Introducing the World of Kosher Bubbly
NOTE: A solid chunk of this article was originally published on 5th March 2025 on the Glass of Bubbly website. I’ve taken the liberty of liberally augmenting that with bits I’ve cannibalized from much older articles published over the years in this or that print publication (but not otherwise available online). I’ve scribbled in some original wine geekery too, as is my wont. Hopefully, it reads smoothly enough.
One of the great things about sparkling wine, especially Champagne, is that it is made to be drunk. Just pop, pour, and glug. That may seem an especially banal statement, for surely all wine released commercially is meant to be drunk—but sparkling wine is meant to be consumed and appreciated all at once. None of that oohing and ahhing for ten minutes over the smell or savouring the wine over 20-30 minutes of contemplation.
Bubbly is meant to appeal pretty much instantly and broadly—maybe admire the pretty bubbles, perhaps a cursory sniff before consuming, followed by a quick positive or negative judgment, typically in the form a second glass or a switch to another wine or even to cocktails. Sparkling wine is meant to appeal to the broadest senses, aiming more for an overall positive impression rather than anything in particular.
This is pretty much the standard approach whether it goes by an official moniker, such as Champagne, Cava, Prosecco, Crémant, Sekt, Spumante, Brut, Frizzante, Blanquette de Limoux, Asti, or Pét-nat. Even more so, when the setting dictates a more colloquial sobriquet like champers, fizz, bubbly, sparkles, pop, liquid glitter, or party in a glass. Sparkling wine is meant to appease, entertain, and tickle the senses. This is, in large part, why sparkling wine is so often used to celebrate moments and events.
The variable flavour profiles of sparkling wine range from sweet to bone dry, from light to full-bodied, and from fruit-forward to austere – all of which make sparklers some of the world’s most food-friendly wines. Sparkling wines can also help lift almost any mood. As the immortal literary creation Bertie Wooster notes in P.G. Wodehouse’s novel The Inimitable Jeeves (1923), “Champagne, if you are sipping it at five in the morning, has a tendency to take charge of you.”
As it happens, a small but growing segment of the market for sparkling wine—whether from France, Spain, Italy, Israel, South Africa, the United States, or even Austria—falls into the rather niche category of “kosher” wine. [Though none of the increasingly notable bubbly of my adoptive country, Great Britain, has yet been made kosher.]
As I never tire of pointing out, kosher wine is simply wine that is produced in accordance with Jewish dietary laws. Kosher (כשר) is a Hebrew word that means fit [for consumption], pure, proper, or appropriate, in the context of the Jewish dietary code of laws, or kashrut (כשרות; the nominative form of the adjective kosher). These are the religious rules regarding permitted and forbidden foods for Jews — or, at least in the modern world, for those Jews who choose to observe and be governed and guided by them. (More on kosher wine can be read in my earlier posts.)
“The idea was to make Drappier Champagne as close as possible to the original, but within the kosher rules,” Michel Drappier, head of the renowned Drappier Champagne house, recalled in our recent conversation. His experiences producing a small percentage of his renowned wines as kosher-certified Drappier Champagne can serve as an introduction to kosher bubbly and an example to other would-be producers.
“I didn’t want to make something different or special,” says Michel, “just the true Drappier product, but under the supervision of people who would ensure it adhered to kosher standards.”
“We began our kosher production in 2007,” Drappier explained. Initially, he had little connection with the Jewish community or knowledge of kosher wine production, though he had sold his regular (non-kosher) Champagne in Tel Aviv. The opportunity to produce a kosher version of Drappier Champagne arose through a conversation at a Vinexpo exhibition in Chicago, where he met Nathan Herzog from the Royal Wine Corp. of New Jersey. “They asked me if I’d be interested, and I thought, ‘Why not? I’m always interested in doing new things.’”
