Dalton Canaan Red (OU Kosher) 2021
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Canaan is an easy drinking medium bodied red wine with sweet fruit, with notes of black pepper, cherries and plums, low tannins and soft vanilla tones. This is a wine with very few pretensions and is made for immediate consumption.
The Canaan wines were made with the Israeli climate and cuisine in mind so they particularly suitable for Mediterranean cuisine. Red Canaan is a good accompaniment to pasta, pizza, poultry, and mixed grills, it is also an excellent party wine.
This wine is Kosher for Passover
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Deep black cherry-colored, this wine has a bouquet of brambly fruits of the wood and dried sage leaf. Black currant, blackberry, mint, licorice and dried thyme flavors are wrapped in a sheath of slightly grippy tannins that power on into a lasting finish.
Dalton is about savoring life's moments. Making the most of time spent with friends and family. Dalton lets you turn routine into ritual…simple into special. They invite you to enjoy their wines in each of these moments, and add pleasure to everyday life.
Dalton wines are made of high-quality grapes meticulously grown and harvested from their own vineyards planted in the Galilee region. The winegrowing process is led by their team, which includes winemaker Guy Eshel, viticulturist Nahum Nave and their proprietor, Alex Haruni. Assisted by international wine and viticulture consultants, they continuously strive towards maintaining a sustainable approach and bringing forth an authentic Dalton spirit.
They produce four series of wines, each with its distinct sources of inspiration, flavors, characteristics and market positions. Offering unique and diverse experiences for a wide range of target audiences, their wines embody the Dalton essence, signature winemaking style and regional influences, while maintaining a distinct level of individuality.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
With a rich history of wine production dating back to biblical times, Israel is a part of the cradle of wine civilization. Here, wine was commonly used for religious ceremonies as well as for general consumption. During Roman times, it was a popular export, but during Islamic rule around 1300, production was virtually extinguished. The modern era of Israeli winemaking began in the late 19th century with help from Bordeaux’s Rothschild family. Accordingly, most grapes grown in Israel today are made from native French varieties. Indigenous varieties are all but extinct, though oenologists have made recent attempts to rediscover ancient varieties such as Marawi for commercial wine production.
In Israel’s Mediterranean climate, humidity and drought can be problematic, concentrating much of the country’s grape growing in the north near Galilee, Samaria near the coast and at higher elevations in the east. The most successful red varieties are Cabernet Sauvignon, Merlot, and Syrah, while the best whites are made from Chardonnay and Sauvignon Blanc. Many, though by no means all, Israeli wines are certified Kosher.