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Sep 19, 2010 07:42 PM

Kosher wine recommendations for sukkot meals

For the festival of Sukkot, we plan to serve the following:

1) Stuffed Cabbage in sweet and sour sauce (tomato based)

2) "Tzimmes Con carne" (From Joan Nathan's "Jewish Holiday cooking", it's basically a chili con carne recipe with a little mango added. I'm not sure whether I'm going to use hot chiles, or a lot o hot chiles, as my wife isn't a big fan of high scoville units.

3) Roast chicken

4) (over the weekend) Grilled rib-eye steak

OK, so any good kosher wine recommendations? Especially for the stuffed cabbage, which will have the sweet and sour. I might have beer with the "Tzimmes con carne." (Although suggestions as to be thet beer type for this kind of dish would be appreciated.)

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  1. Don't know what to recc. with your food pairings, but I heard that 2009 was a great year for French Reds...perfect wine growing weather.

    1. You might want to try the Ella Valley Vineyards Chardonnay (non-mevushal) with the cabbage rolls. It has some hints of honey that go nicely with sweet and sour sauce.

      1 Reply
      1. re: mamaleh

        I found a bottle of the Kinneret Ella Valley Chardonnay, which I served with the stuffed cabbage. The vintage was 2006, and I think that perhaps the wine had passed its peak, ortmaybe it hadn't been stored properly. It had a wee bit of an off-taste. Not so bad that it was undrinkable, I could detect the "hints of honey," and it wasn't too bad with the cabbage.

      2. Not sure if you already bought your wine but:
        1. I might pair a spicy shiraz with teh sweet and sour, especailly since its ground meet with a tomato based sauce. You could do the yogez cabernet-shiraz blend. Btw, a great buy for the money, only 14 bucks.

        4. How about galil yiron which is a great wine or if you really want to go all out the Red C by Covenant (it is yom tov after all). I'm also a big fan of yogez cab-petit verdot.

        Hope it all comes out well.

        Btw, what are you going to pair with everything in the end?

        1. OK, not wine related but we made "Unstuffed Cabbage" from Kosher by Design. Much easier than those impossible cabbage burritos and no danger of them drying out. It's basically meatballs and cabbage in tomato sauce. (I have teenage boys and they have friends so quantity is VERY important.)

          6 Replies
          1. re: SoCal Mother

            I have no problem wrapping those cabbage "burritos" and find some marrow bones placed in the sauce while cooking keeps them well lubricated

            1. re: berel

              I'm sure that your stuffed cabbage is wonderful but mine would probably not be. The meatballs and cabbage rolling around in tomato sauce might not look pretty but they taste fine.

              I am basically a "Chowhound" who would rather eat than cook. (Just where do the marrow bones go, anyway?)

              1. re: SoCal Mother

                bones go in the bottom of the pot

                1. re: berel

                  But what keeps the cabbage rolls from getting all dried out? Is it really worth the effort? The cabbage and meatballs are really very good and so much less work.

                  1. re: SoCal Mother

                    the marrow bones release their oils as the pot cooks and keep the rolls lubricated
                    (it's what keeps a good thick chulent from drying out too as the water evaporates or gets absorbed by the barley and beans)

                    I'll have to take a picture of my next batch of of cooked stuffed cabbage and upload it.. Seeing the food also enhances the eating process. Any good restaurant will be concerned with "presentation" of food

                    1. re: berel

                      Yeah, presentation is my weak spot. I'm a pretty good cook but I tend to serve food badly.