How to Order a Great Bottle of Wine Every Time

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Ordering a bottle of wine at a restaurant and not sure what to choose? We spoke to our friends at Royal Wine Corp., creator and owners of Herzog Cellars  and distributors for so many amazing wine labels, about this problem and got some expert advise and fast tricks for getting a great bottle every time.

- First, remember the basics, when in doubt, order a red wine with meat and white wine with fish.
- Ask the maitre de what they recommend. In fine restaurants the waiters should also be knowledgeable and worth asking.
- When you are asked what type of wine you like, don’t use words like “dry” or “sweet”, because too many wines fall in these categories, i.e. most red wine is dry. Use regions, like Napa Valley, or Spanish wines, or adjectives that are more specific, bold, or fruity, light, or tannic.
- Look at the menu online before arriving. Upscale restaurants will include their wine lists online. Check the reviews and tasting notes before you go.
- Take a photo of wines you like. Share them with the waiter to find a similar bottle to what you already know and love.
Lastly, ask this question, “DO YOU HAVE ANYTING OPEN THAT’S NOT ON YOUR BY THE GLASS LIST?” Sometimes, restaurants open better bottles for special customers and you can be lucky enough to enjoy some of that bottle. Or the restaurant is tasting or testing some new wines and happen to be able to offer it if you ask. I’ve had good luck with this and have tasted some incredible wines with this trick.

And most importantly, order wine with dinner. Make the evening a special night, an experience and wine makes every meal decadent, memorable and more enjoyable…just my two cents ☺

Sensational Wines for Shavuot

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Shavuot, the Festival of Weeks, is the day, according to tradition, when the Jewish People received the Torah. There are many venerable customs associated with this holiday—staying awake until dawn to study Torah, reciting the ancient liturgical poem “Akdamut,” and, of course, serving dairy [Milchig (fotr th eheomish)] foods at the holiday meals.

While the braised briskets, pot roasts, and roast turkeys that are such staple during most Jewish holidays cry out for rich red wines, the fish, cream sauces, blintzes, and cheesecakes that are typical Shavuot (s) [for hiemish] fare demand good white wines. And nobody makes a better (or more affordable) variety of kosher white wines than the Herzog Wine Cellars.

Joe Hurliman, Herzog’s Head Winemaker, has a special touch with white wines. His whites are all crisp and fruity, with nuanced flavors, and range from light-bodied and bone-dry to full-bodied and super-sweet. No matter what your tastes or menus call for, Herzog Wine Cellars is likely to produce the right whites for you.

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If you like your wines dry, start your Shavuot meal with Baron Herzog Sauvignon Blanc. It’s a crisp, dry straw colored wine with fruity flavors and aromas of, pears, lemongrass, Meyer lemons, and a hint of spice. It’s a great accompaniment for salads and lighter fish dishes.

If you’d rather start your meal with something a bit sweeter try Baron Herzog’s Chenin Blanc. This frequent award-winner is semi-dry, and has bright, fruity flavors of orange, pineapple, kiwi, and passion fruit, with a lovely touch of honey on the finish. This wine would be perfect to serve with a cold fruit soup.

Try one of Herzog Wine Cellar’s excellent Chardonnay’s to accompany rich main courses, such as poached salmon in cream sauce. Weinstock’s Cellar Select, Chardonnay is a straw colored, medium-to-full-bodied wine, which has flavors and aromas of apples, pears, quince, and toasty oak, with notes of vanilla and cream. Or step it up to Herzog’s Special Reserve Russian River Chardonnay, perhaps the best kosher Chardonnay on the market—aged for fifteen months in a mixture of American and French oak, this medium-to-full-bodied, bright straw colored wine has flavors and aromas of apples, lemons, freshly mowed grass, cream, and toasty oak, with a delightful whiff of wild flowers.

Pair your cheese blintzes or cheesecake with Herzog’s Late Harvest Orange Muscat. It’s a sweet, light-orange-blush colored wine, with a medium body and a grapy flavor with elements of citrus, lichee and apricots.

Then finish your meal with a glass of Herzog’s Late Harvest White Riesling. It a perfect digestif after a rich dairy meal. This super rich, sweet, full bodied white has a nose of lavender, lime, and kumquat, and a nutty, toffee flavor, with elements of pineapple and orange. This is a wine to sip and savor.

