Your Rosh Hashanah wine choice can either fight the table or join it. When the holiday is already teaching your mouth sweetness through apple and honey, a bone-dry “serious” bottle can accidentally miss the emotional and spiritual assignment. So we make a counterintuitive move: we let the wine geek lose on purpose and we learn how to choose sweet wine that feels grown up, balanced, and deeply aligned with the night’s meaning. 

We start with Nehemiah 8, where a weeping crowd hears Torah and finally understands. The leaders do not demand more grief. They send everyone toward food, “sweet drinks,” and generosity, because joy becomes strength. That is the core idea: sweetness is not denial; it is a practice of hope for a judged people. From there we translate theology into the shopping aisle, where family group chats argue, carts fill up, and someone always texts “don’t forget the sweet one.” 

Then we get specific about what separates quality sweet wine from the old kosher wine cartoon. We lay out a three-rung ladder you can use in any store: nostalgic Concord that gets honored without being the default, semi-sweet aromatic whites like Gewurztraminer for effortless hospitality, and dessert wine with real spine. We talk method, including cryo extraction and ice wine-style concentration, plus the essentials that make sweetness feel clean: acidity, aroma lift, finish length, and serving temperature. 

Finally, we bring it back to the table with practical tips: chill hard, pour smaller, pair sweet wine with starters as well as dessert, and keep the head clear for the seriousness of the day. And we don’t skip the ethical line of the verse: send portions to someone who has nothing prepared. Subscribe, share this with a friend hosting a holiday meal, and leave a review with your favorite Rosh Hashanah bottle so others can learn from your table.

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There’s a line many of us race past every morning in Pitum Haketoret, and once you hear it, you can’t unhear it: Yain Kafrisin. Wine. Not for Kiddush, not for libations, not even to taste, but to soak a stubborn spice so the holiest incense in Judaism can rise as a cloud of fragrance on Yom Kippur. I’m Simon Jacob, and from Jerusalem I follow that one word into an ancient debate and a very modern High Holidays lesson. 

We treat the ketoret text like a winery’s production sheet: ingredients, weights, tools, and the non-negotiable “how.” We walk through the Temple’s four verbs scrub, soak, grind, burn and watch them turn into a calendar map for Elul, Rosh Hashanah, and the Ten Days of Repentance. Along the way we ask what Yain Kafrisin really was: Cyprus wine from an island export economy, or “caper wine” from the brazen bush that grows out of Jerusalem stone. We also meet the scholars and winemakers who tried to recreate a plausible ancient-style strong white wine by drying grapes in the sun, yielding a golden, high-alcohol dessert wine with serious staying power. 

Then the episode pivots from romance to chemistry. High alcohol is a solvent, the classic key to extraction in perfumery, which reframes why the Temple insists on wine at all and why it rejects a cheaper solvent “because of kavod.” That dignity theme echoes into our own season of teshuva: no shortcuts, no autopilot apologies, and no pretending the manner doesn’t matter. We end with three table takeaways for Rosh Hashanah night and two small practices you can try the next time you reach those words in prayer or lift a cup of kosher wine. 

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What makes a wine iconic? I’m not asking about the bottle that impressed a critic or the one that cost so much your kids stared at you. I mean the wine you can still describe decades later, with your hands moving, because it welded itself to a moment in your life. Tonight I open my own cellar and my family’s stories to chase the answer, starting with a case that survived a basement flood and still poured like a powerhouse.

Along the way, I make the best case I can for wine scores and why they mattered for kosher wine, then I show you the limit: a number can be honest and still be blind. We get into what makes a wine age-worthy in real terms, from acidity and tannin to concentration, clean winemaking, and proper storage, plus the strange miracle of botrytis and kosher Sauternes that can outlive the people who buy them. From there, the lens widens to the Jewish table, where wine marks time from Kiddush to Havdalah and carries one generation into the next.

Then come the bottles that refuse to stay “just wine”: a 1986 Rothschild kosher Bordeaux that quietly walks into its own anniversary dinner, a Sancerre Sauvignon Blanc that tastes like lychee and redraws my map in ten seconds, and an Israeli red from Recanati with a clear nana mint signature that gets crushed by one major score and crowned best in Israel by a Bordeaux jury. The conclusion I can’t unsee is simple: a wine becomes iconic when it stops being separable from the people you drank it with.

If you’ve got a bottle like that, I want to hear it. Subscribe, share this with someone who saves bottles on purpose, and leave a review so more listeners find the stories that keep time by the bottle.

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I did something to a bottle of red wine that would horrify a marketing department: I took away its name. No grape. No country. No vintage. Just a covered bottle and an honest glass, because I want to see what happens when we stop tasting labels and start tasting wine.

We move through five structured wine tasting frameworks, each one sharper than the last. First comes the three-step table method you can do quietly at a Shabbat meal: look, smell, taste. Then we get serious about the mechanics of swirl, sniff, sip, and savor, including what swirling actually changes in the glass, why “legs” are mostly alcohol and physics, and why a quick slurp can turn vague fruit into clear red cherry. From there, we open a notebook and use the WSET Systematic Approach to Tasting to translate impressions into consistent tasting notes that your future self can trust. Then we go full detective, treating acidity, color, tannin, and oak like courtroom testimony that can point to climate, age, and grape.

Finally, we put sentiment on the bench with the UC Davis 20 point scale, hunting for faults and scoring what the wine is worth in cold points. Only after that do we pay the entrance fee to the last box and commit to an identity, followed by a reveal that lands with real weight. And a deeper idea I keep coming back to: kavod, giving full attention before you let status speak.

Taste along, then share this with a friend who loves wine talk, and please subscribe and leave a review so more listeners can find the show. What’s one bottle you want to taste blind next?

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A bulldozer pauses outside Tel Aviv, and the ground opens up into a buried industrial city of wine. Under a soccer field in Yavne, archaeologists uncover five massive wine presses, warehouses, kilns, and tens of thousands of amphorae, pointing to an output of two to three million liters a year around 500 CE. It’s the kind of scale we associate with modern wineries, except it ran on sandaled feet, gravity, and an export machine that reached across the Mediterranean.

From there we follow the most famous wine you’ve never tasted: Gaza wine, a luxury white that functioned like an early appellation, branded by the ports of Gaza and Ashkelon and shipped as far as France and Britain. We talk about how pilgrims and churches made “Wine of the Holy Land” a devotional product, how the Negev Desert terraces turned runoff into vineyards, and why a place like Yavne sat perfectly between grape country and the harbors.

Then we ask the question that gets buried in the retellings: where are the Jews? Archaeology often can’t identify an owner when stone and plaster bear no cross, menorah, or inscription, but Halakha is clear on this point. Kiddush, Havdalah, weddings, brit milah, festivals, and the Passover four cups make wine non-optional, and the detailed laws of Stam Yeanam read like the fossil record of a working Jewish wine industry. The clincher comes at Mayumas, Gaza’s port district, where a stunning synagogue mosaic of King David and a dated donor inscription place Jewish merchants at the export gate during the boom years.

Subscribe, share this with a friend who loves history or wine, and leave a review with your take: when the labels disappear, who gets written out of the story?

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Two bottles for five dollars used to be the whole story of kosher wine in America and for many of us, it was the taste of Friday night. Then a Berkeley winery released a kosher Cabernet Sauvignon that Decanter scored at a perfect 100 points, no polite caveats, no “for a kosher wine,” full stop. That single number forces a bigger question: how did we get from Concord sweetness on newsprint to a bottle that can stand with the world’s best?

We trace the real mechanics behind the shift: the Halachic rules about who can handle wine, why mevushal became the default for catering, and how that “asterisk” got baked into the category for generations. From there, the map explodes. Israel’s modern renaissance pushes quality and identity forward, Bordeaux châteaux quietly prove that kosher and non-kosher can be "Remarkably Similar" in the same cellar, and a French Jewish winemaker becomes a thread connecting decades of breakthroughs. Meanwhile, the most visible kosher bottle on earth turns out to be sweet, fizzy, blue, and wildly popular far beyond the Jewish world.

The surprise ending is that the revolution is not only about big red trophies. Kosher white wine comes roaring back, new technology reframes mevushal, and a classic blessing emerges as the perfect capstone for a moment when the “second cup” can finally be better. If you care about kosher wine, Israeli wine, Bordeaux, or how tradition and craft collide, listen through to the last pour, then subscribe, share the episode, and leave a review so more people find the story.

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A week after Tisha B’Av, I’m holding a glass of wine and asking the question you’re not “supposed” to ask out loud: are we ready for the Third Temple? Not because I want a political brawl about red heifers or headlines, but because the very fact that the question triggers a fight is already a clue. Our sages pin the Second Temple’s fall on sinat chinam, baseless hatred, which means the real obstacle was never engineering. It was relationship failure, and it can happen even in a generation that learns, gives, and keeps mitzvot.

So I do something strange and, honestly: I ask the wine. The Beit HaMikdash had a standing wine order poured every morning and afternoon, plus the added offerings of Shabbat and the festivals, totaling thousands of liters a year. Serious demand requires a serious spec, and the rabbis preserved one in Mishnah Menachot and the Gemara. When you read it like a modern producer, it sounds eerily familiar: ranked vineyard sites, dry-farmed hillsides, no pumped-up vines, no shortcuts in the cellar, clean dry wine only. Here’s the twist, vintage by vintage, parts of the Israeli wine revival are drifting back into compliance without even aiming for it.

Then the episode turns from vineyards to people. I share what I keep hearing across the kosher wine and spirits world when I ask about “competition”: equipment gets loaned mid-harvest, yeast gets shipped to a rival in a pinch, and the same line keeps repeating, “a rising tide lifts all boats.” We connect that to positive-sum thinking, to Yoma 38’s claim that no one can touch what’s prepared for another, and to the Torah’s grape story of the spies, scarcity, and self-image. We land in the vineyards again on Tu B’Av, a festival built to erase shame through borrowed dresses and borrowed abundance, and I leave you with a Shabbat challenge that makes the idea real.

If this moves you, subscribe, share it with one person you’d like to share a glass with, and leave a review to help more people find the show. What bottle would you put on your table to practice baseless love?

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The loudest moment at a Jewish wedding isn’t the music. It’s the crack of a glass and the cheer that detonates right on top of it. From Jerusalem, I slow that moment down until it finally makes sense, especially during the Nine Days leading to Tisha B’Av, when Jewish mourning strips away the very tools we use to build connection: weddings, wine, and even the greeting of shalom.

Under the chuppah, we count three vessels. Two cups of wine create union: Kiddushin, the act of being set apart, and Nisuin, the overflowing joy of Sheva Brachot that moves from Eden to a future Jerusalem filled with sound again. Along the way, I draw a line between the language of fine wine and the language of holiness, showing how terroir is its own kind of designation, and how a great bottle becomes “full” when many parts resolve into one seamless whole.

Then we face the third glass, the one nobody drinks from: empty, wrapped, placed on the floor to be shattered. That emptiness is not a detail, it’s the point. We connect the broken glass to Yom Kippur’s scapegoat ritual, to a wedding day as a personal Day of Atonement, and to the churban as a tragedy of shattered unity caused by sinat chinam. The episode ends with an honest tension: we cheer as if the work is accepted, yet the shards remain, and the world is not yet whole.

If this reframes the breaking glass for you, subscribe, share the episode with a friend, and leave a review. What do you hear in that crack now: sadness, comfort, or a vow to rebuild unity?

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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Garlic in gin sounds like a mistake until you lean in, take a breath, and realize it smells like home cooking. From the Judean Hills, Tavlin Distillery is building a kosher craft gin that treats botanicals like a kitchen language and terroir like more than soil. I sit down with co-founders Eli and Amir to unpack how a Los Angeles finance guy and a Jerusalem educator with a sommelier-level nose turn a neighborly friendship into a serious Israeli distilling business.

We start with the story that sets the tone: a tequila dream powered by wild agave plants, an improvised extraction attempt, and two founders covered in allergic rashes. That failure leads to a smarter choice: gin, a spirit that can be made quickly, shaped endlessly, and perfected through aroma. We talk about what “Tavlin” means, why spice is the heart of their brand, and how they build an Israeli flavor identity using local herbs and botanicals from their region and the broader Israeli cuisine.

Then we get practical and nerdy: how they layer flavor through boiling botanicals, vapor baskets, and controlled maceration, plus how they approach safe, clean cuts on a pot still. You’ll also hear how their spicy gin earns a bronze medal at a major London competition, why their handmade ceramic bottles sourced in Hebron are part of the product’s soul, and where their experiments go next, from wine brandy collaborations to arak gin and even aquavit.

If you care about Israeli craft spirits, kosher gin, Judean Hills terroir, or the new wave of boutique distilleries, this conversation will give you both story and substance. Subscribe, share this with a gin lover, and leave a review so more listeners can find us.

Tavlin Distillery: Eli Kamionski CEO / Amir Master Distiller

Head Office: Yahalom Street, Har Tov Industrial Zone, Plot 125 

Telephone: +972-58-719-0318

Email: INFO@DRINKTAVLIN.COM

https://www.DrinkTavlin.com

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A glass door on Agrippa Street hides two towering copper stills and a claim Jerusalem has never been able to make before: a working distillery in the heart of the city. I sit down with Michael Ginnosaur, CEO of Thinkers Distillery, to unpack how a brand can be unapologetically Jerusalem and still chase world-class standards in vodka, gin, and bourbon.

We get concrete about what separates a premium spirit from a souvenir bottle. Michael lays out the three essentials: the liquid, the packaging, and the narrative, then shows how Thinkers tries to “further” all three through constant iteration. We talk distilling tech in plain language, including why they run both a column still for purity and a pot still for character, and how an urban distillery near Mahane Yehuda shapes visitor experience, cocktail culture, and brand identity.

Then we follow the details that make their spirits unusual: sourcing soft winter wheat from Champagne for a naturally sweet sipping vodka, using a different wheat origin to keep gin botanicals in front, and capturing water from Jerusalem air to control flavor and consistency batch after batch. We also dive into the Dew of Badolach bourbon story, distilled in Ohio, aged while crossing the Atlantic, and matured by the Mediterranean in Haifa, plus questions around kosher certification, gluten, and where the US spirits market is actually heading.

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For more information:

Thinkers Distillery 

Located in: Agrippas Street Shukanyon Market Mall

Address: Agripas St 88, Jerusalem

Phone: 02-620-5550 ask for Anat

Hours:
Tuesday | 11 am–8 pm
Wednesday | 11 am–8 pm
Thursday | 11 am–8 pm
Friday | 11 am–2 pm
Saturday | Closed
Sunday | 11 am–8 pm
Monday | 11 am–8 pm

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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

The strangest release date for a wine podcast might be a fast day and that’s exactly the point. I start with the sound of wine meeting the bottom of a glass, then I ask you to leave the glass empty as the Seventeenth of Tammuz arrives. Not as a gimmick, but as a way to remember the day Jerusalem’s daily Temple offering broke, when the lambs could no longer come and the wine libation, the nesachim, went dry. When the wine stopped, the singing stopped too, and a steady heartbeat of worship went silent.

From that courtyard in ancient Jerusalem, we move to the way wine works in Jewish life now: kiddush, weddings, brit milah, Passover, havdalah. If wine is the clearest instrument of joy, then removing it during the Three Weeks and the Nine Days becomes a precise, physical way to grieve. We talk about the tenderness inside the customs, including what some families do with havdalah wine during the Nine Days, and why the empty glass says something a full one never can.

Then we step into a July vineyard in Israel and watch the surprise hiding in plain sight: veraison. Grapes begin to soften and blush, sugars start to rise, and the vine turns from growing bigger to making fruit worth giving. While the calendar sinks toward Tisha B’Av, the future is ripening anyway. That arc carries us to Tu B’Av, the vineyard’s day of dancing and beginnings, and even a technical planting deadline that starts the vine’s clock toward permitted fruit. We close with Orlah and what every grower knows: the years that look empty are often the years the roots go deep.

If this gave you a new way to think about mourning, hope, Israeli wine, or the Jewish calendar, subscribe, share the episode with someone who’d appreciate it, and leave a review so more listeners can find the show.

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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Old vines. High altitude. Native Spanish grapes. If those words grab you, pour a glass and come with us to Valencia, where winemaker Armando from Viña  Memorias walks us through a kosher wine tasting that’s equal parts sensory and deeply practical. We’re chasing a specific style: kosher wines that stay light on their feet without losing structure, and wines that make sense in hot weather because they’re built for it.

We get into why Bobal from older vineyards tends toward larger clusters, greater ripeness, and a more elegant feel, plus how climate and large day-night temperature swings in Utiel-Requena can preserve acidity and help keep alcohol levels in check. On the white side, we explore Macabeo and its many identities across Spain, how blending choices change with the vintage, and why stainless steel “inox” is a deliberate move to protect fruit and freshness. We also talk about release timing and why letting wines rest in the bottle can be the difference between sharp and seamless.

Then we go deeper into technique and tradition: clay tinajas versus oak, micro-oxygenation without wood flavors, lees aging and batonnage for texture, and why some Spanish wine classifications like crianza and reserva often communicate aging time more than quality. We finish with traditional-method sparkling Macabeo and a surprisingly useful tasting ritual that starts with bubble quality before you even chase aromas.

If you care about Spanish kosher wine, terroir, old vines, and the real decisions behind “minimal intervention,” this one is for you. Subscribe, share it with a wine-loving friend, and leave a review so more people can find the show.

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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

We boil wine on purpose and then argue about whether it’s ruined. That tension sits at the heart of mevushal, the “cooked” kosher wine category that some drinkers dismiss, some skeptics call a loophole, and every caterer quietly relies on to make a wedding run. From Jerusalem, I walk you through why Jewish law treats wine differently from almost every other food: a bottle can be perfectly kosher by ingredients and still change status based only on who touches it.

We put the law and the wine on the same table. I trace the Talmudic roots of the handling restriction, then unpack three competing explanations for why cooked wine is exempt. Those “whys” lead straight into the modern fight over what cooked even means, from boiling reduction to Rav Moshe Feinstein’s yad soledet bo threshold around 175°F, and the objections that demand a noticeable change in taste, aroma, or color. Once flash pasteurization enters the picture, one sealed machine can produce three very different halachic outcomes.

Then we go to the cellar and ask what heat actually does. Pasteurization can deliver microbial stability, protein stability, and consistency for shipping and events, which matters for kosher wine at scale. But there’s a bill: aromatic compounds like terpenes can drop, ester profiles can shift, and aging potential may narrow, especially for serious whites and cellar-worthy reds. A final curveball using brandy and distillation shows what cooking can protect going forward and what it can never “fix” after the fact.

If you’ve ever wondered whether mevushal is lesser or simply different, you’ll leave with a clearer framework for choosing the right bottle for the right job. Subscribe, share this with a friend who refuses to drink cooked wine, and leave a review so more people find Kosher Terroir.

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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

You’re about to watch a wine snob inside your head lose the argument, one delicious “heresy” at a time. From Jerusalem, I’m Simon Jacob, and I’m making the case that the most respectful way to love wine is to use the right bottle for the right moment, including the messy, loud, sun-soaked moments where pitchers and ice belong on the table. Yes, we even go straight at the taboo: cola in red wine, and why it’s technically defensible.

