“On the first attack, flowers, particularly violets. These are followed by aromas of Mediterranean herbs and black fruits, while in the background, a slight hint of vanilla and wood … this is a pleasant yet not overpowering wine…” Yonatan Sternberg takes Carmel’s regional Series for a ride on his palate.
The Regional Series, also known as the Appellation Series includes both red and white wines which represent some of Israel’s top wine regions. In my opinion the regional Series by Carmel usually provides a pretty good value for the money.
Following is a list of the wines included in this series:
Upper Galilee: Cabernet Sauvignon, Merlot, Cabernet -Shiraz, Chardonnay, Sauvignon Blanc, Gew?rztraminer, Johannesburg Riesling and Rose.
Zichron Ya’acov: Relying on grapes from Zichron’s “old vines” the winery’s Carignan grapes are grown in this region.
Judean Hills: Petite Sirah- this is one of my favorite wines from the regional series. Sold around the 70-75 NIS mark, the Petite Sirah 2005 is among the best in its price range.
Name: Carmel, Regional Series, Cabernet Sauvignon- Shiraz, 2005
Country: Israel
Region: Upper Galilee
Type: Red, Dry
Body: Medium
Price: 59-65 NIS
General:
This blended wine consists of 61 % Cabernet Sauvignon and 39 % Shiraz. The wine aged for 12 months in oak barrels and contains 14% alcohol.
Tasting notes:
On the first attack, flowers, particularly violets. These are followed by aromas of Mediterranean herbs and black fruits, while in the background, a slight hint of vanilla and wood. On the palate, this is a pleasant yet not overpowering wine, offering flavors of young plums and black fruits all leading to a well balanced finish.
Food pairing:
This mouth-filling wine should go well with mild cheeses or a juicy roasted chicken with saut?ed mushrooms and fresh herbs. Another great option would be to use this red for cooking a pot roast with beef, root vegetables and a handful of Herbes de Provence.
Tip of the Week: “Herbes de Provence” .
Although most quality spice stores sell their own house blend of Herbes de Provence , there is no reason why you shouldn’t create you own mixture of herbs which can be used for seasoning various dishes.
Personally I like combining sage, rosemary, thyme, basil and bay leaf.
Simply mix all of the ingredients together and store the concoction in a small airtight jar.
