Archive for category: Wine Blog

The history of Beaujolais wine growing dates back to the Romans who planted vines in the region back in the 7th century. Through the middle ages the Benedictine monks handled most of the viticulture there. In the 15th century the Lords of Beaujeu ceded the region to the Duchy of Burgundy. The AOC -Appellation d’Origine Controlee Beaujolais is the very southern tip of Burgundy. The Gamay grape is known to be a cross between Pinot Noir and Gouais, where the grape grew prolifically with thicker skins and earlier ripening than Pinot Noir. In 1395 the Duke of Burgundy Phillip the Bold outlawed the cultivation of Gamay, believing the entire region should be producing the more elegant Pinot Noir. Sixty years later, Phillipe the Good rescinded the edict, and at that point the Gamay grape had been pushed so far south to Beaujolais, where it thrived in the granite soils. This is how Beaujolais became a permanent institution of southern Burgundy. We like to look for the small, hands on, crafty producers who offer site specific interpretations of the terroir to show in their wines.

The Beaujolais Cru regions are Julienas, Saint Amour, Chenas, Moulin A Vent, Fleurie, Chiroubles, Morgon, Regnie, Cote de Brouilly, Brouilly.

Bordered by Burgundy to the north, the Saone River to the east, and Lyon to the south, most of the Beaujolais wines are produced using a method of semi carbonic maceration. This method highlights the fruit flavors of the grape. The grapes are harvested, then whole clusters are placed in the vat or tank. The weight of the grapes themselves then leads to juice extraction. When the juice comes into contact with the native yeast on the skins (from the whole clusters) the juice starts to ferment causing carbon dioxide, CO2. The vat is then covered and the grapes pop, or explode, due to lack of oxygen. After a few days of maceration, the juice is separated (first press, or “free run juice”) and then the skins are pressed, and the juice is combined. This is the basic winemaking formula for all of Beaujolais. Remember, French labels show the region and not the grape variety, which is Gamay. Here is a rundown of the most popular Crus.

Beaujolais Village AOP is a “Protected” appellation, the wines exhibit a mineral flavor with red fruits, strawberry and currants. Beaujolais Village wines are deliciously fruity with an aromatic nose of red berries. Lovely, fresh and affordable, but not a “Cru”- from a specific Village.

Morgon is one of the ten Cru Beaujolais, and the wines here tend to be denser with dark cherry fruit flavors. Often an extended maceration period gives the wine more body.

Fleurie offers an intense crimson color and expresses a range of fruity and floral characteristics.

Moulin A Vent gives off a color from dark garnet to deep ruby red. The fruit and floral flavors are intense, dominated by violets, with dark cherries. The wine is tannic, yet subtly spicy, with a complex, velvety finish.

Cote de Brouilly is a lovely garnet color with delicious apricot and plum flavors. The region’s soils are made up of dark blue green schist, giving the wines great finesse. Cote de Brouilly wines are earthy and tannic, yet elegant and soft.

Daniel Bouland is considered the “godfather of Morgon”- one of the greatest producers of old-fashioned Gamay from less than seven hectares of old vines. He bottles single vineyard Gamay from Cote de Brouilly, Morgon, and Chiroubles, specifically from Douby, Cote de Py, Lieux of Morgon. Most of his vineyards are 60 to 80 years old, he uses “old school” methods to produce wines that will age up to 20 years in bottle. These organically tended vines produce wines with structure and purity, comparable to high end Burgundies. Daniel practices “lutte raisonnee” minimizing chemicals in the vineyards, crushes full cluster and does not filter. Daniel is fourth generation in Beaujolais, his family established themselves in Beaujolais in 1814, the Bouland name itself is local to the region. He is a humble vigneron who likes to work alone and works very hard, often 12 hours a day tending his vines. The grapes are hand harvested, as the steep slopes don’t allow for mechanics, everything must be done by hand. The juice is fermented with the stems or whole cluster and then set to age in foudres, or large, old wooden barrels, as well as cement tanks. In 2014 he acquired another old vines parcel Bellevue, which consists of granite and schist. His wines have a feverish cult following in France, so allocations for the US are small. We are fortunate to have some!

