Israeli Wine Specialist Chooses Mates For Aussie Gourmet’s Festive Jewish Recipes | The Jewish Week | Food & Wine

Israeli Wine Specialist Chooses Mates For Aussie Gourmet’s Festive Jewish Recipes


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Israeli Wine Specialist Chooses Mates For Aussie Gourmet’s Festive Jewish Recipes

For a perfect union of food and drink, Sadie Flateman pairs wines with Naomi Nachman’s passover-friendly recipes.

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For the past 13 years, in addition to having prepared Passover meals for her own family since she got married 23 years ago, Naomi Nachman has been a personal chef for hire, making her kitchen kosher for Passover two weeks before Purim in order to start preparing and cooking.

“I always felt that Pesach was my forte,” said the Sydney-born, Five Towns-based radio show host, “Chopped” event organizer and chef, in a phone interview with The Jewish Week. So, she wrote a Pesach cookbook.

Some of the recipes in Nachman’s new book, “Perfect for Pesach,” are recent developments, like her Cauliflower Crust Lachmagine, a Passover-friendly version of Syrian open-faced meat pie appetizers, while the Chicken with Zucchini is a dish Nachman has been cooking since she got married. 

Perfect for Pesach cookbook by Naomi Nachman

Growing up in Austrailia, Passover was always her favorite holiday. “My dad ran a Pesach hotel in Sydney. My mom made the gefilte fish and matzah balls, and I ran the children’s group,” she said. The Veal with Mushroom Sauce recipe was a family favorite when she was growing up.

To complement Nachman’s Passover recipes, Sadie Flateman, an Israeli wine specialist and buyer at 67 Wine & Spirits on the Upper West Side, has offered pairing suggestions from Israel.

Cauliflower Crust Lachmagine

And for the wine…

A robust wine that matches the lachmagine’s flavor intensity, with enough structure to offset the richness of the dish.

Katlav, Wadi Katlav 2012 (Judean Hills, Israel)

Cabernet Sauvignon, Merlot, Petit Verdot and Cabernet Franc.

A full-bodied and exotic fruit-driven wine, with gripping tannic structure, layers of dense, wild-berry fruit and spice. It undergoes 28 months of aging in French oak barrels before bottling. At 14.5 percent alcohol, this wine achieves balance and freshness. Yossi Yittach, proprietor at Katlav, who is of Moroccan descent, imbues his wines with a joyful and energetic quality, an attribute of perfectionism, quality fruit and passion for winemaking.

Veal Roast with Mushroom Sauce

And for the wine…

Balance is key in choosing a wine that compliments the earthiness of mushroom, the pungency of garlic and the layers of flavor in this dish without aggravating the delicacy of the tender, caramelized meat. Choose a complex and earthy dry red with gentle tannins:

Somek Estate Winery, Adom 2011
(Shomron, Israel) (not hechshered)

Syrah, Carignan, and Mourvèdere

A rustic and soulful wine that is dry, medium-bodied with dark fruit, savoriness and minerality. Notes of dried herbs and subtle smokiness. This wine shows some development of age, appropriate to the complexity and earthiness of the dish dish. Like other wineries nearby (Vitkin and Tishbi), Somek is family-owned and traces its heritage to ancestors who were settlers of modern-day Israel, Zionists who emigrated from Europe in the 1880s. Based in Zichron Yaakov, Somek works with some of the oldest plantings of grenache in the country. Prior to founding its estate winery in 2002, the family grew grapes for Carmel Winery.

Zucchini Stuffed Chicken

And for the wine…

A dry and full-bodied, food-friendly white:

Lueria Pinot Grigio 2014 (Upper Galilee, Israel)

From grapes grown at the base of Mount Meron (limestone, basalt, and terra rossa soil). Lueria’s Pinot Grigio brings out the body and minerality of this pink-skinned grape. Dry and firm with tropical fruit aromas, lemon zest and balanced alcohol. Its freshness, minerality and spicy finish make this an excellent food-wine, highlighting the flavors of the roast chicken.


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