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Article: Matzah! Passover Wine Specials

Matzah! Passover Wine Specials

Every Spring, Passover is observed for 8 days, to celebrate the freedom of the Jewish people from slavery in Egypt. Due to the Hebrew calendar, which follows lunar and solar cycles, Passover occurs on different dates each year. This year, it starts at sundown, Monday April 14th and concludes the evening of Tuesday, April 22nd.

During Passover, the Seder is performed, a Jewish ritual feast. Seder customs include story telling, eating symbolic foods, and drinking four cups of wine at certain points throughout the meal. For The Four Cups, we suggest the following four Kosher wines.

2011 Bartenura Pinot Grigio, Italy

This Italian wine is what you look for in a Pinot Grigio, light and refreshing. Made from grapes grown in the Venezie region, it is well balanced and dry, with fruity citrus flavors and a fresh finish. This Pinot Grigio makes an excellent aperitif and also pairs well with cheese, salads and fish.

2012 Baron Herzog Chardonnay, California

Blended using grapes from Clarksburg, Baron Herzog’s Chardonnay was grown in warm sunlight and cooled by San Francisco Bay’s evening breezes. This produced a complex and lush wine with notes of citrus, apple, and tropical fruits with a long finish. Pair slightly chilled with chicken or fish dishes.

2010 Baron Herzog Cabernet Sauvignon, California

This approachable Cabernet was produced using grapes grown in the Central Coast region. Each lot was allowed to age separately before blending and bottling. The wine was filtered lightly so sediment may form as it ages. Upon opening, you will enjoy berry aromas. Blackberry and spice notes pair well with herb-rubbed chicken and hard cheeses.

2012 Bartenura Moscato, Italy

You’ll find this semi sweet Moscato, from the Pavia Province, light and crisp. The rich aromas of the Moscato grape have been preserved in this slightly effervescent wine. The light, peach notes make it perfect to pair with dessert or fresh fruit. Also try it as an aperitif or with cheese.


As the Jews quickly escaped Egypt, they had to rely upon unleavened bread (matzah). Try your hand at making your own matzah, instead of buying the bland, boxed versions. Note that no longer than 18 minutes from the time that the flour and water and combined, to when the matzah is removed from the oven, must pass in order for it to be considered fit for Passover.

Makes 8 matzah breads


1 t Passover flour for dusting

1 cup Passover flour (kemach shel matzah shamura)

⅓ cup spring water, or more if needed

½ t kosher salt

1 t kosher olive oil


1) Move an oven rack near the top of oven and preheat oven to 475 degrees F. Preheat a heavy baking sheet, or pizza stone, in the oven.

2) Dust a clean work surface and a rolling pin with 1 teaspoon flour. Place 1 cup of flour into a mixing bowl; set timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.

3) Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over and pierce each piece another 25 times with the fork.

4) With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.

5) Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.

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