Jerusalem wine shop looking for worker
Posted on October 24, 2008
A new wine gift store in the Rova, is looking for a professional experienced
salesperson.The job offered is for eight plus hours a day, five days a week, and four
hours every Friday morning.(Part time positions available too)
Responsibilities include filling shelves, working the cash register and
general customer service.People and sales skills are imperative to the success of the candidate.
Knowledge of Israeli wines a definite advantage.
Please only apply if you are a born sales person.
The appropriate candidate will be responsible, honest and hardworking, with
excellent people skills.He/she will speak both Ivrit and English at mother tongue level, and
preferably another language, and be available to start work immediately.Please send your resume by email to: <mailto:TempleS@zahav.net.il>
TempleS@zahav.net.ilOr call Reuven at 052-5665591 during work hours.
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Rogov’s Reviews: Recanati, Yarden, Castel, Galil Mountain, Flam, Vitkin, Dalton, Karmei Yosef
Posted on October 20, 2008
That which cheereth God and man
By Daniel RogovDuring the two-week period preceding Rosh Hashanah, Israelis purchase 40 percent of all the wine that is sold during the entire year. It’s not that people go on drinking binges during this time of year, but fine wine is increasingly perceived as part of the cultured way of life, especially when consumed in moderation, during meals with friends and family.
As recently as 20 years ago, the vast majority of wine consumed during the holiday season was red, sweet and of mediocre quality. Today, with both large and small local wineries producing vintages of enviably high quality, that is no longer true: Israel’s best wines can easily be compared with the better wines of France, Italy and California. Below is a review of several recently released wines, some kosher, all in a price range of NIS 48 to NIS 230. Each is deserving of our attention - both for the holidays or at any other time of the year.
W Recanati, Special Reserve, 2005: Full-bodied, dark garnet toward royal-purple, with once firm tannins now integrating nicely with spicy and vanilla-rich wood. Aged in barriques for 19 months, this blend of 84% Cabernet Sauvignon and 14% Merlot, all from the Upper Galilee, shows fine balance and structure. On first taste black currant, blackberry and a hint of anise, followed by lightly toasted, near-sweet cedar and oak along with an appealing hint of black licorice. Approachable and enjoyable now but best 2009-2014. NIS 180. Score 93. K
W Recanati, Syrah, Reserve, 2005: Aged for 14 months in French and American oak, medium-dark garnet in color, with well-focused tannins and moderate spicy wood, finely balanced with black cherry, wild berry and cassis fruits and a hint of smoked meat in the background. At this stage the still-firm tannins hold the wine back a bit. Drink now-2010. NIS 95. Score 89. K
W Flam, Cabernet Sauvignon, Reserve, 2006: Oak-aged for about 14 months, a full-bodied blend of 86% Cabernet Sauvignon, 12% Merlot and 2% Petit Verdot. Deep garnet toward royal-purple, with soft near-sweet tannins integrating nicely with spicy wood. Intense and multi-layered, opening with cherries and raspberries and proceeding to show currants and blackberries, all to a backdrop of brown spices. Long and generous, with the tannins rising nicely on the finish. Best 2010-2014. NIS 149. Score 92
W Flam, Merlot, Reserve, 2006: Dark garnet, a full-bodied blend of 86% Merlot and 14% Petit Verdot, reflecting generous - though not exaggerated - oak, aging with still firm tannins and notes of vanilla and spices. On first attack black fruits, opening to reveal raspberries and blueberries, on a background of mocha and sweet-cedar. Give this one time and it will show a fine balance between tannins, wood and fruits. Has the structure for aging. Approachable now but best 2010-2015. NIS 149. Score 92
W Flam, Classico, 2007: A gently oak-aged blend of Cabernet Sauvignon and Merlot, showing currant, berry and black cherry fruits, complemented by hints of Mediterranean herbs, tobacco and chocolate. Easy to drink, with just the right hints of complexity. Drink now-2010. NIS 79. Score 89
W Golan Heights Winery, Cabernet Sauvignon, Yarden, 2005: Brooding dark ruby-red, full-bodied, with near-sweet tannins and spicy oak wrapped around black currants, berries, spices and a hint of dark chocolate. Look as well for enchanting hints of citrus peel and vanilla on the long finish. Fine balance and structure bode well for the future. Best 2010-2018. NIS 120. Score 92. K
