Tour of the Golan Heights Winery, Sukkos 2010

On Sunday, Chol HaMoed, we travelled up to Katzrin in the Golan Heights to visit the Golan Heights Winery.

We were very lucky as we arrived at 11:15am to be told that the English Tour began at 11:30am. The price was NIS 20 per person. (Even young children are allowed). The salesgirl told us that we would be called when the tour was about to begin. It might be slightly late as they were waiting for a coach load of American tourists. We waited in the beautiful reception area until 11:50am at which point they called us on the Tannoy system.

While we were waiting we took the opportunity to check out the shop. We looked at the well stocked shelves of the reception area. There were many sales people on hand to answer questions in Hebrew and English (and I assume other languages as well). They were friendly, very knowledgeable and certainly not pushy.

As well as the entire Golan wine range, they had various styles of wine glasses, T-shirts and some books for sale. They also sold locally produced honey and olive oil in the corner of the shop. The wines were sorted by cheapest at the front (being the Yarden Har (Mount) Hermon blends, to the individual rare vintages at the very back.

The Tour

When we found the guide, she informed us that her name was Lisa and that the coach had been delayed. Consequently, she would take us on a more personal intimate tour as it was just us. So began our special private tour of the Golan Heights winery. I cannot tell you how lucky we were.

As we were all Hebrew speakers as well, it made Lisa's job a lot easier and relaxed as she could speak to us in wonderful "Hebrish" without having to search for the exact English term for technical concepts and items used by the workers in the winery. (Any English speaker who lives and works in Israel will know exactly what I mean).

As we moved out of the reception area and into the factory area Lisa explained that the Golan Heights Winery was actually one of the most modern wineries in the world and uses the latest technological advances in wine production, some pioneered in Israel. Despite producing around seven million bottles of wine a year (with some 30% going for export) it has only just over 100 workers. (I don't know whether this included the reception/sales people and tour guides).

First she showed us the fermenting tanks where the newly crushed grapes are mixed with yeast.

Next we were led into the storage maturation warehouse which obviously reminded me of the whisky distilleries we had visited in August. Lisa explained that they buy premium French and American oak wine barrels.

They use new casks as well as ones that have been used once before. You can tell the difference as the used ones had wine stains all over them. Lisa explained that the longest they matured the wine was about 9-10 months before bottling them. Most wines were matured in the cask for a lot shorter time.

As we passed the filling tanks, Lisa noticed that a lorry, packed with grapes from the field had just arrived. She grinned and informed us that as we were a small group, she would give us a special treat and take us inside the filling tank area to see the grapes being processed, straight from the field. She asked one of the foremen if he could open the gates to allow us in. We had to promise not to touch anything.

We waited by the lorry. There was a lot of noise from the machinery but we were all enjoying the glorious smell of fruit and yeast all around.

After a few minutes, the lorry began to tip it's load into a massive funnel.

The contents of the scoop was sorted automatically. The grape bunches passed through whilst the left over rubbish was siphoned off up a conveyer belt which dumps the stuff into a large bin to the side.

The crushed grapes are carried along another conveyer belt where they are taken up and poured into a tank where the yeast is added.

Lisa managed to grab hold of some grapes as they fell from the skip and gave them to us. They were processing Cabernet Sauvignon grapes at that moment. We were amazed how small they were compared to the standard eating grapes you buy in the supermarket. I would have mistaken these petite wrinkly things for berries had I not been told that they were grapes.

We tasted the grapes and found them extraordinarily sweet and earthy, like concentrated juice mixed with dry mud.

The leftovers are collected and sold as animal feed to the local farmers.

Finally, we were led into the tasting room where we were given a basic tutorial in how to assess a good wine.

The Tasting Session

First Lisa informed us that the winery produces three basic ranges.

(My apologies to Lisa for this unflattering photo of her)

The Golan, Gamla and Yarden range. (There is also the top of the range for limited edition productions called "Katzrin").

All their wines are Lo Mevushal (unboiled). Lisa informed us that all their employees, including the tour guides are Shomrei Shabbat and therefore there was no problem with opening bottles.

