Think good kosher wine is an oxymoron? Think again. These days, there are a handful of kosher wineries—as well as “regular” wineries making a kosher vintage or two—whose wines are more akin to Mondavi than Manischewitz. Here are some favorites and the Passover foods to pair with them.
During the Seder service, there are conflicting flavors on the table—sweet charoset and bitter herbs, sometimes in the form of spicy horseradish. An off-dry wine will complement both the sweetness and the spice:
Of course, you’ll be starting the meal with matzo ball soup. Although the broth is light and clear, the matzo balls add richness and weight, so pair the soup with a not-too-light white. Two to try:
Now how about a nice brisket? As long as it doesn’t have a lot of sweeter ingredients, pair it with a dry red, but one with enough oomph to stand up to the dish’s savory beefiness. For example:
B.R. COHN WINERY Cabernet Sauvignon “Trestle Glen Estate Vineyard” 2011 (Sonoma Valley, CA) $50
HAGAFEN Cabernet Franc 2011 (Napa Valley, CA) $39
HERZOG Red Wine “Special Reserve Cabernet Sauvignon/Zinfandel/Syrah” 2010 (CA) $38
And if it’s just not Passover without at least a little Manischewitz, start the evening off with a Manischewitz cocktail.