As Michel quickly learned, kosher wine is primarily defined by religious guidelines rather than by quality, taste, region, or style. Any type of wine—red, white, sparkling, or still—can be produced kosher if it is produced per very specific and fairly rigorous production requirements. The key issue is the labor involved in the wine’s production rather than the ingredients, techniques, or technologies employed. From the moment the grapes are crushed until the wine is sealed in its bottle, all handling must be performed exclusively by Sabbath-observant Jews.
Additionally, all commercial ingredients, such as yeasts and additives, must be certified kosher. (Wines made in Israel are subject to further agricultural regulatory laws rooted in biblical tradition.) Kosher certification is a rigorous, authenticated oversight process ensuring the wine adheres to these religious standards, similar to how organic or vegan certifications operate in the broader food industry.
The Technical and Cultural Journey
A rabbi from Strasbourg spoke at length with Drappier to explain the rules, and Michel quickly realized that making kosher champagne would be both a technical and cultural endeavor.
“What I liked hearing was that the fruit itself is kosher because it is a creation of God,” Drappier recalls. “But once the grapes go into the press, that is where the kosher process begins.”
From that point forward, only approved personnel could touch the product, which presented a major challenge for Drappier and his team.
“It was frustrating,” he admits.
“We could see the must running out of the press, but we couldn’t touch anything. We had to ‘ne touchez qu’avec les yeux’ [touch only with our eyes] as we say in French. I remember one day, out of pure habit, I instinctively reached for a tap. Immediately, one of the kosher supervisors stopped me and was very agitated. So, I put my arms behind my back and told him, ‘If you want to, you open the tap—I won’t move!’ It was a challenging learning experience for me but once I fully resigned myself to the process and embraced the limitations it became much easier.”
Despite these challenges, the Drappier team found the experience rewarding.
“It made us realize the importance of every action we take. Sometimes, we do things without thinking, because we’ve been doing them for decades. But when you have to explain every step, it forces you to reflect on why you do it.”
Logistical Hurdles and Market Growth
The kosher production process also required adjustments to their workflow. “The people overseeing the process [the kosher supervisors] come from Paris or Strasbourg, which means waiting for them to arrive before even taking a sample,” Drappier explains. “It’s slow, it costs more money, and the efficiency is not the same as with our standard production.”
Despite the added complexity, the Drappier team embraced the challenge. “At the end of the day, it’s fun for us, for my son Hugo, and for the workers. We don’t want to stop—we like it.”
Drappier’s kosher production varies from year to year, depending on various factors from the quality of the harvest, and their ability to coordinate the kosher production to the needs of their kosher importers and distributors. “Some years, we don’t do it at all because the quality isn’t there,” he says. “We want the product to be very good, so we’re picky.” Production has ranged from zero in some years to as many as 30,000 bottles. By comparison, Drappier’s total annual production stands between 1.2 and 1.5 million bottles—making kosher champagne a small but significant part of their portfolio.
Kosher Champagne’s Place in the Market
While kosher champagne remains a niche product, its presence in key markets such as New York, Tel Aviv, Paris, London and Brussels has raised awareness among champagne producers. “Many colleagues know we produce it,” Drappier says. “Those who specialize in the New York market, for example, see Drappier kosher champagne in stores and at events. It’s still discreet, but it’s there.”
Some fellow champagne houses have inquired about kosher production, but not all are willing to take on the challenge. “It’s complicated,” Drappier admits.
A few other Champagne houses—such as Laurent-Perrier, Pommery, Champagne Barons de Rothschild, Jeeper, Bonnet-Ponson, Louis de Sacy, and Frerejean Frères, among others—have periodically produced kosher runs, but it remains a specialty or niche item. “For Drappier,” Michel asserts proudly, “it has become an integrated and part of our production.”
The Evolution of Kosher Offerings
Drappier began its kosher production with a single product: the Drappier Carte d’Or (its yellow label). Over time, they expanded the lineup to include kosher editions of the Drappier Rosé Brut, Drappier Brut Nature Zero Dosage, Drappier Rosé Brut Nature Zero Dosage, and, most recently, a kosher edition of the Drappier Millésime d’Exception 2018. “We also started receiving requests for larger formats,” Michel notes, “so we now produce kosher champagne in magnums, jeroboams, and even methuselahs.”