The Golan range contains the young new wines. It is the cheapest range and meant to be drunk as soon as possible. The Gamla is the middle priced wine. Greatest time and effort however is put into their Yarden (and of course Katzrin) range.

Lisa poured us all a Yarden Chardonnay which we all thought we were very familiar with but she then informed us that this was a special "Organic" edition. You can tell the difference as this organic edition has a yellow label as apposed to the regular one which has a white label.

(The Yellow labeled Organic Chardonnay on the left)

She explained that first we should examine the colour by tilting the wine glass over a white surface. (Shabbos tablecloth would do perfectly for this). We saw that the Chardonnay had a rich golden clear yellow colour. It was a promising start.

Next she told us to smell the wine and ask us what we taught. We stuck our noises in the glass and received this light buttery fruity aroma. Lisa then demonstrated how to swirl the glass round and round which she said would unlock the true aroma of the wine.

We all did this and were truly amazed (especially my wife) that this really did bring out a much richer, more focused bouquet. The buttery fruity aroma was still there but now there were complex layers of aromas which given enough time, could be identified.

Finally we got to taste the wine. Holding it in our mouths for a few seconds in order to experience all those layers of tastes.

Next Lisa opened a Cabernet Sauvignon for us. We went through the same procedure but this time, enjoying the colour, aroma and taste of this red wine.

(Tilt the wine above a white surface to observe its colour)

(Swirl the wine around to unlock the bouquet)

I was a little apprehensive about mentioning to Lisa that although the wine was delicious going down, it left me with a rough dry taste in my mouth. I plucked up the courage and commented out loud what I was thinking.

She wasn't insulted in the least but explained that the roughness was due to the tannin in the wine and that one should really only drink Cabernet Sauvignon with food.

Tannin. One of the major elements in red wine, identifiable in tasting by the mouth puckering effect it produces. Tannin is particularly obvious in fine wines that require aging Bordeaux and Port, for example. It serves as a preservative during the aging process, gradually softening as the wines mature and allowing the fruit flavor to emerge. Tannin forms part of the sediment present in red wines that have aged for a number of years. [Source: http://www.lovewine.org/]

It is worth reading this blog post only for this one tip:

Don't use Cabertnet Sauvniyon* for Kiddush as the tannin leaves a rough taste in the mouth if drank before food. This wine should be drunk only with food, preferably something slightly fatty such as meat or cheese (obviously not at the same time!)

* The exception to this rule would be a well matured and well balanced red wine (minimum 5-10 years old?). However 99% of cabertnet Sauvniyon found in the supermarket will be young wines so my advice holds true.

Lastly, Lisa opened a Yarden Desert Muscat. Our family doesn't like sweet wines as a rule (with the exception of a semi-dry White Zinfandel for those hot summer Shabbos days, served cold straight from the fridge) but she had opened the bottle before we could object. We found it actually very pleasant having a strong brandy taste. She informed us that indeed they did add brandy to the Muscat grapes but could not tell us which brandy, the age or where it came from!

We were all given a "Yarden" cork opener as a souvenir. It's just a suggestion but I would recommend that perhaps it would be a better idea to give Yarden wine glasses away to further encourage brand loyalty and wine sells.

After the tasting session, Lisa led us back into the reception area where we began to look for items to take home with us. We thanked Lisa for a most excellent tour.

 

Expensive Prices in the shop.

Looking around I took note that the prices for their regular ranges of the Gamla and Yarden from 2007,8 and 9 were some NIS 10 to NIS 20 a bottle more expensive than the Yerushalayim supermarkets despite the labels stating that they were on discount when buying two bottles. I suppose I would have found this more annoying had I not already experienced the same phenomenon in Scotland. Whilst visiting one distillery, they had their cheapest single malt on special offer for £16. Later that day we saw the exact same bottle in the local supermarket for £12. When we returned to London, we found the local supermarket there was selling the same bottle for £10 !!!!

