Kosher wine is getting better and better every year. Our job of selecting kosher wines is made a little easier because like last year, Cindy Altberger arranged it so we could tasted a bunch of new wines with a group of parishioners from The United Synagogue of Hoboken. Thanks Cindy and all of you who helped us to make a great selection of kosher wine at Cork
Wine is an important part of a Seder meal during the celebration of Passover signifying the liberation of the Israelites from Egyptian slavery. Four cups of wine are poured and drunk in accordance with four promises made by god found in Exodus, "I will take you out Egypt,” "I will save you from Egyptian slavery”, “I will redeem you with my power”, "I will take you as my people”.
This wine will go with just about anything and it was a popular choice during the tasting
PSAGOT Rose’ 2016
This is a wine that comes from vineyards are planted on ancient limestone terraces at an altitude of 900 meters above sea level in the northern hills of Jerusalem. Made from a blend of 49% Merlot, 36% Petite Sirah, and 15% Shiraz. This wine has a beautiful blood orange, tinted pink color with inviting aromas of melon, wild strawberry, and soft notes of limestone.
Medium /light in body this wine has a clean bright attack with layered flavors of tart golden apple, and undertones of strawberry and rhubarb with subtle minerality that leads you to a lingering crisp finish. We are going to sell this wine for as long as it lasts and you will be able to find it in or kosher selection or the international the rose section all summer.
Beet and Horseradish Cured Salmon
What you will need:
6 ounces horseradish, grated fresh, or prepared, well drained
1 salmon fillet, about 3 pounds, skin on
1 pound red beets, raw, peeled and grated, juice included
1 large bunch fresh dill, roughly chopped
½ cup plus 2 tablespoons granulated sugar
1 cup plus 2 tablespoons kosher salt (See note.)
¼ cup cracked black pepper.
How to prepare it:
If using fresh horseradish, peel, cut into chunks and process in a food processor, using the steel blade. Do not grate it by hand; the fumes will be overpowering. Drape the food processor with a damp towel and carefully crack the lid, under the towel, to absorb the fumes.
Remove pin bones from salmon and set aside. In a large stainless steel or glass bowl, combine horseradish and remaining ingredients, wearing gloves to avoid turning your hands purple. Choose a nonreactive pan that is just large enough to hold the salmon fillet or line a pan with plastic wrap. Drizzle a little of the beet mixture on pan and place the salmon, skin-side down, on top. Cover the flesh with remaining beet mixture, making it thinner on tail and belly section and thicker everywhere else. Cover with plastic wrap, place another pan on top, and weight with cans. Cure in refrigerator for 3 days. Gently scrape off beet mixture and discard. Cut salmon in thin slices and serve. Whole fillet, well wrapped in plastic, will last 1 week refrigerated.
(Note) Kosher salts are made through different processes, and as a result differ in weight. The kosher salt tested was Diamond Crystal; Morton weighs almost twice as much, so use less, about 2/3 cup.
Recipe adapted from nytimes.com
The Wine Guys