Topic
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.
Shimon & Company Saperavi
Say what you want about the Soviet Union, but it united our dinner tables. My parents' favorite date-night chicken, pressed until impossibly crispy, made easy for a weeknight, with a bold Georgian Saperavi to pour.
Hajdu Grenache
For years, I drove my parents crazy asking for one soup: the thick, spiced noodle stew of my Tashkent childhood. I think I finally mastered it, and Hajdu Grenache stands its ground right beside it.
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.
Galil Mountain Yiron Syrah
Holiday food shlep is a whole sport. Here are my sweet and sour meatballs with pomegranate molasses and a little spicy twist, poured with Galil Mountain Yiron Syrah.
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.
We step outside our comfortable, permanent houses and into a fragile sukkah. Under the stars, you suddenly realize what holds true significance.