W Golan Heights Winery, Merlot, Yarden, 2004: Dark garnet toward purple, medium- to full-bodied, with tannins and wood integrating nicely and showing a generous array of berry, cassis and plum fruits, supported by minerals, sweet cedarwood and, rising on the medium-long finish, an overlay of spices and tobacco. Drink now-2011. NIS 105. Score 90. K
W Castel, Chardonnay, Blanc du Castel, 2007: Gold, with green and orange tints, deeply floral, full-bodied and with generous but not overpowering oak that parts comfortably to reveal a complex array of citrus peel, summer fruits, hazelnuts, vanilla and crisp minerals. Lively and complex. NIS 170. Drink now-2011. Score 90. K
W Galil Mountain, Barbera, 2006: Dark, almost inky ruby toward garnet in color, with its impressive 15% alcohol content in fine balance with wood, tannins and fruit. On the nose and palate, blackberries, blueberries, plums and violets supported nicely by notes of vanilla, milk chocolate and, rising on the long finish, notes of black pepper. Generous, gently mouth-coating tannins and fine concentration. Drink now-2011. NIS 59. Score 91. K
W Galil Mountain, Cabernet Sauvignon, 2007: Dark ruby toward garnet, medium-bodied, with soft, gently caressing tannins and showing an appealing array of blackberry, blueberry and cassis, on a background that hints nicely of mint and bitter-sweet chocolate. Drink now-2010. NIS 48. Score 88. K
W Galil Mountain, Merlot, 2007: Royal purple in color, medium-bodied, with silky tannins and showing a generous berry-cherry-raspberry personality, on a background of sweet peppers, Madagascar green peppercorns and mint. Nothing overly complex here but a lovely wine on its own or with a host of foods. Drink now-2010. NIS 48. Score 88. K
W Galil Mountain, Shiraz, 2007: Medium- to full-bodied, with gently mouth-coating tannins and showing an appealing array of cherry, wild berry and peppery notes, all lingering nicely. Drink now-2010. NIS 48. Score 89. K
W Vitkin, Cabernet Franc, 2006: A medium- to full-bodied blend of 86% Cabernet Franc and 14% Petit Verdot, reflecting its aging in new French barriques with cedar and vanilla notes, opening to reveal black currants, black cherries and figs, on a backdrop of sourdough bread. Toward the finish hints of mocha and tobacco that rise nicely. Drink now-2013. NIS 105. Score 91
W Vitkin, Carignan, 2006: My earlier tasting note holds firmly. Made entirely from Carignan grapes and developed in new 360-liter French oak casks for 15 months. Full-bodied, with firm tannins just starting to settle in, deep garnet in color and showing fine extraction. On first attack, shows primarily spicy black fruits, yielding to “let loose” notes of mint and freshly turned earth. Warm and generous with fruits and tannins rising on the long finish. Best 2009-2012. NIS 90. Score 89
W Karmei Yosef, Cabernet Sauvignon, Bravdo, 2006: Dark royal-purple in color, medium- to full-bodied, showing firmly tannic and with a somewhat heavy note of wood. Maintains a good balance between still-firm tannins and spicy wood that allows the fruits to sow nicely. On the nose and palate currants, wild berries and mint notes, those lingering nicely. Best 2009-2012. NIS 120. Score 90
W Karmei Yosef, Merlot, Bravdo, 2006: Blended with 15% Cabernet Sauvignon, aged in barriques for 12 months, deep garnet toward royal purple in color, with once-gripping tannins now integrating nicely with spicy wood. Full-bodied, the wine opens to reveal a core of plums, blackberries and blueberries, on a background of exotic spices and hints of chocolate and mocha that linger nicely on the palate. Drink now-2012. NIS 120. Score 90
W Dalton, Merlot, Reserve, 2005: Soft and round but well focused, opening in the glass to reveal silky tannins and a gentle touch with the wood, supported by currant, berry, cocoa and light hints of mint and black licorice, all of which linger very nicely on the palate. Drink now-2010. NIS 105. Score 90. K
W Dalton, Cabernet Sauvignon, 2007: Not a complex wine but very nice indeed, showing ripe and distinctive for cherry, blackberry, plum and herbal aromas and flavors framed by notes of sweet-and-spicy oak. Medium-bodied, with soft tannins and lingering nicely on the palate. Drink now-2010. NIS 70. Score 90
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Interview with Adam Montefiore: The Israeli Wine Route
Posted on October 13, 2008
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World Wine Report ranks Israeli wines
Posted on October 10, 2008
Tom Stevenson’s 2009 World Wine Report has just been released in the UK (and is available at amazon.co.uk) and will be available in the United States at the end of the month.
