In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Why not enjoy all of that holiday wine?

By Joshua E. London and Lou Marmon

Three Colors Of Wine from Bigstock

JewishWorldReview.com | With Passover tonight, we thought we'd highlight a couple of wines to enjoy over the festivities.

One of the newest and hottest-selling Israeli kosher wines to hit the U.S. market is the 2012 Pasco Project #1 ($25) made by the critically acclaimed winemaker, and our friend, Lewis Pasco. A blend of 59 percent cabernet sauvignon, 37 percent merlot, and 3 percent petite sirah all grown in the Shomron (West Bank), the Pasco Project #1 is a big wine, packed with jammy, concentrated, dark berry fruits, intense, drying, slightly powdery tannins, solid acidity, some mild spice and herbal notes, with a definite overlay of toasted oak.

This well-crafted wine needs proper cellaring to mature in the bottle, balance out and allow the various elements to cohere. While pleasant drinking now, it has much promise of future enjoyment with just a bit of patience.

Another Israeli wine to consider is the Dalton Petite Sirah 2011 ($24), this is an aromatic, rich and velvety beauty with some sweet dark berry fruit and spice notes, some nice earthiness and a lovely finish with additional notes of black pepper and French vanilla.

Another new option is the 2010 Galil Ela ($22), a blend of 45 percent syrah, 45 percent barbera, 7 percent petit verdot, and 3 percent cabernet franc, all grown in the Upper Galilee. This is the latest blend from the Galil Mountain Winery, offering lovely notes of dark fruits, herbs, oak, pleasant acidity and a slightly creamy texture.

Moving on to some lighter options, consider the Recanati Rose 2013 ($15). Made of 70 percent barbera and 30 percent merlot, this bright, aromatic, pink wine offers aromas and flavors of strawberry, raspberry, under-ripe peach, and some citrus with a hints of soft spice and some refreshing, crisp acidity.


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Away from Israel, consider Spanish cava, Spanish sparkling wine, produced mostly in the Cataluyna region surrounding Barcelona. Cava is very palate-refreshing, making it versatile enough to be an inexpensive, guest-greeting aperitif, as well as an ideal accompaniment to the many complex flavors found in appetizers and spicy foods.

A recently released kosher for Passover version is the Freixenet Excelencia Brut Cava ($15) that opens with stone fruit, apple and floral aromas that expand nicely into melon and citrus flavors. Made solely from the macabeo grape, this would make a worthy candidate for the first of the four cups at the seder. Another worthwhile cava is the nonvintage mevushal Elvi Cava Brut ($20). Aged for 12 months before disgorging, this Spanish sparkler shows bright citrus aromas and flavors 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. This food-friendly, moderately priced sparkler is also a great choice.

Spirits-wise, we thought we'd stick with Spain and revisit sherry. Even though sherry isn't really a spirit but a fortified wine, we really enjoy it - and thought we would once again recommend the kosher-certified Tio Pepe Fino Sherry ($24; be certain to check it is the kosher version as the nonkosher version is very widely available and the kosher version is a much more limited, more expensive run).

Tio Pepe Fino Sherry is a bone-dry fortified wine, offering a pleasing mix of flavors including almonds, walnuts, fruits, fresh olive oil, salty crackers and Granny Smith apples. Tio Pepe has a lovely long and smooth finish that is dry, refreshing, a little tangy, and a tad herbaceous. It is an excellent aperitif and seriously whets the appetite; regionally it is most commonly enjoyed with the meal itself. Not for all tastes, but an excellent and pleasurable wine, it should be drunk young and well chilled - ideally within a few hours of opening.


JWR contributor Joshua E. London is a wine and spirits columnist who regularly speaks and leads tutored tastings on kosher wines, whisk(e)y, tequila, and other unique spirits.

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Fungus among us produces a distinctive dessert wine

A classic curative cocktail --- Hot toddy: A remedy for a, or the, cold

The growing population -- and popularity -- of sweet reds + the World Whisky Of The Year

This year, give the gift of booze

What you should drink for Thanksgiving

Some atypical wine blends --- and a whisky-tourism trip

A wine bargain, and Johnnie Walker goes platinum!

And now they're kosher

© 2013, Joshua E. London

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