I’m sorry to say that even after a fine presentation by not one, but TWO Wine Guys at Jewlicious @ the Beach in April, I still can’t really taste the difference between a cabernet and a merlot, or a chenin blanc and a chardonnay. Which clearly means I need to spend more time in a winery. Or maybe just drinking alone in my apartment.
Whether you prefer your wine boiled or unfiltered, whether you’re a connaisseur of every grape or just enjoy the kiddushy goodness of wine in general, you’ll be glad to know that Royal Wine Corp has just opened a new facility for the fruit-of-the-vine-lover in you.
From the article in the Jewish Journal (L.A.):
…the largest producer, importer and distributor of kosher wines and spirits in the United States, recently spent an estimated $13 million to create its high-tech facility. The new winery, which opened for tours and tastings June 27, is capable of producing up to 220,000 cases annually.
The winery produces two labels, Baron Herzog, a value-brand, mevushal line, and Herzog Wine Cellars, the special reserve line with less than 10,000 cases total production. The latter carries a much higher price tag due to fruit sourced from premium vineyards, and a more labor-intensive process, including hand-harvesting and aging in high-quality French oak barrels, which are more costly than their American equivalents. Herzog winemakers believe flash pasteurization can improve quality. All the whites are mevushal, but none of the special reserve reds, most of which are not even filtered.
Wine…it’s not just for breakfast anymore. Is it, Wine Guy?
Can I get a borei p’ri hagafen, my homies?