We start by drawing a clean line between ageworthy “library bottles” and bright, cheerful wines that are built to be mixed. Then I give you a simple shopping checklist for the best summer wine cocktails: high acidity, fruit-forward flavor, low oak, modest alcohol, soft tannins for reds, and a price that keeps the whole thing honest. If you drink kosher, this is a golden era. Crisp, high-acid kosher rosé and unoaked whites are everywhere, and we talk about why Mavushal wine can be a real advantage when the pitcher is getting passed around at a party.

Then we taste four styles of wine as foundations and build five drinks you can actually host with: an honest spritz where the wine leads, a white peach and thyme sangria that gets better overnight, the Basque classic Kalimotxo, a real-deal frose with the food science that makes it silky, and a low-alcohol wine highball for long afternoons. I tie it together with one formula you can memorize so you can invent endlessly without clinging to recipes.

Make your own house sangria and tell me what you built, then subscribe, share the episode with your summer-host friend, and leave a review so more people find the show.

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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

A masked man on the cover of Wine Spectator helps spark a revolution, and that single image becomes our doorway into a bigger claim: every famous wine rebellion has a kosher twin, and sometimes the kosher world gets there first. From Jerusalem, I take you on a guided tour through the nicknames that built modern wine culture and use each one to ask the question nobody seems to ask out loud: where is the kosher version of this story?

We start with California’s Rhone Rangers and the permission structure they created beyond Cabernet Sauvignon and Chardonnay, then follow the kosher trail to Paso Robles and Napa through producers like Shirah, Jonathan Hajdu, and Covenant. We zoom out to Cal Ital and the under-told kosher workarounds: Sangiovese and the stubborn, rare beauty of kosher Nebbiolo. Then we head to Italy, where Super Tuscans and Barolo modernists rewrote the rules, and we meet Dr. Ralph Medeb, the Brooklyn “Wine Doctor” whose commissioning model helps bring serious kosher Barbera, Aglianico, Nebbiolo, and even top-tier Brunello di Montalcino into the conversation. I also spotlight Jewish-owned Tuscan estates proving kosher can be built from the ground up.

From there, we connect kosher wine to the global engine of flying winemakers, the gritty genius of the garagiste model, and the quiet miracle of kosher Bordeaux, including the kind of bottles collectors whisper about. Spain rounds out the European arc with a Catalan cooperative’s leap into kosher production and the rise of Elvi Wines across multiple Spanish appellations. Finally, we come home to Israel, where Mediterranean varieties and revived indigenous grapes like Marawi and Bittuni point to something new, a movement I name the Sabraistas.

If you’ve ever wondered whether kosher wine can be truly world-class, this story is your map. Subscribe, share this with a wine friend, and leave a review so more people find the kosher wine world that’s been hiding in plain sight.

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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

A friend brings me a heavy bottle from Georgia, and the first thing it teaches us is that weight can be a message. When I pour the wine, the color is almost opaque, purple-black with a stained magenta rim, and it becomes a clue that leads straight into one of the oldest winemaking traditions on Earth: Georgian qvevri wine, fermented and aged in an egg-shaped clay vessel buried in the ground.

From there, I take you back to archaeology and scripture, because Georgia and the land of Israel are both ancient wine civilizations with receipts. We look at the evidence for Georgia as the cradle of wine, then travel south to Israel’s rock-carved winepresses, the Tel Kabri royal wine cellar, and the amphora economy that turned wine into a Mediterranean export. One culture buries its clay and lets the earth act as a thermostat. The other puts handles on clay, seals it, labels it, and sends it out to sea.

Then we put the two approaches head to head: heat and oxygen, preservation with resins and sweetness, and the difference between oxidation as a flaw and oxidative style as a choice. Finally, we bring it home through a kosher lens, where wine is holy in Jewish life and kashrut depends on who handles it. I also tackle the real history behind sweet Kiddush wine, including what’s ancient, what’s American, and what’s myth.

If you like wine history, natural wine, Georgian Saperavi, ancient Israel, amphora aging, or kosher wine, you’ll leave with a new way to taste what’s in your glass. Subscribe, share this with a friend who would love it, and if you can, leave a rating or review so more people can find the show.

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You can watch a winemaker in a vineyard for five minutes and learn the real secret: they don’t spend most of their time looking at the grapes. They look down at the dirt. From Jerusalem, I’m taking you underground to the place where kosher wine is actually made, in the topsoil, subsoil, bedrock, and the living microbiome that turns geology into something you can feel on your tongue. 

We walk through the vineyard’s layers, then travel across the three rock families. Volcanic igneous soils like the basalt of the Golan Heights. Sedimentary limestone and chalk, like what you find in the Judean Hill, and Metamorphic slate and schist in Spain and Germany.

To make it practical, I give you a simple side by side tasting to try on Shabbat so you can learn to taste terroir as texture and structure, not just flavor notes. 

If this opened your eyes to looking down at the dirt the next time you pour a glass of wine, please subscribe, share with a fellow wine geek, and leave a review so more people can find Kosher Terroir.

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Most people have a “kosher wine” picture stuck in their head: sweet, syrupy, and only for ritual use. From the floor of a live kosher wine tasting, we go straight at that stereotype by asking winemakers, importers, and wine pros to name the one myth they’d love to kill and then proving the point with specific bottles, regions, and real production details.

We talk about what actually drives quality: where the grapes come from, how the vintner works, and why a great kosher wine can be every bit as compelling as a great non-kosher wine. Along the way we pour a rich Chardonnay with serious California pedigree and use it as a reminder that “kosher” is a certification, not a flavor. Several guests also tackle the debates people argue about most, especially Mevushal: what it is today, what it might do to aging, and why modern methods are nothing like the scary “boiled wine” shorthand.

The myths get more practical and more human as the microphones move: kosher wine doesn’t have to be expensive, supervision isn’t a constant obstacle to winemaking, and you don’t need a rabbi to bless your bottle. We even get one of the best pieces of drinking advice you’ll hear all week: you shouldn’t feel pressured to finish an opened bottle the same day, and some wines reward patience. Finally, we zoom out to what’s changing fast such as rising Israeli wine quality, greater attention to appellation and winery story, and the outdated idea that women can’t be winemakers in the kosher wine world.

If you like wine education without the snobbery, hit subscribe, share this with a friend who still thinks kosher means sweet, and leave a review so more people can find the show. Which kosher wine myth have you heard most often?

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Chardonnay has been mislabeled as predictable for so long that a lot of wine lovers stopped tasting it with fresh eyes. We’re changing that by treating Chardonnay like what it really is: a translator for place and a scoreboard for decisions in the cellar. From my window in Jerusalem, we trace how limestone, clay, and volcanic basalt can reshape the same grape into radically different expressions, whether it’s a mineral-driven Judean Hills white or a fog-cooled California bottle from Russian River Valley or Chalk Hill. 

We dig into the story behind the grape, from its surprising DNA parentage to the way Burgundy’s monks “mapped” terroir long before modern lab tools. Then we step into the winery to unpack the real mechanics behind Chardonnay style: malolactic fermentation and the buttery diacetyl debate, French vs American oak, the rise of unoaked “naked Chardonnay,” and bâtonnage for that savory, leesy weight. If you’ve ever wondered why one Chardonnay tastes like flint and another like popcorn, you’ll leave with a clear framework and practical shopping cues. 

The kosher wine journey is front and center. We talk about the cold-tech revolution that helped kosher Chardonnay leap in quality, from the Golan Heights’ high-altitude vineyards and stainless steel fermentation control to California pioneers who refused to treat “kosher” as a compromise. Along the way we revisit the Judgment of Paris and the 1990s butter-bomb backlash, then reveal Chardonnay’s secret superpower in Blanc de Blancs sparkling wine, where acidity and patience create some of the most age-worthy bottles on earth. 

If you care about terroir, kosher wine, Israeli wine, California Chardonnay, or simply drinking smarter, press play and taste Chardonnay as a living narrative again. Subscribe, share this with your biggest ABC friend, and leave a review with your go-to style: flinty and lean, creamy and layered, or sparkling Blanc de Blancs?

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Amphora has been one of those names that instantly signals ultra-premium Israeli wine. For kosher wine lovers, it has also been the ultimate “so close, yet so far” winery, respected from a distance but missing from the Shabbat table. That gap finally closes as Amphora launches its first kosher lineup: four new wines released under the Samuel label, and we get the rare chance to visit the estate, tour the facilities, and taste all four.

We talk through what it actually takes to make serious kosher wine without turning it into a compromise or a side project. That means years of planning from the ground up, making vineyards kosher, choosing the right parcels, and working within the realities of certification while protecting the winemaker’s ability to stay deeply involved. We also zoom out to the bigger story of Israeli wine right now: a clear shift from only heavy, oak-forward classics to fresher, more drinkable styles that make sense in Israel’s heat, powered by grapes like Cinsault, Counoise, Mourvèdre, Grenache Noir, and Grenache Blanc.

Then we get specific in the glass. You’ll hear why Amphora’s “terroir” mindset creates soft, silky, summer-friendly reds, and why Ofek stands out as a uniquely bold kosher blend of Grenache Noir, Cabernet Franc, and Syrah that doesn’t neatly resemble anything else in their portfolio. We also go into cellar details that wine geeks love: sur lie aging, torpedo or cigar barrels, the impact of different coopers and forests, and the archive library that keeps a winery honest across decades.

If you care about kosher wine, Israeli terroir, or how a world-class producer protects its identity through change, press play. After you listen, subscribe, share it with a wine friend, and leave a review so more people can find the show.

For more Information:

Amphorae Winery

https://amphoraewines.com/

Call or Message via WhatsApp +972 54-984-0728

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A giant has fallen, and we’ve been tasting his influence for years without always knowing his name. From Bordeaux to Napa to the Upper Galilee, Michel Rolland helped define the modern red wine profile so many of us now treat as “normal” — deep color, lush fruit, and tannins that feel like velvet instead of sandpaper. If you’ve ever opened a premium kosher Cabernet or a kosher Bordeaux run and wondered why it’s so polished right out of the gate, the answer often lives in the cellar’s quiet relationship with oxygen.

We walk through Rolland’s most important ideas in plain language: physiological ripeness (why sugar isn’t the whole story), ruthless sorting tables that strip out anything imperfect, micro-oxygenation that softens tannins before bottling, and malolactic fermentation in barrel that weaves oak and fruit into one seamless texture. Then we zoom out to the big controversy. Critics claimed these tools “Parkerized” wine, flattened terroir, and turned place into a repeatable formula. Supporters argued terroir only matters if the wine is clean and drinkable.

Finally, we bring it home to kosher wine and Israel’s wine revolution, where hot climates and big tannins made Rolland’s playbook feel less like ideology and more like survival. We also look at the pendulum swing toward lower intervention and ask what the next era of premium kosher wine should taste like.

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We dig into the art and science of wine aeration, including the two chemical forces that change everything: evaporation and controlled oxidation. We break down “bottle stink” and why reduced sulfur aromas blow off fast, then explain how oxygen helps tannins polymerize so astringency softens and fruit and floral esters finally show up. We also draw a clear line between aerating wine and decanting wine, since one is about oxygen exposure and the other is often about separating sediment.

Because this is kosher wine, we tackle the Mavushal factor too, and I share why Mavushal bottles often respond even better to a big glass, a proper decanter, or a quick Venturi aerator. Then we talk about the danger zone: older vintages, delicate Pinot Noir, crisp whites, and especially sparkling wine, where too much air can flatten the magic. Finally, we get practical with methods from swirling and double decanting to the controversial hyperdecanting blender trick, plus an “interval test” you can run at your Shabbat table to find a wine’s perfect window.

If this helps you rescue even one special bottle, subscribe, share the show with a wine-loving friend, and leave a quick review so more listeners can find Kosher Terroir.

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Four cups of wine feels simple until you try to choose the bottles, pace the night, pair the food, and keep everyone happy at the table. Then someone asks the question hiding in plain sight: what about the fifth cup, and why does Elijah get his own glass? From Jerusalem, we sit down with Jay Buchsbaum, Director of Wine Education at Royal Wine Corporation, to make the Passover Seder make sense both as halacha and as a real-world kosher wine plan you can actually pull off. 

We dig into the Talmudic debate behind cup five, why the Gemara lands on teiku, and how that turns Kos Shel Eliyahu into a symbol of future redemption. Jay shares what he sees people pour for Elijah’s Cup, why many prefer an Israeli wine for that moment, and how those customs can become a powerful teaching tool for kids when the door opens and the story feels personal. 

Then we go cup by cup with practical advice: when lighter reds, Pinot Noir, rosé, or white wine make more sense than a heavy Cabernet; how to think about ABV and pacing to avoid the classic Passover wine headache; when sweet wines or sparkling wines elevate the fourth cup; and why mevushal wine is often a smart hosting move today. Jay also gives an insider look at Pesach logistics, shifting consumer tastes, climate change pushing alcohol higher, and a list of hidden gem kosher wines across budgets. 

If you care about kosher wine, Israeli wine, and building a Seder that tastes as good as it feels, hit play, subscribe, share this with a friend planning their bottles, and leave a review with your go-to Seder pour.

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Your whisky cabinet is locked for Passover, but that doesn’t mean your glass has to get boring. From Jerusalem, I take you on a guided journey into kosher brandy as the spirit that actually makes sense for the holiday, not as a backup plan, but as wine’s most concentrated expression of place. We start by clearing up the labels that confuse even seasoned drinkers, then build a simple framework you can use in any liquor store aisle.

We travel from Cognac’s chalk and limestone “white fields” to the sandy, iron-tinged soils of Gascony, where Armagnac keeps more oils and character for a bolder, earthier sip. Along the way, I explain how distillation can preserve terroir through congeners and careful cuts, why copper stills matter, and what “rancio” is really telling you after long years in oak. If you’ve ever wondered whether heat destroys nuance, this will change how you taste every aged spirit.

Then we get practical about kosher certification and Passover reality. Kosher brandy is governed by stam yeinam, which means supervision, handling rules, and serious attention to barrel provenance can shape what’s available and why it costs what it costs. I also bring the story back home to Israel, from the early Carmel brandies and the legend of 777 to the modern revival led by producers like Tishbi, plus a quick tour of fruit-based cousins like slivovitz, bucha, and calvados.

We close with a tasting guide you can use immediately: ditch the snifter, choose the right glass, keep the temperature steady, and pair intelligently with everything from dark chocolate to brisket. If you enjoy thoughtful kosher spirits, Israeli wine culture, and the intersection of halacha and craftsmanship, subscribe, share this with a friend planning their Passover table, and leave a review with the bottle you’re most excited to pour.

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A lot of spirits talk about “botanicals,” but then you read the label and realize it’s mostly neutral alcohol plus flavoring. We wanted to taste something built the hard way. From Jerusalem, we sit down with Dr. Ronen Yehuda of Tibra to explore what he calls the pinnacle of clean distillation and why real fermentation and distilling from botanicals creates a different kind of clarity in the glass.

We walk through three standout liqueurs designed to be both premium and deeply traditional: a crisp anise spirit that people often compare to arak or pastis, a bold licorice liqueur, and a fig-and-carob expression with extra depth. The ABV is a serious 40.5%, but the goal is smooth warmth and a long finish rather than harshness. With Passover close, we also dig into the rare challenge of producing high-end liqueur that is truly kosher for Passover and backed by major kosher certification standards.

Then we get nerdy in the best way: why distilling to extremely high purity matters, how dilution water can change taste, and the simple “ice test” that sparks debate about what’s real and what’s engineered. We also talk sourcing organic and non-GMO botanicals, why small-batch production stays limited, and where you can actually find these bottles in Israel right now.

Subscribe for more deep dives into kosher spirits and modern Jewish drinking culture, share this with a friend planning a Passover table, and leave a review if you want us to keep chasing bottles that are worth the pour. What matters more to you in a spirit: flavor, purity, or provenance?

For more information: 

Dr Ronen Yehuda                                                                                                    

Tibra Liqueor  

Website: www.Tibra.shop

+36303024974 on WhatsApp +972-54-877-0006 on Cell

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What if the grape built for our warming world was created in a French lab in 1961, forgotten for decades, then reborn as a Mediterranean powerhouse? We follow Marcellan’s improbable arc—from a small-berry “failure” to a climate-ready red redefining terroir across continents—and taste why winemakers now swear by its color, balance, and velvet tannins.

We start with the origin story at INRA in Languedoc, where Cabernet Sauvignon met Grenache on purpose. The result slept through the age of high-yield table wine, only to shine in the 1990s shift toward concentration and site expression. Late budding, heat and drought tolerance, loose clusters, and disease resistance turned heads as extreme seasons became the norm. Even Bordeaux, guardian of tradition, opened its rulebook in 2021 to allow limited plantings and blends of Marselan.

From there, the journey widens. In humid Brazil and Uruguay, Marcellan’s thick skins shrug off rot; in Arizona and warm pockets of California, it holds freshness where others fade. China emerges as a breakout: high-altitude Ningxia coaxes glossy, aromatic, medal-winning Marselans that sidestep the green edges often seen in Cabernet. Then we head home to Israel, where the altitude in the Upper Galilee and Golan Heights cools the nights, locks in acidity, and lets basalt and limestone speak. Recanati’s pioneering single-varietal bottlings and blending prowess help set a new kosher benchmark, with major wineries and boutique producers now exploring site-driven expressions from Judean Hills to the Negev.

We guide a sensory walk-through—inky color with a vivid magenta rim, blackcurrant and cassis meeting red cherry and spice, supple tannins that frame rather than fight—and share why Marselan excels solo, in rosé, and as the mid-palate “glue” in Mediterranean blends. Finally, we pair it at the table: slow-roasted lamb with rosemary, charred ribeye, Shabbat cholent, roasted eggplant with tahini, wild mushroom ragù, and aged kosher cheeses that polish the finish.

Ready to taste the future of Mediterranean wine? Subscribe, share this episode with a wine-loving friend, and leave a review telling us which Marselan you’ll open next.

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We sat down with our friend Elk and Yossi Polak, CEO of Meshik Achiya, to explore how Shiloh’s ancient limestone hills shape extra virgin olive oil just as clearly as terroir shapes wine. With a tasting flight on the table, we learned the craft from the inside out—why you warm a blue cup in your palm, how stripaggio unlocks aroma, and what that peppery cough really means about polyphenols, freshness, and quality.

Yossi walked us through five distinct expressions, from Picual’s fresh-cut herb profile to the bolder Souri and a chef-driven blend that balances fruitiness, bitterness, and pungency. Along the way, we talked pairings that make weeknights sing—delicate oils finishing fish, greener styles brightening roasted vegetables, peppery oils lifting lentils and steak—and why green apple, not bread, is the palate cleanser that keeps flavors honest. If you love wine vocabulary, you’ll feel right at home here: acidity, balance, structure, and length all show up in oil, too.

