There are 1855-certified Bordeaux that put their
names on Kosher wines. I can't imagine they
would be bad.

Never had it, so I couldn't say.

Courtesy of thewinecellarinsider.com, here's a list
of reputable Kosher Bordeaux; the names include
Kosher cuvees of some pretty famous brands. No need
to worry about inferior quality: Dominique Befve,
technical director of 2nd-growth Chateau Lascombes,
claims that his Kosher version was better in 2015
than the regular one. You will note that though
reds predominate, there are a substantial number of
whites on the list.

d'Arveyres Kosher Bordeaux Superieur
Tour Baldoz St. Emilion
Barons Edmund and Benjamin de Rothschild Haut Medoc
Baron Bastis Bordeaux
Bellerives Dubois Cotes de Blaye
de Bonfils Bordeaux
du Cavalier Denis Lafon Bordeaux
Clos-Haut-Peyraguey Sauternes
Le Petit Chaban Bordeaux
La Clare Medoc
La Colonne Lalande de Pomerol
Delagrave Entre deux Mers
L'Enclos La Fleur de Quinault St. Emilion
Enclos de Viaud Lalande de Pomerol
L'Eperon Bordeaux
Filius St. Emilion
Fombrauge St. Emilion
Fourcas Dupre Listrac
Gazin-Rocquencourt Pessac Leognan
Giscours Margaux
Grand Puy Ducasse Pauillac
Greysac Medoc
Guiraud Sauternes
Haut Condissas Haut Medoc
De Jad Medoc
Jaumard Bordeaux
Labegorce Margaux
Lafon Rochet St. Estephe
Lascombes Margaux
La Cheze Cotes de Bordeaux
Le Bourdieu Medoc
Le Crock Saint Estephe
Le Petit Chaban Bordeaux
Leoville Poyferre St. Julien
Leydet-Valentin St. Emilion
Malartic Lagraviere Pessac Leognan
Malmaison Baronne Nadine de Rothschild Moulis
Martignas Graves
Marquisat de Binet Cuvee Abel
Matras L'Hermitage Saint Emilion
de Montage Bordeaux Montagne St. Emilion
Montviel Pomerol
Moulin du Chateau la Clide Saint Emilion
Moulin-Riche Saint Julien
Pape Clement Pessac Leognan
de Parsac Montagne St. Emilion
Peyrat Fourthon Haut Medoc
Piada Barsac
Pontet Canet Pauillac
du Quint Lalande de Pomerol
Rauzan-Gassies Margaux
Les Remparts de Bastor Sauternes
Les Riganes Medoc Bordeaux
Roc de Boissac Puisseguin Saint Emilion
Rollan de By Medoc
Roses Camille Pomerol
Royaumont Lalande de Pomerol
Sarget de Gruaud Larose Saint Julien
Smith Haut Lafitte Pessac Leognan
Soutard St. Emilion
Tertre Daugay St. Emilion
Teyssier Saint Emilion
Thenac Bergerac
La Tonnelle Haut Medoc
La Tour Blanche Sauternes
La Tour Carnet Haut Medoc
La-Tour-de-By Medoc
Tour Saint Christophe St. Emilion
Tour Saint-Laurent Haut Medoc
Tour Seran Medoc
Valandraud St. Emilion
de Valois Pomerol
Virginie de Valandraud Saint Emilion
YonFigeac St. Emilion

You are right in saying that most of them aren't
that great. It would be a mistake to paint with
a totally broad brush, though.

OTOH I'd still prefer the grape juice.

I would not do so unless the wine were
worse than Manischewitz (which I am led to
believe no longer makes the stuff).

It works pretty well as a dip for apple slices, but not as a food

in

itself.

It's ok in most versions.

Honey, apples, nuts... it would take some work to mess it up.

I know people who could.

pork chops? (BAD Ruthie!)

Yeah, bad Ruthie. Yhose without that kind of
dietary restriction might do well not to mess
with those who do (I don't think that any of
us on the echo keeps Kosher).

I put pineapple salsa on mine tonight. Found some in the supermarket
and used it as my braising liquid. It tasted pretty good, but then
pineapple and onion like pork. Cooking it, it was made raw, took the repeats out of the onions.

That bromelain can settle your digestion
sometimes, but I don't understand that last
sentence.

Title: Yemenite Haroset

Sounds good to me! That would be good on cream cheese and bagels the
rest of the year.

Yeah, well, it was almost the same as the one
you originally sent. And, yes, it probably
would go fine on cream cheese, sort of the
way other strong-flavored things get mellowed
and civilized by the rich dairy. Chutney, of
course, is along the same lines, but there are
also salty contrasts that work well - smoked
oysters are a classic, for example.

Cherry Old Fashioned
cat: booze, not classic
servings: 1

2 oz Rittenhouse rye
3/4 oz Cherry Heering
1/4 oz simple syrup
2 ds Angostura bitters
1 ds orange bitters
ice
Garnish - a cherry and a big twist of lemon peel

In a mixing glass with ice, combine first 5
ingredients. Stir until well chilled. Strain
into a rocks glass over ice. Garnish with a
cherry and a big twist of lemon peel, twisting
over the surface of the drink to spray its
citrus oils all over.

foodandwine.com
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There are 1855-certified Bordeaux that put their
names on Kosher wines. I can't imagine they
would be bad.

Never had it, so I couldn't say.

Courtesy of thewinecellarinsider.com, here's a list
of reputable Kosher Bordeaux; the names include
Kosher cuvees of some pretty famous brands. No need
to worry about inferior quality: Dominique Befve,
technical director of 2nd-growth Chateau Lascombes,
claims that his Kosher version was better in 2015
than the regular one. You will note that though
reds predominate, there are a substantial number of
whites on the list.

I'll have to copy the list for friends who keep Kosher.

a totally broad brush, though.

OTOH I'd still prefer the grape juice.

I would not do so unless the wine were
worse than Manischewitz (which I am led to
believe no longer makes the stuff).

Not so's I've noticed. It has its uses, just not as a beverage.

Honey, apples, nuts... it would take some work to mess it up.

I know people who could.

They'd certainly try.

with those who do (I don't think that any of
us on the echo keeps Kosher).

I put pineapple salsa on mine tonight. Found some in the

supermarket

and used it as my braising liquid. It tasted pretty good, but

then

pineapple and onion like pork. Cooking it, it was made raw, took

the

repeats out of the onions.

That bromelain can settle your digestion
sometimes, but I don't understand that last
sentence.

It had raw onion in it. Raw onion and garlic make their presence
known for hours and sometimes a full day after consumption. And I'm
sensitive to bromelain in quantity.

Title: Yemenite Haroset

Sounds good to me! That would be good on cream cheese and bagels

the

rest of the year.

Yeah, well, it was almost the same as the one
you originally sent. And, yes, it probably
would go fine on cream cheese, sort of the
way other strong-flavored things get mellowed
and civilized by the rich dairy. Chutney, of
course, is along the same lines, but there are
also salty contrasts that work well - smoked
oysters are a classic, for example.

But not for Passover, I'd hope.

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