We decided that the best thing to do was to buy those items that are not available in the supermarkets. Consequently we ended up buying two bottles of the Limited Edition Katzrin Chardony 2007, matured in the cask for 10 months and a 2003 Yarden Pinot Noir. We intend to keep these bottles until Pesach. Be'ezrat Hashem my parents are joining us for Pesach this year so this will be an opportune moment to open them and share with my parents, the best that Israel has to offer.

 (The front of the store showing the Yarden Har Hermon blend)

(Katzrin Limited Edition Chardonay) 

(Two bottles from the the Vintage racks at the back of the store)

We also bought a set of standard wine glasses but with the Yarden emblem printed on them.

After the tour we ate a late lunch in their Sukka which was erected in the grounds of the winery, by a beautiful (man made) stream and pond. The Sukka had obviously been erected by someone religious with extra wooden strips in front of the fabric walls to make sure that we had three kosher walls. We really appreciated this as even quite a few kosher restaurants in Yerushalayim with very good hechsherim, erect Sukkos which are not fit for use. Either the fabric walls are flapping about in the breeze making the sukka posel or/and the skach is not made from suitable materials.

(The Sukka in the grounds of the Golan Heights winery)

The whole family agreed that our tour of the Golan Heights winery was the highlight of our Chol HaMoed and I could not recommend the visit to the winery highly enough.

Short Reviews of Golan Heights Winery range

The Yarden Blends labelled as White Har Hermon and Red Har Hermon (Mount Hermon) are descent enough table wines, suitable for Kiddush. They are frequenty on special offer. I've seen them as cheap as NIS 95 for three bottles.

The entire Golan Heights winery "Golan" range I find too fresh and rough for my taste. The Golan Sion Creek Dry Red for instance, I ended up using as a marinade for Roast Beef. The whites are weak and lack any depth. As cheap table wine they are hardly cheap with plenty of better options available in the supermarkets such as the cheap and cheerful Efrat winery range for around two thirds of the price of the Golan. There are also some fine Carmel wines coming out now (such as the already reviewed "Carmel Ridge Red") but avoid the "SelectD" range like the plague. Simply awful! Prices for Golan Range average NIS 30 to NIS 50.

The Gamla (medium priced) range I have already reviewed and consider these wines excellent value for money. The whole range which includes Pinot Noir, Merlot, Cabernet Sauvignon, Chardonnay, and Sauvignon Blanc (amongst others) are rich in taste and very well balanced. Prices for the Gamla range are NIS 35 to NIS 75 depending upon the wine.

The Yarden (their most expensive regular production) range are a mixed bag. I've found some excellent and others disappointing. When I pointed this out to Lisa she commented that in her opinion, the problem lies in the way that the supermarkets handle and store the older wines. Sometimes they leave them out in the sun for too long. They might store them in a place which is too hot. I have noticed that Rami Levi supermarket has very attractive looking wine shelves with bright lights shining on the bottles on every shelf. These lights heat up the bottles considerably which cannot do the wine much good at all. Prices for the Yarden range are NIS 50 to NIS 100, depending upon wine within the range and vintage. You usually won't find a bottle more than 5 years old in the supermarket. After that you'll have to go to a specialist wine store where prices reach the hundreds of shekels.

The Golan Heights winery also do a range of superb "Champaign" style sparkling wines. We tried the Gamla called "Blanc de Blank" made from their Chardonnay grapes. Unlike the kosher American sparkling wines (such as Herzog) which are sickly sweet, the Gamla is labeled "BRUT" (Dry) that is, unsweetened and makes for a far superior drink. I cannot praise this delicious sparkling wine enough. Please try it at your next simcha. Average prices are around NIS 65-75. I would guess that the Yarden "Blanc De Blank" Sparkling wine would be around NIS 150 plus.