Daniel Bouland Cuvee Melanie Cotes de Brouilly

Named after Daniel’s daughter, this wine is grown on 70 year old vines of schist and granite derived soil with blue diorite on the southern slope of Mont Brouilly. Aged in oak foudres, the wine is rich, dark purple with dark plum flavors, black currant and chocolate. There are herbaceous notes and a distinctive minerality on the finish. We hope to have more wines from Daniel Bouland in the future. We love this wine for the holiday table as it makes a perfect pairing for all the different foods that make up a traditional turkey dinner but also compliments a roasted leg of lamb or standing rib roast. We give it a Brunello rating of three bones.

Cheers to the holidays and may all good things come in the New Year.

Salud!

By CRBrown

Over the seasons (we are still in “summer” here in sunny Florida, even though the calendar says Autumn) we like to look at and explore wines that match the time of year. As we edge ever closer to our favorite time of year (not Summer) we are taking a look at some interesting and different varietals, exploring wines from all over the globe we have here on our shelves or available to order. Brunello would say “woof” and award bones as points to the following wines:

Domain Font Mars Picpoul De Pinet

The appellation is in Languedoc- Roussillon, France, the grape varietal is Picpoul (pronounced peek pool) it was originally referred to as “lip zapping”- as the wine is bright and acidic. It is perfectly paired with fried appetizers, seafood, raw oysters and sushi. Picpoul has a long history growing in the Languedoc region as well as the Rhone. It is one of only 13 varietals allowed for use in the blend of Chateauneuf du Pape, and both its red and white varietals are allowed for use there, according to the French wine Classification system. Picpoul has three distinct colors, the Blanc, Picpoul Noir (red) and Picpoul Gris (gray skinned and not widely grown). Domain Font Mars is located at Chateau Font-Mars property in Meze, in Languedoc. The family has roots from Holland, with numerous generations of winemakers. Jean Baptiste de Clock is now the youngest son in charge of the winery. The soils are chalky and part of 55 hectares the estate produces (both Picpoul Blanc and Noir) the wine shows peach, lime and fresh citrus flavors with gentle herb notes and saline on the finish. We give it three bones.

Markou Vineyards Emeis Red from Central Greece is a 50-50 blend of Agiorgitiko and Mandilaria, native varietals to Greece, one being an islander, the other a mainlander. Mandilaria is a red variety with intense color and Agiorgitiko is one of the most well-known and widely planted Greek varietals. It is versatile and can be used for many styles of wine. Markou Winery has about a hundred acres of vines in Nemea, Peloponnese, and is one of the oldest artisanal wineries of Athens- since 1908. The Markou family have been stewards of the land and grape growers for centuries. Exclusively run by seven family members that run the entire spectrum of operations from vineyard management, winemaking, sales and marketing. Emeis Red shows spicy notes, crisp tannins and rich fruit flavors of the forest. Serve with red meats, cheeses and spicy foods. We give it three bones.

Pillzota Babic is produced from the vineyards on the outskirts of Sibenik, Croatia. The area sees some of the warmest temperatures in the southern region of Croatia called Dalmatia. The history of the grape is largely unknown but believed to be indigenous for hundreds of years. Croatian wines continue to receive international attention and recognition. Babic is an impressive grape that embodies the essentials to produce a great wine- tannins, intense aromas, and long-lasting flavors. Babic is grown is small clusters with thick skins unique to Dalmatia. Aged for 6 to 8 months in Slavonian oak, this Babic gives us aromas of ripe dark fruit, blackberries, blueberries, plums and figs. Accompanied by typical barnyard earthiness, it is gamy with smooth, mouthwatering acidity with a gentle and intriguing finish. We give it three bones.

