You don’t look like a classic wineshop website, why ?
We are not a shop.
But what are we then ? Wine is our passion, our hobby.
And we want to share our passion. Our motivation is first the wine.
We have accumulated a lot of wines those last years, and are today ready to sell part of it.
This will help us continue with new purchases.
What “plus” do we have ?
You can always see the difference between a house that was build for immediate resale, or a house that was build for yourself.
We have bought and taken care of our wines for ourselves – not for resale.
We will not apply any sales techniques, as we don’t have important quantities of wine to sell.
We are looking for people who know what they are buying, and who are able to appreciate it.
We want to share the knowledge we have accumulated during those last years.
Why do we need to cellar wine in optimum conditions?
There is no doubt about the negative effects of heat and temperature fluctuations. Undue heat will cause the wine to age poorly and/or give it a cooked demeanor, and temperature fluctuations may break the seal of the cork and result in seepage.
Fine wine is very sensitive to temperature in two ways. As the wine's temperature increases, two chemical reactions speed up - one which can be referred to as "aging", the other which is "spoilage".
The "aging" reaction is the beneficial maturation of the wine which improves the aroma, flavor and structure over time.
At higher temperatures maturation happens faster whitout the desired balance.
The "spoilage" reaction, however, works to destroy the wine by "cooking" it, resulting in foul odors and off-flavors. Clearly, the undesirable effects of higher temperatures should be avoided.
It is well understood that a wine storage temperature in the range of 12 degrees Celsius is ideal. At 12 degrees, the effects of the "spoilage" reactions are negligible, while the desirable "aging" reactions are permitted to progress at a controlled rate. This will result in a well aged wine within the period of time expected.
Storing wine in a closet, basement or under the house or stairs, where the temperature can easily exceed room temperature, will accelerate the "spoilage" reaction dramatically. For example, at 23 degrees the reaction is as much as 8 times faster than at 12 degrees. When elevated much above such room temperature, the detrimental effects are dramatically fast, increasing to as much as 56 times that experienced in a proper cellar environment. Proper storage certainly rewards the consumer for his or her care and patience.
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What is kosher wine ?
Wine made according to Jewish rabbinical law.
The word "kosher" is a derivation of the Hebrew kasher, meaning "proper" or "pure." Kosher wine production must follow precise standards of purity under the direction of a rabbi and may be handled only by workers who are orthodox Jews.
There are two levels of kosher wine, that made through the normal processes of winemaking and that made with one extra process. That second process is called "Mevushal." Mevushal is the Hebrew word for "cooked." Modern techniques of flash-pateurizing are used today. This technique alters the quality of the wine in most cases.
The wines we are offering are all Kosher, but not mevushal.
Is there a difference in quality between kosher and non-kosher wine ?
No. With regards to the treatment of the grapes and the winemaking process itself the only significant difference in process is that once the grapes reach the winery they can be handled only by Sabbath observant Jews. Those people are, of course, supervised by the winemakers who may or may not be Sabbath observant. In other words, the processes are identical.