Beyond tasting notes, this conversation is rooted in place and people. Shiloh’s high elevation, rocky limestone soils, and mountain winds have nurtured vines and olives for millennia, and that history flows into modern presses and award-winning bottles. Yossi shares how the latest harvest collided with war, how one farmer saved the crop while others served, and why their 600-ton annual production still stays mostly in Israel. We also spotlight a chef who built a restaurant around Picual, sending diners home with a small tin of Shiloh’s liquid gold.

Come learn a new skill, rethink your pantry, and taste a landscape. If this journey sharpened your appetite, tap follow, share with a friend who loves good oil, and leave a quick review telling us your favorite variety and how you use it at home.

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From Jerusalem on the cusp of Purim, we share a clear, no-nonsense guide to celebrating responsibly—hydration, food, real rest, and zero driving—then follow the holiday’s deeper current: turning fear into courage and surface into substance.

Our tour begins with wines that delight in misdirection to reveal a truer center. Eli Shiran blends Carignan, Petite Sirah, and Petit Verdot from distant Israeli terroirs, a floral nose opening into dark spice—a hidden map of the land in a single bottle. The Pinto family rewrites Negev dogma with a GSM that tastes like a breeze, not a furnace, leveraging desert nights to preserve lift and energy. Winemaker Yaakov Auryah pulls off a quiet miracle with Light from Darkness: pale juice pressed from red skins that drinks like a savory, structured red, proof that essence can shine through the shell.

Across the ocean, Ernie Weir of Hagafen invites us over a bridge he built decades ago, when “kosher” meant sweet in most minds. Rosso Hagafen looks Napa-bold yet dances with Sangiovese bite, a Super Tuscan spirit in California dress—adaptable on the surface, anchored within. We close in Shiloh with Adino, a warrior wine that pours black as armor and moves like silk, reminding us that true strength is refined and humane.

Threaded through these stories is a living Purim: missiles on maps, stillness between sirens, and a people choosing to plant, ferment, and share. Drinking becomes an act of future-making, a vow that vineyards outlast threats. If this journey moved you, tap follow, share with a friend who loves wine with a story, and leave a review with the bottle that surprised you most.

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We take you on a fast, flavorful tour of terroir—where soil, climate, and human choices turn grapes into recordings of place and time—and show you how to hear the song each wine is singing. Along the way, we decode labels, separate grape character from winemaking technique, and build a practical tasting vocabulary you can use the next time you open a bottle.

We start with whites and clear the fog around Chardonnay, contrasting Chablis’ steel and oyster-shell bite with buttery, oak-kissed styles shaped by malolactic fermentation. Then we sharpen our senses with Sauvignon Blanc’s green pyrazines—gooseberry, jalapeño, flint—and give Riesling its due, from razor-dry citrus to that coveted petrol note. Rosé gets a serious treatment too: direct press from Provence for pale, saline refreshment versus richer, tannic saignée built to handle real food.

On the red side, we map the two poles: Burgundy’s Pinot Noir, delicate in color yet fierce in acidity and earth, and Bordeaux’s Cabernet Sauvignon, all tannic architecture, blackcurrant, and graphite, with Merlot adding plush mid-palate flesh. Warm-climate champions step in—Syrah toggling between jammy chocolate and savory smoke, Grenache with strawberry candy and white pepper, Mourvèdre’s leathery depth, and old-vine Carignan’s surprising high acid and herbal bite. Through guided white and red flights, we teach you to read color, track aroma, locate tannins, and feel texture from skim milk to heavy cream.

Then the bubbles. We compare tank-method freshness to traditional-method depth, explain how lees aging creates brioche and hazelnut, and reveal why late disgorgement can taste paradoxically younger. We close on dessert wines with a new lens: noble rot’s saffron and honey, ice wine’s pure apricot beam, late-harvest balance, and Israeli innovation, where skin contact gives sweet wines a tannic grip that pairs with savory dishes.

Ready to train your palate and trust your own nose? Hit play, pour something new, and taste the story. If you enjoy the show, subscribe, share with a friend, and leave a quick review—what flavor surprised you most?

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Ever wonder why the same wine tastes flat one night and thrilling the next? We slow the pace, strip out the snobbery, and show how small choices—rim thickness, bowl shape, headspace, and temperature—unlock a bottle’s soul. From the first quiet nose to the final echo of the finish, we walk through a clear, repeatable method that turns drinking into true tasting.

Then we correct serving myths. Fridge-cold whites go numb; let them wake at 50°F. Modern “room temperature” cooks reds; a short chill to 60–65°F tightens tannins and brightens fruit. We demo a clean foil cut below the drip ring, the silent cork pull that preserves aromatics, and the ah-so save for fragile, decades-old corks. 

Scent leads taste, so we map it. Log a first nose, swirl to release esters.  Then read the layers—primary fruit and flowers, secondary notes from yeast and oak, and tertiary complexity from age. In the mouth, we separate fruitiness from sweetness, use the jawline “drool test” for acidity, feel tannin as texture, gauge body from skim to cream, and time the finish for quality.

We show that ritual isn’t pretension, it’s attention. Give the wine space, air, and patience, and it will tell you where it’s from and what the season gave. If this helped you taste with clarity, please subscribe, share it with a friend who loves wine, and leave a quick review to help others find the show. What part of your ritual will you change first?

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Four words change everything: “The seeds are brown.” From that moment, we trade weather apps and pruning shears for clipboards, tank maps, and a race against heat, rot, and the calendar. We walk you through the split-second calls that can turn a year of work into greatness or disappointment, and why kosher winemaking adds a layer of choreography few outside the cellar ever see.

We start at veraison, when grapes shift from camouflage to sugar magnets, and the whole world wants a bite—boars smashing fences, jackals chewing irrigation, and starlings pecking holes that invite yellow jackets and acetic bacteria. With pre-harvest intervals blocking sprays, the only defenses left are timing and tough choices. Lab numbers guide us, but they don’t outrun psychological immaturity, so we lean on sensory skills: pulp release, skin chew, and seed lignification. When the data and the palate finally align, the call goes out, and the vineyard becomes a night city of headlamps, shears, and humming harvesters.

Then comes the crush pad gauntlet: holiday shutdowns stacking trucks down the road, hot fruit accelerating oxidation and wild ferment, and triage that prioritizes fragile whites. We pull back the curtain on cold rooms, flash chilling, and the precise dance that begins once juice appears and kosher law hands control to Jewish operators. 

Every bottle holds this tension: science and intuition, speed and patience. If you’ve ever wondered how timing, temperature, and faith shape what’s in your glass, subscribe, share with a wine lover, and leave a review.

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Welcome back to The Kosher Terroir –Vineyard Creation Step by Step Part 2

Last week we stood on a bare, scrubby hillside. There was nothing here but potential and risk. Now? Look around.

• We analyzed the Macro-Terroir, hunting for that perfect intersection of altitude and latitude where the nights are cool enough to save the acid.
• We dug into the Soil, choosing the drainage of gravel or the muscle of clay, understanding that we aren't just planting in dirt—we are planting in a chemical pantry.
• We engineered the Genetics, welding the engine of a drought-resistant rootstock to the chassis of a specific Cabernet clone, creating a biological machine designed for this exact hill.
• We built the Skeleton, twisting the trellis to hide the fruit from the blistering afternoon sun while catching the gentle morning rays.

The Vineyard is built. The vines are growing. Now, the game changes. We move on from Architecture to Management.

We take you from canopy surgery that strips leaves on the cool east side to protective shade on the scorching west, cutting disease risk and burning off green, vegetal notes. Then we defend the ripening fruit: clever decoys, thunderous propane cannons, and the elegant terror of falconry.

Water becomes strategy, not charity. We talk root training for resilience and regulated deficit irrigation that nudges vines from leafy comfort into focused ripening. With NDVI drone maps, variable rate irrigation, sap flow sensors, and dendrometers, the vineyard turns into a living dashboard. But data is only as good as the judgment behind it, which is where the real drama lives: the agronomist who wants health, the grower who needs tonnage, and the winemaker who chases intensity. Their standoff peaks at green harvest—cutting half the fruit to raise the rest—until aligned contracts and a decade of block‑by‑block archives turn conflict into craft.

We also open a window into kosher viticulture through Orla, the three‑year wait that forces patience and humility. Hearing how fruit is cut and left to return to the soil reframes ownership and time. When year four arrives, the berries tell a new story—browned seeds, firm skins, blackcurrant and spice—signaling that the blueprint has come alive and harvest can begin. This journey blends vineyard management, precision agriculture, and faith into one clear takeaway: great wine is born where light, water, protection, and people finally agree.

If this deep dive into canopy management, bird control, smart irrigation, and the human side of winemaking resonates, follow the show, share it with a friend, and leave a quick review so more wine lovers can find us.

For more Information:
ANAVA VINEYARDS
Nadav & Moriah Jesselson
Address: 7 Hacharuv St. Nechusah, 9988300 Israel
Email: info@anavavineyards.com
Questions or to Visit: Racheli Arieli +972(0)50-717-5479

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Start with a blank hillside and imagine building flavor from the ground up. That’s our approach as we step into the vineyard and treat terroir like architecture—every choice about climate, soil, genetics, and geometry locked in for decades, with no cellar fix to save a bad foundation. With the added weight of Orla delaying fruit for years, kosher wine demands that we get the blueprint right before a single root touches the soil.

We zoom out to Macro Terroir and translate climate into chemistry using growing degree days, altitude, and the diurnal swing that preserves acidity. Then we let the landscape do its work: slopes for drainage and airflow, aspects that dial power or finesse, and coastal influence and wind that can both protect and stress. From there, the ground beneath our boots becomes a toolkit. Soil physics drives deep rooting and concentration; soil chemistry fine-tunes metabolism. Limestone’s calcium preserves brightness by blocking potassium uptake. Clay lays down muscle and tannin. Volcanic substrates drain fast and often yield savory tension and a hint of salinity. 

Genetics turn the site into a tailored machine. Rootstocks become our transmission: 1103P for drought, 41B for active limestone, SO4 to restrain wild vigor. Scion clones shape voice and texture. We’re blending in the field long before we blend in the cellar. Finally, we set north–south rows for even light, tight or wide spacing to manage competition and mechanization, and trellis decisions that create microclimates. 

By the end, you’ll see why great wine is engineered, not simply grown. If you’re a wine lover, student, or just a curious drinker, this is a masterclass in how altitude, aspect, soil, rootstock, and trellis design shape acidity, tannin, aromatics, and longevity—especially vital for kosher wineries operating under unique timelines and constraints. Enjoy the blueprint, then join us next week as we manage the canopy and fine-tune the skin.

If this deep dive gave you a new way to see the vineyard, subscribe, share the show with a wine-loving friend, and leave a review telling us which vineyard choice you’d optimize first.

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What if the most important flavor in your glass isn’t because of the grape variety, but the choices made in the cellar? We pull back the curtain on the winemaker’s toolbox and walk through twelve pivotal moments that can turn identical grapes into wildly different wines—one a velvet cloak, another a sharp suit of armor. From the first clip at harvest to the final stir of lees, we map the forks in the road that define aroma, texture, and age-worthiness.

We start with the picking window, where sugar, acid, and phenolic ripeness dance on a knife’s edge, then move to sorting philosophies that trade rustic charm for precision polish. Whole cluster or destemmed berries set the wine’s frame; cold soak builds color and perfume without bitterness. Yeast choice becomes a bet on soul versus security, and the fermentation vessel—concrete, steel, or wood—shapes oxygen, movement, and mouthfeel. Temperature management protects delicate florals in whites and fuels structure in reds.

Refinement brings a deeper view of the winemaking craft: extended maceration to smooth tannins through polymerization, press fractions to compose the blend, and malolactic decisions that steer from apple-bite to creaminess. Finally, how oak and lees define a wine’s long arc, balancing toast, micro-oxygenation, umami richness, and longevity. Along the way, we share field stories from the Galilee, the Judean Hills, and beyond that reveal the art, risk, and timing behind each call.

By the end, you’ll taste with new eyes—reading texture, spotting spice, and hearing the maker’s voice whisper through the fruit. If you enjoy this deep dive into how choices shape character, follow the show, share it with a friend who loves wine, and leave a quick review to help others discover it.

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A vineyard can tell the truth faster than a headline. We sit down with David M. Weinberg to uncork a deeper story of Israeli wine—one that runs from Jacob’s blessing and Solomon’s vines to modern terraces in the Judean Hills and the Galilee. David is a veteran columnist and WSET Level 3 wine professional who has walked rows with growers, tasted through the country’s microclimates, and wrestled with narratives like “winewashing.” Together, we explore why a glass from Israel can feel more like a sign of return than a PR gloss.

We trace the arc from ancient amphorae and prophetic promises to the renaissance of vineyards after centuries of desolation. David shares how Tanakh, Talmud, and Halacha elevate wine from beverage to blessing—linking joy to holiness, song to gratitude, and harvest to hope. We talk Tu B’Av and festival music, why blessings matter, and how the metaphors of the vine shape bonds at home and with God. Along the way, you’ll hear vivid accounts from early Carmel Winery shipments to today’s boutique producers and the living pulse of markets where the Shechinah feels as close as ripe fruit.

We also step into the mystical: Ginosar’s legendary grapes, Eden’s forbidden fruit, and Purim’s paradox of ad d’lo yada. Can drinking blur lines—or help redraw them with courage and clarity? With kavanah and moderation, wine becomes a tool for discernment, a way to temper ego and let gratitude speak. By the end, the Israeli vineyard emerges as more than an industry; it’s a compass pointing toward joy, presence, and a future that tastes like blessing.

If this journey resonates, pour yourself a glass, hit play, and share the episode with a friend. Subscribe, leave a review, and tell us: what does a meaningful glass look like to you?

For More Information:

David M. Weinberg: is a think tank director, columnist and lobbyist who is a sharp critic of Israel’s detractors and of post-Zionist trends in Israel. W'Set3 credentialed wine aficionado and Tour Guide.  

You can read more and Contact David at https://davidmweinberg.com/

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Light a candle and pour a glass—this is the story of a Sephardic family reclaiming Spanish terroir through kosher wine, one amphora at a time. We head to the high hills outside Valencia with Armando Caracena-Molco of Viña Memorias to taste old-vine Bobal and Macabeo that wear history on their sleeves and clay on their skins. Unico, their flagship red, comes from pre-phylloxera vines planted in 1903 and is raised entirely in tinajas—handmade clay vessels whose makers, in a remarkable twist, have stamped them with a Star of David for generations. It’s memory, craft, and place converging in a single bottle.

We dig into why these wines feel different: altitude between 700 and 900 meters, calcareous-clay soils, Mediterranean winds, and dry farming that lets deep roots do the work. Amphora vs oak becomes a masterclass in texture and purity—amphora delivers micro-oxygenation without wood flavors, allowing Bobal’s red-fruited intensity and polished tannins to shine. Then we contrast that with Finca Cerezal, a French-oak-aged Bobal that shows the grape’s elegant side, and Memorias del Rambam, a classic American-oak expression that nods to Spain’s traditional profile while honoring Maimonides.

Sparkling lovers get a treat: Requena’s altitude-driven Cava made from old-vine Macabeo, method tradicional, and extended lees aging. Expect pinpoint bubbles, almond pastry on the nose, stone fruit and citrus on the palate, and a clean, persistent finish that invites head-to-head comparisons with champagne. We talk disgorgement dates, why most Cava skips malolactic fermentation, and how precision bubbles can shift expectations in the kosher market. We close with Alcunia, a still Macabeo aged in amphorae on fine lees, bone-dry, saline, layered, and quietly powerful.

Across every glass runs the same current: unity and return. A mother from Aix-en-Provence, a father of the land, brothers spread across continents, and a choice to make kosher wines that speak clearly of Valencia’s heights, clay, and light. If you’re ready to discover Bobal, rediscover Macabeo, and taste a story that loops from exile to home, press play and join us at the table. If you enjoyed the journey, follow the show, share it with a friend, and leave a review so more curious drinkers can find us.

Contact Details
Armando Caracena-Molco WhatsApp +34686452612

• Viña Memorias Winery, Calle Carretera de Madrid, San Antonio, Spain
• +34669043007
• contact@vinamemorias.com

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A desert can teach you patience, and in the Negev that lesson tastes like lifted acids, fine textures, and wines that refuse to be rushed. We sit down with winemaker Ya'acov Oryah of Pinto Winery to explore how short ripening windows, careful skin management, and precise oak work can turn heat and dryness into elegance on the table.

We start with whites—Chardonnay that drinks with Sauvignon-like snap, Chenin that grows more aromatic with time, and Gewürztraminer rehabilitated through whole-cluster pressing and blending. Viognier gets a rethink too: tropical and perfumed, yet restrained enough to drink, not just sniff. Ya'acov explains why he builds components with finesse instead of brute force and why oak should be a supporting actor that integrates slowly in the bottle. Then the Reds flip expectations. Grenache shows a pale robe with real weight and grip, while the hard-press batch surprises with greater charm than austerity. Malbec, not Cabernet, emerges as a Negev success story, and the reasoning tracks back to climate, skins, and timing.

From there, we dive into the geeky heart of the cellar. An unracked white ferments in its murk, embraces reductivity, and evolves into something layered after gentle barrel time. The once undrinkable Grenache ’22 returns transformed, proof that reduction can convert to complexity if you wait. We also unpack biodynamics and vineyard biodiversity—less dogma, more soil, life, and balance—and how these practices tend to correlate with better tasting wines. Ya'acov’s “ME” series brings it home: multiple harvest dates and varied fermentations (vat, oak, carbonic, skin contact, unracked) within the same vineyard lot, recombined into a single, seamless voice. It’s hyper-terroir, not anti-terroir.

Dessert and fortification get their spotlight: an orange dessert Gewürztraminer, a fortified Pinot experiment, and the showstopper—an 18-year barrel-aged Muscat that smells like maple, vanilla, and dried forest floor. Along the way, we confront aging myths: tannin and acid are shields, but it’s the wine’s dry extract and time that truly build its complexity. The larger picture is thrilling—Israeli wine leaning into creativity, precision, and patience. If you care about texture, restaurant-friendly balance, and wines that reward time, pull up a chair.

Enjoyed this deep dive? Follow and subscribe, share with a friend who loves wine, and leave us a review with your favorite moment from this tasting.

Ya'acov Oryah Winemaker 

Pinto Winery
Office@pintowinery.com
108 Zvi Bornstein St., Yeruham, 80500000
+972-547-635-451

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A wrong turn on a long road trip led to a tasting room door, a harvest job, and a life reset. Meet Gideon Marcus, a 23-year-old Oleh who traded the Manhattan Shabbat table for punch-downs, press cycles, and vineyard dust—first at Covenant in California, then across Israel from the Judean Hills to the Negev’s high-contrast desert.

We dive into the kind of winemaking you only learn by doing: sorting fruit at dawn, pulling samples of fresh Viognier juice, and discovering how an aged Syrah can drop you into a mossy forest with one breath. Gideon shares what mentors like Jeff Morgan and Sagie Kleinlehrer taught him about tasting widely, keeping meticulous notes, and blending with a purpose. We explore why Israeli wine is more than mountain myths: valleys that channel cold night air like natural AC, limestone that lies inches from the roots, and microplots picked by exposure rather than postcode.