As you put together your Shavout shopping list, don’t forget to include some of Joe Hurlimans whites from Herzog wine cellars.

Rosé Wine

Rosé is back in vogue! See what is new and well worth tasting this spring and summer.

Rosés are made from the juice of red grapes, which were allowed only limited contact with the grape skins after the grapes were crushed. The resulting wines can range in color from a faint blush, to a dark rose. While rosé may be the quintessential summer wine, for the past few decades it’s not been a particularly fashionable wine. Wine, like clothing, has its fashions and fads, and until very recently rosé has been like the seersucker suit—a great, but dated, choice for summer weather. Fortunately though, fashions change, and while the seersucker suit may never come back, rosé’s popularity is once again on the rise.

Many wine producers and importers long ago stopped stop releasing new rosés, but a few companies have resisted the pressures, and year after year have continued to produce new vintages of rosé. It was these companies who have made rosé’s re-insurgent popularity possible. In the kosher wine world no company has done more for rosés than the Royal Wine Corp., which consistently produces or imports an impressive line of kosher rosés; and this year’s crop of Royal Wine rosés is better than ever.

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Consistently, one of the very best kosher rosés is always Domaine Lafond’s Tavel Rosé. The town of Tavel, located in the southern part of France’s Rhone Valley, has long been known for it dry rosé wines, which were a favorite of King Louis XIV. Made from a Grenache dominated blend, the kosher Tavel rosé from Domaine Lafond is a bone dry, light bodied, dark-peach colored wine. Look for a floral bouquet with elements of peach and strawberry, and flavors of cherries, strawberries and citrus fruits, with a hint of watermelon. It would be the perfect accompaniment for a grilled tuna steak.

In Israel, Pierre Miodownick, Royal Wine’s Chief European Winemaker, makes an excellent Rhone-style rosé that one could almost swear was from Tavel. With a rich-peach color and flavors and aromas of strawberries, peaches, cantaloupe, and watermelon, this new, crisp, dry rosé is sure to be a crowd pleaser.

Also excellent is Capçanes’, Peraj Petita Rosat. This dark-rose colored wine is the first kosher Spanish rosé to be exported to the United States, and it is a truly refreshing wine. Made of a blend of Grenache, Tempranillo, and Merlot, this dry rosé has flavors and aromas of cherries, strawberries, and bananas, with a nice spicy note of earthiness. It’s a great choice for a barbeque. I was fortunate enough to taste this wine last week. A guest brought this hard to get Rose as a gift and everyone loved it. It’s a heartier Rose and paired perfectly with light grilled chicken and the roast turkey breast that I served.

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Those who prefer their rosés to be a bit sweet should try Baron Herzog’s White Zinfandel—it’s a Californian classic. Light-bodied, and semi-sweet, this peach-colored wine has a captivating flavor of apples, strawberries and cotton candy. It would be a perfect accompaniment for a cold fruit soup.

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Finally, for those decadent moments, when nothing less would do, pick up a bottle of Laurent Perrier’s Cuvée Rosé Brut Champagne, which is undoubtedly the best kosher rosé available. Made from Pinot Noir grapes, this dark-peach-colored sparkling wine is slightly sweeter, and much fruiter, than most white brut Champagnes. It has a delightfully yeasty bouquet of heather, citrus and cherries; a rich flavor of raspberries, lemons, gooseberries, Queen Anne cherries, bergamots, heather and yeast; and an abundant supply of tiny bubbles.

This summer, be a trendsetter and pick up some of Royal Wine Corps.’ excellent rosés. They’ll help make your summer sparkle.

Lighter Wines

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On the lighter side….

Post holiday lighter meals call for lighter wine but still wines that you can be excited about. Our friends at Royal Wines always have some great ideas for us.
“When I think of lighter wines I think of Italian wines – wines that are made to be enjoyed with food. These wines typically have a bright acidity that keeps them lighter on the palate,” says Gary Landsman, our chief wine go-to guy. Some of the wines from Ovadia Estates come to mind, such as the new Nobile di Montepulciano (local availability soon) or the ever popular Rosso di Motepulciano, each great deals at about $12-$16. The Morellino di Scansano & Dolcetto D’alba are also nice options (at about $20).

As for some nice white options, try the Goose Bay Sauvignon Blanc (everything from Goose Bay is great these days) and one of our favorites, the Carmel Kayoumi Riesling.

