A variety of varietals

Most casual wine drinkers are aware of only a few grape varietals such as cabernet, merlot, chardonnay, pinot noir, malbec and shiraz. Others may have tried a riesling, pinot gris or petite sirah. But there are literally hundreds more varietals that have been made into wines that are stylistically different and extremely enjoyable. All it… Read More

Tulip Winery: good wine and good works, as well

by Joshua E. London and Lou Marmon All Jewish holidays, outside of fast days, entail big, festive meals. Passover is, in many respects, the ultimate example of this, despite having a more restricted diet. Not only must we eat matzah and maror at the seder meals, but we must eat matzah and refrain from all… Read More

A better way to arrange wines

Walk into many wine stores and you will see the bottles organized by country of origin. Occasionally this will be further subdivided by varietal or, more commonly, by the color of the wine. Since many European winemaking countries refrain from listing the types of grapes utilized on the label, the result is that the cabernet… Read More

It all depends on the grapes – and the winemaker’s skill

One question we are periodically asked is, “How do they get all those flavors into the wine?” The thought presumably being that the winemaker is somehow like a chef, creating finished dishes from a variety of ingredients besides just the primary one – that somehow winemakers add additional elements into their fermentation vats, perhaps throwing… Read More

Drinking to a new Jewish life

We recently had some reasons to rejoice and, as our readers would expect, there were a few bottles opened with family and friends. With a wide range of excellent wines available at all price levels, choosing the best celebratory wines was a bit of a challenge.

What’s really in that glass of wine

Last week we noted that a wine’s flavors are primarily the result of how and where the grapes are grown coupled with the skill of winemaker, and that wine is essentially free of additives. There are parts of the wine producing world where the nonadditive approach is simply common practice and well-established tradition, while there… Read More