The Negev becomes a character in the story, with scorching days and chilled nights that preserve acidity and unlock surprising aromatics. Gideon reflects on visionary approaches like Yaakov Oryah’s “multiple expressions” fermentations and the quiet courage it takes to hold bottles for years before release. Along the way, we confront a winemaker’s paradox: follow the data or trust your senses? The answer lives somewhere in the dance between lab sheets, fieldwork, and the final blend in your glass.

This conversation is about terroir, yes—soil, climate, and clones—but also about identity, risk, and building a future in a country that feels different after October 7. If you’re curious about Israeli wine, aging potential, and the craft choices that shape flavor and longevity, you’ll find a full pour here. Enjoy the ride, then subscribe, rate, and share—with a friend who loves bold bottles and even bolder stories.

For more information, please contact:

Gideon Marcus: WhatsApp +1-646-207-2645

Gideon’s Profile:  linkedin.com/in/gideon-marcus-17b562b8

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Your glass should tell a story before you take the first sip. Today we pour three: a newly disgorged, boutique kosher champagne from a 10th‑generation house; a rare white Bordeaux from Pessac Léognan that lets Semillon sing; and a Right Bank red from a renegade winemaker who refuses to bow to classifications. This isn’t hype and hashtags—it’s the honest calculus behind flavor, freshness, and why some bottles feel alive.

We start with the bubbles. Brut, Extra Brut, and a 55‑month cuvée show how dosage and lees aging sculpt mousse, texture, and the shift from citrus snap to toasty hazelnut depth. We pull back the curtain on mevushal decisions for the U.S. and Israel, the impact of heat on softness, and why disgorgement dates can make or break a release in the kosher market. Pricing strategy gets an honest look too, as tariffs and positioning place the new champagne among names like Drappier and Rothschild without losing sight of value or vibrancy.

Then we cross to Bordeaux for a white that outshines its red counterpart. Domaine de Chevalier Blanc blends Sauvignon Blanc with a meaningful 30 percent Semillon, trading blunt grapefruit for layered texture, wax, and age‑worthy savor. Vintage constraints, yield drops, and creative partnerships shaped how a kosher version came to life, and we explain why Semillon grows in the glass over time, turning one purchase into a two‑act experience. Finally, we decant the Right Bank with JP Maltus: single vineyards, Merlot first with Cabernet Franc for lift, and side‑by‑side notes on 2021 versus 2022—color, tannin, and aromatics that whisper where each year will land.

If you’ve ever wondered how boutique champagne stays fresh? Why a Pessac white can command $500, or how a Saint‑Émilion maverick keeps standards identical across kosher and non‑kosher bottlings? This tasting tour brings you the answers. Subscribe, share with a wine‑curious friend, and leave a review.

Dr. Ralph Madeb
M&M Importers  

Address: 1100 CONEY ISLAND AVENUE
BROOKLYN, NY 11230
Phone: +1 718-684-9826

email: rmadeb@mandmimporters.com

Website: www.MandMimporters.com

Jay Buchsbaum is the VP of Marketing and Director of Consumer Education at Royal Wine Corp and is one of the hosts of the kosher.com show, Swirl. He's one of the top experts in kosher wine and travels the world for the best kosher vintages. 
Jay can be reached for further questions on 
Instagram at @jay.buchsbaum 
or 
email: jbuchsbaum@kedem.com

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Pepper, olives, violets, and a flash of smoke—one swirl is all it takes to see why Syrah might be the new heartbeat of kosher red wine. We follow the grape from Hermitage’s granite slopes to Israel’s basalt and limestone and then to Australia’s sun‑drenched valleys, mapping how climate and terroir turn one variety into a chorus of styles. Along the way, we dive into cellar choices—whole cluster or destemmed, French or American oak, mevushal or not—and explain how each decision reshapes texture, spice, and fruit.

We share the producers and bottles that anchor the category: Yarden’s benchmark Syrah from the Golan, Dalton’s lifted Upper Galilee expression, boutique natural Shiraz from Harkham in Hunter Valley, the accessible joy of Teal Lake, and California’s polished Herzog Special Reserve. You’ll taste with us, step by step, exploring inky color, blackberry and blueberry fruit, black pepper and smoked herbs, and a finish that stays savory and poised. We set Syrah beside Cabernet to show why one commands and the other connects—how Cab’s angular tannins and cedar line up against Syrah’s velvety frame and Mediterranean soul.

As the climate warms, Syrah’s thick skins and sun tolerance make it a resilient choice for Israel and beyond, aligning with sustainable farming and the growing demand for authentic, low‑intervention wines. We break down market tiers, value dynamics, and why younger drinkers gravitate to terroir‑driven styles that pair effortlessly with lamb, harissa, and charred eggplant. By the end, you’ll have a buying roadmap, a tasting framework, and a clear sense of why Syrah is gaining momentum across kosher shelves and restaurant lists.

Pour a glass and join the conversation. Subscribe for more deep dives, share this episode with a friend who loves bold reds, and tell us: which Syrah or Shiraz captured your story this week?

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A drought year wasn’t supposed to reward restraint—but 2025 had other plans. At Vitkin Winery, we walk the rows with winemaker Assaf Paz and discover how a parched winter, scrambled ripeness windows, and a nation holding its breath forged wines with unusual clarity and nerve. When irrigation couldn’t fix stressed vines, an old, dry-farmed Carignan did: deeper roots, stronger canopies, and, shockingly, higher yields. The lesson is simple and radical—let the vineyard do the talking, and you’ll hear terroir more clearly than any dial you can turn.

We dig into the moments that defined the vintage: Macabeo arriving before Gewurztraminer, Argaman sprinting just behind Pinot, and decisions made by mouth and nose when spreadsheets said wait—Assaf shares where he trusted instinct over numbers and why certain lots earned time in the barrel. The glass tells the story—Riesling held on lees and released late for texture, a high-altitude Chardonnay with zero malolactic that rebukes butter for mineral precision, and Grenache Blanc grown on a stony, unforgiving site to capture salinity and lift. A tiny Tanat, fermented in a single open bin, becomes a symbol of the year: scarce, personal, unforgettable.

We also step outside the cellar door. As hostages returned home, a quiet weight lifted across the team. Rival wineries swapped scarce clarifying agents and enzymes—no invoices, just trust—proving that when the work matters, production stands together. And through it all, Pinot Noir taught restraint that sharpened the whole lineup: not lighter, but clearer; not louder, but truer. Wine here is more than flavor; it’s a message in a bottle about land, craft, and resilience. If you’ve wondered how Israeli terroir can be both tough and graceful, this is your pour.

Enjoy the conversation, then share it with a friend who loves wine made by touch and time. Subscribe, leave a review, and tell us: when would you trust your gut over the data?

Contact Assaf Paz at Vitkin:
Turtle Bridge, Alexander Stream, Kfar Vitkin
Waze: “Vitkin Winery”
tel. +972-9-8663505
fax. +972-9-8664179
WhatsApp: +972-54-4866350
Email: info@vitkin-winery.co.il
Mailing Address: PO Box 267, Kfar Vitkin, 4020000

And please stop by and visit:
Open Sun.-Thur. 09:30-17:00
Fridays 10:30-15:30
By appointment

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Sweet can be serious, as we look at Moscato’s long road from ancient Muscat vines to Piedmont’s low-ABV sparkle, and the cobalt-blue bottle that took kosher wine mainstream. Along the way, we explain why this fragrant style became a first-love wine for so many people who once felt intimidated by tannins, tasting notes, and cellar talk—and how it still manages to honor religious tradition all while elevating the mood of the moment.

Muscat grapes harvested for aroma are gently pressed to preserve their perfume, then cooled for fermentation, which is paused early to retain residual sugar and natural CO2. All while abiding by DOCG guardrails for Moscato d’Asti. We contrast that rigor with the myth of “sugar water,” then taste it in detail—honeysuckle on the nose, white peach and citrus zest on the palate, a bright spritz, and a clean finish that invites another sip.

The story widens from Bartenura’s pop-culture breakout to a full kosher Moscato category built by Israeli and Italian producers, plus smart packaging moves like cans and splits that brought wine into spaces once dominated by beer. We address critics head-on, reframing sweetness through the lens of purpose and pointing to a future of organically farmed, site-expressive Moscato at 8–9% ABV that keeps joy while adding depth. If you’ve ever rolled your eyes at a sweet wine, this conversation might change your mind—or at least give you a new glass to share.

Enjoyed what you heard? Subscribe, share with a wine-curious friend, and leave a review to help more listeners find us. Then tell us your Moscato story on Instagram with #TheKosherTerroir or via email  TheKosherTerroir@gmail.com.

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The Slichot prayers rise like mist from the terrace of Beit Yisrael Synagogue in Yemin Moshe, carried skyward by the Solomon Brothers Band as Jerusalem's ancient walls stand witness. This rare recording captures repentance transformed into celebration—a spiritual vintage worth savoring.

Rabbi Yeres offers profound wisdom about tears and prayer. From the Talmud, he shares that when the Temple was destroyed, the gates of prayer were locked—but the gates of tears remained forever open. In a year marked by tremendous suffering for Israel, this teaching carries special weight. Through Maimonides' concept of complete repentance, we learn that true transformation happens when we choose righteousness at the height of temptation, not merely when it's convenient.

The musical experience elevates everything. Harmonized voices intertwine like grape clusters on the vine, reminding us that spiritual transformation rarely happens in isolation—we need community to support our growth. As the melodies echo against Jerusalem's stones, we taste something unfinished, like wine still mid-ferment, alive with possibilities. Rosh Hashanah approaches with the promise of renewal, a chance to pour a new glass and begin again with clarity and courage. Join us as we trace how wine and spirit intertwine, and discover what vintage this new year will bring.

The Solomon Brothers Band

For Bookings Contact: Worldwide Bookings 

​Nachman Solomon  054 553 5191  nachmant@gmail.com

USA:  +1 718 487-9054

Rabbi Chanoch Yeres  +972 52 566 6230

Beit Yisrael Synagogue
2 Pele Yoetz St.   Yemin Moshe   Jerusalem  

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Nestled in the rugged hills of Montserrat, Spain, lies a winemaking story so unlikely you might think it's fiction. Jürgen Wagner, a German-born winemaker who now leads exports for Capçanes winery, takes us through an extraordinary journey of transformation, tradition, and unexpected salvation.

This small cooperative of just 55 farming families was on the brink of collapse in the early 1990s. Having been downgraded from bulk wine producer to mere grape supplier, their future looked bleak until a Barcelona Rabbi made an unusual request: could they produce kosher wine? That decision in 1995 not only saved the cooperative but catapulted them to unexpected fame when their second vintage was rated the third-best wine in all of Spain—kosher or not.

Wagner reveals the fascinating parallels between ancient kosher winemaking laws and modern natural wine practices. The prohibition of animal-derived fining agents, commitment to minimal intervention, and reliance on indigenous yeasts creates wines of remarkable purity and expression. Working with century-old bush-trained vines yielding just 1800-3000 kg per hectare (versus a potential 15,000+), Capçanes crafts wines of extraordinary concentration and character from their mountainous terroir.

Perhaps most compelling is their innovative approach to vineyard management. Through a point system that rewards quality farming practices, organic methods, and continuous education, they've created powerful incentives for their member farmers. 

Today, Capçanes exports to over 60 countries, with 15% of their 600,000-bottle production dedicated to kosher wines. As climate change presents new challenges, they remain focused not on expansion but on strengthening relationships and maintaining their commitment to quality. Subscribe to hear more remarkable stories of wineries where tradition meets innovation, and cultures connect through a shared love of exceptional wine.

For more information:

Celler De Caçanes

Carrer Llaberia, 9 – 43776 Capçanes – Tarragona (Espanya)
Phone: 977 178 319
cellercapcanes@cellercapcanes.com 

Jürgen Wagner (Export Manager)
Móvil. +34 617 349 856
j.wagner@cellercapcanes.com

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Alessandro Cellai speaks with the gentle confidence of someone who has transformed Italian wine over three decades, yet he carries his accomplishments with remarkable humility. As we journey through his winemaking life – from early mentorship under the legendary Giacomo Tachis to his current leadership at multiple prestigious estates – a philosophy emerges that transcends technique.

"In all great wines we must recognize terroir. In top wines we must recognize the grape. And we must recognize the DNA of the winemaker." These principles, instilled by Tachis (creator of Super Tuscans like Sassicaia), have guided Cellai through an extraordinary career spanning Castellare di Castellina, Rocca di Frassinello, and now Valle Piccola. His flagship wines tell distinct stories – the elegant Isodi di San Nicolo with its proprietary Sangiovetto clone, the powerful yet refined Baffanero Merlot, and innovative Sicilian projects that blend tradition with modern vision.

What makes this conversation particularly fascinating is Cellai's decade-long partnership with Dr. Ralph Madeb to create kosher versions of his acclaimed wines. Unlike many elite winemakers who resist kosher production, Cellai embraced it with genuine curiosity. "I want to thank you for giving me the privilege of making kosher wine," he told Madeb – a sentiment that reveals his character as much as his winemaking philosophy. Even more surprising is his recent successful venture into Mevushal production, finding ways to maintain quality despite the heating process required for kosher restaurant service.

Beyond technical mastery, Cellai's story is one of continuous growth and openness to new challenges. "Always we can learn, always we can be better," he reflects, a mindset that has taken him from Tuscan hills to Sicily's coastline, from traditional methods to kosher innovation. As both his children now follow him into winemaking, Cellai's greatest legacy may be this philosophy of humble excellence – creating wines that honor the land while remaining open to evolution. What glass will you pour to experience his remarkable journey?

For more Information:

Alessandro Cellai

https://www.instagram.com/cellaiale/?hl=en

Dr. Ralph Madeb
M&M Importers  

Address: 1100 CONEY ISLAND AVENUE
BROOKLYN, NY 11230
Phone: +1 718-684-9826

email: rmadeb@mandmimporters.com

Website: www.MandMimporters.com

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The pop of a cork, the swirl in the glass, the scent of fruit, earth, and time captured in a single sip—wine has been the centerpiece of Jewish tradition for millennia. Yet something remarkable has happened in our lifetime: kosher wine has transformed from sweet ritual necessity to world-class luxury, collecting international medals and commanding respect from the most discerning palates.

This transformation couldn't come at a more paradoxical moment. While kosher wines reach unprecedented heights of quality and prestige, global wine consumption is plummeting. From France to America, younger generations are turning away from wine entirely, opting instead for craft cocktails, premium spirits, and botanical beverages that deliver instant gratification without wine's perceived complexity.

For kosher wine producers who have spent decades elevating their craft, this cultural shift presents an existential challenge. The industry must now balance tradition with innovation, finding ways to make wine feel relevant to a generation raised on customization, immediacy, and visual storytelling.

From new formats and accessible language to collaborative experiences that highlight wine's unique ability to connect us to place and time, the future remains bright for those willing to rethink what luxury means in a rapidly changing world.

Subscribe to The Kosher Terroir for weekly deep dives into the intersection of wine, tradition, and contemporary culture—because wine, like identity itself, is constantly evolving while staying rooted in what matters most.

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Nestled in the ancient hills where Jacob once dreamed of a ladder reaching to heaven, Hillel & Nina Manne have created something extraordinary, a boutique winery that transforms biblical terroir into world-class kosher wines. This episode takes you to Beit El Winery, where tradition meets innovation in every bottle.

With disarming candor and refreshing pragmatism, Hillel shares his journey from agricultural studies at UC Davis to establishing vineyards in the historically rich Judean hills. "I make wine that I like, my family and I drink as much as we can, and what's left over we sell," he tells us with characteristic straightforwardness. This philosophy—focusing on personal enjoyment rather than market trends—has paradoxically led to remarkable success.

The Manne family's approach to winemaking challenges conventional wisdom at every turn. In comparison, many winemakers tout minimal intervention, but Hillel advocates for active management in the vineyard, resulting in higher phenolics and more developed flavors. His Carignan, initially planted as a "simple wine" for neighbors, has become their signature offering, beloved for its approachability and complexity. Meanwhile, their Merlot defies the varietal's often maligned reputation to become another standout in their portfolio.

What makes this story particularly compelling is how the family maintains complete control from vineyard to bottle. Now joined by sons Meir and Shalom David, they produce approximately 40,000 bottles annually, with plans for modest growth while maintaining their boutique identity. Their wines span multiple tiers, from the popular Sulam Yaakov (Jacob's Ladder) line to limited special releases like the 5757.

Whether you're a wine enthusiast, a student of agricultural innovation, or simply fascinated by how ancient land can yield modern excellence, this conversation offers remarkable insights into a family that has turned its passion into liquid poetry. Open a bottle of something special and join us for this unforgettable journey through the kosher terroir of Beit El.

Hillel Manne Owner, Winemaker / Nina Manne, COO 

Visiting the Winery (by Appointment)

Sunday - Friday 8am - 4pm 

Phone: +972 (0)54-724-0935

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There's something magical about beginnings—especially when they're rooted in volcanic soil under sweeping Golan skies. Join me for an unforgettable visit to Sha'al, where Sam and Rivka Baum are writing the next chapter of Israel's wine story with their Family Baum Winery.

After years at prestigious Castel Winery, Sam identified this northern Golan location as "the best area in the whole Levant" for viticulture. The evidence is compelling: deep soil with perfect water retention, volcanic basalt for drainage, dramatic temperature shifts between day and night, and uniquely low soil pH that makes minerals readily available to the vines. Standing among newly planted Syrah and Carignan rows with fierce winds whipping around us, I could feel the potential humming in the air.

The Baums' story isn't just about terroir—it's about resilience. Sam called Rivka from Gaza during his military service: "We have to harvest in four days." While he fought, she carried their winemaking dream forward with determination and community support. Their 2024 vintage marks their first implementation of the Syrah-Carignan blend that will define their flagship wine, and tasting it straight from the barrel revealed remarkable complexity with red fruit notes balanced by deeper tobacco and leather tones.

What struck me most during my visit wasn't just the wine—it was their philosophy. The Baums are creating a true "farm-to-table" winery, controlling every aspect from vineyard to bottle. Rather than expanding endlessly, they've committed to perfecting a single exceptional flagship wine that truly expresses this special place. Their first estate-grown vintage won't arrive until 2030, but based on what I tasted, the wait will be worthwhile.

Want to experience Israel's next great wine story as it unfolds? Follow the Baum Family Winery and discover what happens when passion, expertise, and extraordinary terroir come together.

Please follow Sam and Rifka at the following : 

on Instagram @familybaumwinery 
and 
on Facebook - Family Baum Winery

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The somber days leading to Tisha B'Av bring us face-to-face with profound loss and spiritual yearning. Why do we refrain from wine during this period of mourning? The answer lies not just in ancient texts but in the very soil of Jewish history and practice.

