Archive | December, 2011

Raspberry Framboise Lambic

20 Dec

My friend know exactly what I like and he got me this awesome raspberry Framboise Lambic last night. It’s 750ml of 4% abv for about $10 at any liquor store. It’s probably the most delicious thing i’ve ever tasted in my life. I’m dead serious. It’s a Belgian malt beverage from Vlezenbeek, Belgium made from local barley in malted wheat and wild yeast. On the bottle it says after they ferment the beer they add raspberries. Amazing. It smells like fresh cut roses. It’s carbonated with the right balance of tart and fruit. It doesn’t taste like beer or wine. It tastes like sparkling juice. My boyfriend said if someone were to tell him it was raspberry flavored San Pellegrino he would totally believe them and I would have to agree. Get your hands on this as soon as possible and it will change your world. Check out their website for more information about this and other beers from the same company.

Image 15 Dec

This is what a Kosher wine certificate looks like, courtesy of All Holy Land Wines.

Kosher wines

15 Dec

I wanted to know more about what made a wine kosher so I decided to share with you what I learned. According to All Holy Land Wines, in Hebrew “kosher” means fit or proper and is used to describe food prepared according to Jewish dietary laws. The laws don’t prohibit the use of specific wine styles, grape varieties or origin.

Kosher law for wine making requires the following points:

1. Equipment used to make the wine is used exceptionally for producing kosher products.

2. Only Sabbath observing Jews can handle the wine from grape crushing to consumption, unless the wine is Mevushal (pasturized). According to Passover Wines, to be considered mevushal, a wine must be heated to 185 degrees F. Mevoshel (pasturization) alters the flavor of the wine. Modern usage of this process assures that the wine remains unaffected.

3. Only certified kosher products (yeast, filtering agents, etc.) can be used. 

“The perception that Kosher wines are sweet is due largely to historical circumstances, having nothing to do with Kosher supervision. The Concord grape, the only avaliable sort of grape for Jewish immigrants arriving in New York area, is an acid grape which must be balanced with sugar to be enjoyed as sweet wine. With time, this fact was accepted by Kosher.”

That answers my question from my previous post. Kosher wine isn’t traditionally sweet but it is something that has become accepted over time. Maybe I would enjoy traditional kosher wines more than their sweetened counterparts. 

Manischewitz Blackberry kosher wine

15 Dec

Shalom! I decided to try some kosher wine while I was shopping at Wal Mart. Manischewitz was $3.50 a bottle so I couldn’t be mad at myself if I didn’t like it since it was so cheap. I went with blackberry over concord grape but I think that is where I went wrong. It’s 11% alcohol by volume in a 750ml container but it tasted just like juice, very sweet juice to be specific. “Well, it does say ‘specially sweetened’ right on the bottle, Nicole.” I just wasn’t expecting it to taste like candy. It tasted as sweet as a moscato which is too sweet for me. I think if I was to drink massive amounts of this the sugar alone would make me sick. This is a great wine for people who hate the tastes of tannins or the burn of alcohol in their wine. This is a wine for people who don’t like the taste of wine. I wonder if all kosher wines are so sweet or if I perhaps would have enjoyed the concord grape wine better.

Wine Munchies

2 Dec

I just got my winter edition of Publix’s Grape magazine and found an interesting tid bit about pairing snacks with wine. They feature suggestions from expert Andrea Immer Robinson, a chef and master sommelier who has appeared on the Cooking Channel. I’m going to show you her suggestions and add a few of my own.

Champagne & Sparkling Wine: Andrea suggests-buttered popcorn/I suggest-sharp cheese and crackers

Sauvignon Blanc: Andrea suggests-tortilla chips and creamy guacamole/I suggest-spinach and artichoke dip with pretzel chips

Chianti: Andrea suggests-cheese straws or parmesan toasts/I suggest-fresh bruschetta

Riesling: Andrea suggests-Asian appetizers, like pre-made mini eggrolls or steamed dumplings with hot mustard/I suggest-smoked salmon and cream cheese topped crackers

Cabernet: Andrea suggests-basil pesto spread on crostini toasts/I suggest-garlic rubbed toast with french onion dip