As a true wine lover, I do not just love to drink it. I love the process of winemaking, I love the decisions a vintner makes to perfectly blend or age a superior wine. I also love the rating system discussions since there is so much room for subjectivity. One genre of wine that often gets ignored is that of kosher winemaking. It is a process of steps that are essential for Judaism, and I have recently learned the value of Kosher wine aeration. Prior to utilizing my Wine areator on the Palwin No. 10 that was purchased, I familiarized myself with the steps of the kosher winemaking.

Like the majority of kosher products, it must receive a seal of approval to receive the label “kosher.” While the winemaking process rarely uses any of the forbidden foods in the typical fermenting and bottling process, there is an element that makes this product different from all others. Kosher wine is actually cooked or boiled, as this is considered to make it unfit for pouring to or for an idol. This follows the laws of Judaism and will keep the kosher status if it is subsequently touched by a an idolater(someone who worships to an idol.)

I have found this process very interesting as kosher wine has a very different taste and bouquet than regular wine. This cooking process also gives the need for aeration in order to bring out the most flavor, and maximize the value of your purchase.

When sniffed my very first pour of kosher wine, I noticed the smell was not quite as vibrant as the Pinots and Cabernets I typically drink. The flavor itself seemed stale, and I knew immediately the wine should be exposed to as much oxygen as possible. Utilizing a decanter seemed in order to make sure there was consistency and a breakup of accrued sediment, but I did not have one available.

The process of exposing the wine to oxygen, also know as letting a wine breathe, is greatly increased when using a decanter or wine aerator as the surface area of the wine is maximized. Since my trusty Wine aerator was on hand, it was used for two separate pours into separate wine glasses.

To make sure I was increasing the surface area of the kosher wine as much as possible I utilized the largest wine glasses available. The shape and volume of the glass allowed for efficient swirling, and increased the oxygen appropriately following the wine aeration.

The bouquet of each glass of wine changed dramatically. Each glass of wine smelled fantastic, and the aroma smelled much more of fruit, as it should. The most dramatic change was in the flavor of the wine, as it went from stale to beautifully aromatic. This was only after a minute of breathing following aeration.

While I may have other wines I would prefer to drink over kosher wine, the aeration with the Wine Weaver proved valuable and certainly brought out the most out of my bottle of kosher wine. If your drink kosher wine at family functions, make sure you bring your wine aerator because everyone will thank you.

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The dream came true four decades ago, in ’62, and Ettore Sammarco speaks with emotion and pride. His family always made wine. Their farm is an ancient tradition. But like so many here in the South, selling bulk wine and say anonymously. Although it was very popular, but paid badly. So for years the goal of Hector was to bottle the wine, to treat him better and distributed to restaurants and wine shops are able to appreciate its quality. The large steel silos lay siege to the cellar, the last witness of what was the old company. Which, without prejudice to any more advanced technology, retains the character and structure of the past. Beginning with the family, he sees next to the boss Hector, the son Bart, both working on the production front, while Rosa Maria and Antonio, two daughters, following the administrative and commercial sector.The Doc Amalfi Coast in ’95 gave an extraordinary impetus to the wine production area. A consecration certainly deserved, even if the name of Ravello had a history when it comes to wines.

The guideline has avoided the risk that under this name were marketed mediocre wines with grapes and bastardized. The company under the label Selva delle Monache (the trademark) produces the Ravello Doc in its white, red and rosé.The soil is clay – and the volcanic system of animal husbandry in double Guyot, trellis and pergola. Beyond these common data, each wine has its own path. The white (60% Falanghina, Biancolella 40%) passes from the perfect ripeness of grapes at controlled temperature maceration and subsequent stay in steel for five months. The Ravello Red (40 Piedirosso%, 30% and 30% Aglianico Sciascinoso) has instead a prolonged contact with grape skins for a tannic, and after three months in stainless steel is aged for a year in French oak barrels.Also under the label Selva delle Monache, the Sammarco also produces a Ravello Rosso Riserva, made from Aglianico Piedirosso 70% and 30% is vinified with a short maceration on the skins with the must, then aged six months in steel. Bartolo Sammarco speaks with pride of Ravello Bianco, who does not hesitate to define rare. In fact it is produced only in the best years and about three thousand bottles. It’s the strict selection of grapes a result very happy (Broom 40% and Zita White Biancolella 20%). The grapes all come from the Vineyard Plains Cave, which enjoys a unique exhibition between sea and mountains. Hence the fruity bouquet and a hint of vanilla and toast.

The reference is again to the territory and effort that involves the care of the vineyard. They call it heroic viticulture, but on the Amalfi Coast is not known another type of farming. These terraces and pergolas these, and no one would know otherwise conceive.The Doc Ravello produced by Ettore Sammarco enjoy wide recognition. In the vortex of illustrious, that make Amalfi and its region the privileged refuge of the worlds of art, politics and entertainment, the Selva delle Monache took the bench. Schroeder from Zeffirelli to the great soloists and conductors’ s participating in the festival orchestra in Ravello, all these celebrated wines. And no one has given up a few bottles to take away.

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