Thanksgivvukah, What wines are you serving?

The convergence of Thanksgiving and Hanukah is definitely a time for celebration of family, friends, and food.  But what to drink can be a bit confusing since traditional wine pairing may not work with both turkey and fried foods. Our friends at Royal Wine, are always on hand to help us make these decisions and make sure our wine is as good as our food.


Most wine experts would say that big and bold red wines such as Cabernet or Shiraz can overpower the delicate flavors of turkey.  But, Gary Landsman, our Royal Wine contributor says, “I think with a rich gravy these big wines pair fine with the food, especially if that is what people like.” I’m excited about this because I always like to have some cabernet with my meal.  Having said that, Zinfandel (such as Baron Herzog OLD VINE Zin) is a big red wine, but it’s frequently available and promoted on Thanksgiving since it is an American wine, synonymous with California.


Two other “traditional”  Thanksgiving wines are Pinot Noir (a light bodied red that won’t overpower turkey that also goes nicely with cranberry sauce because it often has hints of fruit in the wine) and Chardonnay.  Chardonnay is a rich white wine that pairs well with white meat turkey. Gary recommends, Goose Bay Pinot Noir (this is a big favorite in my house) and Herzog Russian River Chardonnay (the grapes grow near the Russian River Valley – thus the name, and add some unique flavors like lime and tropical tastes).  It’s definitely on my need to taste list.


Having said all that, the best pairing for latkes and fried foods or doughnuts is probably a nice bubbly.  This exciting and historical day when Hanukah and Thanksgiving actually match up calls for a toast too.  The Bartenura Prosecco, Elvi Adar Brut Cava or Drappier Champagne would be great ways to celebrate the double simcha.

Champagne Mojito

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Serves 4 – 6

Fall is all about the leaves turning, the fires in the fireplace and lots of weddings. What goes with all of these things is some good champagne or sparkling wine. I love it cold and bubbling (splurge for the Drappier Champagne) but also mixed with other flavors.  I often serve it in a champagne flute with a big scoop of grapefruit or lemon sorbet right in the glass. It’s refreshing and super tasty.  Last week, I read that Chef Bobby Flay made it into a mojito (my fav!) and I had to try it.  I love the results!  Use Elvi’s Adar Brut or the Bartenura Brut Prosecco in this recipe. Both are reasonably prices and terrific on their own or in these two sparkling cocktails.

1/4 cup loosely packed fresh mint leaves, plus more for garnish
1 lime, cut into wedges
1 cup rum

1 bottle very cold Prosecco, Cava or Champagne

Put the mint, sugar and lime wedges into a small pitcher and muddle them together (which means really mash them to get the mint flavors combined with the others and allow the mint leaves to release their flavor). Stir in the rum. Strain into chilled champagne glasses  and top off with the champagne. Super delicious!

A Trip to the Alexander Winery

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Just recently, GKC friend, Gary Landsman, from Royal Wines took a great trip to Israel and while there, made some time to visit friend and winemaker Yoram Shalom, at Alexander Winery (he also visited Barkan and Segal – are you as jealous as I am? )
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The Alexander winery is located just South of Haifa in Beit Yitzhak and is renowned for some very special wines. Gary arrived just in time for a grape delivery, a new variety of grape, which is part of Yoram Shalom’s winning strategy to making great wine, always creating new wines by experimenting with new grapes and blends.  Gary got right to work (hours of it), sorting the grapes on the ramps before they go into crushing, carefully removing stems and unwanted leaves, and checking for imperfections.  Alexander winery was working these grapes for some of their new blends and particularily a new Rose. How amazing will it be when the wine comes out to know that Gary had a real “hand” in creating the wine?! I think that’s one of my bucket list items!

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We asked Gary what else is new at Alexander.  Great news for all of us, Alexander is planning and currently developing a gorgeous tasting and visitors center.  Stay tuned for grand opening dates.  And Yoram has brought in an experienced winemaker to assist him at Alexander.  Avi Feldstein, formerly of Segal Winery, and noted by critics as “forward thinking, bold, and creative” has joined  Alexander Winery and will surely be another great asset.

