Valentines Day is on February 14 so it’s time to get a gift for the one who love. What’s better than a romantic bottle of wine, book about Israeli wine, or stemware or other wine accessory.

Here is our list of 10 Valentines Day Wine Gifts for the Israeli Wine Lover

6. It goes without saying but Daniel Rogov’s annual wine guide has always been the premier guide for what to drink and what not. With Rogov’s passing, this is the final and ultimate guide to Israeli wine. It’s a hefty 700 pages, with information about wine tastings as well as the most comprehensive list of Israeli wines ever published.

If you buy one book about Israeli wines, this is it. Buy it now!

5. Janna Gur’s The Book of Israeli Food: A Culinary Journey is a coffee table book that must grace every foodie interested in Middle Eastern food. With great articles and breathtaking photos, Gur takes on the Israeli culinary potpourri, from shakshuka at the shouk to gourmet halva. While there are amazing recipes, it’s just a tremendous read. In addition, the wine section, written by Adam Montefiore, tells the story of the Israeli wine revolution from inception to present. There’s no one better to write about Israeli food than Janna Gur and no one better to write about wine than Adam Montefiore.

If you’re interested in Israeli food, kosher food, kosher wine, or Middle Eastern food, check it out!

4. Looking for affordable red wine glasses? My recommendation: Schott Zweisel is my go-to-brand for those who don’t want more expensive Riedel Vinum Bordeaux Wine Glasses, Set of 6. Depending on your size and budget these two are highly recommended:

• Schott Zwiesel Tritan Crystal Stemware Pure Collection Burgundy 23.4 Ounce, Set of 6
• Schott Zwiesel Tritan Crystal Stemware Forte Collection Red Wine/Light Soft Whites 13.6 Ounce, Set of 6

For white wine glasses:

• Schott Zwiesel Forte Sauvignon Blanc/White (Set of 6)

For champagne flutes:

• Schott Zwiesel Tritan Crystal Stemware Forte Collection Champagne Flute With Effervesence Points 7.7 Ounce, Set of 6
• Schott Zwiesel Tritan Crystal Stemware Cru Classic Collection Champagne Flute with Effervesence Points 8.4 Ounce, Set of 6

3. If you want wine and not vinegar, you need to invest in proper storage. While we would love a cave or wine cellar, most of us can’t afford this. Instead, a wine fridge has to do the job.

Have lots of wine or a big budget? Try Danby DWC612BLP 75 Bottle Wine Cooler – Platinum

Smaller budget or smaller collection? Try Haier HVTM16ABB 16-Bottle Wine Cellar with Electronic Controls

2. I discovered Vacu Vin when I was a young child in my parents’ liquor store and I’m still in love with the best wine stoppers. Buy Vacu Vin Stainless Steel Wine Saver Gift Set

1. There are lots of books and magazines about food and wine. Never miss them with the Kindle Fire, Full Color 7" Multi-touch Display, Wi-Fi. Then don’t forget to sign up for your favorite wine magazine subscription

And if you’re in Israel or want to give a gift to someone in Israel, why not a bottle of wine or high quality wine glasses and other accessories. You can get a custom order and even delivery at great prices from contributor David Rhodes. Contact him at israeliwineguy@gmail.com for a custom quote and inquiry.

Adam is the great-great-great grand nephew of Moses Montefiore (1784-1885), considered by many to be one of (if not “the”) the most significant benefactors of World Jewry and Israel in the 19th century. The Montefiore name is on street signs in many cities in Israel (as well as institutions throughout the world) and the Montefiore Windmill in Jerusalem still stands today as a symbol of Moses’s effort to bring the Industrial Revolution and jobs to then struggling residents of the Old City. Even though Moses wasn’t a winemaker, he was no teetotaler and he was renowned for drinking a bottle of wine each day. Recent findings about the health benefits of wine may help explain how Moses lived to the ripe old age of 101.

If Moses was any example, Adam still has decades to add to already impressive record as a key player in getting the word out about what’s right today with Israeli wines. Adam was already well entrenched in the wine business in the United Kingdom before making Aliyah in November of 1989. And that’s where he first became acquainted with Israeli wines having helped get some Israeli wines into British restaurants and hotels. It was a big move or rather a big “leap in faith” to move here with his wife and then three young children without a job in hand.

It would be six months before he landed at Israel’s largest winery, Carmel. His first two years Adam worked at Carmel developing and training hotel and restaurant clients, similar to the job he had left in the UK. Adam helped to introduce wine by the glass at Israeli restaurants and printed wine lists. At that time it was uphill battle marketing Carmel wine to restaurants and hotels as it would be another ten years before they would start to be seen as a consistent producer of quality wine instead of mass marketers of “liquid religion.”

