There are roughly nine weeks left of “traditional” summer—Memorial Day to Labor Day—and hopefully you’ve been able to buy and enjoy some lovely wines.  I’m betting that you’ve quaffed a few Rosés, ideally some of them with some aroma, fruit, and character (and not those watery, pale and insipid ones). Anyway, I’m hoping you’ll make a pledge to just this once, stay away from the big 4: Chardonnay, the Queen; Pinot Grigio, the rook; Sauvignon Blanc, the knight; and Riesling, the King. There are so many other wonderful whites out there, so please give them a try. Look at them as varietal treats during the Pandemic: if you can’t get out and about, stay in and luxuriate!  Here they are,…

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With Passover now a WEEK away, it's time to think about GOOD Kosher wine. Let's start with a little understanding of what makes a wine Kosher. Grapes are grapes, neither Kosher nor non-Kosher until they arrive at the so-called crushpad where they begin the process of becoming wine. Once that happens, for the wine to be Kosher, the grapes must be handled from that point by Sabbath-observant Jews. So far so good. So, let's assume that the grapes are crushed, pressed and fermented by this Kosher crew, using only Kosher ingredients and approved processes. For example, wine can be fined with egg whites, which is pretty standard in the industry, but not using Isinglass which is made from Sturgeon bladders…

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