The Evolution of Israeli/Kosher Wine


With the high holidays rapidly approaching, this is the season where we buy a lot of wine. Thankfully, gone are the days where the only options we have for kosher wine are sweet syrupy Manischevitz or Israeli wine that is painful to drink. Stephanie Cain over at the Wine Spectator summarizes the current state of Israeli wine and the news is good for those who like good wine.

Today, Israel has more than 200 wineries, more than 10 times the number of table-wine producers just 10 years ago, and the largest 17 are all kosher. But gone are the days when the country produced mainly sweet sacramental wines and inexpensive bottles for local consumption. And the term “kosher wine” is no longer equated with mediocrity, in part thanks to flash pasteurization techniques that allow producers to make mevushal wines without actually tasting as if they’ve been boiled… Large wineries, such as Carmel and Golan Heights, are producing dry reds and whites that are widely exported, while new boutique wineries (both kosher and non-kosher) have helped push Israel’s wine industry to new heights with their experimentation. More of the country’s wines are earning “very good” ratings, sometimes even “outstanding.” … At the same time, Israelis have been adopting a wine culture. Tel Aviv, Jerusalem and Haifa all feature wine bars and restaurants with serious wine lists stocked with Israeli and international wines…

So yeah. Have a sweet New Year, but no need to usher it in with overly sweet, heave inducing crappy wine! Read the full article here.


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