A lot of people enjoy the warming quality of a nice red kosher wine in the winter time. A deliciously dry Merlot or Cab goes hand-in-hand with winter and makes those brutally cold months a little more bearable. But as the ice begins to melt, and the temperature begins to rise, we seek out cooler beverages and set our sights on a nice glass (or three) of Chardonnay or Sauvignon Blanc.

Here are three fantastic white kosher wines, perfect for spring:

This straw-colored white offers a delicate balance of dry and sweet with a long, complex finish.

This fruity white wine is dry, yet extremely smooth with notes of apple, pears, apricot, melon, and a light touch of cream.

This dry, lemony and slightly bubbly sparkling wine is the perfect beverage for a crisp, Spring day. This delicious kosher wine has undertones of citrus, melon, lemon, and honey.

It’s always nice to have variety in food and beverage, and if you’re looking for something other than kosher wine for your adult guests, you should consider making some delicious kosher cocktails with Binyamina Limoncello Liqueur. These two recipes are refreshing and perfect for spring. Everyone loves a good kosher cocktail, now you can impress your guests with these creative and delicious adult beverages.

Limoncello Limon Blush
Ingredients Per Cocktail
• 1 Ounce Limoncello
• 3 Ounces of Lemonade
• ½ Ounce of Cranberry Juice
• ½ Ounce of Soda Water
• 1 Lemon Wedge

Preparation
1) Add all ingredients, minus the soda water, to a shaker with ice.
2) Shake vigorously and pour into a tall drinking glass, leaving half and inch from the rim.
3) Top off the drink with the ½ ounce of soda water
4) Garnish with lemon wedge

Limon Bacca Baci
Ingredients Per Cocktail
• 4 Ounces of Sparking Kosher Wine
• 1 Ounce of Limoncello
• 1 Tablespoon of fresh raspberries
• Crushed ice

Preparation
1) In a mixing glass, combine sparking wine and limoncello
2) Place a spoonful of ice into a champagne flute and top with the raspberries
3) Pour the sparking limoncello mixture over the ice and serve

For great deals on Binyamina Limoncello and Sparking Kosher Wine, be sure to visit OnlyKosherWine.com

Jewish wine is not only delicious to drink, it’s a great way to spice up a recipe. If you’re looking for a new and exciting dish to have for Passover this year, try this wonderful recipe using the kosher wine, Baron Herzog Sauvignon Blanc.

Chicken and Veal Dumpling with Apple Tagine

Dumplings
6 boneless chicken thighs, approx. 1lb, ground
1 lb veal stew shoulder meat, ground
1 cup of crustless french baguette or other rustic hearth baked bread
4 oz. soy milk (full fat 4 grams or higher in fat content)
4 cloves of garlic
½ medium Spanish onion
1 large egg plus 1 egg yolk


Spice seasoning
½ Tbsp. ground green peppercorns
½ Tbsp. ground coriander seed
2 teaspoons ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cardamom
2 teaspoons Kosher salt
Kosher salt to taste
2 Tbsp. pure olive oil or canola oil


Apple Tagine
2 Tbsp. pure olive oil or canola oil
1 cup baby cippolinni or pearl onions, peeled and whole
6 Braeburn or Granny Smith firm and tart apples (peeled, cored and cut into 1 inch cubes)
¼ cup Baron Herzog Sauvignon Blanc
3 Tbsp. white wine vinegar
¼ cup honey
1 cup chicken stock
1 Tbsp. fresh thyme or sage leaves, chopped
Sea salt to taste

Dumplings
Take the crustless bread and soak it in the soy milk. Mince the onion and garlic. In a large Mixing bowl, add the ground meat, minced garlic and onion and the spice mixture.
Next, mix in the soaked bread using an electric mixer with a paddle on a medium speed. While that’s mixing add the egg and the salt. Turn the mixture up to a high speed and whip for two minutes. It should be stiff and homogenous. Take a sample and cook in a skillet, then taste for salt level. If it’s not right adjust as you see fit.
Roll the meat mixture into 1.5’’ diameter balls. Brown meat in a skillet but don’t cook all the way. Place on a plate and reserve for later with adding it to the tagine.

Tagine
In a large sauté pan with a lid, heat up oil and add onions. Sauté until brown and then add the apples. Continue to cook over a medium heat until the apple/onion mixture is caramelized. Add the kosher wine and let the alcohol dissipate for thirty seconds. Then add the honey, vinegar, chicken stock, and herbs. Let it cook uncovered, on a low heat for 5 minutes. Add the dumplings and cover the tagine. Cook for an additional 10 minutes. Adjust the seasoning with sea salt.
Makes 6 servings.

For a great price on Baron Herzog Sauvignon Blanc and other kosher wine that is great to drink and to cook with, be sure to visit OnlyKosherWine.com.