One of the biggest technical challenges was the requirement for mevushal (flash-pasteurized) champagne, which ensures the wine remains kosher even when handled by non-Sabbath observant Jewish waitstaff. “At first, we were concerned,” Drappier recalls. “Applying heat to champagne is always risky, and our past experiences with thermal processing in the ’80s and ’90s had been disappointing.”
Note: For any social function under kosher supervision at which there will be both religious Jews and those who do not observe the Jewish Sabbath laws, typically the kashrut authority requires that only mevushal (מבושל; Hebrew for cooked or boiled) kosher wines be served. This is because there is a Talmudic-era rabbinic prohibition against using any wine that has been handled by those outside of the community of the faithful—unless they are mevushal wines. The most common method for making kosher wine mevushal is to use a form of flash pasteurization. The heat works as a sort of prophylactic against the “touch” of those outside of the religious community. More on this topic very soon in a future post.
Fortunately, technological advances have made this less of a worry. “By 2005, we had a very efficient flash pasteurization system that heated the wine to a high temperature for just a few seconds,” he explains. “It turned out to be much better than what we had tried before.”
A Testament to Quality
Over the years, Drappier has refined its kosher offerings, ensuring they meet the same high standards as the rest of its portfolio. “To be honest, the first and second releases were good, but they were slightly different—simpler and sometimes more rustic,” Drappier admits. “But after five years, we reached a point where I couldn’t tell the difference. If you mix kosher Drappier with the others, I can’t spot it. That’s when I knew we had succeeded.”
Ultimately, Drappier sees kosher champagne as more than just a product—it’s a symbol of inclusivity and celebration. “Champagne was classified as a UNESCO World Heritage product 10 years ago. It belongs to the planet,” he says. “I’m proud to supply everyone because champagne is a symbol of peace, sharing, and happiness. Selling more wine to the Jewish community—not only in America but in Europe and beyond—is an achievement. I’m proud of that.”
As kosher wine continues to grow in popularity, Drappier’s experience serves as a valuable example of how religious traditions and fine wine can go hand in hand. With a dedication to quality and respect for kosher laws, kosher bubbly is not just a specialty product but also a doorway to a wider world of celebration.
A sidenote on the bubbly process.
Most folks rightly look to Champagne as the star in this fizzy wine kingdom, but other varieties—like Spanish Cava or Italian Prosecco, or other quality sparkling wine from anywhere outside of the Champagne region of France—can be just as good and are generally much more affordable, offering better value. Regardless, all sparkling wines share one essential trait: bubbles!
So how does one get grapes to produce a fizzy, bubbly, sparkling wine?
Quick refresher: wine is just grape juice that has undergone fermentation, a natural process of transformation in which sugars are broken down by microorganisms extracting energy from the sugar molecules. The agent of change in wine fermentation is yeast, a natural single-celled microscopic fungus found everywhere in nature, including on the skins of fruits like grapes.
Wine-geek note:
Though a tiny and simple unicellular organism, the biochemical activities of yeast are incredibly powerful in transforming foodstuffs that contain sugar.
Winemakers harness the transformative power of yeasts, particularly the species Saccharomyces cerevisiae, by allowing the yeasts access to the sugars found in the juice of the grapes in as preferential an environment as their winery’s conditions allow.
Yeast seeks survival, growth, and reproduction. What we call wine fermentation is essentially a stage in the lifecycle of yeast as it eats the sugars in the juice of the grape. The yeast’s metabolic process is what transforms grape juice into wine.
