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from the Judean Hills not far from such as L’Atelier de Joel Robuchon in Jerusalem can rival the Crus Classés London, beginning to stock it. of Bordeaux, and even a wine expert Some wines are The main concern of Kosher wouldn’t tell the difference between a produced within winemakers is the price, as the ordinary wineries Kosher wine and a non-Kosher wine. production cost for Kosher wine is at Traditionally made Kosher wine has that devote a certain least €1.5 higher per bottle than that also become more widespread in the percentage of their of non-Kosher wine. There is a range last decade. Some wines are produced production to Kosher, of reasonably good Kosher wines within ordinary wineries that devote a like most of the available in most supermarkets costing certain percentage of their production Grands Crus Classés around £8 per bottle. It might be £3 more than the average amount spent to Kosher, like most of the Grands Crus of Bordeaux on a bottle of wine in the UK, but it Classés of Bordeaux. Others, such as the remains affordable. Pacifica in the US or Elvi wines in Spain, For non-Jewish wine lovers, the are produced exclusively as Kosher, question is not: to drink or not to drink Kosher wine, and they belong to the best in their category. These but rather: which Kosher wine to choose among the wines continue to increase their share of the market wide range of quality wines available? I with more and more Michelin-starred restaurants,
Cheese of the month by La Cave à Fromage: Saint-Nicolas de la Dalmerie ||| A great deal of the food that we enjoy eating today has a fascinating history. At the start of the second millennium, in around 1100, monasteries were given some of the best land to achieve two things: educate and feed populations. Very quickly, monks and nuns developed techniques to improve the quality of food, and invented new, better methods of food production. We inherited from them some of our most cherished products, such as champagne, chocolate, beer, biscuits and refined cheese. Today, in the Languedoc region of Southern France, goats are grazing on the 60 acres of land owned by the orthodox monastery of Saint-Nicolas de la Dalmerie. A fresh and aromatic type of cheese is produced there using extremely modern equipment but traditional methods, and creating delicious, flagrant and delicate cheese characterised by an aroma of herbs grown in this part of France. Eaten with closed eyes, you’ll almost be able to hear the chirping of crickets. I
Saint Nicholas de la Dalmerie
Wine to accompany Saint-Nicolas de la Dalmerie by Wine Story ||| The Greek Orthodox monastery where this cheese is made is in the heart of the Languedoc region, not far from Montpellier and Béziers. One does not have to travel a long way to find a matching wine companion for this aromatic cheese. The powerful almost local red Faugerès or a Coteaux du Languedoc made from Syrah and Grenache grapes will be the right choice for those traditionalists who have “only red with cheese”. For the less orthodox wine-lovers, a fruity white made from Vermentino grapes or a Limoux will be a perfect match. The cheese is exported to many countries – even to The Emirates – so for a taste of adventure, why not taste it with a white wine blend of Chardonnay and Sauvignon Blanc made in Syria by the star winemaker from Bordeaux Stéphane Derenoncourt. I
info - april / may 2012 - 67