A terrific opportunity arose for Adam at the winery cited for starting the quality wine “revolution” in Israel.  Adam would move over to the Golan Heights Winery, which first planted vineyards in 1976 (releasing its first wine in 1983) with the sole purpose of producing quality varietal driven wines in contrast to most of the Israeli wines then catering to religious Jews in Israel and overseas. Hundreds of wineries would follow over the next thirty odd years but the Golan Heights wines would lead the way first under the guidance of noted consultant Peter Stern then followed by winemaker Victor Schoenfeld, who preceded Adam’s start by just a few months, and has continued as Golan’s winemaker for two decades and counting. Adam would be instrumental in presenting the Golan Winery and its different labels (Yarden, Gamla, Golan) as international brands and just not brands known to Jewish consumers.  Additionally, Adam would introduce the first sommelier and wine waiter courses to Israel through the Golan Heights Winery that continues to this day. Adam had a familiarity with the Golan Heights Winery dating back to his days in the UK when he introduced the Yarden label to a chain of 60 non-kosher restaurants. After two years mirroring his previous role at Carmel, Adam stepped up to the critical role as Export Manager and for a few years even managed the export efforts for the then up and coming Tishbi Winery under a cooperative agreement.

When Adam would be lured back to Carmel in 2002, its estimated that Carmel and the Golan Heights combined were responsible for about 90% of all Israeli wine exports. With over 50% of that going to North America and the United Kingdom, Adam’s background with Anglophile oenophiles propelled him to be the public face for Israeli wines at many international wine competitions, tastings and expos.  Upon Adam’s return to Carmel he once again would team up with a new winemaker, Israeli born Lior Lacser, who would steer Carmel away from a winery stressing bulk sacramental wines and grape juice towards quality wines that incidentally met most the religious requirements of its targeted consumers. At about the same time, the Yatir Winery was launched as a sister boutique winery of the Carmel Winery and Adam would take on the role as the Wine Development Director for the Carmel Winery and Yatir.

Over the last ten years, Adam’s new role has put him on stage to accept many awards for Carmel and Yatir wines not only in Israel but in the United States, France and back in the United Kingdom, where Carmel as well as other Israeli wines have been winning more and more international awards and acceptance. Adam remembers back twenty years ago when there was “no world class restaurants in Israel, no wine lists, no wine by the glass, no professional waiters, no wine stores, no Hebrew websites or wine magazines” compared to today when Israel has its fair share.

As an advocate of Israeli wines, Adam has been contributing as a prolific writer for Israeli and British wine magazines, wine books and websites including regular articles in the Jerusalem Post and Jewish Chronicle and most notably as an advisor to noted wine author Hugh Johnson. Whichever winery Adam works for he’s proven to be an incredibly effective advocate for his employer as well as for the Israeli wine industry as a whole so much so that when someone speaks of “an Israeli Wine Ambassador” it’s Adam Montefiore who most often comes to mind.

Seemingly, Adam won’t be the last member of the Montefiore family to continue his work with wine. His son, David, has won the best ‘mixologist’ (bartender) title in an Israeli competition and has represented Israel abroad. David has also just completed successive harvests interning with wineries in the Barossa Valley in Australia as well as in the vicinity of Priorat, Spain. Additionally, Adam’s daughter, Rachel, is a graduate of The Wine Academy Course at Ramat Gan College and is the sommelier at the ‘Ha’Ternogol Hakahol’ (The Blue Rooster) Restaurant in Tel Aviv. Rachel has been sighted with her father at wine events and like other aficionados of Israeli wine, both David and Rachel could only benefit from Adam’s enthusiasm, experience and wealth of wine knowledge.

David Rhodes, known as the Israeli Wine Guy, is a California trained sommelier, wine educator & broadcaster specializing in Israeli wines.

Why does the old wine adage exist of choosing a white wine to match white meat and a red wine to match red meat? Frequently, adhering to that generalization can prove disappointing, or at least deprive the diner of some food and wine pairings that are magical.  White wines tend to be lighter in weight or body than red wines. White meat, such as chicken and fish, tend to play a role in lighter dishes, and red meat such as beef and lamb tends to be the base of heavier dishes. Lighter wines match better with lighter dishes and heavier wines with heavier dishes so that the food and wine are in harmony with each other and neither dominates. So it’s a weight issue and not any color coding that’s important.

For instance, a heavier tuna steak or salmon filet should be better suited to match a heavier white wine like a Chardonnay from the Castel or Lewinsohn wine boutiques or a Viognier from Yatir or Yarden wineries, but would overwhelm a lighter Sauvignon Blanc from Gush Etzion or Galil Mountain that is ideal for lighter white fish such as haddock, denis (sea-bream) or flounder. Also, a lighter red like Pinot Noir has proven to be a classic match for heavier fish dishes like salmon and Ahi tuna, so much so that sushi restaurants could be considered negligent if at least one Pinot Noir doesn’t appear on their wine list. Pinot Noir also crosses the color line to fly in formation with chicken, duck and turkey. That same Pinot Noir from Yarden or Vitkin wineries might go nicely with a lean cut of beef, but be overwhelmed by a more marbled cut that would play better with a tannic Cabernet Sauvignon from Barkan or from the boutique Margalit and Saslove wineries.

