@oyveyrose
Tri-State Area
Kosher wine educator, WSET Level 3 (Merit) and WSET Diploma candidate. Honest pairings from Kiddush to cuisine, for the Shabbat table and every holiday.
Herenza Crianza
Shimon & Company Saperavi
Hajdu Grenache
Traversa Barbera d'Alba Burdinota
Cave du Bollenberg Riesling
Galil Mountain Yiron Syrah
Covenant Lavan Chardonnay
Explore kosher wine like never before. Reviews, pairings, and insights from Anne Gershkowitz, WSET Level 3 (Merit) and WSET Diploma candidate.
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.)
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.
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.
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.
Not everyone at my table wants wine. (Shocking, I know.) So I turn fruit that's about to go bad into a gorgeous, refreshing punch, and the kids and the guests are happy.
I am about to ruin boring chicken wings for you forever. Crispy roasted wings, a sticky tamarind glaze, earthy za'atar, and a chilled Cave du Bollenberg Riesling to put out the fire.
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.
Kotleti po-kyivski, plant-based garlic butter, and a Covenant Lavan Chardonnay that keeps the crunch and the melt in balance.
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.
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.
We step outside our comfortable, permanent houses and into a fragile sukkah. Under the stars, you suddenly realize what holds true significance.
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.
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