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What to drink by Alexander? Gary responded with “really? I have to pick, I enjoy so many of their wines!” But then he added try the Gaston, named from some Russian ancestry, a blend of Cabernet, shiraz, and merlot and is bold, satiating, and smooth. Then for a special wine, add Alexander the Great, Cabernet to your list.  This wine needs some decanting time or breathing time after opened but Wow! Well worth waiting for (btw, it scored a 90 at the International Wine Review).  The wine breathes and becomes a wonderful experience to savor and enjoy the flavors.  And for a more affordable but delicious option try the Sandro.  It’s a Cabernet and Merlot blend with hints of citrus and apples.  I just know it as one of Yoram’s terrific creations where he demonstrates his ability to blend varietals, grapes and techniques to creative wonderful flavors in his wines.

I can’t wait to visit the new visitor’s center on my next trip to Israel.  For now, I’m going to enjoy another glass of the Alexander the Great Cabernet.

Succot Wines


Succot is early this year and as a result there is a good chance there will be some warm days for those Yom Tov lunches. Although many people prefer red wine, especially at a Yom Tov meal, In invite you to consider a deliciously refreshing white.  The Carmel Kayoumi Riesling is a dry and incredible refreshing version of an old sweet favorite.  It was my summer go to wine and I enjoyed it with so many friends and with readers on  GKC too with recipes that pair well with it, check out the post.

If you insist on red during the warm weather, consider something that does well when slightly chilled.  Big tannic red wines such as Cabernet Sauvignon don’t do as well chilled and can taste metallic.  Try a lighter red such as the Tzuba Pinot Noir or Shiloh Legend. Whatever you choose, pick wines you enjoy and that pair well with your menus. Check out our wine pairing tips too if you need some guidance.   Chag Sameach.

Simchat Torah Wines

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At this point it feels like the past month has been all about eating, drinking and then eating and drinking some more.  Now is a great time to find those hidden affordable gems – the $20 & under wines that taste like $30-40 wines.  Weinstock Cellar Select Cab, Teal Lake Special Reserve Shiraz, Yogev Cabernet Sauvignon/Petit Verdot and Segal’s Cabernet/Merlot Special Reserve all come in at $20 or less and can please even the most discerning wine drinker.  I buy a mixed case of these and use them all year too.

Here’s what I’m drinking for Rosh Hashannah

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We all want a sweet year but many of us have graduated past the days of sweet Kiddush wines.  But don’t write off sweet wines altogether.  To wrap up the perfect yom tov meal, consider a lusciously sweet sipping dessert wine such as the Herzog Reserve Late Harvest Orange Muscat.

Working our way backward, if there were ever a time to buy a trophy wine to enjoy with a meal it is at a Rosh Hashana Seudah.  The latest great wine that people don’t know about hails from Spain.  Clos Mesorah is a blend of 3 grapes that is knock-your-socks-off fabulous.  If you like rich, bold red wines to complement the meal this high-end bottle is a great bet.

Carmel Kayoumi Riesling

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Admittedly, I’m partial to red wine.  I just love the smooth richness of a good Cabernet.  But this summer my friend Gary at Royal Wines has opened my eyes and my palate to great white wines that are perfect for this hot summer.

Specifically, my new fav is the Carmel Kayoumi Riesling.  Seriously, this wine pairs with anything. A tad bit “tropical to the nose”, says the experts, which means it smells fresh and flavorful, but tastes a bit dry.  This combination marks a brilliant wine with grilled chicken cutlets, cedar planked salmon, pasta, or grilled steak.  This is what we enjoyed last night, a rosemary grilled steak with Carmel Kayoumi Riesling.  Simply divine.

It’s a bit hard to find, so grab it when you see it!

Available at Jwines.com for $24.99

Wine Pairing Tips

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Although we restrain from drinking wine during the nine days, we still have good food and wine on our mind to enjoy for the rest of the summer.

Usually we write about specific wines that work well with specific foods, but we thought demystifying wine pairing is long overdue. So in the spirit of a summer full of great wine accompaniments here are some easy to follow and simple wine pairing guidelines.

Grilled Meats: The tannins in red wine help break down the fat in meat so serve a wine with strong tannins like a Cabernet with thick cuts of meat. Both wine and beer release the fat in meat too and help to tenderize it so always use a wine or a beer in your marinades to get soft and flavorful steaks.

