We've reviewed several wines from the Baron Herzog (kosher) winery. And it goes without saying that we have reviewed lots and lots of Cabernet Sauvignons, both kosher and not. But this is the first semi-dry or should we say semi-sweet Cabernet Sauvignon that we have ever reviewed, or to the best of my recollection, even tasted.
Jeunesse is French for youth; as the label says it's French for youthful, flavorful, and fun. This wine was cold fermented in stainless steel tanks. No oak. The label recommends enjoying this wine slightly chilled. The website recommends not cellaring it. The companion wine is an Israeli Cabernet Sauvignon at twice the price.
WEEKLY
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Baron Herzog Jeunesse 2008 12.0% alcohol about
Let's start by quoting the marketing materials. Description: A vibrant purple color leads to a pretty nose of plum, prune, spice cake and black cherry. Dry, round and ripe, this ready-to-drink number is an ideal candidate for many of the meats and vegetables off the barbecue. And now for my review.
The label said semi-dry. The marketing materials claimed it was a dry wine. At the first sips the wine was quite sweet with good body and length. It had slight acidity. The initial meal was a slow-cooked London Broil with potatoes and chick peas. The wine's sweetness remained. It was round and fairly powerful, but you have to like the sweetness. The potatoes added an element of sour to the wine while the chick peas added an element of tobacco. The meal's final component a tomato, onion, green pepper, and lime salsa muted the wine and its sweetness became unpleasant.
The next meal centered on barbecued chicken thighs, both honey and garlic, and tomato based. With the first thighs the Cab was candy like, and had some acidity and the taste of plums. With the tomatoey thighs the wine was even sweeter than before, but did provide some tobacco taste. The side dish of potatoes roasted in chicken fat added to the wine's acidity but it was still candy like. The meal's final component was Moroccan-style carrots in cumin and sliced green olives. I got more plums and less sugar but the wine was still sweet.
My final meal was a boxed vegetarian baked Ziti Sicilian style. This was the best pairing. I got plums, sweet plums and pleasant acidity. There was some tobacco and almost no tannins. With fresh strawberries the wine's sweetness was less objectionable. And with fruit juice candy the Cab was still sweet but earthy.
Prior to the traditional two cheeses I paired this Cabernet Sauvignon with schmaltz herring in oil. The wine remained sweet and was oaky. A relatively flavorless brick cheese thinned the wine, which was still sweet (by now, this is hardly a surprise.) With a somewhat tastier Muenster, same old, same old, but there was more acidity.
Final verdict. I will not buy this wine again. But for some people it might serve as a transition from the traditional Concord (rotgut) kosher wines to some very fine, dry kosher wines.
A Wine Lover's Weekly Guide to Wines - A Semi-Sweet Cabernet Sauvignon WEEKLY
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