Additionally, one should take into consideration how the dish is being prepared when considering the wine. Boiling or sautéing for instance is a lighter method than grilling. The sauce and seasoning also play a dramatic role. Barbecue sauce could and probably would overwhelm many white wines whether on chicken or beef, so a big and bold fruity wine like Binyamina’s Shiraz or Carmel’s Petite Sirah or a Zinfandel from Dalton should stand up to a lot of outdoor grilled entrees, and often-present notes of black pepper would marry well with barbecue sauces, grilled meats or vegetables.

Once you master the matching of the weight and flavors of a dish to a wine, there are other elements to consider. Acidity is a key component in wine and it is what makes a good wine taste vibrant. When matching a dish with high acidity to a wine, you should attempt to pair the dish with a wine known for high acidity lest the wine comes off as flabby. Sauvignon Blanc is a great choice for a white wine to match many puckering vinegar dressings on salads. Most offer a base of citric flavors and crisp acidity and often are complemented with grassy herbs and even green pepper.  A Cabernet Franc from Recanati, Psagot or Tanya wineries can be a great red alternative as it is known for its acidity and herbal nuances.

On the other hand, matching spicy food with wine can appear to be trickier than it really is. Most hosts will give up after a few tries and settle for a beer or soft drink Two good rules to follow when the dish is spicy hot are to find a wine lower in alcohol and higher in sugar. If you have a higher alcohol beverage with a spicy dish the alcohol tends to amplify the hotness and it is like putting fuel on a fire. Sweeter wines, like a semi-dry Riesling from Carmel or Gewurztraminer from Tishbi, typically have lower alcohol than most table wines because the sweetness comes from residual sugar that wasn’t fermented. Additionally, sweet and spicy are great flavor matches often found in sauces from Mexico, Thailand, India to Japan.

Another clue to good food and wine pairing is to match wines or the wine grapes from certain regions themselves with the dishes from those regions, with the previous rules in mind. Most wines are developed hand-in-hand, with foods from that region. As an example, when trying to find a match for pasta in tomato sauce you might choose a wine made from the red Sangiovese grape. It’s the principal red grape from Italy’s Chianti region, and Chianti wines are a staple of Italian restaurants worldwide. The Gamla and Teperburg labels provide two popular examples.

Last but not least is matching a wine to go with dessert. Too often it’s an afterthought. The simple rule here is to match a wine that is sweeter than the dessert, much like matching an acidic wine with an acidic dish, so the wine doesn’t taste flat. A common violation of this reliable rule is matching a dry Champagne with wedding cake. It’s a waste of expensive bubbly when a less expensive sweet Moscato, often half the price or less, will do a better job. Dalton, Tabor and Teperburg offer affordable and delectable Moscatos that are up to the task. Sweet red dessert wines from Tishbi and Odem Mountain would pair well with red and black fruit based desserts as well as chocolate treats. White dessert wines from Yarden and Tzuba would aptly accompany white fruit desserts as well as vanilla and nutty-flavored fare.

There are books full of more specific suggestions, but this expansion of the basic pairing premise should provide you with a much wider array of opportunities to try wines and dishes in a more favorable light. On their own, a great meal or a great wine can be delightful but paired properly together they can portray a tiny slice of heaven.

David Rhodes is a consulting sommelier & wine educator living in Raanana. You can contact him with your questions about wine at israeliwineguy@gmail.com

Chef Alon Gonen – Zilum Meshaker : Alcohol Events

Recently, I had the opportunity to sit with Chef Alon Gonen in his Tel Aviv house. We talked about food and wine over some local Israeli cheeses and what he let me pick from his wine collection. First, we tasted a chilled bottle of 2010 Vitkin Riesling that paired well with pepper jack cheese and Gouda which we sliced with his razor sharp chef’s knife.

I had met Alon several times at different culinary events in Israel or we had bumped into each other at wineries as we both sampled wines at their source. A few months ago, I was lucky enough to be invited to one of his wine and food pairings for writers at his current gig as the executive chef at the Crown Plaza City Center’s “11th Floor” restaurant where and when I was convinced we’d eventually swap stories one evening. That evening featured Israel’s Teperburg wines paired with Alon’s cooking and served as proof of Alon’s assertion that he considers wine to be “another dish on the table” and that he takes great pride in being one of the few chefs in Israel who “is serious about wine”.

As we moved on to an aromatic bottle of 2009 Recanati Syrah/Viognier, we got into how his interest in wine with food has much to do with how he started as a chef. While training in Herzliya’s renowned Tadmor school, one of Israel’s most prestigious culinary programs, Alon’s class was asked if anyone spoke French. Alon answered in the affirmative and quickly found himself continuing his studies as an exchange student and intern at the Michelin star Gran Monarch restaurant in Chartier, France, 70 kilometers south of Paris. He had only planned to be there a month but after one month he must have made quite an impression, for the head chef asked him if he wanted to continue on salary as one of 20 international chefs. Alon wanted to consult with his family but his mentor pressed that if he wanted the position he would have to decide then at that moment without any consultation or equivocation whether he would sign up for a whole year. It was probably meant to be a test of his resolve at becoming a serious chef and as it played out Alon continued to work there in France for the next few years.