Montaria Reserva Portuguese Red is a blend of Syrah, Arigonez and Trincadeira grapes, the last two indigenous to Portugal, and often found in the fortified Porto wines produced there. The story behind this winery is dogs have been domesticated for centuries and have served as human protectors and companions. In ancestral paintings they are found by human’s side. The vineyard dog at Herdade da Candeeira is called Montaria- named for the tradition of dogs accompanying humans on hunts for big game. He is a beautiful German Shepard that also graces the side of the shipping box with his photo. In their efforts to praise the canine, the winery contributes $3 per case sold to an animal shelter in the state that it is purchased from. The estate in Alentejo is the largest wine region in Portugal with the greatest diversity, including eight sub regions. The soils vary from clay, limestone, marble, schist and granite. The blend is fermented in stainless tanks before aging in French and American oak barrels for 7 months. Dark ruby color with ripe berries and aromas of dark chocolate. Perfect on its own or paired with meats and hearty cheeses, it is a bargain! We give it three bones.

Rossello Grignolino D’Asti is a varietal native to the Piedmonte region of Italy, the northwest side of the “boot”. It’s light colored and light bodied with floral hints and pepper. The Rossello family has been producing wines in Piedmonte for over a hundred years. The Asti region is a DOCG appellation known for its sweeter white- Moscato d’Asti, but several other indigenous varietals flourish. Grignolino is often referred to as “baby Nebbiolo” believed to be native to the area between Asti and Casale. Pairs beautifully with herbs and mushrooms. Pale ruby color with notes of strawberry, red currant and sour cherry. There are herbal hints with a touch of white pepper. We give it two bones.

We hope you enjoy falling for some wines of distinction that are different from the ordinary “every day” wines, however, we have those, too! Stop in and ask us anything, try a sample, or order online.

Salud!

By CRBrown

When it’s hot, hot, hot, and you love your red wines, what to do? Refrigeration!! Viola – we know a lot about that here in sunny Florda. Man can no longer survive without refrigeration. Did you know that the Ancient Chinese cut and stored ice as far back as 1000 BC? The Egyptians used underground chambers to store ice and snow, and the Persians were the first to develop “ice houses” for food storage and preservation. Even in Colonial America, the founding Colonies were dotted with ice houses for food preservation. The birth of modern-day refrigeration was discovered by a Scottish physician, William Cullen, in 1748 he used an artificial method of evaporating liquid to gas. The first refrigerators were designed around the 1840’s and paved the way for commercial and residential refrigeration, not just for our comfort, but for food and wine storage and preservation.

Around 6,000 BC the Georgians were storing wine in clay and burying it underground for preservation. The old saying of “red wine should be served at room temperature” was based on ancient European wine cellar temperatures, which often hovered around 45 degrees. Back in Medieval times, room temperatures varied as well, so proper wine storage was often underground, caves or cellars. Many times, the wine would have to be warmed up before serving. Red wine with its high tannin, higher alcohol and bigger body becomes astringent and a little bit metallic tasting when served too warm. And white wines, when served frigid can remove the fruit and other intricacies of the wine flavors. Seeking a perfect temperature for service is a challenge!

So now that we know, the old adage of serving red wine at room temperature came from a time when red wines were served in chilly, ancient French castles or chateau, how do we figure out what wine should be served at what temperature? As with most things in wine, it is subjective. There is a general rule of thumb that reds should be served around 55 degrees Fahrenheit and whites should be served at 40. But let us take a look at a few fun wines, their region of origin, and varietal, that do better with a little chill.

The Mediterranean climate of Greece is a great example of an area that produces their own wines, using native varietals. Most are whites as the lighter skinned grapes grow better in the higher temperatures, however, most Greeks will serve their native red wines refrigerated. Markou Vineyards grows predominantly indigenous varietals, with minimal intervention, without irrigation, and hand picking/sorting. The vineyards are surrounded by olive groves, and herbs- bushes of thyme and rosemary, Pines and Cypress trees. All of this contributes to the terroir of their wines.