Fish: I like to serve crisp white wines like Sauvignon Blanc with light fish dishes like sole or flounder, and fuller-bodied richer whites like Chardonnay for salmon or tilapia. Meatier fishes like tuna, halibut or thick cuts of salmon are great with light reds like Pinot Noir. And for sushi, try anything with bubbles, it refreshes the palate with every bite.

Fried Foods: Acidity is important when pairing with fried foods. Try Dry Rose, Riesling, Pinot Grigio, but nothing too sweet. White Riesling has a touch of sweetness and works well too.

Spicy Foods: Avoid high-octane wines. The alcohol and heat of the food will accentuate each other and make for an overly warm experience for the guest. This is where the fruity wines or low-alcohol wines work best.

Chicken: One thing I love about serving chicken is that it’s an easy palate to pair. I serve almost anything with chicken depending on the type. Grilled chicken on the bone or chicken with heavy sauce can hold up to bolder wines like Cabernet or Malbec. Lighter chicken cutlets or boneless chicken is better with somewhat lighter whites like Merlot, or Pinot Noir.

Dessert: Make sure your wine is sweeter than your dessert. Wine and chocolate are perhaps the most perfect pairing.

Goose Bay Sauvignon Blanc

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Don’t miss this great wine that I am truly loving for the summer. This Sauvignon Blanc has incredible citrus fruit flavors.  It’s produced from grapes harvested after a long, cool growing season n New Zealand’s South Island.  Serve Goose Bay Sauvignon Blanc alongside fish, cheeses, and freshly baked breads, or light chicken dishes.  To me it’s a perfect wine to serve company on a warm summer day.  And stay tuned for the White Sangria video that features Goose Bay Sauvignon Blanc coming soon!

Tomintoul

After many nights of bubbly while enjoying latkes and sufganiyot, we have taken to relaxing with a nice new “old” scotch from Tomintoul. Both the 14 year and 21 year can be nice sippers while admiring the Menorah. Relaxing and romantic. Try these smooth sippers or give them as a holiday gift.

Pacifica Meritage


Kosherfest Winner! Pacifica Meritage from Royal Wines is a must try wine. I couldn’t wait to taste it there.
The grapes were sourced from the famous Pepperbridge and Seven Hills vineyards located in the Walla Walla Valley area of Washington. These two vineyards are responsible for some of the best Washington wines, a newer region for wine in the United States and the first kosher winery in the Northwest region. This wine is a blend of Cabernet, Merlot, Malbec and Petit Verdot. Its a new combination of grapes that creates a fantastic red wine drinking experience. Bold and smooth and pairs well with meat, chicken, lamb, and any Shabbos meal. Priced at about $34 its a great value.

New Kosher Wines for the New Jewish Year

Several new wines have arrived stateside just in time for Rosh Hashana & Succot.

5773 is almost here and with it come new wines from Spain, Australia, Italy, France, California and of course Israel.

Though we don’t typically celebrate Rosh Hashana like many people celebrate New Year, there is a new sparkling wine from Spain known as “Cava” on the market from ELVI wines. The Elvi Cava has actually been around for a few years, but the new one is mevushal and sports a handsome new label. The only thing that stayed the same is the great refreshing taste! Joining the Cava are two other brand new wines from Elvi, The Elvi Invita, a refreshing and subtly sweet white wine blend, and the Clos Mesorah, a high-end red wine blend that has already received rave reviews and is absolutely delicious.

Australia is famous for their Shiraz (elsewhere often known as Syrah). We were recently introduced to the Harkham winery, the first and only all kosher Australian winery. Following the successful release of the Harkham Shiraz comes two new wines, the Harkham Cabernet/Merlot as well as the Harkham Chardonnay. These great additions from Harkham are also all mevushal and will soon be joined by a non-mevushal Shiraz.

Italy has a long history of making great wines, especially wines that go well with food. Despite this history, only a few of the best kosher Italian wines have ever found their way stateside. Recently however new wineries have been contracted to produce kosher wines and the results have been clean, fresh and affordable wines that wonderfully compliment cuisine. The Ovadia Rosso di Montepulciano is a wine from a lesser-known region of Italy that with its juicy fruit and fresh acidity is a great compliment to meat, chicken or fish. Stay tuned next time for wines from France, Israel and California…

Gary Landsman, AKA the “Wine Tasting Guy”, makes, sells, writes about and of course tastes wine. Presently doing PR/Marketing work for Royal Wines, you can contact Gary with any wine related questions at gary@winetastingguy.com.