Wine flows through Jewish tradition as a symbol of both celebration and sanctification. When we abstain before Tisha B'Av, we're acknowledging the absence of true joy without the Temple service, where wine libations once accompanied sacred offerings. This practice varies among communities – Sephardim typically observe during the week of Tisha B'Av, Ashkenazim from Rosh Chodesh, and some Hasidic traditions from the 17th of Tammuz. As Rav Soloveitchik taught, this isn't merely about grief but about profound yearning for spiritual wholeness.

Remarkably, recent archaeological discoveries have unearthed 1,500-year-old grape seeds in the Negev Desert, revealing an ancient wine culture that thrived against impossible odds. These desert vineyards – with their ingenious irrigation systems and terraced landscapes – flourished until cultural shifts buried this knowledge beneath centuries of sand. The story of these forgotten vineyards mirrors our own cyclical narrative of loss and rediscovery.

As we approach the ninth of Av, remember that beneath the surface of mourning lies dormant hope. Like those ancient grape seeds, waiting for the right conditions to flourish again, we await the day when wine will be poured not in remembrance of loss but in celebration of redemption. Join us in this exploration of wine, memory, and the seeds of future joy.

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We take a behind-the-scenes look at Shiloh Winery's beautiful new visitor center for an exclusive first taste with Itay Metzger, VP & Winemaker at Shiloh Winery, of two groundbreaking wines that represent bold new directions for one of Israel's premier wineries.

What happens when traditional winemakers become students again? The answer lies in these two remarkable bottles: Shiloh's first-ever Tannat varietal and their inaugural Pinot Noir, both from the prestigious Secret Reserve line. These aren't just new wines—they're completely new expressions that challenge preconceptions about Israeli winemaking.

The journey of these wines is particularly poignant. Harvested in 2023, they were produced during one of the most challenging periods in Israeli history. Following October 7th, approximately 90% of Shiloh's workforce left to serve in the military, leaving just three people to complete the harvest and initial winemaking. That such exceptional wines emerged from such adversity makes their quality even more remarkable.

With the Tannat, winemaker Amichai Lourie takes a grape typically reserved for blending and transforms it into a standout varietal. Through careful barrel selection—aging first in neutral oak to tame its famously aggressive tannins, then finishing in American oak to "break the sharp corners"—he's created a beautifully balanced wine with complex aromatics that continue evolving long after opening.

The Pinot Noir represents an even more unexpected departure. Produced initially as a test batch and aged in delicate low-toast barrels, this light-bodied wine offers a fascinating contradiction: powerful, complex aromatics (featuring notes of strawberry, mint, and eucalyptus) coupled with subtle, layered flavors that unfold gradually. This creates what Shiloh's representative Itai describes as a "brain game" that keeps the wine engaging with each sip.

Listen as we explore the philosophy behind these wines—one where experimentation, humility, and openness to learning create space for innovation. These aren't wines for casual drinking; they're complex expressions that reward patience, attention, and appreciation—truly "wines for wine lovers."

For more information about Shiloh Winery, contact:

Amichai   +972-50-342-2268

Ami@shilohwinery.com

​Main office: Office@shilohwinery.com

For the Visitor Center Reservations: +972-50-355-4764

​Address: Shiloh Winery, Shiloh Industrial Zone, Israel 

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Step into the sun-drenched vineyards of Anava, where founder Nadav Jesselson transforms traditional winemaking into a community adventure. Fresh from their inaugural harvest, Nadav shares the triumphs and challenges of nurturing vines through Israel's demanding climate – and the unexpected honor of having their first vintage selected by prestigious Yatir Winery.

What distinguishes Anava from other vineyards is its innovative approach, allowing wine enthusiasts to own personal plots while participating in every aspect of the vineyard-to-bottle journey. Nadav passionately explains how this creates not just excellent wine, but also meaningful connections between people sharing the experience, between individuals and their inner selves through mindful tasting, and between humans and the specific land that nurtures these vines.

Beyond wine production, Anava partners with youth organizations to provide transformative experiences where vineyard tasks become metaphors for personal growth. As Nadav expands his "playground of varieties" with new plantings of Mediterranean-suited Carignan and Grenache, he invites listeners to consider what it means to create not just bottles but legacy – a project uniting community, education, and Israel's ancient winemaking tradition into something truly special.

or more Information:
ANAVA VINEYARDS
Nadav & Moriah Jesselson
Address: 7 Hacharuv St. Nechusah, 9988300 Israel
Email: info@anavavineyards.com
Questions or to Visit: Racheli Arieli +972(0)50-717-5479

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Nestled among the rolling Judean hills sits Anava Vineyards, a place where passion, personal connection, and profound terroir converge to create something truly extraordinary. More than simply producing wine, Anava offers individuals and families the rare opportunity to craft wine from their own plots of land in Israel, guided by a world-class winemaking team.

Returning to our podcast, Nadav Jesselson shares how Anava has evolved through challenging times, including navigating the disruptions of war and military service while continuing to nurture both vines and community. In Part One of this episode, we explore the meticulous process of "designing" young vineyards – the careful training of vines that transforms mere plants into productive bearers of quality fruit. This labor of love demands patience, precision, and a profound understanding of agriculture.

The heart of our conversation reveals Anava's unique vision: creating lasting connections to the Land of Israel through wine. Each owner receives their own plot, separately planted and personally named, transforming anonymous rows into meaningful spaces with stories – "Fortress" from a Colorado family, "Yekev Merav" named for an owner's wife. These aren't just vineyard parcels; they're pieces of legacy that can be passed down through generations.

What makes this experience particularly meaningful for Jewish owners is the opportunity to fulfill agricultural commandments specific to the Land of Israel – Shmita (the sabbatical year), Orla (the prohibition on the first three years' produce), and Neta Revai (special rules relating to fourth-year produce). For those living abroad, this represents a rare connection to ancient traditions otherwise inaccessible.

Recognizing that not everyone can make the substantial commitment of full ownership, Anava is developing more accessible options, including the chance to participate for a single vintage cycle – allowing more people to experience this profound connection to land and tradition.

Ready to turn your dream of owning an Israeli vineyard into reality? Join us to discover how Anava Vineyards offers more than wine – it offers a piece of Israel you can call your own.

or more Information:
ANAVA VINEYARDS
Nadav & Moriah Jesselson
Address: 7 Hacharuv St. Nechusah, 9988300 Israel
Email: info@anavavineyards.com
Questions or to Visit: Racheli Arieli +972(0)50-717-5479

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Dive into the extraordinary world of Tannat, a grape that commands respect with its bold structure, remarkable longevity, and fascinating journey across continents. While many wine enthusiasts gravitate toward Cabernet Sauvignon or Syrah, Tannat offers something profoundly different – a powerful red with ancient origins that challenges our assumptions about what bold wines can be.

Tannat's story begins in the rugged foothills of the Pyrenees Mountains, where medieval monks cultivated this robust grape to fortify pilgrims traveling the Camino de Santiago. Known as "the black wine of Madiran," these wines were so densely tannic that sailors prized them for their ability to withstand long sea voyages without spoiling. But Tannat's most dramatic chapter opened in the 1870s when Basque immigrants brought cuttings to Uruguay, where the grape found its second home and evolved into something extraordinary – maintaining its power while gaining approachability and elegance. Today, Tannat stands proudly as Uruguay's national grape, much as Malbec does for neighboring Argentina.

What makes Tannat particularly remarkable is its scientific distinction as the grape variety with the highest tannin content – often twice that of Cabernet Sauvignon – contributing not only to its structure and aging potential but potentially to health benefits linked to the "French paradox." Modern winemaking techniques have transformed what was once an austere, almost unapproachable wine into something that can show surprising finesse while maintaining its distinctive character. For kosher wine enthusiasts, Tannat represents an exciting frontier, with producers in Uruguay, Israel, and elsewhere crafting bold, age-worthy kosher Tannats that pair brilliantly with everything from traditional meats to unexpected companions like blue cheese and dark chocolate.

Join us on this journey through Tannat's remarkable history, from ancient vineyards to modern innovations, as we discover why this once-obscure varietal deserves a prime spot in your wine exploration. Whether you're a seasoned collector or curious newcomer, Tannat's story of adaptation and resilience offers both sensory pleasure and a compelling narrative that mirrors the evolution of wine culture itself. Pour yourself a glass and discover why Tannat might just be the next great discovery in your kosher wine journey.

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What does it take to create a perfect wine? Is it even possible? And is Israel ready to produce a bottle that stands shoulder-to-shoulder with the world's most acclaimed wines?

Deep in the hills of Shiloh, winemaker Amichai Lourie isn't just crafting excellent kosher wines – he's on a mission to create Israel's first 100-point wine. His newest releases, the Legend series, represent not just exceptional winemaking but a philosophical statement about Israel's place in the wine world.

Named after King David's legendary warriors – Itai, Adino, and Ira – these wines embody the Jewish concept of "safra v'saifa" (the pen and the sword), reflecting the balance between scholarly wisdom and decisive action. Each wine tells a different story: the medium-bodied, spice-forward Ira challenging preconceptions about complexity; the elegantly powerful Itai with its remarkable mint notes; and the bold, quintessentially "Shiloh" Adino.

What separates a 95-point wine from a perfect score? According to our panel of experts, including Royal Wine's Gabriel Geller and Jay Buchsbaum, the distinction can be subjective, political, and occasionally transformative. A 100-point Israeli wine wouldn't just represent a personal achievement for Amichai – it would signal Israel's arrival on the world stage as a premier winemaking region.

The conversation ranges from tasting notes to barrel selection, from biblical warriors to modern marketing, all united by a passion for excellence and the belief that Israeli wine's greatest moments still lie ahead. Whether you're a collector, casual wine lover, or someone fascinated by the pursuit of perfection, this episode offers an intimate look at what drives one of Israel's most ambitious winemakers.

Pour yourself a glass of something special and join us as we explore what makes these wines worthy of our highest praise, but we're not just tasting wines, we're chasing legends.

For more information about Shiloh Winery, Please contact:

Amichai   +972-50-342-2268

Ami@shilohwinery.com

​Main office: Office@shilohwinery.com

For the Visitor Center Reservations: +972-50-355-4764

​Address: Shiloh Winery, Shiloh Industrial Zone, Israel 

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The grape that once dominated French vineyards has risen from obscurity to become one of the most exciting varietals in kosher wine. Carignan's story is one of remarkable transformation – from bulk wine scapegoat to artisanal darling.

Born in northeastern Spain so long ago it gave its name to a town rather than the reverse, Carignan traveled through the Mediterranean basin adapting to new terroirs and playing crucial roles in viticultural history. By the mid-20th century, it became France's most planted grape before falling victim to its own success. Overcropped and mismanaged, it gained an undeserved reputation for harsh, tannic wines lacking distinction.

For Israeli agriculture, Carignan proved invaluable during the First Aliyah of the 1880s. Baron Edmund de Rothschild imported French cuttings to help establish Jewish farming communities, with Carignan's resilience perfectly suited to Mediterranean conditions. For decades, it formed the backbone of Israeli wine, particularly for sacramental purposes, before being overshadowed by international varieties in the quest for prestige.

Today, visionary winemakers have rediscovered this ancient varietal's true potential. Through careful farming of old bush vines, limited yields, and thoughtful vinification, they're revealing Carignan's extraordinary range – from powerful, structured reds reminiscent of top Rhône wines to light, chillable natural expressions, elegant rosés, and even rare white versions.

What makes Carignan truly special is its chameleon-like ability to express terroir. The same grape produces wildly different wines in France, Chile, California, and Israel, each reflecting their unique growing conditions with remarkable transparency. Add its natural resilience to drought, heat, and disease, and Carignan suddenly looks like the perfect varietal for our changing climate.

Whether you're exploring bottles from Vitkin, Tepperberg, or boutique producers in the Judean Hills, Carignan offers something authentically Mediterranean yet distinctly modern. In its journey from rejection to renaissance, it tells a quintessentially Jewish story of resilience, adaptation and rebirth – a narrative worth savoring with every sip.

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Wine begins with passion, curiosity, and an open heart – elements that define Penina Kustanowitz's remarkable journey into winemaking. Speaking while journeying from Jerusalem to Yerucham's Pinto Winery, Penina shares how a simple love for kosher wine blossomed into a full-fledged winemaking career that's quickly establishing her as one of Israel's rising stars.

Her story unfolds organically – from joining the RCC Club and volunteering at harvests to a fortuitous phone call that led to her first assistant winemaker position. Now armed with UC Davis certification and producing her own label, Penina invites us into the intimate world of fermentation management, barrel aging, and the surprising practice of singing to her fermenting yeast (which actually responds to her voice!).

What makes this conversation special isn't just the technical insights but the human elements woven throughout. Penina's "Upstream" California-style Chardonnay embodies her winemaking philosophy: "Make what you want to drink," even when it goes against prevailing trends. Her experiences blending wines reveal the artistic side of the craft – "like painting with grapes" to create harmonious expressions that tell a story in every sip.

The warmth and generosity of Israel's winemaking community shines through as Penina recounts how established figures freely shared knowledge and opened doors for her development. From managing the challenges of desert heat waves to the careful orchestration of harvest timelines across multiple climatic regions, we witness the unique elements that make Israeli winemaking both challenging and rewarding.

Pour yourself a glass of something wonderful and join this heartfelt conversation that captures not just how wine is made, but how a winemaker is made – through passion, perseverance, and an ever-curious spirit. Whether you're dreaming of making your own wine or simply appreciate the stories behind what's in your glass, this episode offers a taste of what's possible when you follow your palate and your heart.

For More Information:

Penina Kustanowitz : Winemaker 

email: Peninak@gmail.com

You can find Penina's wines at Kos Shel Beracha #16 Halamed Hei Street Jerusalem 93661 / JLMwines.com / +972-2-561-1557 / +972-54-537-5663.    They do ship throughout Israel and internationally.

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The soulful journey of Jeff Morgan from jazz saxophone virtuoso to kosher wine pioneer unveils a remarkable story of passion, transformation, and unexpected spiritual connection. With natural charisma and refreshing candor, Morgan recounts his first culinary awakening in France as a 19-year-old music student that would eventually reshape his entire life's trajectory.

At the heart of this conversation lies the birth story of Covenant Winery—an enterprise that began almost as a dare between Morgan and his late business partner Leslie Rudd. Could they create a kosher wine to rival the world's finest? From securing premier Napa Valley grapes to confronting the technical challenges of kosher winemaking, Morgan's dedication to quality and authenticity shines through every anecdote.

What makes this story truly captivating is how making kosher wine became Morgan's unexpected gateway to Jewish tradition. Despite growing up disconnected from his religious heritage, the emotional moment when he pitched his kosher wine concept revealed something deeper stirring within him. Working alongside Shomer Shabbat cellar workers exposed him to Jewish prayers and practices, sparking a curiosity that would eventually lead him to embrace his heritage in profound ways.

We explore Covenant's ambitious expansion to Israel, where Morgan spent years developing wines that honored the ancient winemaking tradition of the Holy Land. Though financial challenges ultimately forced Covenant to cease Israeli operations in 2021, Morgan's passion for returning remains palpable as he shares his dream of building his own winery there someday. His genuine commitment to both exceptional winemaking and honoring Jewish tradition comes through in his latest innovations—from the Black Label series to the new Woodacre Spirits program.

Whether you're fascinated by winemaking techniques, personal transformation stories, or the intersection of tradition and innovation, this conversation offers rich insights into how one person's creative journey can revitalize an entire category of wine while simultaneously deepening their connection to heritage and faith. Ready to pour a glass and join us on this remarkable journey through music, meaning, and mastery?

For More Information:

Covenant Winery
Jeff & Jodie Morgan and Geoff Rochwarger, Owners
Jeff Morgan, Founding Winemaker
Phone: +1 (510) 559-9045
E-Mail: wine@covenantwines.com
Address: 1102 6th Street
Berkeley, California 94710
Web Site: www.CovenantWines.com

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In this captivating second part of our conversation with Assaf Paz at Vitkin Winery, we move from vineyard stories to the glass itself. Though you can't taste through your headphones, Assaf's vivid descriptions bring each wine to life with such clarity that your imagination fills in the sensory gaps. His approach to winemaking—"taking down my ego, understanding that what I get from the fruit is amazing"—reveals itself through every sip we share.

The journey begins with a stunning Pinot Noir that defies expectations about what can grow in Israel's climate. From cool pockets in the Ella Valley comes a wine Assaf describes as "a lady that doesn't need makeup," requiring minimal intervention to express its delicate character. We move to Grenache Noir, "the Pinot of the Mediterranean," perfectly adapted to Israel's conditions with natural balance and lower alcohol levels that showcase fruit purity over power.

Whether you're new to Israeli wines or a seasoned enthusiast, this episode offers rare insight into how a master craftsman thinks about revealing a place through its grapes. Settle in, open your senses, and discover why Vitkin's portfolio represents both the present excellence and future potential of Israeli winemaking.

For More Information

Assaf Paz Winemaker

Vitkin Winery

Address: Turtle Bridge
Alexander stream , Kfar Vitkin
waze: ״Vitkin Winery״
Tel: +972-9-8663505
Fax: +972-98664179

WhatsApp: +972-54-4866355
Email: info@vitkin-winery.co.il

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Nestled in the heart of Israel's Sharon coastal plain, Vitkin Winery has been quietly revolutionizing Israeli winemaking for over two decades. Founded in 2001, Vitkin has championed Mediterranean grape varieties that thrive in Israel's unique terroir.

Chief winemaker Assaf Paz welcomes us into his world with remarkable candor, sharing the extraordinary challenges of creating wine during wartime. Following October 7th, 2023, the entire Israeli wine industry faced unprecedented difficulties – from labor shortages as workers joined military reserves to the physical dangers of tending vineyards within rocket range of hostile borders. Despite these obstacles, the 2024 vintage yielded what Paz describes as some of Vitkin's most outstanding white and rosé wines ever, albeit at dramatically reduced yields.

The conversation takes us deep into Paz's winemaking philosophy, shaped by his unusual journey from pastry chef to internationally trained winemaker. He articulates a vision of wine as "the meeting point of science and art" and "a marriage between God and man," where the winemaker must honor what nature provides while applying technical expertise to reveal a vineyard's full potential. Paz's evolution toward creating more elegant, approachable wines without sacrificing intensity or aging potential offers fascinating insights for wine lovers interested in the craft behind their glass.

Perhaps most compelling is Vitkin's role as what the late wine critic Daniel Rogov called "Mediterranean prophets" – pioneers who recognized early that Israel's true wine identity lies not in imitating Bordeaux or Burgundy, but in embracing varieties perfectly adapted to its Mediterranean climate. This approach has been vindicated particularly in challenging hot vintages like 2010 and 2012, when Mediterranean varieties thrived while international grapes struggled.

Pour yourself a glass of something interesting and join this journey into Israeli winemaking that goes far beyond the bottle to explore questions of identity, resilience, and authentic expression of place.

