A big misconception about kosher wine is that it’s made differently from non-kosher wine or it’s been “blessed” by a Rabbi. In fact, kosher and non kosher wines are made the same way, it’s just the handling that is a little different.
In order for wine to be kosher it must adhere to the following:
- A Sabbath-observing Jew to handle the process.
- Each and every ingredient added, whether infiltration or clarification along the vinification process must be kosher.
- All tools and equipment must be dedicated to kosher winemaking alone.
Aside from the constraints mentioned above, there needn’t be any difference between the techniques used to make a fine kosher wine or a fine non-kosher wine.
Mevushal is perhaps the most misunderstood term in the kosher wine tradition.
In Hebrew, mevushal means literally boiled. However, mevushal wines are not heated to a boiling temperature. Thanks to modern-day technology, mevushal wines are flash-pasteurized to a temperature that meets the requirements of an overseeing rabbi. The technique does not noticeably harm the wine. In fact, flash-pasteurization is used at a number of very well known non-kosher wineries, where it is thought to improve certain aromatics.
For Jews, however, the technique simply alters the spiritual quality of a kosher wine, making it less susceptible to ritual proscription. That means anyone—whether kosher or not—can open a bottle of mevushal wine and have it retain its kosher status. Non-mevushal, wines are more sensitive to religious constraints and must be opened and poured only by Sabbath-observant Jews.
At this time we do not sell wine directly from the royalwine.com site. Our winery in California, www.herzogwine.com does however offer many of our award winning wines produced at the winery along with various wine of the month clubs.
Our wines are broadly available and can usually be found where fine wines are sold. Some wines however, are produced in limited quantities, with limited distribution. If your wine shop or restaurant does not carry our wines, please speak with the owner or manager about placing a special order which they can usually accommodate. Still no luck? try one of the many online retailers who carry our products.
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A Sommelier is a professional wine aficionado. Sommeliers are responsible for customer guidance, selection, purchase, inventory, and storage of wines in a restaurant. Large, formal restaurants might have a staff of two or more Sommeliers, and smaller restaurants often have one or no “official” Sommeliers – rather a well trained staff.
Looking for a new wine to try, try the Royal Sommelier!
Wine can truly compliment a meal, and with that in mind, our philosophy at Royal Wine Corp about wine and food pairings is easy, drink what you like! There are no laws governing what to drink with what you’re eating! With that said, if you’re looking for some guidance a general rule of thumb is to match the style of wine to style of food.
Should the entrée be light like seafood, chicken, vegetables or pasta, go with a fresh, somewhat acidic wine like a Chardonnay, Sauvignon Blanc or Chenin Blanc, all of which own a fruity edge.
For rich, heavy foods (steaks, meaty stews or rich sauces) try a bold, earthy wine like Cabernet, Pinot Noir, Zinfandel or Merlot.
Remember, there are no “rules”, drink what you like!
Wine should be served at one of three ideal temperatures:
- “Room temperature” (65° F): Appropriate for medium to full-bodied red wines. In most circumstances, actual room temperature is higher; thus, you should be very careful not to serve red wines at temperatures higher than 65 – 70° F. At warmer temperatures, a wine will lose its balance and accentuate its alcohol and tannin components. Don’t be afraid to chill a red wine slightly before tasting if it has heated up over this level.
- “Slightly chilled” (57° F): Appropriate for full-bodied white wines and light-bodied red wines.
- “Chilled” (52° F): Appropriate for light to medium-bodied white wines. It is important not to serve wine at temperatures cooler than 52° F, as its aromas and flavors will decrease in intensity and become muted.
Technically you can drink from plastic glasses but proper wine glasses will enrich and enhance the experience from the whiff to the swallow.
Two things to keep in mind about wine storage:
- Temperature Consistency
- Actual Temperature
Overall, temperature consistency is more important than actual temperature. It is better to store wine at a CONSISTENT temperature of 70° F (never varying by more than 1 or 2° F), than to put it someplace where it is 55° F for half of the year and 75° F for the other half of the year.
If you intend to age wines for 10, 15, 20 years or more, consider investing in a wine storage unit that maintains a constant temperature within the “ideal” 55-65° F range. Or, if you are like the majority of wine buyers who enjoy wines soon after you purchase them, you can store them in a pantry or closet that maintains the most constant temperature. Keep the wines in the boxes you got at the store, and make certain that the bottles are either upside down or on their sides (keeping the corks moist).
The first step in determining how long to age your wine is to decide what you want it to taste like when you drink it.
Does the idea of a robust red wine rich in aromas/flavors of black cherries, raspberries and smoky oak entice you? Then drink the wine “younger” (typically one to five years from vintage for many red wines).
Are you the type who prefers your red wines with a softer, milder structure and aromas/flavors of dried cherries, figs, and cigar box cedar wood? If so, drink that same wine “older” (often times six or more years from vintage for many reds). In general, ideal wine age is dependent on many factors such as acid, tannins, winemaking technique, and varietal character. Given the winemaking style and storage temperature of wine, a red wine may be ready to drink in anywhere from one to ten years.
What you’re seeing is sediment.
To maximize flavor and body of wines, some winemakers do not fine or filter red wines. Some of our red wines are unfiltered, resulting in a complex wine with many layers of aromas and flavors.
Bottle aging is a very dynamic time when many exciting changes take place in the bottle. During these changes, sediment may form in any wine. Extreme temperature changes can also hasten the process. If a wine develops sediment, we suggest letting the sediment rest at the bottom of the bottle, and then decanting the wine into another container before serving.
Some white wines can develop tartrate crystals, which are perfectly natural and do not affect the quality or purity of the wine. Tartaric acid, the primary acid in grapes, can form small crystals when wine is chilled to even refrigerator temperature. These crystals can form sediment in the bottle or adhere to the cork. If crystals form in the bottle, we suggest standing the bottle upright for a few hours; then, decanting the wine into another container before serving.
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Please direct all press inquiries to PR@royalwine.com