The Limited Edition Kaztrin range will be reviewed when I've opened the bottles we bought, Be'ezrat Hashem, Pesach time. Stay tuned…

Crocs for Yom Kippur

Anyone who knows me will know that I do not like fashion trends, even religious or Chareidi fashion trends. If you didn't know that such a thing as Chareidi fashion exists then I suggest you take a closer look at the hats worn in yeshivah. For example, one year the ribbon is 2 cms high, the next its 1 cm and the next its 3 cms.

Anyway, I resisted buying Crocs for Yom Kippur even though many of my friends informed me how comfortable they were. The old slippers I have worn every Tisha BeAv and Yom kippur for the past 15 years are guarenteed to make my feet ache by the end of the day. So, seing a pair on special offer on the second floor of the Jerusalem Bus Station Shopping centre, I decided to take the plunge and buy a pair.

I'll let you know after Yom Kippur if they were worth it.

Gamar Chatima Tova to all my readers.

*** UPDATE ***

By mid morning of Yom Kippur I felt the Crocs were tightening around my feet. They became so uncormfortable that I took them off after Mussaf. I gave them to my middle son who is "well pleased"! Maybe my feet are just too wide for Crocs. Next taanis I'm back to the slippers!

Rambam's Sefer Kedusha and the message of Yom Kippur

Rambam's Sefer Kedusha and the message of Yom Kippur

I mentioned in my extremely long Blog Post on whisky that the pesak of the London Beis Din was based on Rambam. After I wrote this I decided that it would be a good idea to look the relevant seifim up.

Now, I'm gradually (I mean very gradually, like 6 volumes in the past 15 years) collecting Rav Eliyahu Touger's English/Hebrew edition of Rambam's Mishne Torah and this was an excellent excuse to purchase the volume which was relevant to our discussion on whisky. I knew that the perek was called "Hilchas Ma'achalos Asuros" – "Laws of Forbidden Food and Drink", so a few days before Rosh Hashana, I went to Manni's Book Store in Mear Shaaarim and found this perek in the volume of Mishne Torah entitled Sefer Kedusha – "The Book of Holiness".

Edited by Rabbi Eliyahu Touger

Published by Moznaim

The most relevant seif I found regarding the inyan of whisky from Hilchas Ma'achalos Asuros was:

טז. ומותר ליתן לתוכן שכר או ציר או מורייס מיד ואין צריך לכלום ומותר ליתן היין לתוכן אחר שנותן הציר או המוריס שהמלח שורפן:

11:16 And it is permitted to put spirits [whisky, beer etc] or Muryas [fish fat in brine] immediately [into a barrel that had previously contained yayin stam], without any other (preparation) and it is permitted to put in wine after [putting in] muryas because the salt (in the fish fat mixture) burns it [the taste of the yayin stam] away.

Actually Rambam's Sefer Kedusha consists of three sections:

Hilchas Isurei Bi'ah – Forbidden sexual relations

Hilchas Ma'achalos Asuros – Forbidden Food and drink

Hilchas Shechitah – Prohibitions of the use of animals

Why call it The Book of Holiness ?

I wondered at the time why it was that Rambam decided to call his volume on forbidden sexual relations, forbidden food and drink and laws of shechting animals "The book of Holiness" ?

If you would have asked me what I thought would be in a book entitled "Sefer Kedusha" then I would have guessed a discussion on the spiritual heights of Shabbos and Yom Tov or perhaps meditation techniques of tephila (prayer)! In fact Rambam's Sefer Kedusha deals with the most earthly everyday physical subjects you could possibly imagine. Ie Sex, Food, Drink and Killing animals.

I filed this question away in the back of my brain.

However, this week I was listening to some shiurim by Rav Zev Leff on the subject of Yom Kippur and to my astonishment, Rav Leff, (unbeknownst to him), answered my question regarding Sefer Kedusha.

In the first shiur on the halachos and minhagim of Yom Kippur, Rav Zev Leff states that the main isurim of the day are:

Asur to engage in Marital Relations.

Asur to Eat

Asur to Drink

Asur to wear leather shoes.

(It is also forbidden to wash for pleasure or apply oil to the skin for pleasure on Yom Kippur).

