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Many people are wine drinkers.
How about a discussion involving Kosher wines.
OK. Kosher wine is kosher and it’s a wine.
The Wolf
Let’s not whine about it if it is kosher.
Moscato di Asti – YES!
since there are so many types and brands, and each person has different tastes, we should ask whats your taste. And of course the wine depends on what you’re eating. old rule was red for meat and white for fish and chicken. actually the real rule is that if you have a dish that has intense flavor, drink a mild tasting wine, red or white. and then you can get very dry like merlot and then go less dry like cabernet and rioja and shiraz. then go sweet from semi sweet like jeunnesse cabernet and black muscat, to late harvets and sweet muscats and ports. just use your own taste. of course there are people who are so tasteless that they can’t tell the difference between grape juices either.
Shikur
I think you are going to have to get more specific, being that you have Reds & Whites and then so many more sub-categories within those two.
prof
That has always been the rule, big unctuous Reds (Bordeaux,Cabernet Sauvignon, Pinot Noir) for meats. Lately however there has been an overhaul in wine pairings. Reds with fish and more delicate flavors (Rioja, Barbera). If you want to do your own pairing its really not that difficult, taste the food and then sip the wine, if it enhances the food you know its a good pairing, if it detracts try soething else.
Personally, I like the bubbly dessert wines.
One Chol hamoed pesach, we went to the zoo. We amused ourselves by asking chacha what wine would pair well with each animal we passed. The giraffe, wolf, hippo, polar bear, etc.
Has anybody in the CR made home made wine? How did your batch turn out?
I made muscat about 30 years ago. Excellent wine. If your wife allows you to do it, its worth the bother and your wife is a tzadeikess. But do not start with muscat.
Sacrilege, seems like you’re in good company. The bubbly sweet dessert wines are the top sellers. The Byblos barbera is fantastic with anything, including cooking. We only cook with good wines, never with cheap stuff. The riojas are great. Tierra Salvage from Chile, although very cheap, has terrific wines, Buy and experiment.
Prof
I’ve never heard of the Byblos Barbera, is it new? I’ve heard of Byblos Bonarda (if I am remembering correctly there is a Bartenura Barbera d’Alba, but it isnt sweet, its Dry)
As is the classic rule with cooking and wines, if you wont drink it dont cook with it.
I havent tried Tierra Salvage, but I am going to guess that they are Dry, being that Chile is known for producing big reds like Cabs and Merlots.
I’m but a simple girl who will happily sip a bubbly non-complex wine.
Oy I think you’re right, my mistake. Byblos Bonarda semi sweet and I thnk they might have a sweet too. Tierra Salvaje are all dry but really good. Since they are so good and pretty cheap, Kosherwine.com has them for $4.99, you can use them for cooking. Try making tongue. Cook a pickled tongue until its done. Then with the skin still on, saute it in onions and a cup of a good red, for 15 minutes on each side. Then skin and wrap and refrigerate.
Prof
That tongue recipe sounds yum!
popa_bar_abba
I would think going to the zoo was entertainment enough. Its hard to please people today.
I’m not a huge drinker of wines or any alcohol for that matter but I find that Segal Fusion Red is a very drinkable blended wine that many non wine drinkers enjoy.
Not expensive and worth every penny.
http://winelibrary.com/wines/44383-Segal%2527s+Fusion+Red+750ML
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