Alon developed under that tutelage but also developed a style of his own. Even though he’s quite capable of preparing an elaborate meal, he’s fond of taking fresh ingredients and letting them be the star of a meal. “A perfectly seared steak or a good piece of fish with the right amount of salt, pepper and butter” is what Alon favors for his own table, prepared on his garden grill just a short walk from the state-of-the-art kitchen at the Crown Plaza. His garden features an assortment of fresh fruit including lychees and passionflower which find their way into dishes or as a raw treat to guests.

Alon would return from France to Israel to eventually launch the Speedo restaurant in Tel Aviv’s swanky port district. It was a source of honor for him that his mentor from France would come for the opening, since he had not previously ever left France and at the time of his invitation hadn’t even possessed a passport and Alon even offered to pay for the ticket to seal the deal. As many chefs of note tend to do, Alon moved on to other ventures, including a one-and-a-half-year stint at Tel Aviv’s noteworthy Italian Don Vito, before winding up with the first restaurant of his own – El Barrio – which he believes was Tel Aviv’s “first authentic tapas bar”, and which he helmed for five years before a motivated buyer convinced him to sell. He took that opportunity and with his cash-filled pockets went back to his culinary roots for a few months’ respite in Chartier, France. On returning to Israel he went to work as a chef without a kitchen for three years, working mostly at events for Israeli wineries such as notable boutiques, Agur, Bravdo, Tulip and Tzora, where he would highlight how to pair food well with wine. He continues this focus at the Crown Plaza today.

As we finished the evening over a rare premium Californian bottle of 2000 Francis Coppola Director’s Reserve Cabernet Sauvignon, he was thankful that I had chosen to open this wine which neither of us had tried before but soon relished. Alon was leaving the next day to open up the kitchen for Israel’s Chinese Embassy, where he would be staying in another Crown Plaza Hotel that featured 2,000 rooms and 12 restaurants. This would be his third Embassy opening as he had previously launched kitchens for Israel’s embassies in Paris and Berlin, but as much as he enjoys the challenge and the travel his heart beckons him always to return to his beloved Tel Aviv.

Admission is 70 NIS or 35 NIS if you purchase here.

There will be over 30 wineries (I don’t know which wineries) attending, allowing visitors to taste their wine, and a session on cooking with wine.

The event will take place from 3:00 PM until 10:00 PM in the Teddy and Oranim Halls at the International Convention Center (Binyanei HaUma).

The term “brandy wine” come from the Dutch for “burnt wine” and is a fermented wine of about 8 to 12 % alcohol (most often from white wine grapes) then distilled into a finished product typically resulting in a bottle at a robust 40% alcohol. The unique distillation process used in making brandy can often produce flavors and aromas that transcend the original wine’s profile so much so to mask the original source of what fruit was used for the base wine. Only a few wineries in Israel, out of hundreds, make brandy and the Carmel Winery by far has the largest selection available with currently 5 brandies readily available with occasional “special” editions and cellar gems available at their shop in Zichron Ya’acov.

With so little brandy available and produced in Israel, I was elated to be invited to a tasting at Carmel’s Rishon Le Zion facility, first for the brandy and more esoterically to visit the location which at over 120 years old is one of Israel’s oldest industrial plants. We would go on to taste nine brandies after a thorough tour. The Carmel Winery has been Israel’s largest winery for over a century but its only producing half the wine it did 20 years ago as its made a transition to stress making quality wine over quantity and in the last ten years, it has dozens of awards and reviews to measure their progress on that sojourn. As its production has halved, Carmel is transitioning and condensing most of its production and operations from its two sister wineries to just one in Zichron Ya’acov with the Rishon winery for the time being retaining bottling operations for the dozens of Carmel wines that end up in 15 million bottles a year. There is another limited facility at Kayoumi in the Galilee that assists in processing Carmel’s extensive plantings in that prestigious appellation.

Now closed to public, I had long awaited a tour of Carmel’s Rishon operations and for me the day sort of had a Willy Wonka’s Chocolate Factory feel and I felt like Charlie with a golden ticket being guided by Carmel’s Development Manager Adam Montefiore. Who knows, maybe Carmel has purple skinned Oompa-Lumpas working behind the scenes instead of orange skinned chocolate laborers. Either way, a parade of nine Carmel brandies awaited just us five writers as we tasted the brandies in three flights guided by Adam.

The first flight featured Carmel’s value brandies, Carmel Extra-Fine and Carmel 777. These are Carmel’s most readily available and affordable brandies respectively priced at 80 NIS for the two year aged Extra-Fine and only another 5 to 10 NIS more for the three year a aged 777. They were both pleasant with the 777 leaning towards being a bit more fruity than the Extra-Fine. For the price, compared to other brandies in Israel, these brandies are your best bet when considering a relatively inexpensive aperitif or as a base for a Sidecar or Brandy Alexander.