Yeast enjoys a short, simple, hard-working life. Fermentation is the process of the yeast metabolizing the sugars (primarily glucose and fructose) in grape juice for its own energy needs, essentially biosynthesizing the compounds its needs to survive and excreting the waste it does not need —this waste is ethanol and CO2. Both ethanol and carbon dioxide are created because of the metabolic pathways the yeast follows to extract energy from sugars.
To the winemaker, the yeast’s metabolic process is critical, and the waste byproduct is the goal—the ethanol for all wines, and for naturally sparkling wines also the CO2.
Now, the metabolic actions of yeast not only produce ethanol but also generate various secondary metabolites (like esters, higher alcohols, and organic acids) that significantly impact the flavour, aroma, and complexity of the final wine. These transformations are the core factors that differentiate grape juice from wine, giving wine its basic characteristic taste, aroma, and alcohol content.
So, yeast craves sugar, which it metabolizes as a source of energy and carbon to fuel its survival, growth, and reproduction. As yeast metabolizes the sugars, it creates ethanol (alcohol) and carbon dioxide gas (CO2 ). In still wine production, the CO2 is released into the atmosphere; in natural sparkling wine production, the CO2 is captured, held in solution, and dissolved in the wine. Wine can also be rendered sparkling via the less natural process of adding the bubbles from an external source.
That is, wine bubbles are produced by CO2 held in solution in the wine. The two primary sources for this CO2 in wine are: (1) external, the pumping in—SodaStream-like—of bubbles from an outside source, and (2) internal, the natural byproduct of a fermentation.
External Source of Carbon Dioxide Gas (CO2)
Known as the “Carbonation” or “Gas Injection” or “bicycle pump” method, and not so dissimilar from carbonating soda, this method is a relatively quick, simple, and cheap way of artificially infusing bubbles into a wine.
This process involves artificially introducing CO2 into an otherwise still (non-sparkling) wine that has been stabilized, filtered, chilled, and transferred to a pressurized tank to increase its ability to dissolve the gas. Compressed food-grade CO2 gas is then injected into the wine under high pressure using fine diffusion methods that evenly distribute the gas, allowing it to dissolve more efficiently into the wine. Once the desired charge is reached, the wine is bottled under pressure and sealed to prevent the gas from escaping.
Typically used for entry-level, budget-friendly sparkling wines, the reputation associated with this method of production is mixed. On the plus side, this method allows for less expensive bubbly, and the natural flavours of the base wine are generally well-maintained. On the minus side, however, the resulting bubbles tend to be large, coarse, and short-lived, typically lacking the finesse and complexity associated with wines that develop their effervescence naturally, from an internal source of carbon dioxide gas (CO2).
Internal Source of Carbon Dioxide Gas (CO2)
Naturally sparkling wines are produced by creating an internal source of CO2 in the wine by leveraging the carbon dioxide that is naturally produced during the fermentation process and then capturing or trapping the gas within the wine itself. In contrast to using an external source of CO2, this internal source approach typically results in more refined and integrated effervescence that is widely deemed as an enhancement to the texture, mouthfeel, and overall complexity and enjoyment of the resulting wine.
One inconvenient aspect of this method is the near-universal need to separate the newly sparkling wine from the lees, or dead yeast cells and sediment. Strictly speaking, this is not an essential step as the lees are perfectly safe to consume—though not altogether a pleasant sensation—and so, in general, consumer expectations require a cleaner final product.
Achieving Natural Effervescence
There are five primary methods that winemakers use to create a naturally sparkling wine, and each has its advantages and disadvantages, but the core novelty is in creating this internal source of carbon dioxide gas. These five primary methods are:
Traditional Method
Tank Method
Transfer Method
Ancestral Method
Asti Method
Each of these methods varies in process, timing, and the resulting character of the wine, allowing winemakers to craft distinct styles that reflect both tradition and innovation.
[I’m skipping over another method, known as the “Continuous Method,” developed in the 1950s in the USSR, known in Russian as Акратофорный способ (Akratoforny sposob), named after the akratophore—a type of pressurized tank used in the process. It involves a series of connected pressurized tanks where the second fermentation occurs continuously as the wine moves from one tank to the next. I am not aware of any active use of the “Continuous Method” production, though I’ve never particularly sought it out either.]