For More Information

Assaf Paz Winemaker

Vitkin Winery

Address: Turtle Bridge
Alexander stream , Kfar Vitkin
waze: ״Vitkin Winery״
Tel: +972-9-8663505
Fax: +972-98664179

WhatsApp: +972-54-4866355
Email: info@vitkin-winery.co.il

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Journey to the edge of the Judean Desert, where breathtaking vistas meet ancient biblical lands at Gilad Winery. Perched dramatically above steep drops into the Jordan Valley, this boutique gem has become a beacon for kosher Mediterranean-style wines under the passionate stewardship of Chaim Sackton.

As we sit surrounded by barrels in his intimate winery, Chaim shares the story of Gilad's inception—how a morning coffee overlooking the distant Gilad Mountains inspired not just the winery's name, but his entire approach to winemaking. Each wine series carries biblical names from this historic region, creating a direct connection between ancient tradition and modern craftsmanship.

What sets Gilad apart is Chaim's unwavering commitment to lighter, more approachable wines. While many Israeli wineries chase bold, high-alcohol profiles, he deliberately crafts wines with restrained extraction and elegant fruit expression. His GSM blend exemplifies this philosophy—a wine so versatile it pairs beautifully with everything from steak to chocolate chip cookies. As Chaim explains, "I prefer drinking light wines with food than full-bodied wines" because they allow both the wine and the food to express themselves fully.

Perhaps most fascinating is the story behind Heritage, Gilad's flagship wine. After aging in new oak for 24 months, Chaim felt the wine hadn't reached its potential—the wood overpowered the fruit. Rather than compromise, he aged it an additional 24 months in the bottle until it transformed into something truly special. This patience and commitment to quality over expediency defines everything about Gilad Winery.

From his current production of 20,000 bottles to plans for expanding to 50,000 and adding a visitor center, Chaim's vision continues to evolve. If you're seeking authentic kosher wines that celebrate Israel's unique terroir while remaining remarkably drinkable, seek out these limited-production treasures from Gilad Winery. Your palate will thank you.

For more information:

Chaim Sackton: Winemaker, Owner

Address: סנה, Geva Binyamin

Email: giladwinery17@gmail.com

Phone: +972 52-555-6833

WhatsApp Business: +972525556833 

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The world of kosher wine has embraced transformative approaches to viticulture that honor both ancient traditions and forward-thinking environmentalism. Sustainability isn't just a marketing term—it's a comprehensive philosophy that encompasses water conservation, solar energy, and holistic management, returning waste to the soil as nourishment. These practices create closed-loop systems where nothing is wasted and everything contributes to vineyard health.

Even more fascinating is biodynamics, which incorporates cosmic rhythms into agricultural science. Biodynamic winemakers plant and harvest according to lunar cycles, bury cow horns filled with manure underground through winter, and use specialized herb preparations to stimulate vineyard vitality. While these practices might sound magical, prestigious estates like Château Pontet-Canet in Bordeaux (which produces remarkable kosher wines) have abandoned tractors for horses and embraced these methods with stunning results—wines of greater vibrancy, complexity, and sense of place.

The next time you raise a glass of sustainable or biodynamic wine, pause to consider what you're truly experiencing. Beyond flavors and aromas lies an intricate story of stewardship, intention, and care—a wine that connects you to something larger than yourself. Subscribe to the Kosher Terroir podcast to continue discovering the hidden stories behind the wines you love.

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In a groundbreaking conversation that challenges conventional thinking about kosher certification, Rabbi Yehoshua Grunstein reveals how Tzohar is transforming Israel's wine industry through a revolutionary yet deeply halachic approach to kashrut. 

After years serving Jewish communities around the world, Rabbi Grunstein discusses how Tzohar recognized a critical problem: many Israeli wineries simply couldn't access kosher certification due to impractical requirements that weren't actually mandated by Jewish law. The result? Fewer kosher wines and more Shabbat violations across Israel.

Tzohar's solution maintains all essential halachic requirements—closing on Shabbat, following tithing laws, using only kosher ingredients—while permitting non-religious Jews to handle wine during production, a position with solid grounding in traditional sources. This thoughtful approach hasn't lowered standards; it's raised them by making kosher certification accessible to hundreds of establishments that previously operated outside any kosher framework.

The conversation delves into profound questions about Jewish identity, inclusion, and the purpose of religious authority. As Rabbi Grunstein eloquently argues, "Sometimes a chumrah (stringency) leads to a kula (leniency)" when excessive requirements push people away from observance entirely. By treating winemakers with respect and focusing on partnership rather than policing, Tzohar has created a model of certification based on transparency, professionalism, and genuine care for both halacha and the Jewish people.

Whether you're passionate about wine, interested in contemporary Jewish issues, or simply curious about how religious traditions adapt to modern challenges, this episode offers a refreshing perspective on building bridges rather than walls. Subscribe to hear more thought-provoking conversations that explore the intersection of tradition and innovation in Jewish life.

For Additional Information:

Tzohar Rabbinical Organization: A Religious-Zionist organization dedicated to strengthening Jewish identity among the Israeli public through an inclusive and open approach. The organization promotes accessible and equitable religious services and operates in areas such as marriage, kashrut, conversion, and halachic counseling, with the aim of bridging the gap between religious and secular communities in Israeli society.

Rabbi Yehoshua Grunstein: Director of Development for North America

Website: https://tzohar-eng.org/
Main Office: Israel: +972-77-775-6565
Tel for donations: 1-800-071-414
Fax: +972-8-915-2280

Address: 9 HaMelacha Street Lod 7152015 Israel

Email: office@tzohar.org.il

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The vineyard of tomorrow is materializing before our eyes, and kosher wine isn't just keeping pace—it's positioned to lead this technological revolution. 

Imagine walking through a Galilee vineyard where robots delicately prune vines while AI algorithms track each grape variety's development. Picture winemakers wearing augmented reality glasses that display real-time data on sugar levels and hydration metrics. At the fermentation station, sensors fine-tune temperatures as machine learning predicts the perfect fermentation development curve—all while maintaining impeccable kosher supervision.

This isn't science fiction—it's the emerging reality of kosher winemaking. As we explore ten groundbreaking innovations transforming the industry, from smart irrigation systems that conserve precious water in desert vineyards to blockchain technology creating unbreakable chains of kosher certification, we discover how technology is enhancing rather than replacing the sacred traditions of kosher wine production.

We focus on how global challenges have accelerated transformation. October 7th disrupted Israeli agriculture and skilled workers were called to military service, technology became not just an innovation but a necessity. Drones now monitor vineyards too dangerous to access, while remote supervision technology helps rabbinical authorities maintain oversight when physical presence is impossible.

For the kosher wine consumer of tomorrow, this technological revolution promises unprecedented transparency and connection. They'll scan a bottle to see a digital timeline of production, verify rabbinical supervision through blockchain, and experience kosher wines that compete on quality and values, not just certification.

What emerges isn't just better wine—it's a more resilient tradition. By embracing these technologies thoughtfully, kosher winemaking isn't abandoning its sacred roots but ensuring they continue to thrive through challenging times. After all, what could be more kosher than using every tool at our disposal to create wine with greater intention, transparency, and reverence?

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Prepare for an extraordinary Passover experience as we journey through the perfect wine pairings for your Seder table. Broadcasting from Rav Shlomo Katz's beautiful synagogue in Efrat, this special collaboration between The Kosher Terroir and JM in the AM delivers both practical wisdom and spiritual depth for the holiday.

Simon Jacob guides us through his meticulously curated wines for the four cups – beginning with La Forêt Blanche rosé from the historic Yatir region (where King David planted vineyards for Temple's sacrifices), progressing to the robust Flam White Label, continuing with a light Tepperberg Grenache, and culminating with the sweet Ya'acov Oryah "G" Gwurtztraminer that perfectly complements the Afikomen. Along the way, Simon solves the perennial Passover dilemma of what to serve at Kiddush Club when whiskey is forbidden, recommending premium kosher brandies like Julius from the Golan.

The conversation transcends mere wine tasting as Rav Shlomo Katz shares profound insights about the sacred balance between Torah study and spiritual connection during the Seder. He describes how his father would "daven the Haggadah" rather than simply read it, creating an experience that passes authentic tradition to the next generation. "It's the night that you could give over Yiddishkeit to your children more than any other night of the year," Nachum Segal explains, calling Seder night "a fulcrum of the entire year."

Perhaps most moving is the discussion of the symbolic "fifth cup" representing V'heveti – God's promise to bring the Jewish people to the Land of Israel. As Nachum Siegel powerfully states, "The story that begins with the exodus from Egypt has only one ending... the Jews who spent hundreds of years in Egypt, eventually getting to Eretz Yisrael."

Whether you're seeking practical wine guidance or deeper connection to Passover's enduring traditions, this episode offers wisdom to enhance your celebration. Chug Pesach Kasher V'Samayach

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Imagine tasting wine as it was meant to be—pure, alive, and untamed by modern chemistry. This is the radical vision behind Petachya Winery, where brothers-in-law Petachya Wittenstein and Yaakov Singer are crafting kosher wines that challenge everything we thought we knew about winemaking in Israel.

Nestled in the ancient Ella Valley, their boutique operation produces wines with zero additives, no sulfites, and absolutely no oak—just hand-picked grapes allowed to express themselves through natural fermentation. As we taste through their portfolio, from their standout Argaman to experimental wines made from table grapes, the conversation reveals how deeply philosophical their approach truly is.

"When there's wild yeast fermentation," Petachia explains, "I like looking at it as this big battle where different types of soldiers are doing their thing." This battlefield of competing yeasts creates complexity and character impossible to achieve with commercial strains. The result? Wines that taste profoundly different—cleaner, more vibrant, and with a distinctive purity that surprises even experienced wine lovers.

The winemaking journey takes on additional meaning when set against the backdrop of Israel's current conflicts. The vineyards themselves bear witness to history unfolding, with the team harvesting grapes as missile interceptors boom overhead. "This is Eretz Yisrael," they reflect, the experience becoming part of their wine's unique terroir.

Whether you're fascinated by natural winemaking techniques, curious about Israel's indigenous grape varieties, or simply searching for kosher wines that offer something genuinely different, this episode opens a window into a world where ancient traditions meet modern innovation. Pour yourself something special and join us on this extraordinary journey into the heart of authentic winemaking.

For more information:

Yaacov Singer, COO

Petachya Wittenstein, Winemaker

Phone: 058.321.2385

https://petachyawinery.com/

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Step into the sun-drenched hills of Israel's historic wine country as we continue our exploration of La Forêt Blanche Winery with CEO Yaakov Bris. This intimate conversation reveals how ancient tradition and modern innovation converge in every bottle, creating kosher wines that speak eloquently of their unique terroir.

Yaakov guides us through a comprehensive tasting that follows a symbolic journey from the Negev desert through Hebron and ultimately to Jerusalem. Beginning with their accessible Talpiot range—designed specifically to welcome new wine drinkers—and culminating with their prestigious Yar Levanon Cabernet Sauvignon, each wine tells a distinct chapter in their story. 

The heart of La Forêt Blanche is undoubtedly French winemaker Bruno, whose uncompromising dedication shapes everything from barrel selection to aging protocols. His refusal to rack barrels during aging—preserving the unique character each vessel imparts—exemplifies the winery's pursuit of excellence. 

Whether you're a kosher wine enthusiast or simply appreciate the stories behind exceptional winemaking, this episode offers a fascinating glimpse into how La Forêt Blanche honors both its spiritual connections to the land and its commitment to world-class winemaking. Pour yourself a glass and join us for this intimate journey through one of Israel's most exciting emerging wineries.

Contact Information

La Forêt Blanche
Yaacov Bris CEO

Address: Moshav Beit Yatir - Metzadot Yehuda

Phone number: 077-996-9898

Email: hi@lfbwinery.com

Hours: Sunday to Thursday 09:00 – 17:00
Friday: 09:00 – 13:00

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In the sun-drenched highlands of Israel's ancient wine country, a remarkable story of passion, persistence, and purpose is unfolding. This episode takes you inside La Forêt Blanche Winery, where CEO Yaacov Bris has harnessed his unlikely background in e-commerce to revitalize and reimagine what Israeli kosher wine can be.

Yaacov's journey from selling products across 25 countries to building one of Israel's most exciting new wineries began with a simple appreciation for exceptional taste. When he first encountered winemaker Bruno's creations amid a sea of mediocre Israeli wines, something clicked – here was authenticity worth sharing with the world. Drawing from childhood memories of accompanying his grandfather (who pioneered kosher wine certification in France) through vineyards and barrel rooms, Yaacov recognized both quality and opportunity.

The name "La Forêt Blanche" itself reveals the winery's beautiful synthesis of heritage and innovation. After eight months of deliberation between traditional Jewish perspectives and modern marketing sensibilities, the team discovered their name directly translated the biblical "Yaar Levanon," referring to the Temple in Jerusalem. This connection runs deep – King David planted vineyards in these very Hebron Heights before becoming king of Israel, and these wines were later used in Temple service.

What distinguishes this winery isn't just clever branding but genuine terroir advantage. At elevations approaching 1,000 meters with Terra Rossa soil and a unique microclimate created by proximity to the Judean Desert, these vineyards produce wines of remarkable character. From 40-year-old Cabernet Sauvignon vines to experimental plantings of Rhône varietals, every decision reflects both respect for tradition and openness to innovation.

Whether you're a wine enthusiast curious about Israeli viticulture or an entrepreneur seeking inspiration in authentic storytelling, this conversation offers valuable insights into building something meaningful from the ground up. Listen now and discover why La Forêt Blanche has grown from 13,000 bottles to 75,000 in just a few years – with demand still far outpacing supply.

Contact Information

La Forêt Blanche
Yaacov Bris CEO

Address: Moshav Beit Yatir - Metzadot Yehuda

Phone number: 077-996-9898

Email: hi@lfbwinery.com

Hours: Sunday to Thursday 09:00 – 17:00
Friday: 09:00 – 13:00

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A rare convergence marks this year's Purim celebration as Jerusalem and the rest of the Jewish world unite on the same day—an event that won't occur again for at least two decades. This timing feels divinely orchestrated, arriving precisely when we need Jewish unity most, following more than a year of hardship since October 7th 2023.

The stories of hostages who survived captivity mirror the ancient Purim narrative with startling clarity. Rachel Edry offering her captors homemade cookies during a 20-hour standoff; Yarden Roman Gat sacrificing her freedom so her husband could escape with their three-year-old daughter; Agam Berger lighting a single Hanukkah candle while in captivity. These modern heroes embody "Na'afochu"—the complete reversal of fortune that defines Purim's essence—where what was meant for destruction becomes the pathway to salvation.

Against the backdrop of antisemitism on university campuses and a world that often responds to Israel's suffering with accusation rather than support, this Purim invites us to transform our celebration into purposeful action. We drink kosher wine not just for pleasure but as a declaration that our existence is not an accident but a miracle. Each bottle from Israel, France, America, or beyond represents not just tradition but resilience—the dedication of winemakers who continue creating despite challenges. When we raise our glasses, we do so for the hostages, for the soldiers, for all who cannot celebrate, knowing they would want us to find strength in unity and joy.

Join our growing Kosher Terroir community as we explore the rich world of kosher wine through the lens of tradition, innovation, and shared passion. Subscribe to discover conversations with legendary winemakers, rising stars, and influential voices shaping the future of kosher wine. From Jerusalem to wherever you may be listening, we invite you to celebrate Purim with purpose and raise a glass to Achdut Yisrael and Am Yisrael.

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Dive into the world of kosher wine like never before! In this episode, we chat with Joshua E.  London, a seasoned wine and spirits writer, who takes us through the captivating evolution of kosher wines. From its early roots to the emerging trends and flavors of today, Joshua shares his unique insights into what makes kosher wine special, how it reflects cultural identity, and why different flavors play a vital role in the tasting experience. 

Explore the craftsmanship behind every bottle as Joshua uncovers the stories of the winemakers dedicated to creating exceptional kosher wines. We delve into the challenges these artists face and the balance between tradition and innovation they've embraced to cater to modern palates. 

Whether you're a wine enthusiast or just curious about kosher wines, this engaging discussion promises to deepen your understanding and appreciation. Join us for an adventurous sip of knowledge and prepare to expand your palate—your next favorite kosher wine awaits! And don’t forget to subscribe, share your thoughts, and tell us what wine you’re hoping to try next!

For More Information: 

Joshua E. London Wine & Spirits Writer

email: joshlondon246@gmail.com

Phone or WhatsApp: +44 (0) 7547 212870 (UK) / +1 (202) 441-5364 (USA)

Facebook: https://www.facebook.com/share/18oggBToWn/?mibextid=wwXIfr

Instagram: Instagram.com/joshuaelondon

Substack: https://joshuaelondon.substack.com/

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Discover the fascinating journey of Grenache in this captivating episode of The Kosher Terroir! From its rich origins in Spain and its rise in iconic French winemaking to its blossoming presence in Israel's modern wine scene, Grenache is a grape steeped in history and adaptability. Join me, Simon Jacob, as we explore the details of this charming grape varietal, including my own romantic encounters. 

Join us as we traverse Grenache's migration and view its evolving role, not only as a quintessential grape but as a symbol of wine culture's innovation and resilience. This episode illuminates the remarkable transitions Grenache has undergone and continues to embrace—whether as a single varietal or in intriguing blends, its character tantalizes the palate, weaving together narratives of tradition and experimentation.

Expect to uncover what makes Grenache unique, the challenges it faces, and the excitement surrounding its potential from Israeli winemakers crafting thrilling new blends, revealing just how much this grape has to offer. As we savor these insights, the episode invites your engagement—what has your experience with Grenache been like? 

Don't miss this opportunity to deepen your connection with this remarkable grape that needs to be on every kosher wine lover's radar. Subscribe now, share your thoughts, and join us on this delightful journey of flavors and stories!

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In this episode of Kosher Terroir, we trace Colombard’s journey from its French roots to its surprising renaissance in places like California, Australia, and Israel. Learn why Colombard, with its natural high acidity and robustness, is stepping into the spotlight, challenging its status as merely a blending grape, and earning accolades for its ability to produce wines rich in character and flavor.

As we explore Colombard’s global journey, discover the diverse expressions of this unique grape across various terroirs, from the vibrant, fruit-forward wines of South Australia to the mineral-rich, crisp varieties emerging from Israel’s high-altitude vineyards. Delight in tales of forgotten vines rediscovered in California and the amusing mix-ups with the country of Colombia in wine circles. This episode offers an engaging look at Colombard’s transformation from an overlooked varietal to a beloved comeback grape. Whether you’re a seasoned wine enthusiast or a curious novice, this celebration of Colombard is bound to enrich your understanding of the wine world’s unsung hero.

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Explore the intriguing evolution of Israel's kosher wine industry bringing you insights from Alex Haruni and Guy Eshel of Dalton Winery. Discover how Guy's journey from UC Davis through the Rhone Valley to Australia has influenced his innovative winemaking approach, which has shaped Dalton's offerings. Learn how the Upper Galilee's unique terroir, with its blend of basalt and limestone soils, creates wines of unexpected complexity and aging potential, satisfying both seasoned connoisseurs and new wine enthusiasts alike.

