A Galilee, Israel Shiraz
Is it worth paying for one of Israel's top wine areas?...Binyamina Winery Restaurant
Today’s wine is Shiraz coming from one of Israel’s better wine regions, the Galilee in the north of the country. The Binyamina Winery was established in 1952 in the foothills of the Carmel Mountains. It’s named for Baron Benjamin de Rothschild, and was originally a perfume factory. Binyamina produces 2.8 million bottles a year, making it Israel’s fourth largest winery. I found their website interesting. The companion wine is a mass-produced Australian Shiraz Cabernet Sauvignon blend costing about half as much.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Teva Shiraz Kosher For Passover 2009 13 % alcohol about $15
Let’s start by quoting the marketing materials. “Tasting Note: Dark royal purple, medium bodied, with soft, gently caressing tannins and a bare hint of spicy wood, an easy to drink, soft and round wine happily true to the variety. Look for aromas and flavors of black- and wild berries, saddle leather and earthy minerals that add an appealing Mediterranean touch. Drink now-2012. (At the mykerem website) Score – 87. Daniel Rogov, Feb. 2010)” And now for my review.
Teva Shiraz
At the first sips I tasted mostly blackberries. This wine was light but pleasant. I then nibbled on slightly sweet Japanese rice crackers with peanuts; in response this wine’s acidity became slightly unpleasant but presented good fruit. The main dish was slow cooked veal chops. Now the wine became more powerful. While its tannins were barely present, the wine was mouth filling. The side dish consisted of potatoes first roasted in chicken fat and then cooked with the meat. The wine was basically the same; I noted a fine balance among fruit, tannins, and acidity.
My next meal centered on a chicken leg baked in duck sauce. The libation was very long. It started out thin but expanded to fill the mouth. There was a good balance between acidity and tannins and I got some chocolate. With the side dish of green beans in tomato sauce this wine was round and balanced with berries. The dessert of fresh pineapple rendered its chocolate taste burnt.
My final meal consisted of barbecued beef ribs. In response the Shiraz was mouth filling and its acidity did a good job of cutting the meat’s fat. With the side dish of roasted eggplant brimming with garlic, the wine presented balanced acidity and tannins with light fruit. I added a chili and lime Louisiana hot sauce to the meat and the wine softened.
The first cheese was an imported Feta. Now I tasted tobacco and chocolate, the wine was long. With a yellow Colby the Shiraz was muted but more acidic, and rather harsh.
Final verdict. In general I liked this wine and would buy it again. Binyamina makes four lines of wine; this is the cheapest and the only one available in my territory. But I’ll keep my eyes open.
Access the companion wine A Wine Lover's Weekly Review Of $10 Wine - An Australian Red Blend
About the Author
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would
rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario
French-language community college. His wine websites include
www.theworldwidewine.com
and http://www.wineinyourdiet.com
Visit his website devoted to Italian travel
www.travelitalytravel.com
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