The Kosher Terroir

Send a Text Message to The Kosher TerroirMost people have a “kosher wine” picture stuck in their head: sweet, syrupy, and only for ritual use. From the floor of a live kosher wine tasting, we go straight at that stereotype by asking winemakers, importers, and wine pros to name the one myth they’d love to kill and then proving the point with specific bottles, regions, and real production details.We talk about what actually drives quality: where the grapes come from, how the vintner works, and why a great kosher wine can be every bit as compelling as a great non-kosher wine. Along the way we pour a rich Chardonnay with serious California pedigree and use it as a reminder that “kosher” is a certification, not a flavor. Several guests also tackle the debates people argue about most, especially Mevushal: what it is today, what it might do to aging, and why modern methods are nothing like the scary “boiled wine” shorthand.The myths get more practical and more human as the microphones move: kosher wine doesn’t have to be expensive, supervision isn’t a constant obstacle to winemaking, and you don’t need a rabbi to bless your bottle. We even get one of the best pieces of drinking advice you’ll hear all week: you shouldn’t feel pressured to finish an opened bottle the same day, and some wines reward patience. Finally, we zoom out to what’s changing fast such as rising Israeli wine quality, greater attention to appellation and winery story, and the outdated idea that women can’t be winemakers in the kosher wine world.If you like wine education without the snobbery, hit subscribe, share this with a friend who still thinks kosher means sweet, and leave a review so more people can find the show. Which kosher wine myth have you heard most often?Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirChardonnay has been mislabeled as predictable for so long that a lot of wine lovers stopped tasting it with fresh eyes. We’re changing that by treating Chardonnay like what it really is: a translator for place and a scoreboard for decisions in the cellar. From my window in Jerusalem, we trace how limestone, clay, and volcanic basalt can reshape the same grape into radically different expressions, whether it’s a mineral-driven Judean Hills white or a fog-cooled California bottle from Russian River Valley or Chalk Hill. We dig into the story behind the grape, from its surprising DNA parentage to the way Burgundy’s monks “mapped” terroir long before modern lab tools. Then we step into the winery to unpack the real mechanics behind Chardonnay style: malolactic fermentation and the buttery diacetyl debate, French vs American oak, the rise of unoaked “naked Chardonnay,” and bâtonnage for that savory, leesy weight. If you’ve ever wondered why one Chardonnay tastes like flint and another like popcorn, you’ll leave with a clear framework and practical shopping cues. The kosher wine journey is front and center. We talk about the cold-tech revolution that helped kosher Chardonnay leap in quality, from the Golan Heights’ high-altitude vineyards and stainless steel fermentation control to California pioneers who refused to treat “kosher” as a compromise. Along the way we revisit the Judgment of Paris and the 1990s butter-bomb backlash, then reveal Chardonnay’s secret superpower in Blanc de Blancs sparkling wine, where acidity and patience create some of the most age-worthy bottles on earth. If you care about terroir, kosher wine, Israeli wine, California Chardonnay, or simply drinking smarter, press play and taste Chardonnay as a living narrative again. Subscribe, share this with your biggest ABC friend, and leave a review with your go-to style: flinty and lean, creamy and layered, or sparkling Blanc de Blancs?Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirAmphora has been one of those names that instantly signals ultra-premium Israeli wine. For kosher wine lovers, it has also been the ultimate “so close, yet so far” winery, respected from a distance but missing from the Shabbat table. That gap finally closes as Amphora launches its first kosher lineup: four new wines released under the Samuel label, and we get the rare chance to visit the estate, tour the facilities, and taste all four.We talk through what it actually takes to make serious kosher wine without turning it into a compromise or a side project. That means years of planning from the ground up, making vineyards kosher, choosing the right parcels, and working within the realities of certification while protecting the winemaker’s ability to stay deeply involved. We also zoom out to the bigger story of Israeli wine right now: a clear shift from only heavy, oak-forward classics to fresher, more drinkable styles that make sense in Israel’s heat, powered by grapes like Cinsault, Counoise, Mourvèdre, Grenache Noir, and Grenache Blanc.Then we get specific in the glass. You’ll hear why Amphora’s “terroir” mindset creates soft, silky, summer-friendly reds, and why Ofek stands out as a uniquely bold kosher blend of Grenache Noir, Cabernet Franc, and Syrah that doesn’t neatly resemble anything else in their portfolio. We also go into cellar details that wine geeks love: sur lie aging, torpedo or cigar barrels, the impact of different coopers and forests, and the archive library that keeps a winery honest across decades.If you care about kosher wine, Israeli terroir, or how a world-class producer protects its identity through change, press play. After you listen, subscribe, share it with a wine friend, and leave a review so more people can find the show.For more Information:Amphorae Wineryhttps://amphoraewines.com/Call or Message via WhatsApp +972 54-984-0728Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirA giant has fallen, and we’ve been tasting his influence for years without always knowing his name. From Bordeaux to Napa to the Upper Galilee, Michel Rolland helped define the modern red wine profile so many of us now treat as “normal” — deep color, lush fruit, and tannins that feel like velvet instead of sandpaper. If you’ve ever opened a premium kosher Cabernet or a kosher Bordeaux run and wondered why it’s so polished right out of the gate, the answer often lives in the cellar’s quiet relationship with oxygen.We walk through Rolland’s most important ideas in plain language: physiological ripeness (why sugar isn’t the whole story), ruthless sorting tables that strip out anything imperfect, micro-oxygenation that softens tannins before bottling, and malolactic fermentation in barrel that weaves oak and fruit into one seamless texture. Then we zoom out to the big controversy. Critics claimed these tools “Parkerized” wine, flattened terroir, and turned place into a repeatable formula. Supporters argued terroir only matters if the wine is clean and drinkable.Finally, we bring it home to kosher wine and Israel’s wine revolution, where hot climates and big tannins made Rolland’s playbook feel less like ideology and more like survival. We also look at the pendulum swing toward lower intervention and ask what the next era of premium kosher wine should taste like.If this made you rethink what’s in your glass, share the episode with a wine friend, subscribe, and leave a review so more listeners can find the show.Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirWe dig into the art and science of wine aeration, including the two chemical forces that change everything: evaporation and controlled oxidation. We break down “bottle stink” and why reduced sulfur aromas blow off fast, then explain how oxygen helps tannins polymerize so astringency softens and fruit and floral esters finally show up. We also draw a clear line between aerating wine and decanting wine, since one is about oxygen exposure and the other is often about separating sediment.Because this is kosher wine, we tackle the Mavushal factor too, and I share why Mavushal bottles often respond even better to a big glass, a proper decanter, or a quick Venturi aerator. Then we talk about the danger zone: older vintages, delicate Pinot Noir, crisp whites, and especially sparkling wine, where too much air can flatten the magic. Finally, we get practical with methods from swirling and double decanting to the controversial hyperdecanting blender trick, plus an “interval test” you can run at your Shabbat table to find a wine’s perfect window.If this helps you rescue even one special bottle, subscribe, share the show with a wine-loving friend, and leave a quick review so more listeners can find Kosher Terroir.Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirFour cups of wine feels simple until you try to choose the bottles, pace the night, pair the food, and keep everyone happy at the table. Then someone asks the question hiding in plain sight: what about the fifth cup, and why does Elijah get his own glass? From Jerusalem, we sit down with Jay Buchsbaum, Director of Wine Education at Royal Wine Corporation, to make the Passover Seder make sense both as halacha and as a real-world kosher wine plan you can actually pull off. We dig into the Talmudic debate behind cup five, why the Gemara lands on teiku, and how that turns Kos Shel Eliyahu into a symbol of future redemption. Jay shares what he sees people pour for Elijah’s Cup, why many prefer an Israeli wine for that moment, and how those customs can become a powerful teaching tool for kids when the door opens and the story feels personal. Then we go cup by cup with practical advice: when lighter reds, Pinot Noir, rosé, or white wine make more sense than a heavy Cabernet; how to think about ABV and pacing to avoid the classic Passover wine headache; when sweet wines or sparkling wines elevate the fourth cup; and why mevushal wine is often a smart hosting move today. Jay also gives an insider look at Pesach logistics, shifting consumer tastes, climate change pushing alcohol higher, and a list of hidden gem kosher wines across budgets. If you care about kosher wine, Israeli wine, and building a Seder that tastes as good as it feels, hit play, subscribe, share this with a friend planning their bottles, and leave a review with your go-to Seder pour.Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirYour whisky cabinet is locked for Passover, but that doesn’t mean your glass has to get boring. From Jerusalem, I take you on a guided journey into kosher brandy as the spirit that actually makes sense for the holiday, not as a backup plan, but as wine’s most concentrated expression of place. We start by clearing up the labels that confuse even seasoned drinkers, then build a simple framework you can use in any liquor store aisle.We travel from Cognac’s chalk and limestone “white fields” to the sandy, iron-tinged soils of Gascony, where Armagnac keeps more oils and character for a bolder, earthier sip. Along the way, I explain how distillation can preserve terroir through congeners and careful cuts, why copper stills matter, and what “rancio” is really telling you after long years in oak. If you’ve ever wondered whether heat destroys nuance, this will change how you taste every aged spirit.Then we get practical about kosher certification and Passover reality. Kosher brandy is governed by stam yeinam, which means supervision, handling rules, and serious attention to barrel provenance can shape what’s available and why it costs what it costs. I also bring the story back home to Israel, from the early Carmel brandies and the legend of 777 to the modern revival led by producers like Tishbi, plus a quick tour of fruit-based cousins like slivovitz, bucha, and calvados.We close with a tasting guide you can use immediately: ditch the snifter, choose the right glass, keep the temperature steady, and pair intelligently with everything from dark chocolate to brisket. If you enjoy thoughtful kosher spirits, Israeli wine culture, and the intersection of halacha and craftsmanship, subscribe, share this with a friend planning their Passover table, and leave a review with the bottle you’re most excited to pour.Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirA lot of spirits talk about “botanicals,” but then you read the label and realize it’s mostly neutral alcohol plus flavoring. We wanted to taste something built the hard way. From Jerusalem, we sit down with Dr. Ronen Yehuda of Tibra to explore what he calls the pinnacle of clean distillation and why real fermentation and distilling from botanicals creates a different kind of clarity in the glass.We walk through three standout liqueurs designed to be both premium and deeply traditional: a crisp anise spirit that people often compare to arak or pastis, a bold licorice liqueur, and a fig-and-carob expression with extra depth. The ABV is a serious 40.5%, but the goal is smooth warmth and a long finish rather than harshness. With Passover close, we also dig into the rare challenge of producing high-end liqueur that is truly kosher for Passover and backed by major kosher certification standards.Then we get nerdy in the best way: why distilling to extremely high purity matters, how dilution water can change taste, and the simple “ice test” that sparks debate about what’s real and what’s engineered. We also talk sourcing organic and non-GMO botanicals, why small-batch production stays limited, and where you can actually find these bottles in Israel right now.Subscribe for more deep dives into kosher spirits and modern Jewish drinking culture, share this with a friend planning a Passover table, and leave a review if you want us to keep chasing bottles that are worth the pour. What matters more to you in a spirit: flavor, purity, or provenance?For more information: Dr Ronen Yehuda                                                                                                    Tibra Liqueor  Website: www.Tibra.shop+36303024974 on WhatsApp +972-54-877-0006 on CellSupport the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirWhat if the grape built for our warming world was created in a French lab in 1961, forgotten for decades, then reborn as a Mediterranean powerhouse? We follow Marcellan’s improbable arc—from a small-berry “failure” to a climate-ready red redefining terroir across continents—and taste why winemakers now swear by its color, balance, and velvet tannins.We start with the origin story at INRA in Languedoc, where Cabernet Sauvignon met Grenache on purpose. The result slept through the age of high-yield table wine, only to shine in the 1990s shift toward concentration and site expression. Late budding, heat and drought tolerance, loose clusters, and disease resistance turned heads as extreme seasons became the norm. Even Bordeaux, guardian of tradition, opened its rulebook in 2021 to allow limited plantings and blends of Marselan.From there, the journey widens. In humid Brazil and Uruguay, Marcellan’s thick skins shrug off rot; in Arizona and warm pockets of California, it holds freshness where others fade. China emerges as a breakout: high-altitude Ningxia coaxes glossy, aromatic, medal-winning Marselans that sidestep the green edges often seen in Cabernet. Then we head home to Israel, where the altitude in the Upper Galilee and Golan Heights cools the nights, locks in acidity, and lets basalt and limestone speak. Recanati’s pioneering single-varietal bottlings and blending prowess help set a new kosher benchmark, with major wineries and boutique producers now exploring site-driven expressions from Judean Hills to the Negev.We guide a sensory walk-through—inky color with a vivid magenta rim, blackcurrant and cassis meeting red cherry and spice, supple tannins that frame rather than fight—and share why Marselan excels solo, in rosé, and as the mid-palate “glue” in Mediterranean blends. Finally, we pair it at the table: slow-roasted lamb with rosemary, charred ribeye, Shabbat cholent, roasted eggplant with tahini, wild mushroom ragù, and aged kosher cheeses that polish the finish.Ready to taste the future of Mediterranean wine? Subscribe, share this episode with a wine-loving friend, and leave a review telling us which Marselan you’ll open next.Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirWe sat down with our friend Elk and Yossi Polak, CEO of Meshik Achiya, to explore how Shiloh’s ancient limestone hills shape extra virgin olive oil just as clearly as terroir shapes wine. With a tasting flight on the table, we learned the craft from the inside out—why you warm a blue cup in your palm, how stripaggio unlocks aroma, and what that peppery cough really means about polyphenols, freshness, and quality.Yossi walked us through five distinct expressions, from Picual’s fresh-cut herb profile to the bolder Souri and a chef-driven blend that balances fruitiness, bitterness, and pungency. Along the way, we talked pairings that make weeknights sing—delicate oils finishing fish, greener styles brightening roasted vegetables, peppery oils lifting lentils and steak—and why green apple, not bread, is the palate cleanser that keeps flavors honest. If you love wine vocabulary, you’ll feel right at home here: acidity, balance, structure, and length all show up in oil, too.Beyond tasting notes, this conversation is rooted in place and people. Shiloh’s high elevation, rocky limestone soils, and mountain winds have nurtured vines and olives for millennia, and that history flows into modern presses and award-winning bottles. Yossi shares how the latest harvest collided with war, how one farmer saved the crop while others served, and why their 600-ton annual production still stays mostly in Israel. We also spotlight a chef who built a restaurant around Picual, sending diners home with a small tin of Shiloh’s liquid gold.Come learn a new skill, rethink your pantry, and taste a landscape. If this journey sharpened your appetite, tap follow, share with a friend who loves good oil, and leave a quick review telling us your favorite variety and how you use it at home.Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirFrom Jerusalem on the cusp of Purim, we share a clear, no-nonsense guide to celebrating responsibly—hydration, food, real rest, and zero driving—then follow the holiday’s deeper current: turning fear into courage and surface into substance.Our tour begins with wines that delight in misdirection to reveal a truer center. Eli Shiran blends Carignan, Petite Sirah, and Petit Verdot from distant Israeli terroirs, a floral nose opening into dark spice—a hidden map of the land in a single bottle. The Pinto family rewrites Negev dogma with a GSM that tastes like a breeze, not a furnace, leveraging desert nights to preserve lift and energy. Winemaker Yaakov Auryah pulls off a quiet miracle with Light from Darkness: pale juice pressed from red skins that drinks like a savory, structured red, proof that essence can shine through the shell.Across the ocean, Ernie Weir of Hagafen invites us over a bridge he built decades ago, when “kosher” meant sweet in most minds. Rosso Hagafen looks Napa-bold yet dances with Sangiovese bite, a Super Tuscan spirit in California dress—adaptable on the surface, anchored within. We close in Shiloh with Adino, a warrior wine that pours black as armor and moves like silk, reminding us that true strength is refined and humane.Threaded through these stories is a living Purim: missiles on maps, stillness between sirens, and a people choosing to plant, ferment, and share. Drinking becomes an act of future-making, a vow that vineyards outlast threats. If this journey moved you, tap follow, share with a friend who loves wine with a story, and leave a review with the bottle that surprised you most.Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirWe take you on a fast, flavorful tour of terroir—where soil, climate, and human choices turn grapes into recordings of place and time—and show you how to hear the song each wine is singing. Along the way, we decode labels, separate grape character from winemaking technique, and build a practical tasting vocabulary you can use the next time you open a bottle.We start with whites and clear the fog around Chardonnay, contrasting Chablis’ steel and oyster-shell bite with buttery, oak-kissed styles shaped by malolactic fermentation. Then we sharpen our senses with Sauvignon Blanc’s green pyrazines—gooseberry, jalapeño, flint—and give Riesling its due, from razor-dry citrus to that coveted petrol note. Rosé gets a serious treatment too: direct press from Provence for pale, saline refreshment versus richer, tannic saignée built to handle real food.On the red side, we map the two poles: Burgundy’s Pinot Noir, delicate in color yet fierce in acidity and earth, and Bordeaux’s Cabernet Sauvignon, all tannic architecture, blackcurrant, and graphite, with Merlot adding plush mid-palate flesh. Warm-climate champions step in—Syrah toggling between jammy chocolate and savory smoke, Grenache with strawberry candy and white pepper, Mourvèdre’s leathery depth, and old-vine Carignan’s surprising high acid and herbal bite. Through guided white and red flights, we teach you to read color, track aroma, locate tannins, and feel texture from skim milk to heavy cream.Then the bubbles. We compare tank-method freshness to traditional-method depth, explain how lees aging creates brioche and hazelnut, and reveal why late disgorgement can taste paradoxically younger. We close on dessert wines with a new lens: noble rot’s saffron and honey, ice wine’s pure apricot beam, late-harvest balance, and Israeli innovation, where skin contact gives sweet wines a tannic grip that pairs with savory dishes.Ready to train your palate and trust your own nose? Hit play, pour something new, and taste the story. If you enjoy the show, subscribe, share with a friend, and leave a quick review—what flavor surprised you most?Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirEver wonder why the same wine tastes flat one night and thrilling the next? We slow the pace, strip out the snobbery, and show how small choices—rim thickness, bowl shape, headspace, and temperature—unlock a bottle’s soul. From the first quiet nose to the final echo of the finish, we walk through a clear, repeatable method that turns drinking into true tasting.Then we correct serving myths. Fridge-cold whites go numb; let them wake at 50°F. Modern “room temperature” cooks reds; a short chill to 60–65°F tightens tannins and brightens fruit. We demo a clean foil cut below the drip ring, the silent cork pull that preserves aromatics, and the ah-so save for fragile, decades-old corks. Scent leads taste, so we map it. Log a first nose, swirl to release esters.  Then read the layers—primary fruit and flowers, secondary notes from yeast and oak, and tertiary complexity from age. In the mouth, we separate fruitiness from sweetness, use the jawline “drool test” for acidity, feel tannin as texture, gauge body from skim to cream, and time the finish for quality.We show that ritual isn’t pretension, it’s attention. Give the wine space, air, and patience, and it will tell you where it’s from and what the season gave. If this helped you taste with clarity, please subscribe, share it with a friend who loves wine, and leave a quick review to help others find the show. What part of your ritual will you change first?Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirFour words change everything: “The seeds are brown.” From that moment, we trade weather apps and pruning shears for clipboards, tank maps, and a race against heat, rot, and the calendar. We walk you through the split-second calls that can turn a year of work into greatness or disappointment, and why kosher winemaking adds a layer of choreography few outside the cellar ever see.We start at veraison, when grapes shift from camouflage to sugar magnets, and the whole world wants a bite—boars smashing fences, jackals chewing irrigation, and starlings pecking holes that invite yellow jackets and acetic bacteria. With pre-harvest intervals blocking sprays, the only defenses left are timing and tough choices. Lab numbers guide us, but they don’t outrun psychological immaturity, so we lean on sensory skills: pulp release, skin chew, and seed lignification. When the data and the palate finally align, the call goes out, and the vineyard becomes a night city of headlamps, shears, and humming harvesters.Then comes the crush pad gauntlet: holiday shutdowns stacking trucks down the road, hot fruit accelerating oxidation and wild ferment, and triage that prioritizes fragile whites. We pull back the curtain on cold rooms, flash chilling, and the precise dance that begins once juice appears and kosher law hands control to Jewish operators. Every bottle holds this tension: science and intuition, speed and patience. If you’ve ever wondered how timing, temperature, and faith shape what’s in your glass, subscribe, share with a wine lover, and leave a review.Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirWelcome back to The Kosher Terroir –Vineyard Creation Step by Step Part 2Last week we stood on a bare, scrubby hillside. There was nothing here but potential and risk. Now? Look around.We analyzed the Macro-Terroir, hunting for that perfect intersection of altitude and latitude where the nights are cool enough to save the acid.We dug into the Soil, choosing the drainage of gravel or the muscle of clay, understanding that we aren't just planting in dirt—we are planting in a chemical pantry.We engineered the Genetics, welding the engine of a drought-resistant rootstock to the chassis of a specific Cabernet clone, creating a biological machine designed for this exact hill.We built the Skeleton, twisting the trellis to hide the fruit from the blistering afternoon sun while catching the gentle morning rays.The Vineyard is built. The vines are growing. Now, the game changes. We move on from Architecture to Management.We take you from canopy surgery that strips leaves on the cool east side to protective shade on the scorching west, cutting disease risk and burning off green, vegetal notes. Then we defend the ripening fruit: clever decoys, thunderous propane cannons, and the elegant terror of falconry.Water becomes strategy, not charity. We talk root training for resilience and regulated deficit irrigation that nudges vines from leafy comfort into focused ripening. With NDVI drone maps, variable rate irrigation, sap flow sensors, and dendrometers, the vineyard turns into a living dashboard. But data is only as good as the judgment behind it, which is where the real drama lives: the agronomist who wants health, the grower who needs tonnage, and the winemaker who chases intensity. Their standoff peaks at green harvest—cutting half the fruit to raise the rest—until aligned contracts and a decade of block‑by‑block archives turn conflict into craft.We also open a window into kosher viticulture through Orla, the three‑year wait that forces patience and humility. Hearing how fruit is cut and left to return to the soil reframes ownership and time. When year four arrives, the berries tell a new story—browned seeds, firm skins, blackcurrant and spice—signaling that the blueprint has come alive and harvest can begin. This journey blends vineyard management, precision agriculture, and faith into one clear takeaway: great wine is born where light, water, protection, and people finally agree.If this deep dive into canopy management, bird control, smart irrigation, and the human side of winemaking resonates, follow the show, share it with a friend, and leave a quick review so more wine lovers can find us.For more Information:ANAVA VINEYARDSNadav & Moriah JesselsonAddress: 7 Hacharuv St. Nechusah, 9988300 IsraelEmail: [email protected] or to Visit: Racheli Arieli +972(0)50-717-5479Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirStart with a blank hillside and imagine building flavor from the ground up. That’s our approach as we step into the vineyard and treat terroir like architecture—every choice about climate, soil, genetics, and geometry locked in for decades, with no cellar fix to save a bad foundation. With the added weight of Orla delaying fruit for years, kosher wine demands that we get the blueprint right before a single root touches the soil.We zoom out to Macro Terroir and translate climate into chemistry using growing degree days, altitude, and the diurnal swing that preserves acidity. Then we let the landscape do its work: slopes for drainage and airflow, aspects that dial power or finesse, and coastal influence and wind that can both protect and stress. From there, the ground beneath our boots becomes a toolkit. Soil physics drives deep rooting and concentration; soil chemistry fine-tunes metabolism. Limestone’s calcium preserves brightness by blocking potassium uptake. Clay lays down muscle and tannin. Volcanic substrates drain fast and often yield savory tension and a hint of salinity. Genetics turn the site into a tailored machine. Rootstocks become our transmission: 1103P for drought, 41B for active limestone, SO4 to restrain wild vigor. Scion clones shape voice and texture. We’re blending in the field long before we blend in the cellar. Finally, we set north–south rows for even light, tight or wide spacing to manage competition and mechanization, and trellis decisions that create microclimates. By the end, you’ll see why great wine is engineered, not simply grown. If you’re a wine lover, student, or just a curious drinker, this is a masterclass in how altitude, aspect, soil, rootstock, and trellis design shape acidity, tannin, aromatics, and longevity—especially vital for kosher wineries operating under unique timelines and constraints. Enjoy the blueprint, then join us next week as we manage the canopy and fine-tune the skin.If this deep dive gave you a new way to see the vineyard, subscribe, share the show with a wine-loving friend, and leave a review telling us which vineyard choice you’d optimize first.Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirWhat if the most important flavor in your glass isn’t because of the grape variety, but the choices made in the cellar? We pull back the curtain on the winemaker’s toolbox and walk through twelve pivotal moments that can turn identical grapes into wildly different wines—one a velvet cloak, another a sharp suit of armor. From the first clip at harvest to the final stir of lees, we map the forks in the road that define aroma, texture, and age-worthiness.We start with the picking window, where sugar, acid, and phenolic ripeness dance on a knife’s edge, then move to sorting philosophies that trade rustic charm for precision polish. Whole cluster or destemmed berries set the wine’s frame; cold soak builds color and perfume without bitterness. Yeast choice becomes a bet on soul versus security, and the fermentation vessel—concrete, steel, or wood—shapes oxygen, movement, and mouthfeel. Temperature management protects delicate florals in whites and fuels structure in reds.Refinement brings a deeper view of the winemaking craft: extended maceration to smooth tannins through polymerization, press fractions to compose the blend, and malolactic decisions that steer from apple-bite to creaminess. Finally, how oak and lees define a wine’s long arc, balancing toast, micro-oxygenation, umami richness, and longevity. Along the way, we share field stories from the Galilee, the Judean Hills, and beyond that reveal the art, risk, and timing behind each call.By the end, you’ll taste with new eyes—reading texture, spotting spice, and hearing the maker’s voice whisper through the fruit. If you enjoy this deep dive into how choices shape character, follow the show, share it with a friend who loves wine, and leave a quick review to help others discover it.Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirA vineyard can tell the truth faster than a headline. We sit down with David M. Weinberg to uncork a deeper story of Israeli wine—one that runs from Jacob’s blessing and Solomon’s vines to modern terraces in the Judean Hills and the Galilee. David is a veteran columnist and WSET Level 3 wine professional who has walked rows with growers, tasted through the country’s microclimates, and wrestled with narratives like “winewashing.” Together, we explore why a glass from Israel can feel more like a sign of return than a PR gloss.We trace the arc from ancient amphorae and prophetic promises to the renaissance of vineyards after centuries of desolation. David shares how Tanakh, Talmud, and Halacha elevate wine from beverage to blessing—linking joy to holiness, song to gratitude, and harvest to hope. We talk Tu B’Av and festival music, why blessings matter, and how the metaphors of the vine shape bonds at home and with God. Along the way, you’ll hear vivid accounts from early Carmel Winery shipments to today’s boutique producers and the living pulse of markets where the Shechinah feels as close as ripe fruit.We also step into the mystical: Ginosar’s legendary grapes, Eden’s forbidden fruit, and Purim’s paradox of ad d’lo yada. Can drinking blur lines—or help redraw them with courage and clarity? With kavanah and moderation, wine becomes a tool for discernment, a way to temper ego and let gratitude speak. By the end, the Israeli vineyard emerges as more than an industry; it’s a compass pointing toward joy, presence, and a future that tastes like blessing.If this journey resonates, pour yourself a glass, hit play, and share the episode with a friend. Subscribe, leave a review, and tell us: what does a meaningful glass look like to you?For More Information:David M. Weinberg: is a think tank director, columnist and lobbyist who is a sharp critic of Israel’s detractors and of post-Zionist trends in Israel. W'Set3 credentialed wine aficionado and Tour Guide.  You can read more and Contact David at https://davidmweinberg.com/Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirLight a candle and pour a glass—this is the story of a Sephardic family reclaiming Spanish terroir through kosher wine, one amphora at a time. We head to the high hills outside Valencia with Armando Caracena-Molco of Viña Memorias to taste old-vine Bobal and Macabeo that wear history on their sleeves and clay on their skins. Unico, their flagship red, comes from pre-phylloxera vines planted in 1903 and is raised entirely in tinajas—handmade clay vessels whose makers, in a remarkable twist, have stamped them with a Star of David for generations. It’s memory, craft, and place converging in a single bottle.We dig into why these wines feel different: altitude between 700 and 900 meters, calcareous-clay soils, Mediterranean winds, and dry farming that lets deep roots do the work. Amphora vs oak becomes a masterclass in texture and purity—amphora delivers micro-oxygenation without wood flavors, allowing Bobal’s red-fruited intensity and polished tannins to shine. Then we contrast that with Finca Cerezal, a French-oak-aged Bobal that shows the grape’s elegant side, and Memorias del Rambam, a classic American-oak expression that nods to Spain’s traditional profile while honoring Maimonides.Sparkling lovers get a treat: Requena’s altitude-driven Cava made from old-vine Macabeo, method tradicional, and extended lees aging. Expect pinpoint bubbles, almond pastry on the nose, stone fruit and citrus on the palate, and a clean, persistent finish that invites head-to-head comparisons with champagne. We talk disgorgement dates, why most Cava skips malolactic fermentation, and how precision bubbles can shift expectations in the kosher market. We close with Alcunia, a still Macabeo aged in amphorae on fine lees, bone-dry, saline, layered, and quietly powerful.Across every glass runs the same current: unity and return. A mother from Aix-en-Provence, a father of the land, brothers spread across continents, and a choice to make kosher wines that speak clearly of Valencia’s heights, clay, and light. If you’re ready to discover Bobal, rediscover Macabeo, and taste a story that loops from exile to home, press play and join us at the table. If you enjoyed the journey, follow the show, share it with a friend, and leave a review so more curious drinkers can find us.Contact DetailsArmando Caracena-Molco WhatsApp +34686452612Viña Memorias Winery, Calle Carretera de Madrid, San Antonio, Spain+[email protected] the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirA desert can teach you patience, and in the Negev that lesson tastes like lifted acids, fine textures, and wines that refuse to be rushed. We sit down with winemaker Ya'acov Oryah of Pinto Winery to explore how short ripening windows, careful skin management, and precise oak work can turn heat and dryness into elegance on the table.We start with whites—Chardonnay that drinks with Sauvignon-like snap, Chenin that grows more aromatic with time, and Gewürztraminer rehabilitated through whole-cluster pressing and blending. Viognier gets a rethink too: tropical and perfumed, yet restrained enough to drink, not just sniff. Ya'acov explains why he builds components with finesse instead of brute force and why oak should be a supporting actor that integrates slowly in the bottle. Then the Reds flip expectations. Grenache shows a pale robe with real weight and grip, while the hard-press batch surprises with greater charm than austerity. Malbec, not Cabernet, emerges as a Negev success story, and the reasoning tracks back to climate, skins, and timing.From there, we dive into the geeky heart of the cellar. An unracked white ferments in its murk, embraces reductivity, and evolves into something layered after gentle barrel time. The once undrinkable Grenache ’22 returns transformed, proof that reduction can convert to complexity if you wait. We also unpack biodynamics and vineyard biodiversity—less dogma, more soil, life, and balance—and how these practices tend to correlate with better tasting wines. Ya'acov’s “ME” series brings it home: multiple harvest dates and varied fermentations (vat, oak, carbonic, skin contact, unracked) within the same vineyard lot, recombined into a single, seamless voice. It’s hyper-terroir, not anti-terroir.Dessert and fortification get their spotlight: an orange dessert Gewürztraminer, a fortified Pinot experiment, and the