As per usual, the Wall Street Journal (link) and New York Times (link) featured kosher wines in their wine pages recently. I will let them speak for themselves, for the most part, but I am happy that these columns left the usual refrain (”This isn’t your parents pancake syrup…err…Manischewitz anymore”). Eric Asimov, in the Times almost belittles those who write-off this growing section of the wine market.

I was glad that Dalton was well represented and well reviewed. That’s hardly a new development, but I remain a fan of most of their wines and recently attended a tasting run by Alex Haruni, Dalton’s owner. In addition to all of their single grape wines, which are great, I recommend the Alma, a Cab-Merlot blend, that I have had a few opportunities to try. It is a very drinkable wine that will certainly go well with anything on your seder table. I was also happy to see Galil’s Yiron ‘03 on the NYT list. I have loved the Yiron for the past few years, so I like to see it get good press.

I also recently attended the annual Kosher Wine Extravaganza at the Jewish Center on the Upper Westside, run by Gotham Wines & Liquors. As I mentioned to a number of people there, an event like that, with hundreds of wines, is too overwhelming to write about cogently. And then I misplaced my notes. Anyway, a few of the noteworthy wines were:
- Tabor’s Adama line: I won’t say that I loved these wines, but I think it’s great that an Israeli kosher wine is giving consumers the opportunity to taste and compare the effects of terroir on wine. The line features volcanic, chalk and clay soil, among others. From the few that I tasted, the differences were very dramatic. Of course, there are other factors that might explain this and I’ll allow for the gimmick factor, but I welcome this addition to the market
- Recanati Cabernet Franc: I wish I had my tasting notes for this. This wine was specifically recommended to me and I really enjoyed it. It’s 100% Cabernet Franc and may be the first such wine from Israel. For those who want to expose their palates to something a bit different, it’s worth picking up a bottle or two.
- Chateau Leoville Poyferre: I’ll be the first to admit that I don’t know much about French wines, but that is one of the great things about an event like this. I could taste a number of French (and fairly expensive) wines. The Leoville is already wonderful and will be great over the next several years.

If I find my notes, I will add to this post, but for now I leave you with these and wish you a chag sameach!

As previously reported, Hung Huynh (winner of Top Chef Season 3) spent the last month as the executive chef of Solo, an upscale Kosher eatery in NYC. My wife and I made dinner reservations for our wedding anniversary. We put our palates in the hands of Chef Huynh, and ordered the tasting menu. (That’s 4 courses + dessert. Tax, tip & wine extra). Our courses consisted of:

• a Duet of Bigeye Tuna. Seared and spiced and tartar. With hearts of palm, avocado and tomato vinaigrette.
• Grilled Turbot on Oyster Mushrooms, with Roasted Fish Jus.
• 5 Spice Braised Veal Tongue. Apple Parsnip Puree, Cubed Beet.
• Roasted Blank Angus Filet. Carrot Puree, Cipollini Onions, Red-Wine Beef Reduction.

Our desserts were made by Solo’s regular pastry chef, and were amazing as always. I had the Jack Daniel’s Mousse and my wife had the Sticky Toffee Pudding.

The food was absolutely amazing. We found each course perfectly cooked and perfectly seasoned. The accompaniments were too small to qualify as side-dishes, but their flavor always complemented the entree. Chef Huynh spent much of the evening coming around to tables, posing for photos and signing autographs. I’m not ashamed to say I got my menu signed.

One can only hope that other well known fine-dining chefs give Kosher consumers a chance to sample their cooking.