Traditional Method
Also known as the Méthode Traditionnelle or Méthode Champenoise, this is a process for making sparkling wine in which a second fermentation takes place inside the bottle of a previously still wine.
The still wine to be made sparkling is known as the base wine. In the traditional method, this base wine is bottled with an added mixture of sugar and yeast (known as the liqueur de tirage). This mixture undergoes its own fermentation inside the environment of the base wine, trapping carbon dioxide in solution, thereby producing a natural effervescence.
The now bubbly-wine then undergoes aging on the lees (dead yeast cells), which adds complexity and texture, followed by riddling (gradual turning of the bottle) and disgorgement (removal of lees/sediment). The sparkling wine is then given a dosage—usually topped up with the addition of more base wine and some sugar, called the liqueur d’expédition—and is then sealed with a cork, a wire cage to hold the cork in place during transport, and the finished wine is labelled for sale.
The dosage step is crucial. First, the wine is topped up with the liqueur d’expédition to fill the gap in volume created by the disgorgement so that consumers receive a full bottle. Far more importantly, however, the liqueur d’expédition is added to adjust the wine’s sweetness and balance its acidity. The amount of sugar added determines the wine's style, ranging from Brut Nature (no sugar added) to Doux (very sweet). For example:
Brut Nature: 0–3 g/L, no added sugar
Extra Brut: 0–6 g/L
Brut: 0–12 g/L (most common style)
Demi-Sec: 32–50 g/L
Doux: 50+ g/L
Dosage subtly influences the final taste and character of the sparkling wine.
Tank Method
Also known as cuve close (French for “closed tank”; pronounced: koov cloze), or the bulk method, or granvas (in Spanish), autoclave, or Tankgärung (in German), this technique also involves a second fermentation—but instead of occurring in individual bottles, it happens in bulk in large, sealed, pressurized stainless steel tanks. This method is also called the metodo Martinotti (Italian for Martinotti method) after Federico Martinotti, who developed the process in Italy in 1895, and the Charmat method after Eugène Charmat, who later refined and patented the technology in France in 1907 for commercial use.
Base wine is introduced into the tank along with sugar and yeast (as in the traditional method). The fermentation occurs under pressure, which traps the carbon dioxide gas inside the wine. Once fermentation is complete, the wine is filtered under pressure to remove sediment and is then bottled without extended aging on lees. This method preserves the wine's fresh, fruity characteristics, making it ideal for aromatic grape varieties like Glera (used in Prosecco) or Moscato.
The tank method is generally more efficient and cost-effective than the traditional method, producing approachable and fruit-forward sparkling wines meant to be enjoyed young.
Transfer Method
The Transfer Method, or méthode transfert in French, combines elements of both the Traditional and Tank Methods. As with the traditional approach, the second fermentation takes place in the bottle, using a base wine and a liqueur de tirage. However, rather than riddling and disgorging each bottle individually, the contents are transferred from the bottles into a large, pressurized tank.
In this tank, the wine is filtered to remove the lees, and the dosage (liqueur d’expédition) is added. The clarified sparkling wine is then re-bottled under pressure into new, clean bottles.
This method offers the complexity gained from bottle fermentation and lees aging, while allowing for greater efficiency and consistency in production. It's often used for mid-tier sparkling wines where quality is important but cost and scale are also significant considerations.
Ancestral Method
Also known as méthode ancestrale, pétillant-naturel (or pét-nat), or simply méthode rural, this is the oldest known technique for producing sparkling wine and is often considered the most natural.
Unlike other methods, there is only one fermentation. The wine is bottled before fermentation is complete, while residual sugar and active yeast are still present. Fermentation then finishes in the bottle, naturally trapping carbon dioxide and creating effervescence. There is usually no disgorgement, dosage, or filtration, and the lees are often left in the bottle.