Our second flight of fancy offered some rare treats and a glimpse into the potential of Israeli made brandies. First up was a barrel tasting of a yet to be released brandy made entirely from Muscat of Alexdrania grapes. This was a deviation from the other brandies that we tasted, mostly composed of Colombard grapes (as its the most common white wine grape in Israel also used to make France’s most famous brandy, Cognac and Armagnac). As it was a cask sample it was at 70% alcohol since with many distilled beverages (such as whiskey) water is typically added back after to distillation to bring the bottled product down to a more easily consumable and fragrant 40%. Tasting it before and after adding water was illuminating and it was interesting and enticing enough on its own to hopefully warrant its own release as it was richer with a longer smoother finish than their value brandies and stood up to blend we would later taste.

Next was another rare find from Carmel’s own cellars including a taste of maybe their only bottle left of Carmel 777 Gold which was a one off release of a 6 year brandy that was my first hint that Carmel could deliver a remarkable brandy to the marketplace. The next two brandies in this flight were also rare and enticing brandies now only sold at Carmel’s visitor center in Zichron with only a few bottles left.

The first was a nine year oak aged Carmel 100 commemorating Carmel’s 100th anniversary. There are only a few bottles of this award winning brandy remaining selling for 1,500 NIS. Its flight mate was a just as rare 15 year aged Carmel XO available for 2,200 NIS in a special decanter bottle. Both of these brandies were expressive of white fruit and vanilla and worthy conversation starters but maybe not the best investment for a newcomer to brandy but rather for a connoisseur or someone seeking out a special gift.

Where the first 6 brandies we tried were expressions of Carmel’s past, the last three we would try would be a taste of their future plans for releasing premium brandy: Carmel 100 (a new version), Carmel 120 and a limited edition of 300 bottles (one barrel’s worth) as a tribute to the recently departed wine critic Daniel Rogov. At 200 NIS, 550 NIS and 500 NIS respectively the Carmel 120 seemed to be the consensus favorite of all of at the tasting with the Rogov tribute brandy a sentimental favorite as a way to spur a conversation about someone almost every one who met him has a story worthy of telling.

At this juncture, I don’t pretend to have the familiarity or expertise with brandy that I have been credited with concerning wine but after this tasting of Carmel’s brandies enticed me to be more curious and adventurous in the future in that I’m a fan of any well executed expression of grapes whether its off the vine, fermented, fortified or distilled.

Terravino 2011 has taken place. This is one of the main Israeli tasting competitions in the wine calendar, but it is the only open to international entrants.

The competition is organized annually by Ish Anavim, The Grape Man.

The big Israeli winner this year was Barkan. They won the prize for the best kosher wine and best winery. The winning wine was the Barkan Superieur Pinotage 2007. This is a grape variety the both specialize and excel in. Barkan is Israel’s second largest winery. It is owned by Tempo, Israel’s largest brewery & second largest beverage company. Their brands include Goldstar, Heineken, Absolut, Chivas Regal, and Pepsi Cola. Barkan also own Segal Wines. Their winery is at Hulda.

The prize for best boutique wineries was shared by Alexander and Adir. They each had two Double Gold Medal winning wines. Alexander Winery is situated at Beit Yitzhak in the Sharon Plain. It was founded in 1996. Adir Winery is situated in the Ramat Dalton Estate in the Upper Galilee.

The full list of winners is as follows.

The Best Kosher Israeli Wine – Barkan Wine Cellars Ltd Barkan Superieur Pinotage 2007

The Best Israeli Boutique Winery – Alexander Winery (Co-Awarding)

The Best Israeli Boutique Winery – Adir Winery (Co-Awarding)

The Best Israeli Small Boutique Winery – Shoshana Boutique Winery Shoshana Cabernet Sauvignon 2007

The Best Israeli Winemaker – Barkan Wine Cellars Ltd

Adir Winery Adir Tbr 2008 – Double Gold Medal Category 107 – Price US$ 50.00 to 84.99

Adir Winery Adir Plato 2009 – Double Gold Medal Category 107 – Price US$ 50.00 to 84.99

Alexander Winery Alexander Reserve Cabernet Sauvignon 2008- Double Gold Medal Category 108 – Price US$ 85.00 to 119.99

Alexander Winery Alexander Reserve Merlot 2008 – Double Gold Medal Category 108 – Price US$ 85.00 to 119.99

Barkan Wine Cellars Ltd Barkan Superieur Pinotage 2007 – Double Gold Medal Category 107 – Price US$ 50.00 to 84.99

Shoshana Boutique Winery Shoshana Cabernet Sauvignon 2007 – Double Gold Medal Category 108 – Price US$ 85.00 to 119.99