Listening to the shiur, it suddenly dawned on me that this list is exactly the same as the subject matter in Sefer Kedusha. In other words, the things that were forbidden on the holiest day of the year – Yom Kippur – were exactly the same things covered in Rambam's Book of Holiness.

I listened next to a Yom Kippur drasha by Rav Zev Leff.

Click Here for mp3

In his drasha, Rav Zev Leff defines what kedusha really is.

Rav Zev Leff first explains what Kedusha is NOT!

For 364 days of the year we succumb to the evils of the physical world. We eat, drink and give in and enjoy physical pleasures. But one day of the year, we afflict ourselves and abstain from all these things in order to show what it really means to be holy.

Many Jews, mainly from Western countries, unfortunately believe that the above explanation is what Yom Kippur is all about but Rav Zev Leff explains that this is actually a Xstian concept of holiness, completely alien to Judaism.

Hashem created this world and everything in it for us to use and enjoy

Hashem created this world and everything in it for us to use and enjoy within the framework of mitzvos. Chazal say that if something could have been enjoyed and appreciated and wasn’t then Hashem will punish us in Olam Haba.

Our task in this world is to use the every day things in our lives and raise them up in the service of Hashem. By recognising that they came from Hashem, to appreciate the intrinsic beauty in them. To use the physical world to perform Hashem's positive mitzvos. This way of looking at the world and its contents, turns the mundane into KEDUSHA.

Of course, if by doing certain practices we would be breaking one of the mitzvos lo-ta-aseh – that is, it would lead to abusing or corrupting ourselves, others or this world, then we must avoid doing that thing.

The Nazir

This is the reason why a Nazir has to bring a korban chatat after his 30 days of avoiding any grapes. He separates himself in order to avoid corrupting himself by abusing the use of wine but at the same time realizes that wine should be used for many mitzvos which he is neglecting to do because of his nazerut. However, that 30 day period brings him a greater appreciation and understanding of the power of wine so that he can start drinking again but without abusing it.

Kedushin

The most powerful example is a Jewish marriage.

There are many isurim connected with our sexual drive. Forbidden practices, forbidden partners etc, Yet the joining together of husband and wife in order to get pleasure from their physical bodies whilst in the process of creating a new life is called Kedushin!

Marital relations is not a compromise or giving into our evil carnal inclinations but the greatest expression of kedushah in this world.

However, the things in this world that have the greatest potential for kedusha also carry with them the greatest danger for abuse. Therefore Hashem gives us many mitzvos lo taaseh so that we can avoid these dangers.

On Yom Kippur we don’t eat or drink or indulge in many of the physical pleasures of this world.

Yom Kippur is a Shabbos, where we are commanded to take a rest from the physical world in order to look at the world from the outside and gain a greater appreciation of it.

I suppose that we should also take a step back on this day and look to see if we are abusing the world.

Abuse can come from

1. Unhealthy sexual relations or practices

2. Eating unhealthy foods (spiritual or physical damage)

3. Drinking to intoxication.

4. Abuse of the things put in this world for our own use such as using or killing animals in a non proscribed way.

Rambam's Sefer Kedusha contains all the laws that guide us towards kedusha and away from abusing ourselves, others and the world around us. That's why it's called Sefer Kedusha !

Echoes of a Shofar

Hat Tip to C&Z for sending me this.

An inspiring short film about those young Jewish men who blew the shofar at the Kotel during the British Mandate period. Like the Romans before them, the British forbade any Jew from blowing the shofar at the Kotel. Nevertheless, these young Jewish boys risked and very often suffered up to 6 months in a British military prison in order to blow the shofar at the termination of the fast on Yom Kippur.

This is their story...

Netanyahu! Stop hitting the stupid frogs!

FACT: Every time the Israeli government begin "Peace" talks with the Palestinians, Jews are murdered! A bus is blown up, a pregnant woman and her children are murdered in their car…The barbarity of these evil beings has no limit.

