The Sweetness of Holidays and Wine Judges

Today, the vibrant sound of the shofar wakes us from slumber and signals the Jewish New Year. Opposite from Auld Lang Syne, which questions whether old times should be forgot, the Rosh Hashanah holy day is about remembering and a day of solemn judgment when the wicked, righteous and intermediate classes have their fates determined. Whereas the righteous are immediately inscribed into the Book of Life (sealed to live), the intermediate class has ten days (until Yom Kippur) to become better before being blotted out forever, along with the wicked. Historical liturgy defines the day as when all (wo)men pass before God, but for me, the day is mostly about remembering the prior year with quiet reflection.

With the first birthday of my blog just passing, I’ve definitely been looking back on the past year maybe a bit more than usual, and aside from all the great lessons I’ve learned, I continue to ruminate over the vast array of wine I’ve consumed. Not that I typically indulge in delusions of grandeur, but with the Rosh Hashanah holiday, I’ve also found myself engaged in this silly fantasy where all the wines I’ve consumed over the past year pass before me again and I have to make a decision about their worthiness. In other words, I have to sit in judgment over all these wines. What kind of person really judges wine?

I am certain there’s more than a few righteous wines I’d immediately seal in my “Book of Life” (do I sense another Top 10 list in the works?), fated to live on and enjoy another sweet year, and there’s most certainly at least a wicked one in the bunch too. But then there are all those intermediate wines that will have to prove themselves to me, and thoughts of examining each of them thoroughly and completely for all their astonishing virtues and each of their remarkable sins is already stimulating my thirsty palate and hungry mind.

So, what kind of wine judge would I be? Maybe I’d be like Randy and say “Yo Dawg, you know I’m a huge fan, but I just wasn’t feeling you tonight.” Perhaps, I’ve a bit more Paula in me, unable to make anyone feel bad, “Oh, you have a lovely range of expression and you really stayed true to who you are, don’t listen to what Randy says.” I see myself more like Simon I guess, maybe a bit too honest, “I don’t mean to be rude, but what in the bloody hell was that?” Can you see it now? It could be a whole new series… “Wine Idol”.

A fun little diversion, but let’s get back to the real purpose of the day. Jewish or not, raise a glass of your best dessert wine (the one with the most residual sugar) and toast with me tonight: May the coming the year be filled with the sticky sweetness of apples and honey and an exploration of truly righteous wine. Shana Tova Umetukah.

L'Chaim, Cheers, Salud, Salute, Prosit, Skal, Gan Bay, Sante, Kampai, Chuc-dee, Zai Gesunt…

Passover Wine You Won’t Want to Pass Over

Passover’s here, and in addition to signaling the onset of Spring it also offers a great opportunity to break from tradition. Don’t worry; I’m not talking about giving up the matzoh ball soup. But, if you’ve ever been to a Jewish Seder you might be familiar with Maneshevitz wine and if so, you can probably understand how a break from some customs might be a good thing.

I’m reminded of the many Seders I participated in while growing up, pouring the sweet, thick Manashevitz Concord Grape wine into my youthful body. One of the most significant memories I have of the entire lengthy service was how it was the wine, which got me through it. Even at twelve-years-old, an opportunity to drink (a considerable amount of) wine at the family table was like a carrot dangling before me. What? It’s time to pour the fourth glass? Cool! Jewish holidays kinda ROCK!

While grapes are inherently Kosher, the winemaking process is not. In order for a wine to be Kosher, it must be produced entirely by men (sorry Feminists) and under the supervision of a Rabbi. Kosher for Passover wines additionally made with yeasts not grown on bread and exclude all preservatives.

When I was growing up in the 1970s and 1980s, Kosher wine was not exactly popular and choices were limited. Tradition dictated and custom claimed victory as my family emptied bottles of Maneshevitz year after year. Today, a whole array of Kosher for Passover wines exist so the wine lover no longer has to cringe while sipping something that's labeled wine, but more resembles berry-flavored cough syrup.

This year, don’t let the words 'Kosher for Passover' frighten you. Open your minds and open your glass, I know I will. But rest assured, that customary bottle of Maneshevitz will always have a rightful place at my table, (it makes a mean haroseth) but if it’s poured in a glass, you can be certain I’ll be passing that one to Elijah. So, what wine do you pour at your ceremonial meal? We enjoyed the following tonight (along with a non-Kosher for Passover Oregon Pinot Noir from Oak Knoll—as if I could resist). Until we sip again…

Cheers!

2007 Psagot Edom (Israel): A full bodied Cabernet Sauvignon/Merlot blend. The barrels are aged in the Judean Hills winery cave dating back to the era of the second Temple. Cherries, currant and vanilla was abundant with a silky mouth and spicy finish. The earthy notes additionally complimented one of my favorite holiday recipes:


Mom’s Potato and Mushroom Croquettes 
(Vegetarian & Vegan)

1½ lbs of potatoes - peeled and chopped
5 cups of water
1 onion - peeled and diced
¼ lb of mushrooms – diced
1 tsp of vegetable oil
1 tbsp of water
1 cup matzoh meal
salt and pepper to taste
Vegetable oil for frying

1. Boil potatoes in water until tender, then drain and mash.
2. In separate pan, sauté onion and mushrooms in oil and water for three minutes.
3. In large bowl, mix mashed potatoes, onion and mushrooms, matzoh meal and salt and pepper.
4. Form 10 croquettes and fry in oil for eight minutes on each side over medium heat until golden brown. Drain on paper.