The resulting wines tend to be lightly sparkling, slightly cloudy, and rustic, with a raw, lively character. Each bottle can be unique, reflecting its natural process and minimal intervention. Ancestral method wines are popular among natural wine producers and often have lower alcohol and a wilder, less predictable flavor profile. They have become popular in both France and Israel.
Asti Method
Used primarily in the Piedmont region of Italy for producing Asti Spumante and Moscato d’Asti, the Asti Method is designed to capture the natural sweetness and aromatics of Muscat grapes.
In this method, the fermentation starts in pressurized tanks and is deliberately stopped partway through—typically by chilling the wine and filtering out the yeast—once the desired balance of alcohol, sugar, and bubbles is achieved. Unlike other methods, there is only one fermentation and no secondary fermentation or dosage.
The result is a low-alcohol, sweet, and intensely aromatic sparkling wine known for its floral and fruity notes. The Asti method is highly specialized and suited for wines that emphasize purity of fruit and freshness.
All of these above methods are specific approaches or techniques for creating sparkling wine. What matters most to the quality of any sparkling wine, however, is the composition and character of the base wine that one of these techniques is employed to render sparkling.
What Is Base Wine?
Base wine is the still, generally dry wine that serves as the foundation for sparkling wine making. It's not meant to be enjoyed on its own—often too high in acidity, low in alcohol, and too subtle in flavour. But this austere profile is exactly what makes it ideal for transformation.
Grapes for base wine are picked early, while sugar levels are low and acidity is high, preserving freshness and structure. Whole-bunch pressing is common to avoid extracting harsh phenolics, especially from dark-skinned grapes like Pinot Noir. Even slight imperfections in a base wine can be magnified by the pressure and precision of the sparkling process, so quality control is critical.
Blending is the winemaker’s true art here. A base wine is rarely a single expression—it’s typically a careful assemblage of multiple vineyard parcels, grape varieties, or vintages. The goal isn’t just to add bubbles to a still wine but to craft something greater than the sum of its parts. Whether fermented in stainless steel or aged in oak, the base wine is where a sparkling wine’s journey actually begins. [Though in my recounting of this all here, this is where my account ends. 😉]
A selection of kosher sparkling wines to consider:
Champagne Laurent-Perrier, Brut, Kosher Edition (N.V.): This first-rate, light to medium-bodied blend of chardonnay, pinot noir and meunier is refined and balanced, yet fun and easy, with fine, concentrated, bubbles, and lovely notes of citrus peel, minerals, and nuts, and all with a lovely dollop of fresh berries in the lengthy finish. This is really superb champagne.
Champagne Laurent-Perrier, Cuvée Rose, Brut, Kosher Edition (N.V.): Strawberry, raspberry, and floral aromas predominate in this delightful medium-bodied sparkler that opens into bright blackberry, cherry, and strawberry flavours. This is extravagant but excellent, fun, and really lovely.
Champagne Drappier, Carte d’Or, Brut, Kosher Edition (N.V.): Opens with citrus, tart apple, and toasty aromas that lead into lemon, stone fruit, red berry, and yeasty bread flavors with accents of spice and minerals extending into a lingering, brightly acidic finish. A solid and most enjoyable bubbly.
Champagne Drappier, Brut Rosé Nature, Pinot Noir Zéro Dosage, Kosher Edition: Bone-dry yet packed with rich red fruit character! It is crisp, tight, and packed with acidity, yet it also has a full, very attractive strawberry character with shadings of mandarin orange. Delicious.
Champagne Barons de Rothschild Brut Cuvée, Kosher Edition (N.V): A complex assemblage chardonnay and pinot noir, with 40 percent reserve wines blended in for added quality and consistency; this is dry, elegant, and restrained with aromas and flavours of green apple, pear, lemon peel, white peach, toast, piecrust, almonds and hazelnuts, and with a lovely, chalky minerality and wonderfully balancing acidity. Managing to be austere and creamy, focused yet breezy, this is delightful and entertaining now but holds much promise of things to come with some additional aging.
