GrapeLines

A review of Odem Mountain Syrah Reserve 2009 and several Benromach Scotch Whiskies.

Traditionally one begins learning the laws of the Jewish holidays 30 days before they begin. This means focusing on Passover just as Purim has finished. Activity that, of course, entails so much more than just hitting the books to refresh ourselves on the dos and don’ts – for one has also to think of potential guests and menus. Naturally, this leads us to ponder which wines to serve.

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A look at the kosher craft brewery He’brew and a review of the Loch Chaim, Isle of Arran 13 year old Single Malt Whisky.

Admittedly this is a departure from our usual focus on wine, but with Purim here and Pesach approaching we’ve had levity on the cards and chametz (leavened food) on the brain. Made with yeast and grains, beer, like bread or whisky, is chametz gamur (pure chametz), the ultimate forbidden food on Pesach. So finding some tasty, Jewish brewed beer for a pre-Pesach indulgence is a real treat. Made by aptly named Shmaltz Brewing Company, the kosher He’brew line of beers fits the bill perfectly.

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Red Burgundy is an ideal wine to serve with Japanese Cuisine.

Sake is the classic accompaniment to Japanese food. Often called rice wine, it actually is “brewed” from rice that has been “polished” to expose the underlying starch. Quality varies depending upon the amount of polishing and whether or not alcohol is added to develop underlying flavors. But there are other choices. One of my favorite pairings with Japanese cuisine is a red Burgundy. However, it wasn’t always that way.

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A review of the Dalton Alma 2009 and two High West Distillery Whiskies.

“May you go from strength to strength” is one of the more common blessings. In the wine and spirits world, “strength” commonly refers to the sometimes controversial subject of alcohol content. In wine, too much alcohol can interfere with how well a wine pairs with food; in spirits, too much dilution interferes with one’s evaluation of that spirits’ character and flavor. Of course, “strength” can also refer to one’s appreciation for the artistry, bravery and longevity of a winery, distillery or brewery.

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A look at the Backsberg Pinotage 2007 and the Auchentoshan 1999 Bordeaux Wine Cask Matured, 11-year-old Single Malt Scotch Whisky.

The re-entry of South Africa into the international community after the end of apartheid resulted in a new appreciation for that country’s wines. South Africa has been producing wines since 1659, and they were very much enjoyed in Europe until the 1800s when unfavorable tariffs and vineyard diseases decimated the industry. Recent investments for modernization and better viniculture practices have elevated South African wines to among the world’s best.

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A review of the Recanati Reserve Carignan Kerem Ba’al 2009 and the Bruichladdich 10-year-old single malt Scotch Whisky.

Australia has Shiraz, Argentina is known for Malbec, Chile for Carmenere and in California Cabernet is king. Whether by design, regulation or chance, nearly every winegrowing region has “its” grape. It adds a level of distinctiveness and sets a local standard whereby newcomers can be evaluated.

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A review of the Or HaGanuz Namura Cabernet Sauvignon 2009 and Angel’s Envy American Whiskey.

When consumed appropriately, wine has been known to induce contemplative and even religious thought. Sometimes, as we’ll see shortly, it is exactly this sort of contemplative, religious thought that leads to the production of wine.

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A review of the Barkan Altitude +624 Cabernet Sauvignon and the Isle of Arran 10 Year Old Single Malt Scotch Whisky.

While there are many factors that can be manipulated to affect the quality of a wine, there is one fundamental aspect that cannot be changed: the place where the grapes are grown. The monks in France’s Burgundy region spent hundreds of years painstakingly characterizing and classifying the precise aspects of specific hillside plots in the Cote D’Or and the result is some of the world’s most profound wines. Matching the correct varietal to the local climate and geography is likely the most critical decision that will assure a winery’s success. It is exactly as the old the real estate adage goes: location, location, location.

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A look at the Wagner Family wines.

The Wagner family has been making wines in California’s Napa Valley since 1915. Its first winery flourished until 1920 when it was closed by Prohibition, and the family turned to farming, eventually growing grapes and making wines at their home. In 1972, Chuck Wagner and his parents Charles and Lorna Belle, established the Caymus Vineyards winery, naming it for the 1836 land grant that included the area encompassing their farm.

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