The latest atrocity. August 31, 2010 - Four Israelis were murdered in their vehicle in a terrorist drive-by shooting attack on Route 60 near Kiryat Arba, east of Hebron: Yitzhak Ames, 47, and his wife Talya Ames, 45, Kochava Even Chaim, 37, and Avishai Shindler, 24, all from Beit Hagai. Chamas claimed responsibility for the attack.

The car was sprayed with bullets. The terrorists came back and sprayed the car with bullets again just to make sure.

Tali and Yitchak Ames. (z"l). Their daughter is doing Sherut Leumi in my son's school

When Hakodesh Baruch Hu makes His Cheshbon, I can't help wondering how much of the responsibility for the loss of these beautiful Jewish lives will be placed upon the government of Israel. It's true that the American government put pressure on them to at least go through the motions of trying to negotiate a peace with the Palestinians but everyone knows that the Arabs have no will to reach any agreement. They are a ruthless dictatorship who takes for themselves the money given to them by the Western World, meant for their people. They keep their people in line by feeding them a constant diet of hatred towards Jews. Abass's main concern is that, having filled his people with hatred for Jews over so many years, they will reach the conclusion that the PLO are not doing enough to kill Jews and destroy Israel and will try to overthrow the current regime and replace it with Chamas. Therefore, making any agreement with Israel will be committing political (and probably actual) suicide for Abass's regime.

The Israeli government know this. Therefore I ask again, if sitting down with these murderous thugs can never lead to peace and always leads to Jews being murdered then why do they do it?

In parshas Vaeira, we learn [Shemos 8:2] that "Aharon extended his hand over the waters of Mitzrayim, and the frog emerged (vata'al HaTzefardeiah) and covered the land of Mitzrayim"

Rashi comments on the fact that the Torah says "The Frog" implying only one frog. However, there were surely millions of frogs that covered the land?

Rashi answers that indeed there was only a single frog that emerged. The Mitzrim hit that frog and it miraculously split into two. They hit the two frogs and they split into four. Eventually these frogs covered the entire land.

The obvious question that Rav Yisacher Frand asks is why didn't they stop hitting the stupid frogs? He answers with the words of The Steipler Gaon (1899-1985) who explains that when people are pressured to act they get into a panic and end up doing irrational things. Even though they know that their actions will make things worse, they cannot help themselves and act out of desperation, anger and panic.

It takes courage, a stiff upper lip you might say, to resist the bullying of the United States and say no! We cannot keep hitting the frogs! We must find another way. The No.1 job of the Israeli government is to protect Jewish lives. They keep hitting the frogs and fail in their basic duty as a government.

Netanyahu! Please stop hitting the frogs! You know where it leads.

It is chodesh Elul. The time of owning up to our failures and doing teshuva. After Alienu of our daily prayers, during this month we add an extra tehilla (psalm) – "LeDavid Hashem Ori". Every time I read the last words of this tehilla my heart aches for the Jewish victims of terrorism.

"Please do not deliver me to the wishes of my tormentors, for there have arisen against me false witnesses who breathe violence (Hebrew - CHAMAS)."

Google home page using up 100% cpu

Last Motzei Shabbat I turned my computer on and went to check my email. Opening up IE8 I noticed that CPU suddenly shot up to 100%. I waited for a minute and it did not go down. My home page is Google. I noticed on the Google logo that they had a revolving globe celebrating something of no interest to me. Checking Task Manager it confirmed that indeed the Google home page was taking up 100% cpu. I tried clicking on My Favorites (sic) in order to try another site but the browser would not respond. Eventually I managed to type a URL into the address bar and got to JPOST. The cpu immediately dropped to 5% ! I opened another TAB and voom! 100% again.

What was Google thinking of? Did no one check what this little animation was doing to millions of computers around the world? Perhaps their problem is that all the testers are using the latest Intel i7 chips with 6GB of RAM and they couldn't see any problem.

I think Google owe us an apology.

Hmm, something like this perhaps? Only a suggestion. Ashamnu, Bagadnu...
But please Google. Just a static picture. We don't want anything clever like the guy punching his chest every second. Enough of the cpu intensive animations please!