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{ SOMMjournal.com } 79 Jay Buchsbaum, Executive VP - Marketing and Director of Wine Education at Royal Wine Corp. in in Bayonne, NJ, meanwhile, highlights top-tier kosher wines from around the world, including Pascal Bouchard Chablis from France, Celler Capçanes wines from Spain and Goose Bay Sauvignon Blanc from New Zealand. He also adds that Bartenura Moscato is the largest-selling Italian Moscato in America, appealing to both kosher and non-kosher consumers. His statistics point to the fact that of the over 300,000 cases sold, 85% is purchased by the non-kosher/non Jewish consumer on- and off-premise. Buchsbaum, however, is quick to point out that success with inclusion of kosher wines is not about conversion among non-kosher customers, but integration into mainstream wine lists and retail selections. Sommeliers at restaurants that address the needs of kosher clientele should recognize that these regular, loyal customers will bring in business associ- ates, clients and friends who don't keep kosher. "[Sommeliers at these restaurants] should not only be sure to stock a high-quality kosher wine, but rather than separate it, list it alongside other wines in various categories, whether it's by types of wines or regions of origin," Buchsbaum advises. "The kosher Chardonnay, therefore, should be listed with other Chardonnay, or the kosher California should be listed within the list of other California wines, demarking it subtly with a small ou or k." With this strategy, kosher-observant people will notice that the Herzog Special Reserve Russian River Chardonnay, for example, will be listed with the best of the other Chardonnays. They can order that bottle with confidence of good reviews and a good pedigree and be sure everybody else will enjoy it. Depending on the customer, either nobody will know the difference, or the kosher customer will have bragging rights about being the first to discover this wine with universal appeal. Buchsbaum also suggests, with the rising profile of award-winning Israeli kosher wines gaining traction among a general audience of wine connoisseurs, using other selling points to advance sales. In New York, Chicago and Los Angeles, where there are good numbers of Israeli expat customers, a restaurant or retailer spotlighting Israeli wines will capture customers Jewish and non- Jewish interested in supporting Israel with their pocketbook. Although savvy sommeliers and wine drinkers recognize the past con- ceptions of kosher wine was laid to rest years ago, Buchsbaum maintains that the same artisanal practices, quality grapes, equipment and ways of doing things apply to both kosher and non-kosher wines among winemakers focused on top tier customers. There are a few subtle differences to note among customers who ask, including the fact that kosher wines will not incorporate gelatin or dairy-based agents such as sodium casinate in the winemaking process. While these differences make a difference in certification rules, they will not impact the overall quality, flavor or wine drinking experience. On that note, Buchsbaum also found wine aficionados respond to wineries putting out innovative products regardless of whether or not they are kosher. "Some of the most innovative wines, kosher or otherwise, are coming right out of Herzog Wine Cellars," he continues, referring to the family's wine production facility in Oxnard, CA. "One of the most exciting ranges is the Herzog Variations Cabernets— blends of Cabernet grapes from different California appellations. Variations Three is made with grapes from three different appellations, Variations Four blends Cabernet grapes from four different appellations and Variations Five, of course, has Cabernet from five appellations. Tasting them side by side is an experience, as the nuances of each are so distinctive." The wines are crafted by winemaker Joe Hurliman. With its impressive Royal Wine Corp. portfolio and growing line of upscale, California-based Herzog Wine Cellars offerings, the Herzog family is the leading player in the kosher wine category for the foreseeable future—and the future of kosher wine is bright indeed. Winemaker Joe Hurliman crafts Variations, a range of multi-appella- tion blended California Cabernets from Herzog Wine Cellars. Goose Bay Sauvignon Blanc from New Zealand's South Island is just one of the many top- tier kosher wines from around the globe. Israel remains a solid source for high-end kosher wines such as this Binyamina Reserve Shiraz. Bartenura Moscato, in its familiar blue bottle, is the largest-selling Moscato in America, appealing to both kosher and non-kosher consumers.