After all of the rumors that are spreading about the future of northern Israel and most particularly the Golan Heights, I decided to pack my bags (including of course a tasting glass, a fork, and a knife) and head up north on a culinary mission. I invited my good friend Yuval to join me and on the way to the Golan we began planning out our route. We spent the first night at friend’s farm not to far from Katzrin where we enjoyed a Barbeque dinner that would satisfy any carnivore and a bottle of the Yarden, Syrah, 2003. Little did I know then that we were only warming up for the Friday night feast which would be the highlight of our trip.
On Friday morning we had planned to visit the Pelter winery, which in my opinion produces some of the finest white wines in the country, my favorite Pelter wine is the unwooded Chardonnay, unfortunately founder and wine maker Tal Pelter was unavailable and we decided to postpone our visit.
Luckily, Avigdor, our host for dinner had a chilled bottle of the Pelter Chardonnay, and as soon as I noticed this I knew that we were off to a good start. Situated in the picturesque village of Shear Yishuv “Pausa” is a gourmet inn offering a unique and pampering experience. The resort was established almost four years ago by Avigdor and Einat Rothem who dreamed of a place where they can do what they do best and enjoy most: Entertain, Pamper, and Host.
The resort grounds include eight rooms, an outdoor Jacuzzi, a vineyard, a vegetable and herb garden and an impressive dinning area where guests have the opportunity to meet while enjoying a lovely meal.
Our Friday night feast started off with a glass of “Bubbly” and a toast celebrating one of the guest’s birthday. This was accompanied by tempura battered carrots, sage and stevia leaves. We were then seated and a dish with small cavities filled with saut?ed forest mushrooms in butter, garlic and herbs arrived. While filling up our glass with Pelter’s Chardonnay, Avigdor explained that this was a classic plate usually used to serve escargot.
Avigdor and Einat pay close attention to detail and match a different wine to each course. Among the wines served we also sampled the Gamla Chardonnay and a white wine produced from grapes harvested at the “Pausa” vineyard. The entr?e was a roasted leg of lamb on a bed of a root vegetable puree; and again wine was poured, this time one of Pelter’s reds: “Trio”, a blend of Cabernet Sauvignon, Merlot and Cabernet Franc. The “Trio” is showing plenty of red fruit flavors and aromas particularly plums and berries, a hint of pepper and a slightly alcoholic finish.
Another fact that I found very impressive is that “Pausa’s” cuisine and cooking methods are in accordance to the slow-cooked food philosophy and tradition. Thus, emphasizing the use of quality and seasonal fresh produce.
To sum it all up, “Pausa” provides guests with a unique opportunity to take a break in a relaxing, refreshing, and refined atmosphere.
Tip of the Week: Serving Temperature
Chardonnay should usually be served chilled rather than cold. If the Chardonnay is too cold, some of the fruity flavors will be muted.