We tackle the challenges of expanding into international markets and the evolving preferences of Israeli consumers. With an emphasis on sustainable practices, from solar power initiatives to eco-friendly pest management, Dalton is leading the charge in environmental stewardship. The episode concludes with a look at the future of Dalton Winery as they continue to push the boundaries of winemaking by producing unique spirits and experimenting with new collaborations, ensuring their wines and spirits capture the essence of their extraordinary terroir.

For more information:
Alex Haruni CEO / Guy Eshel Head Winemaker
Dalton Winery
Mailing Address: Dalton Industrial Park

Merom Hagalil, 1381100 Israel

Mobile 054-6360940

Tel. 04-9527107

merkaz@dalton-winery.com

To arrange a visit to Dalton Winery, 

Open Hours:

Sun -Thu 09:00 – 17:00

Fri 09:00 – 14:00
 Please follow Driving instructions
 entering “Dalton Winery Israel" into Waze
 Feel free to drop in or call in advance 04-9527107.

Or simply reserve a space using the following link: 

https://ontopo.com/en/il/page/daltonwinery?source=homepage

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Join me, Simon Jacob, as we uncork the rich and vibrant tale of rosé wine, from its ancient origins to its sophisticated status in Greek and Roman times, and onward to its revival as a symbol of laid-back luxury. We journey through the vineyards of Provence where monastic winemakers crafted wines close to today's rosés, and explore how regions like Israel and the United States are producing exceptional kosher rosés, showcasing the adaptability and artistry behind this beloved wine.

We'll traverse the fascinating evolution of rosé, from its golden era in 17th century France to its misunderstood phase in the 20th century, culminating in its recent renaissance spearheaded by Provençal producers. Discover the innovative winemaking techniques emerging from the Golan Heights in Israel and hear captivating stories, including the serendipitous origins of rosé and its role in the world's first rosé festival. By the end of our exploration, you'll also have a new appreciation for rosé's surprising food pairings, proving its versatility beyond the expected—think spicy dishes and even fried chicken. Whether you're a seasoned rosé aficionado or just beginning to explore its vibrant world, there's something here for you to savor and enjoy.

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Discover the captivating world of Israeli winemaking with Or Nidbach, Tabor Winery's head winemaker, as he takes us through his unconventional journey from bartender to winemaking visionary. In this episode, learn how his passion for crafting elegant and drinkable wines emerged, alongside his educational experiences at UC Davis. Or's unique perspective is reshaping Israeli wines, moving away from traditionally powerful styles and focusing on the artistry of wine to deliver a refined sipping experience.

Dive into the evolution of winemaking at Tabor Winery, where sustainability meets innovation. We explore the transition from the Elements series to the Creation series, to the Desire series, featuring varietals like Cabernet Sauvignon and Tannant. Gain insights into how Tabor is leading the way with ecological practices that enhance vineyard longevity and quality. Or Nidbach shares his philosophy on balancing traditional winemaking techniques with cutting-edge advancements, emphasizing the winemaker's role in crafting wines of exceptional character.

Explore the rich tapestry of Israeli terroirs and their influence on wine profiles, from the Golan Heights to Mitzpah Ramon. This episode delves into the adaptability required in viticulture and the strategic expansion of wine portfolios, with a focus on varietals like Syrah and Grenache. Savor the depth of Israeli wines as we discuss the distinct characteristics brought out by different terroirs, and celebrate the exciting potential of Israel's diverse landscapes in shaping unique wine experiences. Pour yourself a glass and join us on this flavorful exploration!

For more information:
Or Nidbach Head Winemaker
Tabor Winery
Mailing Address: P.O. Box 422, Kfar Tabor, Israel, 15241. 
Phone: 04-6760444. 
To arrange a visit to Tabor Winery, 
Please follow Driving instructions 
entering "Tabor Winery Israel" into Waze
Feel free to drop in or call in advance 04-676-0444. 

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Welcome to The Kosher Terroir, your passport to the stories, traditions, and tastes of kosher wine from around the globe. I’m Simon Jacob, and whether you’re a seasoned sommelier, a passionate wine enthusiast, or simply someone looking to add a little sparkle to their day, you’ve arrived at the perfect place.

Today, we’re taking a deep dive into the effervescent, celebratory world of Champagne and sparkling wines. This episode promises to pop with fascinating stories, deep insights, and of course, plenty of bubbly inspiration.

Have you ever wondered how those delicate bubbles are made, or what it is that makes Champagne so special? From the meticulous artistry of the Méthode Champenoise to the rustic charm of Méthode Ancestrale, today we’ll explore the processes that make Champagne—and its sparkling cousins—so remarkable. Along the way, you’ll hear stories about legendary bottles like the 1928 Krug, Madame Clicquot’s game-changing innovation, and how Champagne cellars became hiding places for both treasures and people during World War II.

We’ll delve into some of the finest kosher sparkling wines, like the elegant Jeeper Rosé, the versatile Herzog California Champagne, and Israel’s own Yarden Blanc de Blancs. Whether it’s a bottle of bubbly from Drappier, Laurent-Perrier, or Baron Herzog, these wines prove that kosher bubbles are every bit as refined and complex as their non-kosher counterparts.

If this is your first time joining The Kosher Terroir, welcome! Stick around to discover why wine isn’t just a drink, but a story that connects culture, history, and flavor. And for my loyal listeners, thank you for being part of our growing community. Be sure to check out our past episodes—there’s a cellar full of amazing conversations and deep dives waiting for you.

So grab your favorite glass, whether it’s a classic flute, a coupe, or a simple wine glass, and join me as we uncork the world of Champagne. Get ready to toast to tradition, innovation, and all the little celebrations that make life special. This is The Kosher Terroir, and I’m thrilled to have you along for this sparkling journey.

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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Welcome to another episode of “The Kosher Terroir.” Today, we have the pleasure of hosting Yael E. Geller, a distinguished figure in the kosher wine community. Yael is a seasoned wine writer, contributing insightful articles to publications such as The Jewish Press and The Jewish Link, where she explores the rich narratives behind wineries and the people who bring them to life. Beyond her writing, Yael co-administers the vibrant Facebook group “Kosher Wines: Sharing & Experiences,” a thriving community of over 8,000 members dedicated to discussing and appreciating kosher wines. Her deep knowledge and passion for wine are complemented by her personal connections; she is married to Gabriel Geller, a prominent wine influencer and the PR Director and Manager of Wine Education at Royal Wine Corporation. Join us as we delve into Yael’s journey, her insights into the world of kosher wines, and the stories that continue to inspire her work.

For Additional Information:
Yael Geller
email: gelleryael@gmail.com
Facebook: https://www.facebook.com/share/g/1NAHUXBexH/?mibextid=wwXIfr

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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Welcome back to The Kosher Terroir – the podcast where we uncork the stories behind the finest wines, the most passionate winemakers, and the rich culture that intertwines with Israel’s flourishing wine scene. I’m Simon Jacob, and today we have an extraordinary guest – a true pioneer of Israeli winemaking, Avi Feldstein. Avi’s name is synonymous with innovation, bold experimentation, and a deep respect for the land and its native grape varieties.

From his transformative work at Segal Winery to founding his boutique Feldstein Winery, Avi has shaped the way the world perceives Israeli wine. In this episode, we’ll delve into his journey, explore the unique terroirs of Israel, and uncover the fascinating stories behind wines like his Grenache Rosé, Dabouki, and the powerful Gilgamesh blend. Whether you’re a wine connoisseur or simply curious about the evolving Israeli wine landscape, you won’t want to miss this!

For more information:
Feldstein Winery
Avi Feldstein Winemaker
You can view and Message Feldstein Winery via their Instagram link below:
https://www.instagram.com/feldstein.winery?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

What happens when you combine resilience, passion, and a love for winemaking? You get the incredible journey of Yaakov Ben Moshe, the heart and soul of Gat Basela Winery in Eish Kodesh. Raised in Massachusetts and now thriving in Israel, Yaakov has faced numerous challenges, from living in caves as part of the Hilltop Youth to losing all his possessions in a fire. Yet, his dedication to winemaking never wavered. Our conversation with Yaakov offers an inspiring narrative of perseverance that will leave you in awe of his commitment and creativity.

The episode also delves into the unique techniques and innovations that set Gat Basela Winery apart. From nighttime grape picking to the art of distillation, Yaakov’s approach is as meticulous as it is communal. His stories of crafting extraordinary wines, engaging with critics, and the significance of terroir authenticity are not just about wine—they’re about life, growth, and the essence of community. Join us as we celebrate the timeless craft of winemaking where tradition, creativity, and a sense of belonging come together in every bottle.

For more information:
Gat Basela Winery
Contact Yaakov Ben Moshe
Phone: +972-54-586-1234
Website: https://gatbaselawinery.my.canva.site/

Wine Tour & Tasting Experience
The tour lasts approximately 45 minutes.  
Cost: 50 NIS per participant  
Please reserve in advance.

Invite friends and family to join our quiet updates group and stay up to date with our exciting content!  L'Chaim!
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Discover the joy of pairing wines with Hanukkah themes in our special crossover episode with The Kosher Terroir and the Parsha Wine Club podcasts. Led from Jerusalem by Simon Jacob, the vibrant Yechiel Chovav, insightful Itzik Stern, and Torah scholar Rabbi Levi Morrow. Embark on a flavorful journey with us, exploring selections like Vitkin Winery's Macabeo, and indulge in the artistry of winemaking. Levi enriches our celebration with his profound insights from translating Rav Shagar's Holiday Dreshas, weaving wisdom and festive spirit together with laughter and camaraderie.

Embark on an intellectual adventure as we unpack the legacy of Rav Shagar, a visionary who seamlessly bridged traditional Jewish teachings with modern philosophy. Journey through his transformative path from yeshiva student to a pivotal teacher and leader, highlighting his collaborations with luminaries like Rav Steinsaltz and Rav Fruman. Our conversation delves into postmodernism through the lens of Jewish thought, exploring how Rav Shagar and his predecessors, such as Rav Kook, found divine value in secular ideologies. By examining historical perspectives, we illuminate Rav Shagar's unique approach to accepting uncertainty and imperfections, offering a profound narrative of self-acceptance and humility.

Amidst the warmth of Hanukkah lights, we also engage in the art of winemaking, debating the nuances of cork selections and savoring the stories each bottle tells. Our lively discussion touches on the symbolism of Shabbat and Hanukkah candles, enriched by Rav Shagar's teachings on conscious choices and divine service. Celebrate with us as we exchange anecdotes, ponder philosophical questions, and appreciate the delicate balance of tradition and modernity. Whether you're a wine connoisseur, a philosophy enthusiast, or simply in search of a unique holiday celebration, this episode invites you to experience a tapestry of wine, wisdom, and warmth.

For more information:
The Parasha Wine Club
https://parshawineclub.buzzsprout.com/
Yechiel Chovav & Itzak Stern
Join the Parasha Wine ClubWhatsApp chat:
https://chat.whatsapp.com/JtBKpuzRSEtKQqRlSYvqkQ

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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Ever wondered how a deep-rooted family tradition from Yemen could inspire a modern winemaking journey in Ma'ale Efrayim? Meet Yaacov Ben-Ami, a passionate winemaker who crafts approximately 3,000 bottles of kosher wine annually in his home winery. Join us as we uncover Yaacov's story, woven through tales of his grandfather Saba Moshe’s influence and his grapes sourced from vineyards across Shiloh, Itamar, and Galil regions of Israel. Discover the unique narratives behind his wines, each reflecting the historical and natural tapestry of their region.

Explore the nuances of winemaking with Yaacov as he shares insights on the fermentation process, the surprising discovery of Sangiovese grapes from Givat Ada. Through this sensory journey, we contemplate the delicate balance between time-honored techniques and modern practices, revealing the transformative power of patience and creativity in the art of winemaking.

For additional information:

Ben Ami Winey
Address: Masu's Street 23, Ma'ale Efrayim
Contact Yaacov Ben Ami Winemaker 
Phone: +972-54-690-9177
Email: yba951@gmail.com
Website : benami-winery.co.il (Company)

Yaacov’s Profile
linkedin.com/in/yaakov-ben-ami

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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Discover the sacred secrets of kosher wine with esteemed Rabbi Yaakov Shepherd. We'll uncover how wine has become a cornerstone in Jewish rituals, steeped in history and spirituality. Rabbi Shepherd brings a wealth of Kabbalistic wisdom to our discussion, illuminating the profound connection between wine and spiritual elevation. Together, we explore how ancient wine presses in Israel tell a story that still resonates through practices like Kiddush and Havdalah, symbolizing joy, sanctity, and the transformation of everyday moments into sacred experiences.

Intrigued by the idea of "tikkun" or spiritual repair? Join us as we explore how mindful consumption of wine can guide us toward spiritual growth. With stories that trace back to biblical figures like Adam and Noah, we address the importance of intention and the necessity of correcting the negative influences of wine. This episode is a thoughtful journey into using wine as a means for spiritual connection rather than mere indulgence.

Our conversation doesn't stop at the ritual. We delve into how mindfulness and intention can elevate all aspects of daily life, making each moment an opportunity to connect with Hashem. Gratitude and awareness can transform even the most mundane activities into profound experiences of spiritual intimacy. As we conclude, I extend a heartfelt request for prayers for our soldiers and hostages, encouraging you to join our community of listeners.

For more information:
Rabbi Yakov Shepherd is the Rosh Yeshiva (Dean) of Yeshivat Nefesh HaChaim and the leader of King David Kabbalah. His vision is to spread Torah and authentic Kabbalah around the world.
Website: WWW.KingDavidKabbalach.com
Phone: +972-54-886-2068
Email: contact@KingDavidKabbalah.com
Yeshivas HaMekubalim 
Nefesh HaChaim 
King David's Tomb

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Join us for an enchanting excursion into the heart of Israel's wine country with our esteemed guest, Dr. Sam Soffer, a passionate wine enthusiast and doctor. Together, we navigate the stunning landscapes of the Shomron region, uncovering the unique charm and educational allure of Israeli wineries. With Sam's rich experiences and insights, you'll gain an insider's perspective on what makes these vineyards a must-visit. Sam's personal anecdotes and connections bring an added layer of intrigue and authenticity to our exploration.

Our conversation also highlights the vibrant winery scene in the Shomron and Judean Hills, detailing the ease with which one can arrange visits from Jerusalem. We delve into the stories of renowned winemakers, like Amichai at Shiloh and Shivi the winemaker at Gvaot. Practical tips on transportation, setting appointments, and the advantage of having a designated driver ensure your wine tour is as smooth as the finest vintage. We also reflect on the joy of intimate experiences at boutique wineries like Tom, where exceptional wines meet breathtaking scenery.

Finally, we embark on an adventurous wine tasting journey at Gv'aot visitor center, sampling wines through various fermentation stages. Anticipate the thrill of tasting fresh rosés and learning about the intricate vineyard cycles. Experience the creative offerings at Tura Winery, and at Settler Cellars with wine maker AY. Our episode concludes on a heartfelt note, urging our community to support soldiers and hostages, while inviting you to stay connected with The Kosher Terroir podcast for more enriching stories.

The Tura Winery Visitors Center can accommodate up to 55 people. 
There is an entrance fee and it is by appointment only. 
To arrange a visit, please contact us: 02-650-8882

Shiloh Winery Visitors Center call us: +972 503554764

Gva’ot winery visits Contact Moshe Weiner: 052-7757574
or visitors@gvaot-winery.com

Settler Cellars contact A.Y. Katsof at:
Phone: +972 52-623-1421
email: Akatsof@gmail.com

For additional information on Winery Visits 
Please feel free to WhatsApp message me at +1-212-999-4444

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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Join us as we welcome the esteemed Philippe Lichtenstein from Hayotzer Winery in Jerusalem, an innovator reshaping the Israeli wine scene. Hear firsthand how Philippe's journey through Burgundy and Corsica has influenced his approach to winemaking in Israel's Mediterranean terroir. Discover the challenges and triumphs he encountered as he transitioned from a focus on mass production to crafting high-quality wines, emphasizing the art of controlling irrigation and collaborating closely with local farmers.

Explore the fascinating nuances of Israel's viticulture as Philippe enlightens us on why Mediterranean grape varietals such as Grenache, Syrah, and Mourvèdre thrive under the region's unique climate. With an insightful comparison to practices from Burgundy and California, we examine how these varietals can produce elegant wines that reflect evolving consumer preferences for lighter options, especially suited for hot summers. Philippe provides an intricate look at vineyard management, sharing his expertise in balancing alcohol content, harvest timing, and the science behind vineyard decisions that lead to exceptional wine quality.

We round off our conversation with a reflection on the delicate balance between tradition and modern innovation in winemaking. Philippe shares his perspective on how time-honored methods adapt to contemporary market demands, touching on topics such as oak barrel aging and climate impact on wine maturation. As we conclude this enriching dialogue, I express a heartfelt hope for safety and peace, inviting listeners to share in this moment of gratitude and subscribe for more engaging discussions in "The Kosher Terroir.

For more information:

Philippe Lichtenstein
Winemaker Hayotzer Winery 

C/O Arza Winery
PO Box 18218
Jerusalem 91181
Israel
Harubit 15, Israel Park 
Shior Adumim
Jerusalem Israel

Phone: 1-700-70-1847 +972-2-5351442
Email: info@arza.biz

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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Join us for an enlightening episode featuring the visionary winemaker AY, as he takes us on a remarkable journey through the vineyards of Judea and Samaria. AY shares his deep connection to biblical prophecy and ancient wine traditions, revealing how these influences have shaped his innovative approach to winemaking. Discover the inspiration behind the groundbreaking Queen Jane wine, a unique off-dry white Cabernet Franc, and AY's ambitious goal of establishing a new wine style called Buot, aimed at putting Judea and Samaria on the global wine map.

As we explore the unique terroir and winemaking processes in the settlement of Esh Kodesh, we'll uncover the incredible transformation of AY's garage wine operation into a global destination. Through stories of resilience and perseverance, we'll learn how the challenging conditions of the region, such as rocky bedrock and limited water, play a crucial role in crafting the distinct flavors of his kosher wines. AY's commitment to excellence shines through as he balances the art and science of winemaking, resulting in flavors that are as robust as they are intriguing.

This episode also delves into the profound connection between winemaking, history, and community in the Shomron region. Through AY's personal narrative, we gain insight into the cultural heritage and enduring significance of wine as a symbol of hope amidst adversity. From tales of over-fermented grapes turning into exceptional brandy to the heartfelt messages on wine bottles, this conversation celebrates the spirit of overcoming challenges and cherishing memories. Whether you're a wine enthusiast or simply curious about the rich tapestry of stories from Judea and Samaria, AY's passion will leave you inspired.

For more Information:
You can contact A.Y. Katsof at:
Phone: +972 52-623-1421
email: Akatsof@gmail.com

or on Instagram at:

settlerscellar
and
settlerswinerycabins

https://www.instagram.com/settlerscellar/profilecard/?igsh=MTZ6Mzc5MGF3MG1rNw==

Esh Kodesh

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What if the rich history of winemaking could be captured in a single bottle? That’s the journey Avi Ben Shlomo embarked on, blending the elegance of European viticulture learned in Burgundy with the innovative vigor of Napa Valley. In this episode, Avi shares his fascinating path from the vineyards of France to the sun-drenched Judean hills, where he established Halom Winery. Born from a passion ignited by his family's love for wine, Avi's story is one of dreams fulfilled and heritage honored, offering listeners a unique glimpse into the world of Israeli winemaking.