showstopper—an 18-year barrel-aged Muscat that smells like maple, vanilla, and dried forest floor. Along the way, we confront aging myths: tannin and acid are shields, but it’s the wine’s dry extract and time that truly build its complexity. The larger picture is thrilling—Israeli wine leaning into creativity, precision, and patience. If you care about texture, restaurant-friendly balance, and wines that reward time, pull up a chair.Enjoyed this deep dive? Follow and subscribe, share with a friend who loves wine, and leave us a review with your favorite moment from this tasting.Ya'acov Oryah Winemaker Pinto [email protected] Zvi Bornstein St., Yeruham, 80500000+972-547-635-451Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirA wrong turn on a long road trip led to a tasting room door, a harvest job, and a life reset. Meet Gideon Marcus, a 23-year-old Oleh who traded the Manhattan Shabbat table for punch-downs, press cycles, and vineyard dust—first at Covenant in California, then across Israel from the Judean Hills to the Negev’s high-contrast desert.We dive into the kind of winemaking you only learn by doing: sorting fruit at dawn, pulling samples of fresh Viognier juice, and discovering how an aged Syrah can drop you into a mossy forest with one breath. Gideon shares what mentors like Jeff Morgan and Sagie Kleinlehrer taught him about tasting widely, keeping meticulous notes, and blending with a purpose. We explore why Israeli wine is more than mountain myths: valleys that channel cold night air like natural AC, limestone that lies inches from the roots, and microplots picked by exposure rather than postcode.The Negev becomes a character in the story, with scorching days and chilled nights that preserve acidity and unlock surprising aromatics. Gideon reflects on visionary approaches like Yaakov Oryah’s “multiple expressions” fermentations and the quiet courage it takes to hold bottles for years before release. Along the way, we confront a winemaker’s paradox: follow the data or trust your senses? The answer lives somewhere in the dance between lab sheets, fieldwork, and the final blend in your glass.This conversation is about terroir, yes—soil, climate, and clones—but also about identity, risk, and building a future in a country that feels different after October 7. If you’re curious about Israeli wine, aging potential, and the craft choices that shape flavor and longevity, you’ll find a full pour here. Enjoy the ride, then subscribe, rate, and share—with a friend who loves bold bottles and even bolder stories.For more information, please contact:Gideon Marcus: WhatsApp +1-646-207-2645Gideon’s Profile:  linkedin.com/in/gideon-marcus-17b562b8Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirYour glass should tell a story before you take the first sip. Today we pour three: a newly disgorged, boutique kosher champagne from a 10th‑generation house; a rare white Bordeaux from Pessac Léognan that lets Semillon sing; and a Right Bank red from a renegade winemaker who refuses to bow to classifications. This isn’t hype and hashtags—it’s the honest calculus behind flavor, freshness, and why some bottles feel alive.We start with the bubbles. Brut, Extra Brut, and a 55‑month cuvée show how dosage and lees aging sculpt mousse, texture, and the shift from citrus snap to toasty hazelnut depth. We pull back the curtain on mevushal decisions for the U.S. and Israel, the impact of heat on softness, and why disgorgement dates can make or break a release in the kosher market. Pricing strategy gets an honest look too, as tariffs and positioning place the new champagne among names like Drappier and Rothschild without losing sight of value or vibrancy.Then we cross to Bordeaux for a white that outshines its red counterpart. Domaine de Chevalier Blanc blends Sauvignon Blanc with a meaningful 30 percent Semillon, trading blunt grapefruit for layered texture, wax, and age‑worthy savor. Vintage constraints, yield drops, and creative partnerships shaped how a kosher version came to life, and we explain why Semillon grows in the glass over time, turning one purchase into a two‑act experience. Finally, we decant the Right Bank with JP Maltus: single vineyards, Merlot first with Cabernet Franc for lift, and side‑by‑side notes on 2021 versus 2022—color, tannin, and aromatics that whisper where each year will land.If you’ve ever wondered how boutique champagne stays fresh? Why a Pessac white can command $500, or how a Saint‑Émilion maverick keeps standards identical across kosher and non‑kosher bottlings? This tasting tour brings you the answers. Subscribe, share with a wine‑curious friend, and leave a review.Dr. Ralph MadebM&M Importers  Address: 1100 CONEY ISLAND AVENUEBROOKLYN, NY 11230Phone: +1 718-684-9826email: [email protected]: www.MandMimporters.comJay Buchsbaum is the VP of Marketing and Director of Consumer Education at Royal Wine Corp and is one of the hosts of the kosher.com show, Swirl. He's one of the top experts in kosher wine and travels the world for the best kosher vintages. Jay can be reached for further questions on Instagram at @jay.buchsbaum or email: [email protected] the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirPepper, olives, violets, and a flash of smoke—one swirl is all it takes to see why Syrah might be the new heartbeat of kosher red wine. We follow the grape from Hermitage’s granite slopes to Israel’s basalt and limestone and then to Australia’s sun‑drenched valleys, mapping how climate and terroir turn one variety into a chorus of styles. Along the way, we dive into cellar choices—whole cluster or destemmed, French or American oak, mevushal or not—and explain how each decision reshapes texture, spice, and fruit.We share the producers and bottles that anchor the category: Yarden’s benchmark Syrah from the Golan, Dalton’s lifted Upper Galilee expression, boutique natural Shiraz from Harkham in Hunter Valley, the accessible joy of Teal Lake, and California’s polished Herzog Special Reserve. You’ll taste with us, step by step, exploring inky color, blackberry and blueberry fruit, black pepper and smoked herbs, and a finish that stays savory and poised. We set Syrah beside Cabernet to show why one commands and the other connects—how Cab’s angular tannins and cedar line up against Syrah’s velvety frame and Mediterranean soul.As the climate warms, Syrah’s thick skins and sun tolerance make it a resilient choice for Israel and beyond, aligning with sustainable farming and the growing demand for authentic, low‑intervention wines. We break down market tiers, value dynamics, and why younger drinkers gravitate to terroir‑driven styles that pair effortlessly with lamb, harissa, and charred eggplant. By the end, you’ll have a buying roadmap, a tasting framework, and a clear sense of why Syrah is gaining momentum across kosher shelves and restaurant lists.Pour a glass and join the conversation. Subscribe for more deep dives, share this episode with a friend who loves bold reds, and tell us: which Syrah or Shiraz captured your story this week?Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirA drought year wasn’t supposed to reward restraint—but 2025 had other plans. At Vitkin Winery, we walk the rows with winemaker Assaf Paz and discover how a parched winter, scrambled ripeness windows, and a nation holding its breath forged wines with unusual clarity and nerve. When irrigation couldn’t fix stressed vines, an old, dry-farmed Carignan did: deeper roots, stronger canopies, and, shockingly, higher yields. The lesson is simple and radical—let the vineyard do the talking, and you’ll hear terroir more clearly than any dial you can turn.We dig into the moments that defined the vintage: Macabeo arriving before Gewurztraminer, Argaman sprinting just behind Pinot, and decisions made by mouth and nose when spreadsheets said wait—Assaf shares where he trusted instinct over numbers and why certain lots earned time in the barrel. The glass tells the story—Riesling held on lees and released late for texture, a high-altitude Chardonnay with zero malolactic that rebukes butter for mineral precision, and Grenache Blanc grown on a stony, unforgiving site to capture salinity and lift. A tiny Tanat, fermented in a single open bin, becomes a symbol of the year: scarce, personal, unforgettable.We also step outside the cellar door. As hostages returned home, a quiet weight lifted across the team. Rival wineries swapped scarce clarifying agents and enzymes—no invoices, just trust—proving that when the work matters, production stands together. And through it all, Pinot Noir taught restraint that sharpened the whole lineup: not lighter, but clearer; not louder, but truer. Wine here is more than flavor; it’s a message in a bottle about land, craft, and resilience. If you’ve wondered how Israeli terroir can be both tough and graceful, this is your pour.Enjoy the conversation, then share it with a friend who loves wine made by touch and time. Subscribe, leave a review, and tell us: when would you trust your gut over the data?Contact Assaf Paz at Vitkin:Turtle Bridge, Alexander Stream, Kfar VitkinWaze: “Vitkin Winery”tel. +972-9-8663505fax. +972-9-8664179WhatsApp: +972-54-4866350Email: [email protected] Address: PO Box 267, Kfar Vitkin, 4020000And please stop by and visit:Open Sun.-Thur. 09:30-17:00Fridays 10:30-15:30By appointmentSupport the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirSweet can be serious, as we look at Moscato’s long road from ancient Muscat vines to Piedmont’s low-ABV sparkle, and the cobalt-blue bottle that took kosher wine mainstream. Along the way, we explain why this fragrant style became a first-love wine for so many people who once felt intimidated by tannins, tasting notes, and cellar talk—and how it still manages to honor religious tradition all while elevating the mood of the moment.Muscat grapes harvested for aroma are gently pressed to preserve their perfume, then cooled for fermentation, which is paused early to retain residual sugar and natural CO2. All while abiding by DOCG guardrails for Moscato d’Asti. We contrast that rigor with the myth of “sugar water,” then taste it in detail—honeysuckle on the nose, white peach and citrus zest on the palate, a bright spritz, and a clean finish that invites another sip.The story widens from Bartenura’s pop-culture breakout to a full kosher Moscato category built by Israeli and Italian producers, plus smart packaging moves like cans and splits that brought wine into spaces once dominated by beer. We address critics head-on, reframing sweetness through the lens of purpose and pointing to a future of organically farmed, site-expressive Moscato at 8–9% ABV that keeps joy while adding depth. If you’ve ever rolled your eyes at a sweet wine, this conversation might change your mind—or at least give you a new glass to share.Enjoyed what you heard? Subscribe, share with a wine-curious friend, and leave a review to help more listeners find us. Then tell us your Moscato story on Instagram with #TheKosherTerroir or via email  [email protected] the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirThe Slichot prayers rise like mist from the terrace of Beit Yisrael Synagogue in Yemin Moshe, carried skyward by the Solomon Brothers Band as Jerusalem's ancient walls stand witness. This rare recording captures repentance transformed into celebration—a spiritual vintage worth savoring.Rabbi Yeres offers profound wisdom about tears and prayer. From the Talmud, he shares that when the Temple was destroyed, the gates of prayer were locked—but the gates of tears remained forever open. In a year marked by tremendous suffering for Israel, this teaching carries special weight. Through Maimonides' concept of complete repentance, we learn that true transformation happens when we choose righteousness at the height of temptation, not merely when it's convenient.The musical experience elevates everything. Harmonized voices intertwine like grape clusters on the vine, reminding us that spiritual transformation rarely happens in isolation—we need community to support our growth. As the melodies echo against Jerusalem's stones, we taste something unfinished, like wine still mid-ferment, alive with possibilities. Rosh Hashanah approaches with the promise of renewal, a chance to pour a new glass and begin again with clarity and courage. Join us as we trace how wine and spirit intertwine, and discover what vintage this new year will bring.The Solomon Brothers BandFor Bookings Contact: Worldwide Bookings ​Nachman Solomon  054 553 5191  [email protected]:  +1 718 487-9054Rabbi Chanoch Yeres  +972 52 566 6230Beit Yisrael Synagogue2 Pele Yoetz St.   