Kosher Israeli Red Wine

368 bottles

Israeli reds have changed more in twenty years than almost any wine country on earth. The sweet kiddush bottle still exists and still has its place, but the serious end of the category now runs from the cool, high vineyards of the Golan and Upper Galilee down through the Judean Hills, and it makes wine that stands up anywhere.

What to expect

Cabernet Sauvignon is the backbone, usually ripe and generous with firm structure behind it. Merlot is softer and rounder. Syrah does unusually well in the warmer sites, coming out dark and peppery. Blends are common and often the best value, because they let a winery balance a hot vintage.

Choosing by the table

For a brisket or a slow-cooked Shabbos dish, a soft, fruit-forward red serves you better than a heavily structured one. For steak, you want the tannin. We work through this properly in our guide to pairing kosher wine with meat, and the grape itself in what is Cabernet Sauvignon.

If you are buying for a crowd rather than a meal, note that mevushal status matters when many hands are pouring. See mevushal vs non-mevushal.