Recanati Yasmin White Blend (OU Kosher) 2008 Front Label
Recanati Yasmin White Blend (OU Kosher) 2008 Front Label

Recanati Yasmin White Blend (OU Kosher) 2008

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    The wine displays a delicate straw gold color. The aroma has lovely dried fruit and herbs, while on the palate the wine is light and refreshing, with flavors of tropical fruits anise and pear.

    A delightful reception wine, and a perfect match with passed hors d'oeuvres and fish dishes.

    Critical Acclaim

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    Recanati

    Recanati

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    Recanati, Israel
    Recanati Recanati Vineyard grounds Winery Image
    The story of the Recanati Winery, a new producer of high quality Mediterranean wines, begins with a profound bond with the Land of Israel coupled with a passion for fine wines. With the creation of the winery, L. Recanati's cherished, lifelong dream to produce truly world-class wines has finally reached fruition.

    Owner of one of the finest private wine collections in Israel, L. Recanati is a successful international banker and a member of one of Israel's most prominent families. Prior to making their home in Israel in the early 1900s, Recanati's ancestors had lived for centuries in Italy, one of the world's premier sources of fine wines. Consequently, Italy and the U.S. (where Recanati spent a portion of his student years and met his American-born wife) represent the winery's first two export markets.

    Chief winemaker at Recanati is Lewis Pasco, an American-born graduate of the U.C. Davis wine program and an accomplished chef. Formerly a winemaker at Napa Valley's Chimney Rock and for Sonoma's Marimar Torres, Lewis brings to Recanati a devotion to artistry and craftsmanship in winemaking. This dedication, combined with Recanati's state-of-the-art winemaking facility, has led to an impressive line of wines.

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    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.

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. 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.

    RWC172623_2008 Item# 109125

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