Marcou Emeis Red an organically grown blend of Agioritiko and Mandilaria, from Attika, in Central Greece, near Athens. Emeis is fermented via carbonic maceration which reveals a more playful, candied flavor profile, and is often served chilled. We give it two bones.

Chile also has a Mediterranean climate, characterized by long hot, dry summers. The Carignan grape, also known as Mazuelo, and Carignano is a red varietal of Spanish origin, most commonly grown in France and now South America. Vina Maitia produces Carignan from hand harvested grapes from a 60 + year old vineyard in The Maule Valley, known for its granite soils. “Weon” is a common Chilean slang term for “dude” or “bro”, the Vina Maitia Weon Carignan is aged in concrete tanks, unoaked and light bodied. Notes of blackberry, cedar, and black pepper, the wine shows exquisitely around 50 degrees. We give it three bones.

Another great Chilean red wine to try chilled is the Pais Veijo also grown on older vines from the Maule region. Bouchon Family Wines began in the late 19th Century when Emile Bouchon left his winemaking family in Bordeaux to pursue a wine life in Chile. The Pais varietal is known for light fruit, strawberry with wildflowers and flavors of sour cherries. J Bouchon Pais Viejo is a perfect wine to chill and serve with a steak, we give it three bones.

J Lohr Valdiguie Wildflower is crafted in the style of Beaujolais, with Carbonic Maceration, similar to the Markou red from Greece. This light bodied red from the famous J Lohr winemakers is sourced from Monterey fruit. A bright floral nose, red cherries and strawberry fruit, we give it two bones.

Bilo Idro Plavak from Otok Winery in Croatia is made organically, with no irrigation from grapes grown on rocky soils with beautiful sea and sun exposure. The Plavac sees only 8 days of skin maceration, then is aged in stainless steel tanks using native yeasts. Bilo Idro is meant to be an approachable, fresh and easy drinking style of Plavac Mali that brings you dockside overlooking the Adriatic Sea.

Notes of baby blueberries, dark red cherry and subtle earth, serve it with a slight chill. We give it three bones.

Emma is a Lambrusco wine produced by Cantina di Carpi e Sobrara, a sparkling red wine from the Emilia Romagna region of Italy using Lambrusco grapes. It is light, fresh and fun, with aromas of strawberry, raspberry and fig; it’s recommended to pair with spicy foods or appetizers as the bright acidity and bold fruit balance out. Emma Lambrusco is a perfect example of a red wine, showing lighter color because of lower skin maceration time, produced in a sparkling wine style to be enjoyed cold. We give it three bones.

Living in Florida and enjoying red wine is easy thanks to modern day refrigeration. Step inside our wine room and into the world of perfect temperature vintage reds! Wine is part of a subjective world- so you are free to enjoy it any way you like. Some folks drink their whites on the warmer side, some throw in an ice cube (this practice is not acceptable if you are evaluating and enjoying a red wine, as it melts the addition of water will change the actual and intended taste of the wine). However, swirling a cube in a glass of hot wine and discarding quickly has been the key to a quaffable red on a hot patio! Best advice: before you open that big, heavy red wine, throw it in your refrigerator for about ten minutes and then enjoy it at the perfect temperature. We have many “chillable reds” here at Ed’s, and hope to see you soon!

Cheers!

By CRBrown

We celebrated Mom’s last month with a wide array of options for her relaxing pleasure. Father’s Day leans toward barbeques and burgers and beers, but for the dads who enjoy their wine, Cab is King! Let’s delve into the past and perhaps discover the future!

