You just can’t get many Kosher wines for $10 any more in our neck of the woods. And this wine was Kosher for Passover to boot, which definitely implies additional processing costs. By the time I realized that today’s wine was no newcomer, it was too late to get another for this column. I didn’t feel like tossing a perfectly good wine down the sink and there is no way that I’ll be drinking three wines at a time. The Marumatok winery has been producing kosher wine since 2007. They are located in Argentina’s major wine region, Mendoza. The companion wine is another Kosher for Passover Tempranillo, coming from the grape’s stomping grounds, namely Spain, one costing at about half again as much. (I am making no claim about the vinification process).
Let’s start by quoting from their web site. “This wine is made with Tempranillo grapes, which are optimum for the making of wines with an exceptional structure and color as a result of the altitude and exceptional climatic conditions under which they grow… Wine – food connection : This is a suitable wine to accompany rice, peppers, stuffed potatoes, varenikes and other vegetable stuffed pasta. Recommendation : Tempranillo combined with Gefilte fish or Turkish rice is a good choice.” And now for my review.
At the first sips this wine was sweet offering perky acidity. It was grapey. Then came Wasabi-dusted peanuts and now I tasted black cherries in my glass but it the wine rather thin. The main dish was homemade fried turkey breast right off the skillet. The libation responded with sharp, refreshing acidity and some plums. Sautéed snow peas and mushrooms sweetened the liquid a bit and it was fairly deep. This delicious meal terminated with bittersweet chocolate. Bye-bye wine.
The second meal focused on ground beef with chickpeas, tomatoes and lots of spices including chili. The Tempranillo was forward and presented dark plums and good balance but more of that grapey taste. Frankly, if I wanted to taste grapes in my glass I would simply squeeze them raw. Steamed quinoa increased the liquid’s acidity. Soy beans with roasted red peppers managed to thin our Argentine friend. Chinese chili sauce on the meat rendered the juice peppery. In the presence of fresh strawberries rendered Red’s very existence came into question.
The final meal began with Gefilte fish, in this case a combination of Mullet, Carp, and Whitefish slathered with red (beet juice for the uninitiated) horseradish. Despite the cited blurb the Tempranillo was short and didn’t have much fruit or anything. Its fruit and acidity both stepped up upon pairing with Eggplant Rolatini, a boxed vegetarian meal that I doused with lots of grated Parmesan cheese.
Final verdict. If you are looking for a Kosher for Passover red in this price range you could do worse. Our legal department keeps up from naming names. While I may buy this it again I have no intention any further reviews.Access the companion wine A Kosher Spanish Tempranillo.
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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