indulgence is in order. As wine is a necessity in a civilized world, however, we have put together a list of value-priced wines to be enjoyed on a more regular basis, within a more limited budget.
April 28, 2014
A review of Domaine Lafond-Roc Epine Tavel Rosé 2010 and Single Cask Nation, Glen Elgin 18 year old, Bourbon Cask Single Malt Scotch Whisky.
Rosés are ideal warm weather wines. Combining the refreshing qualities of a white wine with some of the fruit flavors customarily found in red wine, they are remarkably food friendly, typically pairing well with summer fare. Most rosés are light and easy drinking, best served while young and very chilled. But when we are in the mood for a more complex and richer rosé we, often reach for one from Tavel.
January 30, 2013
Reviews of the Elvi Wines Brut Cava and the first three offerings from the Jewish Whisky Company under their private “Single Cask Nation” label.
Cava is Spain’s best known sparkling wine. It is produced primarily in the Catalonia region, which borders France along the Mediterranean coast. The name “Cava,” which is Catalan for cave or cellar, comes from the cellars of the Codorníu Winery that winery owner Josep Raventos i Fatjo, created to age and produce wines, and from which he produced the first commercially available Spanish sparkling wines in 1872. Invariably less expensive than Champagne, Cava is just as versatile and food-friendly, making it a terrific choice to match both budgets and menus. Thankfully, there are several kosher Cavas on the market. Cava is produced using the “methode champenoise,” the same process used in France’s Champagne region to naturally create the carbon dioxide in the bottle. The three indigenous varietals most often used to create Cava are xarello, macabeo and parellada. First the grapes are fermented separately as nonsparkling “base” wines which are then blended to create a consistent “house style.” This is no easy task.