Category
Recipes and the bottles to pour with them, for Friday night dinner and Shabbat lunch.
Herenza Crianza
Between dentistry, running businesses and a full house, my Shabbat hosting goal is maximum flavor with zero Friday afternoon panic. My secret weapon is the smoker, and my pour is a bright kosher Rioja that was made for smoked meat.
No fancy name, no complicated prep. Just crunchy cabbage, the sweet pop of pomegranate and a garlicky lemon and sumac dressing that wins Shabbat every time. (It smelled so good, I forgot to pour the wine.)
Traversa Barbera d'Alba Burdinota
Nobody wakes up craving cabbage. But my Babushka's Golubchiki carried a secret Simchat Torah message, and today I make them loudly and proudly, with a juicy Italian Barbera in my glass.
Shirah Syrah
I was born in Tashkent, and nothing brings back home faster than a hot, crispy meat samsa. Here's my easy kosher version, poured with a big, peppery Shirah Syrah.
L'Indiscrète Sancerre
Your Shabbat table is a royal event. Five homemade challah dips in about 20 minutes, plus the cold Sancerre that resets your palate after every bite.
Lueria Unoaked Chardonnay
Brown the chicken, add bright bell pepper, melt it down in broth and white wine. Then pour a cold Lueria Unoaked Chardonnay: bone dry, with a clean fruit crunch.