In addition to ranking wines from around the world, it has a great section about Israel written by Daniel Rogov and Tom Stevenson’s choices of “most exciting” wines. This year, of Stevenson’s 100 “most exciting” wines, five came from Israel. This is particularly noteworthy given the relatively small size of Israel’s wine industry. The five wines are:
Yatir, Yatir Forest, 2004
Carmel, Limited Edition, 2004
Recanati, Special Reserve, 2004
Golan Heights Winery, Cabernet Sauvignon, Elrom Vineyard, 2003
Clos de Gat, Syrah, Sikra, 2004
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Fine Wines from a Bomb Shelter
Posted on October 7, 2008
Fine Wines from a Bomb Shelter
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Carmel 100: Carmel Winery relaunches ‘Best Brandy Worldwide’
Posted on September 29, 2008
Carmel Winery has just announced the launch of its award-winning premium brandy, the Carmel 100. This quality Israeli brandy was aged for at least eight years in oak barrels. This new release of the Carmel 100 brandy is in honor of the hundredth anniversary of Carmel Winery.
Brandy Carmel 100 is made with Columbard (70%) with the addition of Chenin Blanc and Emerald Riesling. Most of the brandy (75%) was produced with double distillation (pot still) as is common in the Cognac region. A quarter of the blend was distilled in a continuous still. The brandy was aged in the historic Carmel Winery in Rishon L’Tzion in French oaks that were previously used to age wine. The youngest components were aged for eight years and the oldest components were aged for twenty five years.
It sells in Israel for 215 NIS and the master distiller was Mendel Gil. Gil was born in Moldova and has a doctoral degree in wine making from Odessa. He has significant knowledge in brandy making from Crimea. He was also responsible for the Israeli Wine Institute and works at Carmel Winery on their brandy and dessert wines.
I had the opportunity to have a little sniff of this brandy several months ago and, while I am not very knowledgeable about brandy, it seemed enjoyable.
Carmel Winery has been continuously making brandy since 1898. The distillation tower at the Rishon L’Tzion winery has been in continuous use since it was built in 1930. As I mentioned above, the new release of Carmel 100 is in honor of the 100th anniversary of Carmel Winery. In 1998, the Brandy 100 won “Best Brandy Worldwide” at the prestigious international competition of the IWSC in London. In recent years, Carmel Winery has been focused on making quality wines but continues their tradition of making small quantities of quality brandy.
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Meet Israel’s grape growers
Posted on September 28, 2008
Ha’aretz Magazine has a profile about several of the farmers who are growing grapes for some of Israel’s best wineries. Check it out.