Historically, wine varietal regulations lean to the French, even though the Romans were growing grapes and vinifying the juice long before the 1855 Bordeaux Classification. Cabernet Sauvignon is an “original” Bordeaux varietal. A cross between Cabernet Franc and Sauvignon Blanc, the varietal has notes of black fruits and tannins no matter where it is grown today-though the wine can vary significantly based on where its grown and the artistry of the winemaker. Bordeaux is separated by the Gironde Estuary and the Dordogne and Garonne Rivers, the Left (Cabernet Sauvignon dominated) and Right (Merlot dominated) Banks of the Bordeaux region offer unique soils and terroir that make them world famous. The communes of St. Estephe, Pauillac, Saint Julien and Margaux produce some of the most sought-after Cabernet grapes in the world. The terroir is rocky, with gravel and limestone, facilitating the flavorful qualities the wines are famous for. In early wine trade, the location along the rivers made for easier commerce, and the reputation for Bordeaux wine soon became global, as the wines proved to be of fine quality and age worthy. By the late 19th and early 20th century, cuttings of Bordeaux’s famous varietals had spread to places like California, Australia, Argentina and Chile, and even in Italy where an off the DOCG rules wine became the most famous- known as the Super Tuscan- a blend of the native Sangiovese grape from Italy, and Cabernet or Merlot transplanted from Bordeaux. The Cabernet grape is thick skinned and hearty with small clusters that contribute to the rich color of the wine and higher tannin levels.

Cabernet’s true “Second home” is that of Napa, California, where the grape thrives in the well drained soils of the valley floor- where some claim they can taste the” Napa dirt” or “Rutherford dust” in the wine. Warm days and cool nights have created ideal growing conditions, paired with the volcanic soils, and as winemakers have become more experienced, Cabernet has become the “king” in California, with a global market dominance. Wine growers and the artists these winemakers have become over the last few decades have shown the world that not just Napa, but much of California’s winegrowing regions produce world class Cabernet Sauvignon. In addition, Argentina has shining examples of well-crafted Cabernet (Bordeaux varietals thrive in Mendoza- Malbec being the most widely planted). Below are some exemplary Cabs you can get here at Ed’s. Let’s begin at the beginning with a top Chateau in Bordeaux, that we can order for your Dad this Father’s Day.

Chateau Calon-Segur St Estephe Le Marquis This Cabernet Sauvignon dominated affordable second wine of Calon- Segur of Medoc offers rich dark berry fruit on the nose with plush ripe tannins and a velvety finish. The Chateau is a third classified growth since the 1855 Classification, meaning it is in the top third of all producers from the famed region. The soil has a thick layer of gravel over clay, helping Calon Segur wines exhibit both power and finesse. The grapes are hand harvested, and the wine is aged up to 20 months in new and used barrels. We give it three bones.

Meadowcroft Napa Valley Cabernet Sauvignon

Meadowcroft Winery is the namesake of owner Tom Meadowcroft.

Tom’s passion for wine stems from his experience growing up, working, and traveling in Europe and the Untied States. Early in life he began his journey in winemaking by working a harvest in Bordeaux in 1979. Following that harvest, he studied at UC Davis and Napa College, graduating with a degree in Viticulture and Enology. After earning his degrees, Tom worked in both Napa and Washington State as a Vineyard Manager, focusing on sustainable farming practices and environmental advocacy. Throughout his career, Tom has managed dozens of properties in Napa and Sonoma, all along instilling core principles relating to wine cultivation; from the growing of the vines to what goes in the bottle as an end result. These experiences are what inspired his vision for Meadowcroft Winery, that he proudly produces today, along with his executive winemaker Petar Kirilov. This wine has a rich and compelling nose of blackberry, black cherry, vanilla and subtle notes of pine. Lots of structure with brambly black fruits, blueberry and minerality, the finish is lengthy and layered. We give it three bones.