Yemin Moshe   Jerusalem  Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirNestled in the rugged hills of Montserrat, Spain, lies a winemaking story so unlikely you might think it's fiction. Jürgen Wagner, a German-born winemaker who now leads exports for Capçanes winery, takes us through an extraordinary journey of transformation, tradition, and unexpected salvation.This small cooperative of just 55 farming families was on the brink of collapse in the early 1990s. Having been downgraded from bulk wine producer to mere grape supplier, their future looked bleak until a Barcelona Rabbi made an unusual request: could they produce kosher wine? That decision in 1995 not only saved the cooperative but catapulted them to unexpected fame when their second vintage was rated the third-best wine in all of Spain—kosher or not.Wagner reveals the fascinating parallels between ancient kosher winemaking laws and modern natural wine practices. The prohibition of animal-derived fining agents, commitment to minimal intervention, and reliance on indigenous yeasts creates wines of remarkable purity and expression. Working with century-old bush-trained vines yielding just 1800-3000 kg per hectare (versus a potential 15,000+), Capçanes crafts wines of extraordinary concentration and character from their mountainous terroir.Perhaps most compelling is their innovative approach to vineyard management. Through a point system that rewards quality farming practices, organic methods, and continuous education, they've created powerful incentives for their member farmers. Today, Capçanes exports to over 60 countries, with 15% of their 600,000-bottle production dedicated to kosher wines. As climate change presents new challenges, they remain focused not on expansion but on strengthening relationships and maintaining their commitment to quality. Subscribe to hear more remarkable stories of wineries where tradition meets innovation, and cultures connect through a shared love of exceptional wine.For more information:Celler De CaçanesCarrer Llaberia, 9 – 43776 Capçanes – Tarragona (Espanya)Phone: 977 178 [email protected] Jürgen Wagner (Export Manager)Móvil. +34 617 349 [email protected] the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirAlessandro Cellai speaks with the gentle confidence of someone who has transformed Italian wine over three decades, yet he carries his accomplishments with remarkable humility. As we journey through his winemaking life – from early mentorship under the legendary Giacomo Tachis to his current leadership at multiple prestigious estates – a philosophy emerges that transcends technique."In all great wines we must recognize terroir. In top wines we must recognize the grape. And we must recognize the DNA of the winemaker." These principles, instilled by Tachis (creator of Super Tuscans like Sassicaia), have guided Cellai through an extraordinary career spanning Castellare di Castellina, Rocca di Frassinello, and now Valle Piccola. His flagship wines tell distinct stories – the elegant Isodi di San Nicolo with its proprietary Sangiovetto clone, the powerful yet refined Baffanero Merlot, and innovative Sicilian projects that blend tradition with modern vision.What makes this conversation particularly fascinating is Cellai's decade-long partnership with Dr. Ralph Madeb to create kosher versions of his acclaimed wines. Unlike many elite winemakers who resist kosher production, Cellai embraced it with genuine curiosity. "I want to thank you for giving me the privilege of making kosher wine," he told Madeb – a sentiment that reveals his character as much as his winemaking philosophy. Even more surprising is his recent successful venture into Mevushal production, finding ways to maintain quality despite the heating process required for kosher restaurant service.Beyond technical mastery, Cellai's story is one of continuous growth and openness to new challenges. "Always we can learn, always we can be better," he reflects, a mindset that has taken him from Tuscan hills to Sicily's coastline, from traditional methods to kosher innovation. As both his children now follow him into winemaking, Cellai's greatest legacy may be this philosophy of humble excellence – creating wines that honor the land while remaining open to evolution. What glass will you pour to experience his remarkable journey?For more Information:Alessandro Cellaihttps://www.instagram.com/cellaiale/?hl=enDr. Ralph MadebM&M Importers  Address: 1100 CONEY ISLAND AVENUEBROOKLYN, NY 11230Phone: +1 718-684-9826email: [email protected]: www.MandMimporters.comSupport the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirThe pop of a cork, the swirl in the glass, the scent of fruit, earth, and time captured in a single sip—wine has been the centerpiece of Jewish tradition for millennia. Yet something remarkable has happened in our lifetime: kosher wine has transformed from sweet ritual necessity to world-class luxury, collecting international medals and commanding respect from the most discerning palates.This transformation couldn't come at a more paradoxical moment. While kosher wines reach unprecedented heights of quality and prestige, global wine consumption is plummeting. From France to America, younger generations are turning away from wine entirely, opting instead for craft cocktails, premium spirits, and botanical beverages that deliver instant gratification without wine's perceived complexity.For kosher wine producers who have spent decades elevating their craft, this cultural shift presents an existential challenge. The industry must now balance tradition with innovation, finding ways to make wine feel relevant to a generation raised on customization, immediacy, and visual storytelling.From new formats and accessible language to collaborative experiences that highlight wine's unique ability to connect us to place and time, the future remains bright for those willing to rethink what luxury means in a rapidly changing world.Subscribe to The Kosher Terroir for weekly deep dives into the intersection of wine, tradition, and contemporary culture—because wine, like identity itself, is constantly evolving while staying rooted in what matters most.Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirNestled in the ancient hills where Jacob once dreamed of a ladder reaching to heaven, Hillel & Nina Manne have created something extraordinary, a boutique winery that transforms biblical terroir into world-class kosher wines. This episode takes you to Beit El Winery, where tradition meets innovation in every bottle.With disarming candor and refreshing pragmatism, Hillel shares his journey from agricultural studies at UC Davis to establishing vineyards in the historically rich Judean hills. "I make wine that I like, my family and I drink as much as we can, and what's left over we sell," he tells us with characteristic straightforwardness. This philosophy—focusing on personal enjoyment rather than market trends—has paradoxically led to remarkable success.The Manne family's approach to winemaking challenges conventional wisdom at every turn. In comparison, many winemakers tout minimal intervention, but Hillel advocates for active management in the vineyard, resulting in higher phenolics and more developed flavors. His Carignan, initially planted as a "simple wine" for neighbors, has become their signature offering, beloved for its approachability and complexity. Meanwhile, their Merlot defies the varietal's often maligned reputation to become another standout in their portfolio.What makes this story particularly compelling is how the family maintains complete control from vineyard to bottle. Now joined by sons Meir and Shalom David, they produce approximately 40,000 bottles annually, with plans for modest growth while maintaining their boutique identity. Their wines span multiple tiers, from the popular Sulam Yaakov (Jacob's Ladder) line to limited special releases like the 5757.Whether you're a wine enthusiast, a student of agricultural innovation, or simply fascinated by how ancient land can yield modern excellence, this conversation offers remarkable insights into a family that has turned its passion into liquid poetry. Open a bottle of something special and join us for this unforgettable journey through the kosher terroir of Beit El.Hillel Manne Owner, Winemaker / Nina Manne, COO Visiting the Winery (by Appointment)Sunday - Friday 8am - 4pm Phone: +972 (0)54-724-0935Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirThere's something magical about beginnings—especially when they're rooted in volcanic soil under sweeping Golan skies. Join me for an unforgettable visit to Sha'al, where Sam and Rivka Baum are writing the next chapter of Israel's wine story with their Family Baum Winery.After years at prestigious Castel Winery, Sam identified this northern Golan location as "the best area in the whole Levant" for viticulture. The evidence is compelling: deep soil with perfect water retention, volcanic basalt for drainage, dramatic temperature shifts between day and night, and uniquely low soil pH that makes minerals readily available to the vines. Standing among newly planted Syrah and Carignan rows with fierce winds whipping around us, I could feel the potential humming in the air.The Baums' story isn't just about terroir—it's about resilience. Sam called Rivka from Gaza during his military service: "We have to harvest in four days." While he fought, she carried their winemaking dream forward with determination and community support. Their 2024 vintage marks their first implementation of the Syrah-Carignan blend that will define their flagship wine, and tasting it straight from the barrel revealed remarkable complexity with red fruit notes balanced by deeper tobacco and leather tones.What struck me most during my visit wasn't just the wine—it was their philosophy. The Baums are creating a true "farm-to-table" winery, controlling every aspect from vineyard to bottle. Rather than expanding endlessly, they've committed to perfecting a single exceptional flagship wine that truly expresses this special place. Their first estate-grown vintage won't arrive until 2030, but based on what I tasted, the wait will be worthwhile.Want to experience Israel's next great wine story as it unfolds? Follow the Baum Family Winery and discover what happens when passion, expertise, and extraordinary terroir come together.Please follow Sam and Rifka at the following : on Instagram @familybaumwinery and on Facebook - Family Baum WinerySupport the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirThe somber days leading to Tisha B'Av bring us face-to-face with profound loss and spiritual yearning. Why do we refrain from wine during this period of mourning? The answer lies not just in ancient texts but in the very soil of Jewish history and practice.Wine flows through Jewish tradition as a symbol of both celebration and sanctification. When we abstain before Tisha B'Av, we're acknowledging the absence of true joy without the Temple service, where wine libations once accompanied sacred offerings. This practice varies among communities – Sephardim typically observe during the week of Tisha B'Av, Ashkenazim from Rosh Chodesh, and some Hasidic traditions from the 17th of Tammuz. As Rav Soloveitchik taught, this isn't merely about grief but about profound yearning for spiritual wholeness.Remarkably, recent archaeological discoveries have unearthed 1,500-year-old grape seeds in the Negev Desert, revealing an ancient wine culture that thrived against impossible odds. These desert vineyards – with their ingenious irrigation systems and terraced landscapes – flourished until cultural shifts buried this knowledge beneath centuries of sand. The story of these forgotten vineyards mirrors our own cyclical narrative of loss and rediscovery.As we approach the ninth of Av, remember that beneath the surface of mourning lies dormant hope. Like those ancient grape seeds, waiting for the right conditions to flourish again, we await the day when wine will be poured not in remembrance of loss but in celebration of redemption. Join us in this exploration of wine, memory, and the seeds of future joy.Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirWe take a behind-the-scenes look at Shiloh Winery's beautiful new visitor center for an exclusive first taste with Itay Metzger, VP & Winemaker at Shiloh Winery, of two groundbreaking wines that represent bold new directions for one of Israel's premier wineries.What happens when traditional winemakers become students again? The answer lies in these two remarkable bottles: Shiloh's first-ever Tannat varietal and their inaugural Pinot Noir, both from the prestigious Secret Reserve line. These aren't just new wines—they're completely new expressions that challenge preconceptions about Israeli winemaking.The journey of these wines is particularly poignant. Harvested in 2023, they were produced during one of the most challenging periods in Israeli history. Following October 7th, approximately 90% of Shiloh's workforce left to serve in the military, leaving just three people to complete the harvest and initial winemaking. That such exceptional wines emerged from such adversity makes their quality even more remarkable.With the Tannat, winemaker Amichai Lourie takes a grape typically reserved for blending and transforms it into a standout varietal. Through careful barrel selection—aging first in neutral oak to tame its famously aggressive tannins, then finishing in American oak to "break the sharp corners"—he's created a beautifully balanced wine with complex aromatics that continue evolving long after opening.The Pinot Noir represents an even more unexpected departure. Produced initially as a test batch and aged in delicate low-toast barrels, this light-bodied wine offers a fascinating contradiction: powerful, complex aromatics (featuring notes of strawberry, mint, and eucalyptus) coupled with subtle, layered flavors that unfold gradually. This creates what Shiloh's representative Itai describes as a "brain game" that keeps the wine engaging with each sip.Listen as we explore the philosophy behind these wines—one where experimentation, humility, and openness to learning create space for innovation. These aren't wines for casual drinking; they're complex expressions that reward patience, attention, and appreciation—truly "wines for wine lovers."For more information about Shiloh Winery, contact:Amichai   +[email protected]​Main office: [email protected] the Visitor Center Reservations: +972-50-355-4764​Address: Shiloh Winery, Shiloh Industrial Zone, Israel Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirStep into the sun-drenched vineyards of Anava, where founder Nadav Jesselson transforms traditional winemaking into a community adventure. Fresh from their inaugural harvest, Nadav shares the triumphs and challenges of nurturing vines through Israel's demanding climate – and the unexpected honor of having their first vintage selected by prestigious Yatir Winery.What distinguishes Anava from other vineyards is its innovative approach, allowing wine enthusiasts to own personal plots while participating in every aspect of the vineyard-to-bottle journey. Nadav passionately explains how this creates not just excellent wine, but also meaningful connections between people sharing the experience, between individuals and their inner selves through mindful tasting, and between humans and the specific land that nurtures these vines.Beyond wine production, Anava partners with youth organizations to provide transformative experiences where vineyard tasks become metaphors for personal growth. As Nadav expands his "playground of varieties" with new plantings of Mediterranean-suited Carignan and Grenache, he invites listeners to consider what it means to create not just bottles but legacy – a project uniting community, education, and Israel's ancient winemaking tradition into something truly special.or more Information:ANAVA VINEYARDSNadav & Moriah JesselsonAddress: 7 Hacharuv St. Nechusah, 9988300 IsraelEmail: [email protected] or to Visit: Racheli Arieli +972(0)50-717-5479Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirNestled among the rolling Judean hills sits Anava Vineyards, a place where passion, personal connection, and profound terroir converge to create something truly extraordinary. More than simply producing wine, Anava offers individuals and families the rare opportunity to craft wine from their own plots of land in Israel, guided by a world-class winemaking team.Returning to our podcast, Nadav Jesselson shares how Anava has evolved through challenging times, including navigating the disruptions of war and military service while continuing to nurture both vines and community. In Part One of this episode, we explore the meticulous process of "designing" young vineyards – the careful training of vines that transforms mere plants into productive bearers of quality fruit. This labor of love demands patience, precision, and a profound understanding of agriculture.The heart of our conversation reveals Anava's unique vision: creating lasting connections to the Land of Israel through wine. Each owner receives their own plot, separately planted and personally named, transforming anonymous rows into meaningful spaces with stories – "Fortress" from a Colorado family, "Yekev Merav" named for an owner's wife. These aren't just vineyard parcels; they're pieces of legacy that can be passed down through generations.What makes this experience particularly meaningful for Jewish owners is the opportunity to fulfill agricultural commandments specific to the Land of Israel – Shmita (the sabbatical year), Orla (the prohibition on the first three years' produce), and Neta Revai (special rules relating to fourth-year produce). For those living abroad, this represents a rare connection to ancient traditions otherwise inaccessible.Recognizing that not everyone can make the substantial commitment of full ownership, Anava is developing more accessible options, including the chance to participate for a single vintage cycle – allowing more people to experience this profound connection to land and tradition.Ready to turn your dream of owning an Israeli vineyard into reality? Join us to discover how Anava Vineyards offers more than wine – it offers a piece of Israel you can call your own.or more Information:ANAVA VINEYARDSNadav & Moriah JesselsonAddress: 7 Hacharuv St. Nechusah, 9988300 IsraelEmail: [email protected] or to Visit: Racheli Arieli +972(0)50-717-5479Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirDive into the extraordinary world of Tannat, a grape that commands respect with its bold structure, remarkable longevity, and fascinating journey across continents. While many wine enthusiasts gravitate toward Cabernet Sauvignon or Syrah, Tannat offers something profoundly different – a powerful red with ancient origins that challenges our assumptions about what bold wines can be.Tannat's story begins in the rugged foothills of the Pyrenees Mountains, where medieval monks cultivated this robust grape to fortify pilgrims traveling the Camino de Santiago. Known as "the black wine of Madiran," these wines were so densely tannic that sailors prized them for their ability to withstand long sea voyages without spoiling. But Tannat's most dramatic chapter opened in the 1870s when Basque immigrants brought cuttings to Uruguay, where the grape found its second home and evolved into something extraordinary – maintaining its power while gaining approachability and elegance. Today, Tannat stands proudly as Uruguay's national grape, much as Malbec does for neighboring Argentina.What makes Tannat particularly remarkable is its scientific distinction as the grape variety with the highest tannin content – often twice that of Cabernet Sauvignon – contributing not only to its structure and aging potential but potentially to health benefits linked to the "French paradox." Modern winemaking techniques have transformed what was once an austere, almost unapproachable wine into something that can show surprising finesse while maintaining its distinctive character. For kosher wine enthusiasts, Tannat represents an exciting frontier, with producers in Uruguay, Israel, and elsewhere crafting bold, age-worthy kosher Tannats that pair brilliantly with everything from traditional meats to unexpected companions like blue cheese and dark chocolate.Join us on this journey through Tannat's remarkable history, from ancient vineyards to modern innovations, as we discover why this once-obscure varietal deserves a prime spot in your wine exploration. Whether you're a seasoned collector or curious newcomer, Tannat's story of adaptation and resilience offers both sensory pleasure and a compelling narrative that mirrors the evolution of wine culture itself. Pour yourself a glass and discover why Tannat might just be the next great discovery in your kosher wine journey.Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirWhat does it take to create a perfect wine? Is it even possible? And is Israel ready to produce a bottle that stands shoulder-to-shoulder with the world's most acclaimed wines?Deep in the hills of Shiloh, winemaker Amichai Lourie isn't just crafting excellent kosher wines – he's on a mission to create Israel's first 100-point wine. His newest releases, the Legend series, represent not just exceptional winemaking but a philosophical statement about Israel's place in the wine world.Named after King David's legendary warriors – Itai, Adino, and Ira – these wines embody the Jewish concept of "safra v'saifa" (the pen and the sword), reflecting the balance between scholarly wisdom and decisive action. Each wine tells a different story: the medium-bodied, spice-forward Ira challenging preconceptions about complexity; the elegantly powerful Itai with its remarkable mint notes; and the bold, quintessentially "Shiloh" Adino.What separates a 95-point wine from a perfect score? According to our panel of experts, including Royal Wine's Gabriel Geller and Jay Buchsbaum, the distinction can be subjective, political, and occasionally transformative. A 100-point Israeli wine wouldn't just represent a personal achievement for Amichai – it would signal Israel's arrival on the world stage as a premier winemaking region.The conversation ranges from tasting notes to barrel selection, from biblical warriors to modern marketing, all united by a passion for excellence and the belief that Israeli wine's greatest moments still lie ahead. Whether you're a collector, casual wine lover, or someone fascinated by the pursuit of perfection, this episode offers an intimate look at what drives one of Israel's most ambitious winemakers.Pour yourself a glass of something special and join us as we explore what makes these wines worthy of our highest praise, but we're not just tasting wines, we're chasing legends.For more information about Shiloh Winery, Please contact:Amichai   +[email protected]​Main office: [email protected] the Visitor Center Reservations: +972-50-355-4764​Address: Shiloh Winery, Shiloh Industrial Zone, Israel Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirThe grape that once dominated French vineyards has risen from obscurity to become one of the most exciting varietals in kosher wine. Carignan's story is one of remarkable transformation – from bulk wine scapegoat to artisanal darling.Born in northeastern Spain so long ago it gave its name to a town rather than the reverse, Carignan traveled through the Mediterranean basin adapting to new terroirs and playing crucial roles in viticultural history. By the mid-20th century, it became France's most planted grape before falling victim to its own success. Overcropped and mismanaged, it gained an undeserved reputation for harsh, tannic wines lacking distinction.For Israeli agriculture, Carignan proved invaluable during the First Aliyah of the 1880s. Baron Edmund de Rothschild imported French cuttings to help establish Jewish farming communities, with Carignan's resilience perfectly suited to Mediterranean conditions. For decades, it formed the backbone of Israeli wine, particularly for sacramental purposes, before being overshadowed by international varieties in the quest for prestige.Today, visionary winemakers have rediscovered this ancient varietal's true potential. Through careful farming of old bush vines, limited yields, and thoughtful vinification, they're revealing Carignan's extraordinary range – from powerful, structured reds reminiscent of top Rhône wines to light, chillable natural expressions, elegant rosés, and even rare white versions.What makes Carignan truly special is its chameleon-like ability to express terroir. The same grape produces wildly different wines in France, Chile, California, and Israel, each reflecting their unique growing conditions with remarkable transparency. Add its natural resilience to drought, heat, and disease, and Carignan suddenly looks like the perfect varietal for our changing climate.Whether you're exploring bottles from Vitkin, Tepperberg, or boutique producers in the Judean Hills, Carignan offers something authentically Mediterranean yet distinctly modern. In its journey from rejection to renaissance, it tells a quintessentially Jewish story of resilience, adaptation and rebirth – a narrative worth savoring with every sip.Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirWine begins with passion, curiosity, and an open heart – elements that define Penina Kustanowitz's remarkable journey into winemaking. Speaking while journeying from Jerusalem to Yerucham's Pinto Winery, Penina shares how a simple love for kosher wine blossomed into a full-fledged winemaking career that's quickly establishing her as one of Israel's rising stars.Her story unfolds organically – from joining the RCC Club and volunteering at harvests to a fortuitous phone call that led to her first assistant winemaker position. Now armed with UC Davis certification and producing her own label, Penina invites us into the intimate world of fermentation management, barrel aging, and the surprising practice of singing to her fermenting yeast (which actually responds to her voice!).What makes this conversation special isn't just the technical insights but the human elements woven throughout. Penina's "Upstream" California-style Chardonnay embodies her winemaking philosophy: "Make what you want to drink," even when it goes against prevailing trends. Her experiences blending wines reveal the artistic side of the craft – "like painting with grapes" to create harmonious expressions that tell a story in every sip.The warmth and generosity of Israel's winemaking community shines through as Penina recounts how established figures freely shared knowledge and opened doors for her development. From managing the challenges of desert heat waves to the careful orchestration of harvest timelines across multiple climatic regions, we witness the unique elements that make Israeli winemaking both challenging and rewarding.Pour yourself a glass of something wonderful and join this heartfelt conversation that captures not just how wine is made, but how a winemaker is made – through passion, perseverance, and an ever-curious spirit. Whether you're dreaming of making your own wine or simply appreciate the stories behind what's in your glass, this episode offers a taste of what's possible when you follow your palate and your heart.For More Information:Penina Kustanowitz : Winemaker email: [email protected] can find Penina's wines at Kos Shel Beracha #16 Halamed Hei Street Jerusalem 93661 / JLMwines.com / +972-2-561-1557 / +972-54-537-5663.    They do ship throughout Israel and internationally.Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirThe soulful journey of Jeff Morgan from jazz saxophone virtuoso to kosher wine pioneer unveils a remarkable story of passion, transformation, and unexpected spiritual connection. With natural charisma and refreshing candor, Morgan recounts his first culinary awakening in France as a 19-year-old music student that would eventually reshape his entire life's trajectory.At the heart of this conversation lies the birth story of Covenant Winery—an enterprise that began almost as a dare between Morgan and his late business partner Leslie Rudd. Could they create a kosher wine to rival the world's finest? From securing premier Napa Valley grapes to confronting the technical challenges of kosher winemaking, Morgan's dedication to quality and authenticity shines through every anecdote.What makes this story truly captivating is how making kosher wine became Morgan's unexpected gateway to Jewish tradition. Despite growing up disconnected from his religious heritage, the emotional moment when he pitched his kosher wine concept revealed something deeper stirring within him. Working alongside Shomer Shabbat cellar workers exposed him to Jewish prayers and practices, sparking a curiosity that would eventually lead him to embrace his heritage in profound ways.We explore Covenant's ambitious expansion to Israel, where Morgan spent years developing wines that honored the ancient winemaking tradition of the Holy Land. Though financial challenges ultimately forced Covenant to cease Israeli operations in 2021, Morgan's passion for returning remains palpable as he shares his dream of building his own winery there someday. His genuine commitment to both exceptional winemaking and honoring Jewish tradition comes through in his latest innovations—from the Black Label series to the new Woodacre Spirits program.Whether you're fascinated by winemaking techniques, personal transformation stories, or the intersection of tradition and innovation, this conversation offers rich insights into how one person's creative journey can revitalize an entire category of wine while simultaneously deepening their connection to heritage and faith. Ready to pour a glass and join us on this remarkable journey through music, meaning, and mastery?For More Information:Covenant WineryJeff & Jodie Morgan and Geoff Rochwarger, OwnersJeff Morgan, Founding WinemakerPhone: +1 (510) 559-9045E-Mail: [email protected]: 1102 6th StreetBerkeley, California 94710Web Site: www.CovenantWines.comSupport the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirIn this captivating second part of our conversation with Assaf Paz at Vitkin Winery, we move from vineyard stories to the glass itself. Though you can't taste through your headphones, Assaf's vivid descriptions bring each wine to life with such clarity that your imagination fills in the sensory gaps. His approach to winemaking—"taking down my ego, understanding that what I get from the fruit is amazing"—reveals itself through every sip we share.The journey begins with a stunning Pinot Noir that defies expectations about what can grow in Israel's climate. From cool pockets in the Ella Valley comes a wine Assaf describes as "a lady that doesn't need makeup," requiring minimal intervention to express its delicate character. We move to Grenache Noir, "the Pinot of the Mediterranean," perfectly adapted to Israel's conditions with natural balance and lower alcohol levels that showcase fruit purity over power.Whether you're new to Israeli wines or a seasoned enthusiast, this episode offers rare insight into how a master craftsman thinks about revealing a place through its grapes. Settle in, open your senses, and discover why Vitkin's portfolio represents both the present excellence and future potential of Israeli winemaking.For More InformationAssaf Paz WinemakerVitkin WineryAddress: Turtle BridgeAlexander stream , Kfar Vitkinwaze: ״Vitkin Winery״Tel: +972-9-8663505Fax: +972-98664179WhatsApp: +972-54-4866355Email: [email protected] the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirNestled in the heart of Israel's Sharon coastal plain, Vitkin Winery has been quietly revolutionizing Israeli winemaking for over two decades. Founded in 2001, Vitkin has championed Mediterranean grape varieties that thrive in Israel's unique terroir.Chief winemaker Assaf Paz welcomes us into his world with remarkable candor, sharing the extraordinary challenges of creating wine during wartime. Following October 7th, 2023, the entire Israeli wine industry faced unprecedented difficulties – from labor shortages as workers joined military reserves to the physical dangers of tending vineyards within rocket range of hostile borders. Despite these obstacles, the 2024 vintage yielded what Paz describes as some of Vitkin's most outstanding white and rosé wines ever, albeit at dramatically reduced yields.The conversation takes us deep into Paz's winemaking philosophy, shaped by his unusual journey from pastry chef to internationally trained winemaker. He articulates a vision of wine as "the meeting point of science and art" and "a marriage between God and man," where the winemaker must honor what nature provides while applying technical expertise to reveal a vineyard's full potential. Paz's evolution toward creating more elegant, approachable wines without sacrificing intensity or aging potential offers fascinating insights for wine lovers interested in the craft behind their glass.Perhaps most compelling is Vitkin's role as what the late wine critic Daniel Rogov called "Mediterranean prophets" – pioneers who recognized early that Israel's true wine identity lies not in imitating Bordeaux or Burgundy, but in embracing varieties perfectly adapted to its Mediterranean climate. This approach has been vindicated particularly in challenging hot vintages like 2010 and 2012, when Mediterranean varieties thrived while international grapes struggled.Pour yourself a glass of something interesting and join this journey into Israeli winemaking that goes far beyond the bottle to explore questions of identity, resilience, and authentic expression of place.For More InformationAssaf Paz WinemakerVitkin WineryAddress: Turtle BridgeAlexander stream , Kfar Vitkinwaze: ״Vitkin Winery״Tel: +972-9-8663505Fax: +972-98664179WhatsApp: +972-54-4866355Email: [email protected] the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirJourney to the edge of the Judean Desert, where breathtaking vistas meet ancient biblical lands at Gilad Winery. Perched dramatically above steep drops into the Jordan Valley, this boutique gem has become a beacon for kosher Mediterranean-style wines under the passionate stewardship of Chaim Sackton.As we sit surrounded by barrels in his intimate winery, Chaim shares the story of Gilad's inception—how a morning coffee overlooking the distant Gilad Mountains inspired not just the winery's name, but his entire approach to winemaking. Each wine series carries biblical names from this historic region, creating a direct connection between ancient tradition and modern craftsmanship.What sets Gilad apart is Chaim's unwavering commitment to lighter, more approachable wines. While many Israeli wineries chase bold, high-alcohol profiles, he deliberately crafts wines with restrained extraction and elegant fruit expression. His GSM blend exemplifies this philosophy—a wine so versatile it pairs beautifully with everything from steak to chocolate chip cookies. As Chaim explains, "I prefer drinking light wines with food than full-bodied wines" because they allow both the wine and the food to express themselves fully.Perhaps most fascinating is the story behind Heritage, Gilad's flagship wine. After aging in new oak for 24 months, Chaim felt the wine hadn't reached its potential—the wood overpowered the fruit. Rather than compromise, he aged it an additional 24 months in the bottle until it transformed into something truly special. This patience and commitment to quality over expediency defines everything about Gilad Winery.From his current production of 20,000 bottles to plans for expanding to 50,000 and adding a visitor center, Chaim's vision continues to evolve. If you're seeking authentic kosher wines that celebrate Israel's unique terroir while remaining remarkably drinkable, seek out these limited-production treasures from Gilad Winery. Your palate will thank you.For more information:Chaim Sackton: Winemaker, OwnerAddress: סנה, Geva BinyaminEmail: [email protected]: +972 52-555-6833WhatsApp Business: +972525556833 Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirThe world of kosher wine has embraced transformative approaches to viticulture that honor both ancient traditions and forward-thinking environmentalism. Sustainability isn't just a marketing term—it's a comprehensive philosophy that encompasses water conservation, solar energy, and holistic management, returning waste to the soil as nourishment. These practices create closed-loop systems where nothing is wasted and everything contributes to vineyard health.Even more fascinating is biodynamics, which incorporates cosmic rhythms into agricultural science. Biodynamic winemakers plant and harvest according to lunar cycles, bury cow horns filled with manure underground through winter, and use specialized herb preparations to stimulate vineyard vitality. While these practices might sound magical, prestigious estates like Château Pontet-Canet in Bordeaux (which produces remarkable kosher wines) have abandoned tractors for horses and embraced these methods with stunning results—wines of greater vibrancy, complexity, and sense of place.The next time you raise a glass of sustainable or biodynamic wine, pause to consider what you're truly experiencing. Beyond flavors and aromas lies an intricate story of stewardship, intention, and care—a wine that connects you to something larger than yourself. Subscribe to the Kosher Terroir podcast to continue discovering the hidden stories behind the wines you love.Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirIn a groundbreaking conversation that challenges conventional thinking about kosher certification, Rabbi Yehoshua Grunstein reveals how Tzohar is transforming Israel's wine industry through a revolutionary yet deeply halachic approach to kashrut. After years serving Jewish communities around the world, Rabbi Grunstein discusses how Tzohar recognized a critical problem: many Israeli wineries simply couldn't access kosher certification due to impractical requirements that weren't actually mandated by Jewish law. The result? Fewer kosher wines and more Shabbat violations across Israel.Tzohar's solution maintains all essential halachic requirements—closing on Shabbat, following tithing laws, using only kosher ingredients—while permitting non-religious Jews to handle wine during production, a position with solid grounding in traditional sources. This thoughtful approach hasn't lowered standards; it's raised them by making kosher certification accessible to hundreds of establishments that previously operated outside any kosher framework.The conversation delves into profound questions about Jewish identity, inclusion, and the purpose of religious authority. As Rabbi Grunstein eloquently argues, "Sometimes a chumrah (stringency) leads to a kula (leniency)" when excessive requirements push people away from observance entirely. By treating winemakers with respect and focusing on partnership rather than policing, Tzohar has created a model of certification based on transparency, professionalism, and genuine care for both halacha and the Jewish people.Whether you're passionate about wine, interested in contemporary Jewish issues, or simply curious about how religious traditions adapt to modern challenges, this episode offers a refreshing perspective on building bridges rather than walls. Subscribe to hear more thought-provoking conversations that explore the intersection of tradition and innovation in Jewish life.For Additional Information:Tzohar Rabbinical Organization: A Religious-Zionist organization dedicated to strengthening Jewish identity among the Israeli public through an inclusive and open approach. The organization promotes accessible and equitable religious services and operates in areas such as marriage, kashrut, conversion, and halachic counseling, with the aim of bridging the gap between religious and secular communities in Israeli society.Rabbi Yehoshua Grunstein: Director of Development for North AmericaWebsite: https://tzohar-eng.org/Main Office: Israel: +972-77-775-6565Tel for donations: 1-800-071-414Fax: +972-8-915-2280Address: 9 HaMelacha Street Lod 7152015 IsraelEmail: [email protected] the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirThe vineyard of tomorrow is materializing before our eyes, and kosher wine isn't just keeping pace—it's positioned to lead this technological revolution. Imagine walking through a Galilee vineyard where robots delicately prune vines while AI algorithms track each grape variety's development. Picture winemakers wearing augmented reality glasses that display real-time data on sugar levels and hydration metrics. At the fermentation station, sensors fine-tune temperatures as machine learning predicts the perfect fermentation development curve—all while maintaining impeccable kosher supervision.This isn't science fiction—it's the emerging reality of kosher winemaking. As we explore ten groundbreaking innovations transforming the industry, from smart irrigation systems that conserve precious water in desert vineyards to blockchain technology creating unbreakable chains of kosher certification, we discover how technology is enhancing rather than replacing the sacred traditions of kosher wine production.We focus on how global challenges have accelerated transformation. October 7th disrupted Israeli agriculture and skilled workers were called to military service, technology became not just an innovation but a necessity. Drones now monitor vineyards too dangerous to access, while remote supervision technology helps rabbinical authorities maintain oversight when physical presence is impossible.For the kosher wine consumer of tomorrow, this technological revolution promises unprecedented transparency and connection. They'll scan a bottle to see a digital timeline of production, verify rabbinical supervision through blockchain, and experience kosher wines that compete on quality and values, not just certification.What emerges isn't just better wine—it's a more resilient tradition. By embracing these technologies thoughtfully, kosher winemaking isn't abandoning its sacred roots but ensuring they continue to thrive through challenging times. After all, what could be more kosher than using every tool at our disposal to create wine with greater intention, transparency, and reverence?Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirPrepare for an extraordinary Passover experience as we journey through the perfect wine pairings for your Seder table. Broadcasting from Rav Shlomo Katz's beautiful synagogue in Efrat, this special collaboration between The Kosher Terroir and JM in the AM delivers both practical wisdom and spiritual depth for the holiday.Simon Jacob guides us through his meticulously curated wines for the four cups – beginning with La Forêt Blanche rosé from the historic Yatir region (where King David planted vineyards for Temple's sacrifices), progressing to the robust Flam White Label, continuing with a light Tepperberg Grenache, and culminating with the sweet Ya'acov Oryah "G" Gwurtztraminer that perfectly complements the Afikomen. Along the way, Simon solves the perennial Passover dilemma of what to serve at Kiddush Club when whiskey is forbidden, recommending premium kosher brandies like Julius from the Golan.The conversation transcends mere wine tasting as Rav Shlomo Katz shares profound insights about the sacred balance between Torah study and spiritual connection during the Seder. He describes how his father would "daven the Haggadah" rather than simply read it, creating an experience that passes authentic tradition to the next generation. "It's the night that you could give over Yiddishkeit to your children more than any other night of the year," Nachum Segal explains, calling Seder night "a fulcrum of the entire year."Perhaps most moving is the discussion of the symbolic "fifth cup" representing V'heveti – God's promise to bring the Jewish people to the Land of Israel. As Nachum Siegel powerfully states, "The story that begins with the exodus from Egypt has only one ending... the Jews who spent hundreds of years in Egypt, eventually getting to Eretz Yisrael."Whether you're seeking practical wine guidance or deeper connection to Passover's enduring traditions, this episode offers wisdom to enhance your celebration. Chug Pesach Kasher V'SamayachSupport the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirImagine tasting wine as it was meant to be—pure, alive, and untamed by modern chemistry. This is the radical vision behind Petachya Winery, where brothers-in-law Petachya Wittenstein and Yaakov Singer are crafting kosher wines that challenge everything we thought we knew about winemaking in Israel.Nestled in the ancient Ella Valley, their boutique operation produces wines with zero additives, no sulfites, and absolutely no oak—just hand-picked grapes allowed to express themselves through natural fermentation. As we taste through their portfolio, from their standout Argaman to experimental wines made from table grapes, the conversation reveals how deeply philosophical their approach truly is."When there's wild yeast fermentation," Petachia explains, "I like looking at it as this big battle where different types of soldiers are doing their thing." This battlefield of competing yeasts creates complexity and character impossible to achieve with commercial strains. The result? Wines that taste profoundly different—cleaner, more vibrant, and with a distinctive purity that surprises even experienced wine lovers.The winemaking journey takes on additional meaning when set against the backdrop of Israel's current conflicts. The vineyards themselves bear witness to history unfolding, with the team harvesting grapes as missile interceptors boom overhead. "This is Eretz Yisrael," they reflect, the experience becoming part of their wine's unique terroir.Whether you're fascinated by natural winemaking techniques, curious about Israel's indigenous grape varieties, or simply searching for kosher wines that offer something genuinely different, this episode opens a window into a world where ancient traditions meet modern innovation. Pour yourself something special and join us on this extraordinary journey into the heart of authentic winemaking.For more information:Yaacov Singer, COOPetachya Wittenstein, WinemakerPhone: 058.321.2385https://petachyawinery.com/Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirStep into the sun-drenched hills of Israel's historic wine country as we continue our exploration of La Forêt Blanche Winery with CEO Yaakov Bris. This intimate conversation reveals how ancient tradition and modern innovation converge in every bottle, creating kosher wines that speak eloquently of their unique terroir.Yaakov guides us through a comprehensive tasting that follows a symbolic journey from the Negev desert through Hebron and ultimately to Jerusalem. Beginning with their accessible Talpiot range—designed specifically to welcome new wine drinkers—and culminating with their prestigious Yar Levanon Cabernet Sauvignon, each wine tells a distinct chapter in their story. The heart of La Forêt Blanche is undoubtedly French winemaker Bruno, whose uncompromising dedication shapes everything from barrel selection to aging protocols. His refusal to rack barrels during aging—preserving the unique character each vessel imparts—exemplifies the winery's pursuit of excellence. Whether you're a kosher wine enthusiast or simply appreciate the stories behind exceptional winemaking, this episode offers a fascinating glimpse into how La Forêt Blanche honors both its spiritual connections to the land and its commitment to world-class winemaking. Pour yourself a glass and join us for this intimate journey through one of Israel's most exciting emerging wineries.Contact InformationLa Forêt BlancheYaacov Bris CEOAddress: Moshav Beit Yatir - Metzadot YehudaPhone number: 077-996-9898Email: [email protected]: Sunday to Thursday 09:00 – 17:00Friday: 09:00 – 13:00Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App

Send a Text Message to The Kosher TerroirIn the sun-drenched highlands of Israel's ancient wine country, a remarkable story of passion, persistence, and purpose is unfolding. This episode takes you inside La Forêt Blanche Winery, where CEO Yaacov Bris has harnessed his unlikely background in e-commerce to revitalize and reimagine what Israeli kosher wine can be.Yaacov's journey from selling products across 25 countries to building one of Israel's most exciting new wineries began with a simple appreciation for exceptional taste. When he first encountered winemaker Bruno's creations amid a sea of mediocre Israeli wines, something clicked – here was authenticity worth sharing with the world. Drawing from childhood memories of accompanying his grandfather (who pioneered kosher wine certification in France) through vineyards and barrel rooms, Yaacov recognized both quality and opportunity.The name "La Forêt Blanche" itself reveals the winery's beautiful synthesis of heritage and innovation. After eight months of deliberation between traditional Jewish perspectives and modern marketing sensibilities, the team discovered their name directly translated the biblical "Yaar Levanon," referring to the Temple in Jerusalem. This connection runs deep – King David planted vineyards in these very Hebron Heights before becoming king of Israel, and these wines were later used in Temple service.What distinguishes this winery isn't just clever branding but genuine terroir advantage. At elevations approaching 1,000 meters with Terra Rossa soil and a unique microclimate created by proximity to the Judean Desert, these vineyards produce wines of remarkable character. From 40-year-old Cabernet Sauvignon vines to experimental plantings of Rhône varietals, every decision reflects both respect for tradition and openness to innovation.Whether you're a wine enthusiast curious about Israeli viticulture or an entrepreneur seeking inspiration in authentic storytelling, this conversation offers valuable insights into building something meaningful from the ground up. Listen now and discover why La Forêt Blanche has grown from 13,000 bottles to 75,000 in just a few years – with demand still far outpacing supply.Contact InformationLa Forêt BlancheYaacov Bris CEOAddress: Moshav Beit Yatir - Metzadot YehudaPhone number: 077-996-9898Email: [email protected]: Sunday to Thursday 09:00 – 17:00Friday: 09:00 – 13:00Support the showwww.TheKosherTerroir.com+972-58-731-1567+[email protected] to Join “The Kosher Terroir” WhatsApp Chathttps://chat.whatsapp.com/EHmgm2u5lQW9VMzhnoM7C9Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App