Alexander Winery Alexander Reserve Shiraz 2008 – Gold Medal Category 108 – Price US$ 85.00 to 119.99

Arza Winery Auteur Cabernet Sauvignon 2009 – Gold Medal Category 105 – Price US$ 27.00 to 36.99

Barkan Wine Cellars Ltd Barkan Superieur Shiraz 2006 – Gold Medal Category 107 – Price US$ 50.00 to 84.99

Barkan Wine Cellars Ltd Barkan Reserve Cabernet Sauvignon 2009 – Gold Medal Category 103 – Price US$ 11.00 to 16.99

Bazelet HaGolan Winery Bazelet Hagolan Cabernet Sauvignon Reserve

2009- Gold Medal Category 105 – Price US$ 27.00 to 36.99

Benhaim Winery Ltd Benhaim Grand Reserve 2006 – Gold Medal Category 106 – Price US$ 37.00 to 49.99

Benhaim Winery Ltd Benhaim Shiraz Tradition 2009 – Gold Medal Category 103 – Price US$ 11.00 to 16.99

Bustan Hameshushim Banjas Red 2009 – Gold Medal Category 102 – Price US$ 7.01 to US$ תחרות היינות והכהלים הבינלאומית –TERRAVINO 2011

Domaine Ventura Nahmans 2007 – Gold Medal Category 108 – Price US$ 85.00 to 119.99

Domaine Ventura Domaine Ventura Grande Cuvee Rose 2010 – Gold Medal Category 104 – Price US$ 17.00 to 26.99

Eyal Boutique Winery Eyal Merlot 2009 – Gold Medal Category 104 – Price US$ 17.00 to 26.99

Mond Winery Mond Merlot 2005 – Gold Medal Category 105 – Price US$ 27.00 to 36.99

Mond Winery Mond Rouge 2005 – Gold Medal Category 105 – Price US$ 27.00 to 36.99

Odem Mountain Winery Ltd Odem Mountain Merlot 2008 – Gold Medal Category 105 – Price US$ 27.00 to 36.99

Odem Mountain Winery Ltd Odem Mountain Syrah 2009 – Gold Medal Category 106 – Price US$ 37.00 to 49.99

Or Hganuz Winery Namura Cabernet Franc 2009 – Gold Medal Category 107 – Price US$ 50.00 to 84.99

Or Hganuz Winery Or Haganuz Marom Vineyard Shamay Cabernet Sauvignon 2009 – Gold Medal Category 107 – Price US$ 50.00 to 84.99

Or Hganuz Winery Namura Cabernet Sauvignon 2009 – Gold Medal Category 107 – Price US$ 50.00 to 84.99

Or Hganuz Winery Or Haganuz Har Sinai – Gold Medal Category 107 – Price US$ 50.00 to 84.99

Red Sea Winery Red Sea Cabernet Sauvignon 2009 – Gold Medal Category 104 – Price US$ 17.00 to 26.99

Shoshana Boutique Winery Shoshana Syrah 2008 – Gold Medal Category 107 – Price US$ 50.00 to 84.99

Stern Winery Rotem 2009 – Gold Medal Category 104 – Price US$ 17.00 to 26.99

Tabor Winery Tabor Adama Sauvignon Blanc 2011 – Gold Medal Category 104 – Price US$ 17.00 to 26.99

Adir Winery Adir “A” 2009 – Silver Medal Category 106 – Price US$ 37.00 to 49.99

Adir Winery Adir Kerem Ben Zimra Cabernet Sauvignon 2009 – Silver Medal Category 105 – Price US$ 27.00 to 36.99

Baram Winery Baram Forest 2009 – Silver Medal Category 105 – Price US$ 27.00 to 36.99

Barkan Wine Cellars Ltd Barkan Altitude Cabernet Sauvignon +624 2008 – Silver Medal Category 105 – Price US$ 27.00 to 36.99

Barkan Wine Cellars Ltd Barkan Assemblage Eitan 2008 – Silver Medal Category 104 – Price US$ 17.00 to 26.99

Barkan Wine Cellars Ltd Barkan Reserve Chardonnay 2010 – Silver Medal

Category 102 – Price US$ 7.01 to 10.99US$

Barkan Wine Cellars Ltd Barkan Assemblage Reichan 2008 – Silver Medal Category 104 – Price US$ 17.00 to 26.99

Barkan Wine Cellars Ltd Barkan Altitude Cabernet Sauvignon +412 2008 – Silver Medal Category 105 – Price US$ 27.00 to 36.99

Benhaim Winery Ltd Benhaim Gran Reserve Cabernet Sauvignon 2008 – Silver Medal Category 106 – Price US$ 37.00 to 49.99

Dadah Winery Dadah Malbec Barbera 2008 – Silver Medal Category 104 – Price US$ 17.00 to 26.99

Domaine Ventura Domaine Ventura Merlot 2009 – Silver Medal Category 105 – Price US$ 27.00 to 36.99