Pleasure Hunting / In the shade of the vine
By Ronit Vered
A time to uproot
Name: Eliezer Rushansky Place: Moshav Yonatan Vineyard: Yonatan Grape varieties: Cabernet Sauvignon, Merlot, Malbec, Sangiovese, Pinot Noir, Syrah Wine made from the vineyard”s grapes by Golan Heights Winery: Gamla Sauvignon 2005
Eliezer Rushansky holds the large clusters of Sangiovese grapes, from which Chianti is made, and decides how much of the fruit has to be eradicated before the harvest to help the vines produce perfect grapes for winemaking. Sometimes as much as 70 percent of the Sangiovese crop is dumped on the ground and dries up.
“It hurts,” he admits. “There is nothing more painful for a farmer than to throw out fruit. But the first thing a good winegrower has to understand is the connection between the vine and the final product: the wine. Sometimes you have to forgo the good of the vine, and seemingly also the good of the farmer in the short term, to achieve a certain quality in the final product. The vintner has spoken.”
A melodious Brazilian accent still lurks in his quiet, patient voice. He was born in Recife, known as the “Venice of Brazil” because of the rivers that cross the city. He chose to lead the life of a farmer on Moshav Yonatan, a cooperative village whose small homes and jointly run institutions recall the kibbutz of yesteryear. Yonatan’s vineyard was one of the first to be planted on the Golan Heights, at the beginning of the 1980s. At first the output was sent to the veteran Carmel Mizrahi Winery, in a period when no one separated grapes according to quality or talked about regions that were appropriate for specific varieties. Subsequently, the Golan Heights Winery was founded, the harbinger of the quality revolution that transformed the Israel wine industry.
The Sangiovese, which, according to some researchers, is an ancient species in the Land of Israel that the Romans took with them to Italy and which disappeared from this country during the period of Muslim rule - is only one of the grape varieties, most of them red, for which Eliezer is responsible. His son Yishai, a biotechnology graduate from Tel-Hai Academic College, now works with him. He, too, is planning to spend his life among the vines.
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Wine Spectator: Kosher wines for the High Holidays
Posted on September 26, 2008
The Wine Spectator’s Kim Marcus has a new article on “kosher wines for the High Holidays” in the latest Wine Spectator (free until October 1).
Not surprisingly, all but one of the wines are from Israel. Whether you are Jewish or not, celebrating the holidays or not, these are great wines to seek out. You have to read the article for the whole story and tasting notes but here are the wines tasted and scores:
GOLAN HEIGHTS Cabernet Sauvignon Galilee Yarden 2004 Score: 90 | $27» Filed Under Israeli wine industry, Kosher and Jewish | Leave a Comment
Great Kosher Wine for Rosh Hashana (and year round)
Posted on September 21, 2008
The Jewish holidays are a great time to find lots of Israeli wine – even if you aren’t Jewish. Rosh Hashana and Sukkot, two great feasting holidays, are coming up soon (Rosh Hashana begins this year on the night of September 29 and lasts two days) and this is a great chance to buy kosher Israeli wine. (Of course, as a reminder, there is also boutique wine from Israel that is not certified kosher).
What to get? Wine Tasting Guy did a great post for Passover, so I suggest reading that (but recognizing, of course, that some wine may be past its peak while others have since entered the market) first. When you’re done, here is some more suggestions:
» Filed Under Kosher and Jewish | 2 Comments
Wannabe Wino tastes Flam Classico
Posted on September 21, 2008
Sonadora, a hotshot DC lawyer cum wine aficionado had an interesting wine-food pairing the other day: tacos with Israel’s Flam Classico. Well, the pairing was a flop but, according to Sonadora, the Flam has “the nose that I now really love about a Cabernet Sauvignon.”
The Flam Classico comes from one of Israel’s top boutique wineries. Flam, a family winery, was established in 1998 by two brothers. It’s located just half-an-hour outside Jerusalem, near Bet Shemesh and the foothills of the Judean Mountains. Of the 2006 Flam Classico, Rogov gives it 90 points and describes it as “generous and mouthfilling.” It’s available in the United States via Israeli Wine Direct.
According to Sonadora, “Overall, the wine had a very firm structure and plenty of tannins to spare. Serve it with a big juicy steak!” Just not tacos, I guess.
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