Cuvelier Los Andes Cabernet Sauvignon, Mendoza, Argentina is a beautiful expression of what Cabernet can do in the high elevation and rocky soil of the Andes Mountains. The story begins in 1804 when Henri Cuvelier set out to share his great passion for fine wine with his friends residing in the north of France. He created H Cuvelier and Fils, whose success continued throughout the 19th century. Many French Chateau were purchased by the family, including Chateau Le Crock in 1903, Chateau Camensac in 1912 and Chateau Leoville Poyferre in 1920. It’s interesting to note that in 1914, Paul Cuvelier visited Argentina to discover the wines of Mendoza himself. In 1946 the family group had Max Cuvelier create a second fine wine merchant based in Bordeaux. The company has since flourished around the world. In 1998 Bertrand Cuvelier accompanied the famous “flying winemaker” Michel Rolland to Argentina with the joint aim of building a winery and producing fine wines worthy of the family name. From the Valle de Uco this complex Cab shows bright, intense color, with aromas of dark berries and spice, and flavors of black fruit and cocoa, with lingering vanilla on the long finish. We give it three bones.

Caiarossa Toscana Rosso is the purest expression of this family’s vineyards in Tuscany, Italy, where Cabernet and Sangiovese combine with a few other varietals to make a world renowned “Super Tuscan“ wine of superior quality. The company logo is represented by an ancient clay head of Etruscan origin representing the Greek God of wine Dionysus, dating from the fourth century BC. The name Caiarossa is an homage to the soil, which is characterized by jasper, rock and pebbles. The grapes are grown, and the wine is produced organically using biodynamic practices. The nose exhibits black fruit, exotic spice, tar and sweet licorice, the flavors are floral and spice, lavender and sage, followed by intense black mission fig and black cherry. The 14 months in barrel show with a lengthy finish of subtle oak. We give it three bones.

We have learned, the varietal does exude its sense of place, its terroir, but the heart of a Cabernet Sauvignon, black fruit and tannin makes it a king for pairing with red meat. Whether you are firing up the grill and throwing some burgers on to give Dad the day off, or perhaps ordering some nice steaks from a favorite local place, we can help you find a King Cab for Dad that fits your budget and taste. Happy Father’s Day from all of us here at Ed’s Fine Wines.

By CRBrown

WINES TO CELEBRATE EASTER AND PASSOVER

Whether it’s Kosher wines for Passover or picking the perfect wines to pair with your Easter meal, we’re here to help at Ed’s. These holy holidays most often come with the tradition of sharing a meal with family and friends, and sharing wine. What does “Kosher for Passover” actually mean in terms of wine? There is a legend that Kosher wines are blessed by a rabbi, which is incorrect. There are strict guidelines for the handling and supervision of Kosher and Mevushal wines and many of the products used for winemaking; including yeasts and sugars must all be certified as Kosher. The main difference between Kosher and Mevushal lies in the handling of the wine. To be considered Kosher, Sabbath observant Jews must be the only ones to supervise and often handle the actual process of winemaking. A wine is considered Mevushal – basically boiled or cooked, that can then be used or handled or served by non-Jews.

Kosher wine is made in the same way as non-kosher wine with the exception of the “cooking”. In a process called flash pasteurization, the wine is heated to the boiling point for a split second, rarely affecting the flavor or quality of the wine- this is the “boiling” to make it Mevushal and allowed to be served by non Jews. In the Passover holiday, the Seder meal historically required 4 cups of wine to be served.

Many of the foods we eat every day are Kosher and the only way to tell is a little R with a circle around it on the packaging. There is no difference other than the supervision or handling of the product by a Sabbath observant. The Passover Seder itself is a holiday dinner that kicks off eight Days of Observance in the Jewish Faith. Oftentimes, in preparing foods for Passover, cleaning out the kitchen gets rid of products made from grains or wheats- to commemorate the Exodus of Egypt, where Israelites left in such haste they didn’t have time to let their bread rise. This is why Matzah is a central part of the Seder. Whether you celebrate Passover or you’re a guest at a Seder, expect spring salads, traditional briskets, healthy roasted chicken or lamb, and vegetables, with potato sides. Traditional dishes could also include Kugle, a noodle casserole, dishes made with dried fruits, and Passover desserts like macaroons or coconut cookies made without flour.