Domaine Ventura Domaine Ventura Cabernet Sauvignon 2009 – Silver Medal Category 105 – Price US$ 27.00 to 36.99

Galil Mountain Winery Meron 2008 – Silver Medal Category 104 – Price US$ 17.00 to 26.99

Galil Mountain Winery Galil Mountain Shiraz Cabernet 2009 – Silver Medal Category 103 – Price US$ 11.00 to 16.99

Galil Mountain Winery Yiron 2008 – Silver Medal Category 104 – Price US$ 17.00 to 26.99

Gush Etzion Winery Haalon Haboded Shiraz 2009 – Silver Medal Category 105 – Price US$ 27.00 to 36.99

Gush Etzion Winery Haalon Haboded Cabernet Sauvignon 2008 – Silver Medal Category 105 – Price US$ 27.00 to 36.99

Mony Vineyards Mony Vineyards Cabernet Sauvignon Reserve 2009

- Silver Medal Category 104 – Price US$ 17.00 to 26.99

Mosto Chardonnay Di Zimbalista 2010 – Silver Medal Category 105 – Price US$ 27.00 to 36.99

Naaman Winery Naaman Cabernet Sauvignon 2008 – Silver Medal Category 105 – Price US$ 27.00 to 36.99

Naaman Winery Deep Purple 2008 – Silver Medal Category 104 – Price US$ 17.00 to 26.99

Ramot Naftaly Winery Ramot Naftaly Shiraz 2009 – Silver Medal Category 104 – Price US$ 17.00 to 26.99

Ramot Naftaly Winery Ramot Cabernet Sauvignon Special Adition 2010 – Silver Medal Category 103 – Price US$ 11.00 to 16.99

Ruth Vineyard Ruth Cabernet Sauvignon-Merlot 2007 – Silver Medal Category 104 – Price US$ 17.00 to 26.99

Savoine Wine Savion Cabernet Sauvignon 2008 – Silver Medal Category 104 – Price US$ 17.00 to 26.99

Shamaim Winery Shehakim 2009 – Silver Medal Category 104 – Price US$ 17.00 to 26.99

Shiloh Winery Shiloh Shiraz Merlot Shor 2007 – Silver Medal Category 104 – Price US$ 17.00 to 26.99

Stern Winery Stern Winery- Cabernet Franc 2009 – Silver Medal Category 103 – Price US$ 11.00 to 16.99

Tzuba Winery Tzuba Chardonnay 2010 – Silver Medal Category 104 – Price US$ 17.00 to 26.99

Nachmani Wines Nachmani Reserve Shiraz 2008 Gold Medal & Best Home Wine Award

Zuker Home Winery Jerusalem Zuker Merlot 2008 Gold Medal

Zuker Home Winery Jerusalem Zuker Shiraz 2008 Gold Medal

Kinarti Winery Kinarti Reserve Cabernet Sauvignon 2009 Gold Medal

Metar Metar 2010 Gold Medal

Nachmani Wines Nachmani Reserve Merlot 2008 Gold Medal

AG Aroma of Grapes 2009 Silver Medal

Argov Argov Petite Sirah 2009 Silver Medal

Nahum Winery Shalom Cabernet Sauvignon 2010 Silver Medal

Argov Sagol 2008 Silver Medal

Gabriel Gabriel Malbec 2009 Silver Medal

Hazan Winery Hazan Shira 2009 Silver Medal

Galach Aharon Galach Aharon 2009 Silver Medal

Zeev Winery Zeev Merlot 2009 Silver Medal

W&R 59 W&R Merlot 2009 Silver Medal

Gabriel Gabriel Cabernet Sauvignon 2009 Silver Medal

Maimoni Maimoni Cabernet Franc 2009 Silver Medal

Har Adar winery Har Adar Reserve Cabernet Sauvignon 2009 Silver Medal

Har Adar winery Har Adar Merlot Reserve 2009 Silver Medal

Binyamina Spirits Arak Hanamal 40 – Extra Fine Arak Anise/Licorice – Double Gold Medal

Galil Flavor Ltd. Pomegranate Dessert Wine Wine Fruit Sweet – Double Gold Medal

Sons of Baheej Kawar Industrial Ltd. Kawar Arak 45 Liqueurs Anise/Licorice – Double Gold Medal

Galil Flavor Ltd. Pomegranate Port Style Wine Wine Fruit Sweet – Gold Medal

Rafael Grappa Rafael Old-Fasioned Oak Barrel Grape Brandy Others – Gold Medal

Rimon Winery Ltd.Rimon Galilee Premium Pomegranate Port Style Wine 2006 Wine Fruit Sweet – Gold Medal

Rimon Winery Ltd.Rimon Red Semi Sweet Pomegranate Wine 2010Wine Fruit Sweet – Gold Medal

Anat’s Liqueurs Anat Orange Liqueur Liqueurs Fruit – Silver Medal

Anat’s Liqueurs Anat Irish Espresso Liqueur Liqueurs Coffee – Silver Medal

Ben Ari Winery Ben Ari Pomegranate Wine Wine Fruit Sweet – Silver Medal

Morad Winery Danue Passion Fruit Liqueurs Fruit – Silver Medal

Niv S.T. Healthy Ltd. Pomero 2010 Wine Fruit Sweet – Silver Medal

Rafael Grappa Rafael Grape Brandy Others – Silver Medal

Varda Beverages Varda Beverages Arak 2007 Liqueurs Anise/Licorice – Silver Medal

In a brilliant and original marketing ploy, a new wine has been launched which is totally secret. So secret it has no name, no variety, no story on the back label. Even the winery is unknown. All there is to go by is a QR code, which can be read by a smart phone, which leads to the secret wine website and facebook.