Summery Peach Sangria

Makes 4 tall glasses

The 9 days are over and its time to enjoy some of the great summer wines and summer fruits in more of GKC favorite Sangria.  This one is easy, just mix and pour, and is perfect for this time of year.  Peaches are only available this sweet during July and August and we like to use them in as much as possible.

2 firm-ripe peaches, cut into thin wedges
1/2 cup peach liqueur
1/3 cup superfine granulated sugar
3 cups chilled rosé wine (750-ml bottle). We recommend the Castel or the Flam Rose
2 cups chilled sparkling water
Mint leaves, optional

Stir together peaches, peach liqueur, and sugar in a large pitcher until sugar is dissolved and let stand 1 hour.
Stir in wine, sparkling water, and some ice. Garnish with mint leaves.

GKC Martini


Since wine is taboo during the nine days, we’ve come up with a special GKC cocktail for those slow summer evenings

GKC Martini

For 2 – can be doubled if friends drop by

1-1/2 ounces vodka
1-1/2 ounces cranberry juice
1 tablespoon fresh lime juice
2 thin slices jalapeno (optional for those who like an extra kick)

Combine vodka, cranberry juice and lime juice and pour over ice. Add jalapeno, if desired. Sit back and relax.

Shavuot/Spring Wines


The weather is FINALLY getting warmer and Shavuot is almost here!  The warm weather and dairy Shavuot meals provide the perfect excuse to pop the corks on the newest vintages of white and rosé wines.

Most white and rosé wines should be consumed young, while they are fresh and crisp.  Which means that when selecting a white or rosé this Shavuot, try to buy wine from recent vintages such as 2009, 2010 or 2011.  Also remember to serve these wines chilled, but not too cold – that can mask some of their lovely aromas which enhance the wine drinking experience.  Try removing them from the fridge about 10 minutes prior to drinking and look for aromas of flowers, citrus fruit, berries and even things such as cotton candy or bubble gum!

My three current favorite warm weather wines are:

1 – Carmel “Kayoumi” White Riesling
2 – Goose Bay Sauvignon Blanc
3 – Drappier “Carte D’ Or” Champagne

And there are 3 wines currently on their way to our shores that I am very excited about drinking outside on a nice day.  Keep your eyes open for their arrival.  They are:

1 – Elvi “INVITA”
2 – Castel Rosé
3 – Flam Rosé

Wine complements food and completes a meal.  Save the grape juice for the kids and indulge in a refreshing glass of wine this yom-tov.  But remember that whether white, rosé or a robust red, the most important factor when choosing a wine is finding one that you enjoy.

Gary Landsman, AKA the “Wine Tasting Guy”, makes, sells, writes about and of course tastes wine.  You can read more of his writings in his blog at www.winetastingguy.com or contact him with any wine related questions at gary@winetastingguy.com.

Lighter Red Wine

The recipes of the week, Chocolate Chicken Mole and Mexican Red Rice are full of bold and robust flavors and can stand up to a full bodied wine but Gary, our wine expert says to steer clear of any tannic red wines because the heat from the chipotle pepper and chili powder will likely make any tannic red wine unpleasantly spicy.



Instead try a lighter red wine with low tannins and higher acidity to cleanse the plate and cut some of the spiciness. A wine such as Capcanes Peraj Petita (that’s a GKC fav!), Ovadia Estates Morellino Di Scansano (Can’t wait to try that one), or Israel’s Domaine Netofa Red pair nicely with these dishes.

Walder’s Vanilla Vodka Mojito, aka Walderito


This is my new favorite cocktail. I have been gaga over mojitos for awhile now, but the addition of vanilla vodka takes the sensational to super sensational. Its especially good in the winter when the extra sweet warms you up and also in the summer when you want to be refreshed. Purim is a great time to try them and Wow your guests with the delicious lime treat.

Makes 4

1 cup Walder’s Vodka and Vanilla
4 tablespoons brown sugar
2 limes, cut into quarter
10 mint leaves
Crushed ice

Put the mint leaves, lime quarters and brown sugar into a pitcher. Press with a wooden spoon to release juice from limes and mint leaves. Fill with crushed ice. Add Walder’s Vodka and Vanilla. Stir and serve with extra lime zest and mint leaves.