You most certainly can enjoy any Kosher wines on your Easter table, which is often set with foods like roasted leg of lamb, traditional smoked ham, grilled salmon, roast beef and potatoes, and of course- the Easter eggs! Whether you’re celebrating the rise of Christ for Easter, or the freedom of the Israelites, or just welcoming the Easter bunny and enjoying a great dinner, we’ve got a wine for that! The challenge is to find a wine that will go with all of the different tastes on the table. Here’s a few suggestions for either celebration.

Try starting out with a wonderful Lambrusco from Italy for your Easter guests. Cantina di Carpi e Sorbara “Emma” Lambrusco (we just refer to it as Emma) is an off dry, fruity sparkler vibrant and elegant, produced in the heart of the Emilia Romagna region of Italy. A great way to kick off the day with deviled eggs and shrimp cocktail or a charcuterie platter, with this dark rose’ bubbles. We give it three bones.

On the Kosher side, Cantina Gabriele Moscato is Kosher, Mevushal with just enough sweetness to enjoy as an aperitif or with those macaroons at the end of the meal. Slight effervescence, a touch of apricot and tropical fruit in a pretty blue bottle. We give it two bones.

Seafood courses and light eating scream for light whites. A traditional New Zealand Sauvignon Blanc, Skyleaf, from the South Island of Marlborough shows tropical fruit and citrus, with soft acidity to pair with fish, the wine is understated in its grapefruit finish. We give it two bones.

Meadowcroft Pinot Noir from Sonoma is a perfect expression of what Pinot Noir from Anderson Valley should be. The meaning of Meadowcroft is a fertile field or meadow, and croft refers to a cultivated area that has been nurtured over time. Tom Meadowcroft and his family have been farming in Carneros using sustainable practices for over a decade. The wine is light in color and body, but still shows vibrant ruby tones, with aromas of baked cherry pie, flavors of red fruit, kola nuts, and a lush finish. This wine will pair well with smoked ham or seafood dishes. We give it three bones.

The Butcher’s Daughter Cotes du Rhone is well balanced with ripe red fruit on the nose, subtle pepper and spice, and soft tannins. Kosher for Passover, the Rhone blend of Syrah and Grenache work well with braised brisket for your Seder dinner.

The wine originated from when the daughter of one of Paris’ most famous butchers decided to open a restaurant and needed Kosher wines. We give it two bones.

Moving on to a heavier meal, the perfect “different” wine for an herb roasted leg of lamb or beef is Vina Maitia Weon Carignan produced in the Maule Valley, Chile. Trying an unordinary wine for Easter is fun for wine lovers and experimenters. Notes of blackberry, cinnamon and cedar, with a palate of dark fruit and mushrooms, food will only bring out the flavors in this varietal. Carignan is originally of Spanish origin and is used as a blending grape throughout France. Carignan grows well in the rich soils of Chile, and Vina Maitia uses only native yeast with organic practices. We give it three bones.

South Africa makes Kosher wine, too! Unorthodox Merlot/Cabernet blend offers up aromas of layered red fruit, with hints of vanilla and oak. This is another Kosher wine that could work for Passover dinner or your Easter table. The wine is produced under the auspices of Beth Din of South Africa and the Orthodox Union of the US. This full-bodied wine will pair perfectly with your comforting brisket. Unorthodox is a celebration of Jewish life. We give it three bones.

The Easter table could also benefit from a good old American Zinfandel. Pure and fruit forward with concentrated notes of dark cherry and blackberry,

Hullabaloo Zinfandel from California is a crowd pleaser. Six months in American oak, harvested from Old Vines it can be enjoyed with a slight chill, either on the patio, or at the dinner table. This wine is part of the same group that sources and makes Skyleaf mentioned above, with renowned woman winemaker Molly Lippit at the helm. We give it three bones.

Look for these wines at our Friday night tastings and don’t forget to stock up for the upcoming holy holidays. Shalom.

By CRBrown