We then explore the rebirth of Israel's wine industry, a tapestry woven with cultural influences spanning millennia. From its ancient roots to its current acclaim on the global stage, Avi discusses how Israel's diverse history has shaped its contemporary wines. With a focus on boutique creations like the Halom Reserve Syrah, listeners will discover how Avi balances tradition with innovation, emphasizing the unique terroir of the Judean hills. The combination of old-world techniques and modern practices is exemplified in his distinctive blends, which reflect a dedication to quality and a deep respect for his heritage.

As the episode unfolds, Avi reflects on his personal connections between wine and cultural identity. He shares his unique practice of fasting on Rabin's Memorial Day and discusses the inspiration behind the name Halom Winery, symbolizing a dream realized through dedication to both craft and ancestry. Join us as we celebrate the art of winemaking and explore the profound ties between heritage, history, and hope.

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Join me, along with my special guest host and son, Ovadiah Jacob, as we embark on an unforgettable journey through the world of kosher wines. We kick things off by uncorking a rare 2009 Semillon from Yaakov Oriah that defies time with its youthful vibrancy. We discuss some additional stellar whites by Ya'acov Oryah, like the Queen of Hearts and SoulMate, that enhanced our later Shabbat gathering. The Carmel Kayoumi Vineyard Riesling 2017 made our festive tasting occasion even more memorable, renowned for its refreshingly Germanic authenticity.

Our exploration didn't stop at familiar favorites. We delved into the dynamic landscape of Israeli wines, spotlighting innovators like Shivi Drori, who’s working to revive ancient varietals with intriguing wines like the Bittuni, reminiscent of a fresh Pinot Noir. Journey with us as we share thoughts on the artistry of Kobi Arbiv's Mia Luce label, especially the captivating 2018 whole cluster Marselan. We also unlock a new appreciation for Domaine Roses Camille's Pomerol from 2011, a bottle that once felt distant but now offers delightful surprises.

The episode takes a heartfelt turn as we toast the vibrant Israeli wine scene, recounting visits to innovative boutique wineries. From Agour Wines and winemaker Eyal's magical blends to the rugged beauty of Hasela Winery's 2020 Cabernet Sauvignon, each sip tells a story. We wrap up our journey at Ps'agot Winery, where Yakov Oria's Old Musketeer Chardonnay left guests enchanted with its dessert-like allure. Please subscribe for more enriching episodes filled with stories, discoveries, and a shared passion for exceptional wines.

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What sparks a lifelong passion for winemaking? Join us on The Kosher Terroir as we sit down with Ari Tannenbaum, head winemaker at Tabernacle Winery in Moshev Tzuriel, Israel. Ari's remarkable journey from Cedarhurst, New York to the vineyards of Israel is filled with inspiration, dedication, and a deep connection to his cultural roots. Hear how an encounter with winemaker Chaim Sackton set Ari on the path to becoming a celebrated artisan in the vibrant Upper Galilee winemaking scene. From his hands-on experience at Luria Winery to advanced studies at Cornell University, Ari shares how his philosophy of minimal intervention shapes every bottle he crafts.

Experience the unique challenges and triumphs faced by Ari and his team at Tabernacle Winery. Amidst a wartime environment, the commitment to agricultural mitzvot and meticulous care of the vines stand out as pillars of their winemaking process. Discover how the vineyard's location influences the wine's exceptional quality and the significance of handpicking grapes. Ari also sheds light on the harvest process and the crucial role of temperature control in producing high-quality red wines, offering listeners a behind-the-scenes look at the intricate steps involved in creating their premium offerings.

Despite lower grape yields, there's a sense of optimism about the complexity and quality of Israeli wines this year. Ari discusses the balance in winemaking, from vineyard management to fermentation, and the artistry of blending wines. We explore Tabernacle's diverse range, including its aromatic Sauvignon Blanc, fruit-forward Rosé, and unique single-vineyard Syrah. Learn about the versatile Grenache grapes and their contribution to the winery's exceptional portfolio. Don't miss this episode if you have a passion for winemaking or are intrigued by the resilience and creativity of Israel's wine industry.

For More Information
Tabernacle Winery
Lot 28, Tzuriel | Israel 25150
Website: www.tabernaclewinery.com
Ari Tannenbaum, MFS
Winemaker
Phone: +972-58-696-9655
Facebook: www.facebook.com/profile.php?id=100063561663180
Instagram: www.instagram.com/tabernaclewinery/

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From the heart of Holland to the vineyards of Israel, join us as we explore the remarkable journey of Vered Ben-Saadon. Born to a non-Jewish mother and Jewish father, Verid’s path led her to make Aliyah and to convert to Judaism, driven by her family's sincere passion for the land and the Jewish faith. Alongside her husband, Erez, Vered founded Tura Winery in 2003 amidst the chaos of the Second Intifada. We uncover the motivations behind their decision to plant vineyards on Mount Gerizim and how their pioneering spirit helped transform the region into a vibrant community.

In our conversation, Vered opens up about blending family with business and shares insights for young women aspiring to break into the wine industry, stressing the importance of passion, love, and faith. The discussion highlights the deep-rooted historical and biblical significance that inspires their work. We celebrate the international recognition of Israeli wines and the validation that comes with awards and personal milestones.

As we conclude, we delve into a poignant tale of resilience and honor. Vered recounts her touching Independence Day tribute with her mother, a Holocaust survivor, and reflects on the legacy of strength passed down through generations. We explore the artistry behind their wines, from a crisp Sauvignon Blanc to a rich blend of Cabernet, Merlot, and Petit Verdot, emphasizing the importance of balance in winemaking.

For more information:

Tura Estate Winery
Patience & Inspiration
Vered Ben-Sa'adon Owner
Mobile +972-52-796-6613
Phone: 02-6508882
Email: infov@turawinery.com
Address: Rechelim D.N. Ephraim 4482700
www.turawinery.com
Shop.turawinery.com

To Visit, Please contact our Visitor Center
Rachel Yakobi: Phone 02-6508882 Fax: 02-5716266
Private Clients: Vered Ben-Saadon: 02-6508882

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What if the future of Israeli wine lies in the hands of a single person? You'll be surprised to know that it almost does. In this episode of The Kosher Terroir, we sit down with Noa Maoz, a top agronomist and viticulturist from the Golan Heights, who shares her journey into viticulture and the evolving landscape of the Israeli wine industry. From combating Pierce's disease and leaf-roll virus to managing plant material for vineyard health, her expertise is evident.  

Noa takes us through the critical factors in choosing the perfect vineyard site. From understanding the desired final product to the implications of climate and soil, Noa's insights are a treasure trove for anyone passionate about viticulture. She also explores the financial and operational challenges of planting in diverse terrains, providing a thorough perspective on what it takes to ensure optimal growing conditions.

Next, we demystify the art of rootstock selection and soil analysis with Noah as she debunks common misconceptions and emphasizes the importance of adapting rootstocks to various soil conditions. The historical context of grafting, particularly the fight against phylloxera, is also explored, shedding light on the varietals best suited for different Israeli regions. 

The episode concludes with an examination of new bacterial threats and the industry's challenges due to inconsistent governmental support. This engaging discussion offers a comprehensive look at the dynamic world of Israeli viticulture and the strategic decisions driving its success.

For More Information: 
Noa Maoz Agronomist / Viticulturist 
Under My Vine
Merom Golan Israel
+972-(0)54-670-0827

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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Gabriel Geller, affectionately known as GG, joins us for an episode filled with passion, heritage, and an unwavering commitment to the world of kosher wine. From his early days, his extraordinary memory of details has led to his becoming a revered figure in the kosher wine community. Gabriel’s journey is nothing short of inspiring. Raised amidst the picturesque landscape of Switzerland and France, his deep-rooted family traditions laid the groundwork for his eventual career in wine. Join us as Gabriel shares captivating anecdotes from his upbringing and reveals the serendipitous summer job that ignited his lifelong love for wine.

We then transition to Gabriel's monumental efforts in building a vibrant kosher wine community. Growing up in a Zionist family, his move to Israel at 14 marked a pivotal moment in his life. Fluent in multiple languages, Gabriel now serves as the Director of Public Relations and Wine Education Manager at Royal Wine. Discover the intricacies of his role, especially during the bustling Jewish holidays, and listen to his recount of a memorable 2017 wine tasting event.

Our exploration doesn't stop there. We delve into the rich landscape of kosher and international wines, discussing the evolving tastes of wine enthusiasts and the importance of supporting Israeli wines, particularly in challenging times. Gabriel highlights standout wines like the Feldstein Dabuki and Elvi Winery's Herenza white, offering his expert insights into their unique qualities. From the nuances of Bordeaux wines to the practices of chateau-grown wines, this episode is a treasure trove of knowledge for both seasoned wine aficionados and curious newcomers.

For more information:
Gabriel Geller
Director of Public Relations and Wine Education Manager for Royal Wine
Email: ggeller@royalwines.com
Royal Wines www.royalwine.com

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What does it take to build a vineyard from the ground up in the rocky terrains of Israel? Join us as Nadav Jesselson walks us through his deeply personal and inspiring journey of establishing a vineyard in Nechusha. From finding the perfect plot with optimal solar exposure to navigating the convoluted waters of bureaucracy, Nadav’s candid storytelling offers a unique glimpse into the laborious yet rewarding process of vineyard creation. His dedication and passion are palpable as he recounts the careful choices and unforeseen challenges that shaped their endeavor.

The episode takes a poignant turn as we reflect on the emotional rollercoaster of harvesting Petit Syrah amidst personal and regional turmoil. Nadav shares the nitty-gritty details of land preparation, from leveling slopes to setting up efficient irrigation systems, all while balancing camaraderie and the joy of winemaking.

Finally, we delve into the technical complexities of vineyard management, focusing on the meticulous installation of trellises and irrigation systems. Nadav provides insights into selecting top-notch materials and collaborating with experts to ensure the vineyard's longevity and productivity. With heartwarming anecdotes of friendship and faith interwoven with practical advice, this episode is a treasure trove for anyone interested in the art of winemaking.

For more Information:

ANAVA VINEYARDS
Nadav & Moriah Jesselson
Address: 7 Hacharuv St. Nechusah, 9988300 Israel
Email: info@anavavineyards.com
Questions or to Visit: Racheli Arieli +972(0)50-717-5479

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+972-58-731-1567
+1212-999-4444
TheKosherTerroir@gmail.com
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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Join us for a compelling conversation with Elizabeth Kratz, the noted wine ambassador and journalist introducing and reporting on the global kosher wine landscape. Discover how Elizabeth, the associate publisher and editor at the Jewish Link Media Group, plays a pivotal role in curating the annual Jewish Link Wine Guide. She shares behind-the-scenes stories about the meticulous blind tastings and the collaborative efforts of professionals and passionate consumers. Learn about the guide's evolution and significance in the kosher wine community, as well as key contributions from individuals like Yossie Horwitz, who have set the standards high.

Elizabeth takes us on a journey through her diverse career, starting as a legislative assistant in Washington, DC, and transitioning into a passionate journalist and wine enthusiast. Hear about her transformative experiences, from her time in Georgetown and a pivotal wine tasting with friends to her move to New Jersey, where she joined the Jewish Link. Elizabeth’s narrative highlights the impact of community-focused journalism and innovative features that have driven the Jewish Link's success over the past decade, making it a focus for local engagement.
Don't miss this heartfelt toast to the world of kosher wines.

For more Information:
Elizabeth Kratz Associate Publisher / Editor
The Jewish Link Media Group
Main Phone: 201-371-3212
Direct: 201-366-9105
Cell: 646-320-8053
eMail: ekratz@jewishlink.news  
PO Box 3131 
Teaneck, NJ 07666

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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

How does one maintain their faith and courage amidst the chaos of conflict? Join us, as we unravel the profound and emotional journey of living in Israel during Tisha B'Av. This episode begins with a heartfelt prayer for our soldiers and hostages, setting the stage for an exploration of resilience. We revisit Charlie Harary's impactful Tisha B'Av Drasha, emphasizing the necessity of confronting challenges with unwavering faith. This powerful prelude leads into a compelling dialogue with Ariel Bier, a winemaker and military commander whose story of balancing the harvest season while serving in Gaza exemplifies extraordinary strength and dedication.

In our candid conversation, Ariel Beer opens up about the intricate balancing act of managing family life, a production winery, and the demands of military service. As a father of four, Ariel's logistical and emotional challenges are multifaceted. We dive into the supportive role of his wife, who holds the home front together, and how they navigate the strain of ongoing conflict. Despite these hurdles, Ariel's unyielding commitment to his family and professional responsibilities presents a heartening message of resilience and fortitude.

We also touch on the evolving Israeli wine culture, the complexities of cultivating grape varietals in a hot climate, and the social essence of wine. This episode captures the spirit of overcoming adversity, the pursuit of excellence, and the deep-rooted connection between personal growth and professional passion. Don't miss this inspiring narrative of faith, family, and the relentless quest in winemaking.

For More Information:
Ella Valley Winery 
Ariel Bier Winemaker
Ella Valley Winery
Address: Netiv HaLamed-Heh, 9985500, Israel

Phone: 02-9994885
E-Mail: vc@ellavalley.com

Visiting Hours: Sunday-Thursday 09:00-19:00 
                           Friday 09:00-14:00

Support the show

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+972-58-731-1567
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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Have you ever wondered how you can create your own vineyard in the heart of Israel? Join me as I sit down with Nadav Jesselson, co-founder of Anava Vineyards, to uncover how this unique initiative allows you to do just that with the guidance of top wine professionals. Nadav shares the captivating story of Anava's mission, taking us through the historical and geographical significance of the Judean Foothills and the meticulous planning that goes into each of his vineyards. From intriguing local legends to personal connections, this episode promises an enriching exploration of wine cultivation and community bonding.

Get ready to be inspired as we chart the journey of Nadav and his team, learning from experts like Drol Dutan and securing prestigious collaborations with high-tier wineries such as Yatir. Discover the emotional and technical aspects of planting 50 dunams of Cabernet and Petit Syrah grapes and how an idea inspired by a friend's visit to Argentina evolved into a remarkable model of vineyard ownership in Israel. Nadav's story is a testament to the power of passion, collaboration, and innovation in the world of winemaking.

We also delve into the broader mission of Anava, emphasizing community collaboration and education. You'll hear about their initial consultations, curated wine tastings, and ambitious plans for a new winery in Kfar Zoharim, a village that supports at-risk youth. Explore the deep connections formed through the cultivation of vineyards and the biblical legacy of wine in the Judean foothills. Through personal stories and the enduring spirit of resilience, this episode highlights the importance of faith, family, and community amidst times of uncertainty.

For more Information:
ANAVA VINEYARDS
Nadav & Moriah Jesselson
Address: 7 Hacharuv St. Nechusah, 9988300 Israel
Email: info@anavavineyards.com
Questions or to Visit: Racheli Arieli +972(0)50-717-5479

Support the show

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TheKosherTerroir@gmail.com
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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Can ancient teachings and modern practices create a unique kind of wine? Join me, Simon Jacob, as I walk through the ancient Tzfat winery in Israel with Rav Moshe Alon, a winemaker who blends Kabbalistic wisdom with his agricultural techniques. Discover how Rav Moshe shapes his vines into Hebrew letters to boost the spiritual essence of his grapes, fostering a mystical connection between the vineyard, mankind, and the divine. Through his profound insights and real-life examples, we explore the vineyard’s structure and its spiritual significance, challenging our contemporary skepticism.

Ever wondered how the universe's formation connects to cultivating a vineyard? Rav Moshe shares his perspectives on the Ten Sefirot and how these divine energies mirror the meticulous care needed for growing vines. By examining the symbol of the letter Aleph, we unravel the intricate balance between spiritual and physical realms. This conversation offers a fresh viewpoint on the unity of creation, bridging timeless Kabbalistic teachings with practical winemaking.

His transformation from a diamond dealer in Bangkok to a devout student at a yeshiva in Tzfat adds another layer to this compelling narrative. Listen as he recounts his journey back to his Jewish roots and onto a full immersion into Kabbalistic winemaking. This episode is not just about wine; it’s about resilience, faith, and the interconnectedness of our spiritual and physical worlds. Join us for a conversation that promises enlightenment and a fresh appreciation for the ancient art of winemaking.

For more Information:

Contact The Winery: 
Phone Rav Moshe Alon, or his amazing Wife at +972-(0)50-448-0884
To Visit: It is advisable to coordinate a visit beforehand. 
Location: The winery is located on Yosef Caro Street near the Stairs, below the Eshtam Building, which is the first building off the main parking lot.

Support the show

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We invite you to celebrate our first anniversary of The Kosher Terroir podcast! My sister-in-law, writer Eva Trieger, joins me for an engaging interview, where we review the year's shows while charting the remarkable evolution of kosher wine over the past few decades. We've covered everything from the transformation of Israel's Judean Hills to the global reach of kosher winemaking in places like South Africa and California. 

The journey of kosher winemakers often starts in unexpected places. We dive into the inspiring stories of those who've made aliyah to Israel and thrived in the wine business despite facing significant challenges. Our discussion touches on the intricate balance non-observant winemakers must strike to produce kosher wine, highlighting the resilience and dedication within the global kosher wine community.

We experience life through the lens of a religious Jewish winemaker, recounting visits to diverse wineries across the globe and sharing personal anecdotes. Sit back and enjoy this rich tapestry of stories and insights from our past year of episodes into the world of kosher wine!

For more information:
Eva Trieger
e-mail:  evamtrieger@gmail.com

Web Site: https://www.sdjewishworld.com/category/byliners/writers-photographers/trieger_eva/

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Join us as we sit down with Natanel Neli Sagiv, an assistant winemaker at Covenant Winery, who shares his unexpected journey from a high-tech career to the art of winemaking in Berkeley. Learn how a chance meeting with Jeff Morgan changed his career path forever. Together, we savor Covenant's Chardonnay 23, Levan, and discuss its fresh, crisp, and well-balanced notes, providing a sensory experience you won't want to miss.

In this episode, Neli opens up about the intricate world of winemaking, from refining his palate to mastering the sensory evaluation of wine. He shares the physical and emotional demands of the winemaking process, from harvesting grapes to managing fermentation, and the deep satisfaction of hands-on creation. We also highlight the essential role of mentorship in his journey, showcasing the blend of art and labor that defines the craft. Neli's personal stories and insights offer a rare glimpse into the meticulous care and tradition behind kosher winemaking, emphasizing its connection to Jewish rituals and laws.

Contrasting lifestyles of Shoham, Israel, and Berkeley, California, Nili shares the unique aspects of Jewish life in Berkeley and reflects on the importance of community and support during challenging times. Thank you for being a part of The Kosher Terroir.

COVENANT WINERY 
Jeff Morgan 
Neli Sagiv