Maison Jeeper, Luxe, Brut, Champagne, Kosher Edition (N.V.): Elegant and refined, this single-parcel Champagne offers aromas of brioche, apple, pear, and baked quince, with a touch of minerality. Medium-bodied and fresh, with fine bubbles and flavours of crème fraîche, tart apple, lemon zest, and a hint of smoke. The finish is long, crisp, and creamy, with bright acidity and a lovely saline edge. More focused and polished than the house’s baseline cuvée—serious and delicious.
Koenig, Crémant d’Alsace (N.V.): Charming and delicious, this Alsatian sparkler is clean and brisk with aromas and flavours of citrus, apple, melon, and white peach, with fine, creamy, and assertive bubbles that tingle the senses and drive home a lemony goodness.
Raziel, Rosé Brut, Zero Dosage, Judean Hills, Israel (N.V.): A blend of 60% Pinot Noir and 40% Chardonnay, this medium-bodied sparkler opens with ripe aromas of strawberry, orange peel, cherry, and toasted nuts alongside yeasty and smoky notes. The palate shows soft red fruits—raspberry, strawberry, and dark cherry—and moderate acidity. The finish is long and gently smoky and yeasty. Drink now.
Elvi, Cava, Brut, Spain: Charming and easy drinking, with fresh berry fruits and bright citrus aromas and flavours that ride on a light frame of tight bubbles and notes of apples and yeast, along with a mild spiciness in the pleasantly long finish.
Bartenura Moscato d’Asti DOCG, Italy, 2023: This is light, very gently fizzy, delicately sweet, floral, and fruity, offering the usual array of Moscato notes and delivering tasty refreshment with a satisfying finish.
Baglietti Brut No 7 (Italy): A dry, smooth Italian Prosecco Spumante that is slightly citrusy with appealing pear and subtle almond notes.
Baglietti Brut Rosé No 7 (Italy): Vibrant aromas of white peach, citrus, and summer berries, with a nicely dry palate featuring raspberry, citrus, almond, balanced acidity, and a full, dry finish.
Blumantti Moscato, Puglia IGT, Italy: Tasty and refreshing with a delicate sparkle, floral bouquet, and sweet berries, with hints of tropical fruits.
Golan Heights Winery, Mount Hermon Moscato, Galilee, 2023: Lightly sparking and pleasantly aromatic (lychee, white peach, green apple, lemon peel, honeysuckle), with enjoyably bright, clean, and sweet flavours of stone and tropical fruits, crushed almonds, and a touch of spice.
Enjoy!
About Me:
For more than two decades, I’ve been drinking, writing about, consulting on, and speaking professionally about kosher wines and spirits. For over twelve years, I penned a weekly column on kosher wines and spirits that ran in multiple Jewish publications, and my writing continues to appear in a broad range of Jewish and mainstream media, both in print and online.
In addition to writing, I frequently speak publicly, leading tutored tastings and hosting educational programs on kosher wine and spirits appreciation for audiences of all kinds. If you’re interested in commissioning articles, arranging tastings, booking events, or just wanting to connect, feel free to reach out at joshlondon246@gmail.com.
In what now feels like another lifetime, I also authored Victory in Tripoli: How America’s War with the Barbary Pirates Established the U.S. Navy and Shaped a Nation (John Wiley & Sons, 2005), a slice of early American history.
When not immersed in wines and spirits, I work in the charity and non-profit sector. I currently serve as Development Director for Yad Vashem UK Foundation. Previously a longtime Washington, D.C.–based lobbyist and pro-Israel advocate, I relocated to the U.K. with my family during the COVID era—and happily prefer life across the pond, despite the truly lamentable and frankly uncivilized shortage of kosher Beaujolais here. That said, I still make it back to the States from time to time.