Twas the night before New Year’s Eve, and though we were invited to the Karlen’s for Friday night dinner, Nurit was under the weather and stayed home in bed to rest and recuperate. If the description of this wine is lacking compared to the other articles in the “Wine Tasting Series,” it is because it lacks her graphic input with vivid images symbolic of the tastes of the wines. But we made a valiant effort to “pinch hit” for her.
The dinner was a delicious lamb stew on a bed of brown rice by Eli. And for dessert, it was a fabulous creation by Nicki; her chocolate cake-lets served in individual muffin cups. The recipe is printed below for any of you who want to make and eat this gluten-free, sweet, rich, and mouth watering creation.
But first, the matter at hand, the Wine Tasting Series. This was the 2008 vintage Shiraz varietal from Adir Winery, aged in French oak casks for 12 months. As you can see in the picture above, the color is typical of this variety in its darkness, described by Nicki as “inky garnet.” It has a medium body and is high in tannins, indicating that it would stand up well to further aging in a wine cellar, perhaps even with improving tastes and complexity of flavors. In the mouth it is reminiscent of dark, dark, chocolate and black cherry with a hint of pears. Nicki said that to her, it was spicy, and we all agreed that it had a lingering finish. Its initial astringency disappeared by the end of the meal. This was because I did not arrive in sufficient time to open the bottle and let the wine “breathe” an adequate length of time before we started drinking it. I think that I will invest in one of those “Vinturi Wine Aerator” pouring devices for such an occasion in the future. A decanter would have done the trick too, but, alas, none was available.
Below, I have incorporated a video by Esther Cohen from MyIsraelWineTours discussing the Adir Winery and tasting the Shiraz:
I gave it this wine an israelwinetaster Grade of “B+” because I think that it is overpriced at120 shekels/bottle, which when converted to dollars amounts to over $30. But I would buy it if I could find it marked down and costing less.
200 Gm bittersweet chocolate, 100 Gm margarine (butter is better if served with a milk meal), 3/4 cup sugar, 1 tsp real vanilla, 3 eggs.
Melt margarine/butter with chocolate over low heat, add sugar and stir, add vanilla, add eggs, one at a time and whisk them in. Spoon into cups/muffin tin greased and powdered with cocoa powder and bake in 150 degree Celsius oven for approximately 30 minutes.
L’Chaim and B’Teyavone