Ever since kosher wines started to appear in bottles with corks instead of screw caps, vintners have strived to present their offerings as the ultimate in sophistication and snob appeal.Labels on the backs of bottles have mimicked the serving suggestions of the finest, most expensive wines from France. Typical of these are:
Complements fish, veal, and chicken dishes.
Pairs well with beef, duck, or chicken.
Serve with cheese or light desserts.
Enjoy with poultry, veal, or sauteed dishes.
Perfect choice as an aperitif.
Best served with full flavored beef, veal, or chicken dishes.
Now, along comes Byblos, an Argentinian product of the Abarbanel Wine Company, and tells it like it is: Very nice with brisket, Hungarian stuffed cabbage and kugels. Kol HaKavod, Byblos. We can hardly wait for a Riesling that's fit to serve with gefilte fish and a Pinot Noir that will pair well with chopped liver, kishke, chulent, and p'tcha. L'Chayim!
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Awesome. Can't wait for the geographically specific varietals: a Moroccan wine that pairs nicely with kubbeh and majadra, an Israeli wine that nicely highlights tones of obstinacy with a hint of hummus, olive, and shwarma in the bouquet, etc.
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