Impromptu Tasting of Assorted White Wines

I had the opportunity to taste a few selections from the Abarbanel line. Unfortunately, everything is always a little behind with respect to vintage year, but that can leave room for surprises. I tried the 2006 Pinot Blanc and 2006 Gewurztraminer, both from Alsace. The Pinot Blanc was a little on the dry side but had some nice aromas of cooked fruit. Very low acidity though. The Gewurz had a hint of residual sugar and some spiciness, just enough to let you know the varietal but not enough to make it exciting. These wines were both passable, but not thrilling. I also had a few old bottles of Moscato from Israel. I'm curious about the winemaking style used to makle these selections: they had all kinds of nutty and alcoholic flavors that was reminiscent of Vin Santo, an Italian dessert wine that's aged for years. Not for me though. I'll take my moscato from Italy, or from Golan Heights Winery (in non-Shmitta years).

I was pleasantly surprised by the 2005 Mount Tabor Sauvignon Blanc. It had some great freshness and acidity, especially for a wine of that age. While ordinarily I try to stick within 2 years of the curernt vintage, this wine is still kicking and tastes great. Smooth texture and aromas of grapefruit and sweet lemons. Remind me to post it on the Whites Page.

Wines That DON'T Get Better With Age

Over Shabbos, we enjoyed some typical wines that make their way to a host's table as a result of having many guests over: Herzog Wine Zin, Jeunesse, Moscato, etc. Most of the vintages were current, but I did try a bottle of 2005 Bartenura Moscato. This bottle is about three vintages behind since the current release is the 2008 (which I have not tried). This wine is made pressing tons and tons of grapes, letting it ferment into sweet wine in huge steel containers, and then bottled like soda following a process that artificially creates the bubbles (unlike natural bubbles in Champagne). There is nothing complex about this process. The wine is made to drink right away and does not have any of the necessary structure that creates added complexity over time. Getting better with age is a result of a good vintage year, high quality grapes, and a winemaking style that promotes ageability. White Zin and Moscato? They have a shelf life, not a future. While still tasty, they are easily bested by their newer counterparts. This Passover, watch out when you are picking your wines. While some are meant to age, most are made to consume.

Kosher Skirt Steak Experiment -- Double/Double

The objective was to enjoy a marinated skirt steak without the intense amounts of salt that are absorbed by this cut in the kashering process. After last time's wine soak didn't do much, this time I did a double soak in water for three hours, and changing the water half way through. Then, I did my wine and dijon marinade for two hours, then removed and washed the meat, discarded the marinade, and made a fresh marinade. We had a degree of success this time, since the meat was significantly less salty than times past. But, still a ways to go. I think next time I'll try a longer water soak, and a longer first soak in the wine marinade.

In terms of grilling, all the steak needed was 3-4 minutes per side on the grill at around 500 degrees. Slightly pink in the middle and plenty of beefy flavor. We enjoyed it with artichokes and boiled red new potatoes. Yum!

Two South African Reds from Eshkol Winery

Over the last couple days, I've been tasting and re-tasting two wines from Eshkol, down in South Africa. The first is a blend called 'Sheba' which is mainly Cab and Syrah, and does not specify a vintage year. The second is labeled as purely cabernet, and it's dated 2003. I think the Sheba is similarly aged.

The Sheba is pretty flat and tastes old. There is little fruit and a whole lot of sour wine flavors going on. I think the importer had a dump fest when it wouldn't sell in South Africa. That isn't to say that it wasn't good at one time, but that time has come and gone.

The Cabernet still has some life, and vaguely reminds me of some of the older Gan Eden Cabernets. Cranberry and tar aromas and a very plush palate make this enjoyable to drink. I think it needs food to take the edge off. I would give a tentative recommendation to the Cabernet, provided it shows well with food. I am planning on bringing this to a wedding wine tasting that I am hosting for some of my clients next week, so we'll see what they have to say. The other label in the picture was not sampled. (Photo courtesy: Abarbanel)

2000 Filius de Chateau Patris

Over Shabbos, I enjoyed a bottle of 2000 Filius de Chateau Patris. It's the second wine from Ch. Patris in St. Emilion, Bordeaux. The year 2000 was one of the better years in recent history, although it has been almost forgotten in light of the epic 2005 vintage (2003 has also been forgotten in the marketplace, although it's really good too).

Anyway, the wine has sweet aromas of raspberry and oak, and great flavors like dark berries and orange peel. This is trademark Right Bank Bordeaux for me... the orange peel. Finishes with a hint of strawberry that makes you certain that this is mostly Merlot.

If you have never tried a mature wine before, this is the one. It's not in your face or overly acidic. Just a mellow, comfortable wine that pairs nicely with most meats. Easy to drink since it's extremely smooth. A real winner for the next two years plus!

(Photo Credit: JJBuckley)

Purim 2

Well the wine festival I had planned got bumped lower on the priority list when other activities presented themselves. Since Purim is supposed to be fun, I picked up a few bottles of Herzog Wine Zin, tossed them in a freezer for a while, and headed to the party. The wine went great with ... what did we eat last night? That said, the 2007 White Zin is definitely tired and on it's way out. Hopefully they won't hold onto the 2008 and finally release it into the market. At least the 2007 Chenin Blanc is available, and delicious!

Purim Wines Part 1

Starting off tonight (even though there's no obligation to drink, but whatever) with a nice bottle of 2006 Herzog Chardonnay. This is not the Reserve Chard which I cannot stand since it is way too over-oaked. This is your run of the mill, $10 in the grocery store, kosher Chardonnay. And it's good! Great aromas of sweet lemon and granny smith apple, and perfectly tart on the palate with a drop of residual sugar. Why would you spend three times more on a wine that tastes like an old pencil?

That said, I tried a wonderful aged Chardonnay from Tabor. This wine is still kicking even though it is from the 2003 vintage in Israel (which was a good vintage, but still, it's a white). Not as acidic as my fresh Herzog friend over here, but still fresh.