The idea is presumably that the tasting should be totally blind without any pre conceived ideas from the critic or consumer. It is obviously produced by a winery interested in showing improved quality and image, when in the past it has been known for wines of lesser quality.

The idea will launch a new series and the secret winery will reveal all in due course.

The rumor mill indicates the winery is Arza, which is situated at Mishor Adumim, east of Jerusalem. Arza is one of the three wineries owned by the Shor family. They opened the first recorded winery in Jerusalem’s Old City in 1848. The three wineries mainly pandered to the strictly orthodox market, producing Kiddush wine and grape juice. Of the three,Zion is the one that has made the best effort to improve quality and enter the table wine market. Hacormim has not moved quality wise, but they still sell their famous brand of Kiddush wine, Conditon. This new marketing idea may show Arza’s new will & determination to improve quality and image.

Arza is a large winery, the 12th largest in Israel. There have been two recent encouraging signs. Firstly they employed an internationally trained winemaker. Philippe Lichtenstein studied in Montpelier, France. He was for many years the winemaker of the Zichron Ya’acov Winery. This showed intent, because there is no point in employing a good winemaker to make basic wines.

They then invested in a market most other traditional wineries have fled from, the sweet Kiddush wine market, but they did so in a very innovative way. They created a new series of wines called Hallel, in an effort to modernize the traditional world of Kiddush wines. They put varieties and vintage dates on the labels. They increased the range by adding a low alcohol and a semi sweet wine. All the range are closed by a zork stopper, a very innovative user friendly closure. So, they modernized a very conservative category.

Up to now their main table wines are called Charisma and Cadenza, but these whilst good value, are reasonably inexpensive supermarket wines. Maybe the new secret wine will show that Arza is joining other traditional wineries in the move to quality table wines.

Carmel Winery has launched a new prestigious, limited edition, ‘wine finished’ brandy in memory of Daniel Rogov, z”l, who passed away recently. Daniel Rogov was Israel’s most celebrated wine critic, the voice of the Israel wine revolution and a strong advocate for Israeli wines. For nearly thirty years he was Israel’s most famous writer on both food and wine.

Rogov Brandy was distilled mainly from Colombard grapes. It is made up of components of 10, 15 and 27 year old brandies, matured separately in Carmel’s 120 year old cellars. The blend was then ‘finished’ in a used wine barrel. Although ‘wine finished’ whisky is a popular trend, to produce a ‘wine finished’ brandy is rare. However it is considered particularly appropriate in honor of a wine critic.

The individual components celebrate different stages in Daniel Rogov’s career. The 27 year old brandy represents the early 1980’s, when Rogov began to write on food and wine in Israel. The 15 year old brandy represents the 1990’s, when Rogov, writing in the Jerusalem Post, became established as Israel’s most prominent food and wine critic. The 10 year old brandy represents the 2000’s, when Rogov, by now writing for Haaretz, cemented his international reputation, and received international recognition as the world’s leading expert on Israeli and Kosher wines.

Rogov Brandy is rich, very fruity, with a warm, rounded middle palate and long lingering finish. This special and unique brandy comes in a numbered bottle, in its own gift box. Only 300 bottles were produced. It will only be available at the Carmel Wine & Culture Shop, Winery St., Zichron Ya’acov.

Carmel Winery stated producing brandies in 1898 to use excess grapes. The winery has won many trophies and gold medals for its brandies over the years. Rogov Brandy joins the other quality Carmel brandies:

Carmel 100 Brandy

This was created to celebrate Carmel’s 100^th anniversary.

Carmel 100 Brandy won the ultimate award for a brandy at one of the world’s most prestigious competitions for spirits:

Winner of ‘The Oude Meester Trophy for Best Brandy Worldwide 1998.’(IWSC*, London)

Carmel 120 Brandy

This was a limited edition brandy released to celebrate Carmel’s 120^th harvest. Only 2,000 bottles were produced. This brandy received rave reviews, including from Daniel Rogov himself. He regarded it as Israel’s finest brandy.

“The newly released Carmel 120 Brandy raises Israeli brandies to a new level, one frankly that I had not thought possible in the past. This one comfortably earns 95 points.” Daniel Rogov

* The International Wines & Spirits Competition in London.