Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sukkot food

jackal10

By jackal10
in Food Traditions & Culture

 Share

Recommended Posts

Gifted Gourmet

Gifted Gourmet

Posted
Posted

gallery_10011_1589_349804.jpg

Darker garnet in color than most Ruby Ports and on the palate and nose one might think this a higher-level Tawny. Ripe and spicy, with well integrated tannin and good balancing acidity, showing generous prune, black cherry, caramel and vanilla along with a firm structure and a generous finish on which you will find a hint of cinnamon. A very well-made Ruby! Drink now or in the next year or two. Score 88. K
right as usual, Rogov! Most delightful and very smooth ... farewell, Kedem port ...

Melissa Goodman aka "Gifted Gourmet"

Link to comment
Share on other sites
  • 2 years later...
Pam R

Pam R

Posted
Posted

Sukkot starts tomorrow night. In Canada we also celebrate Thanksgiving tomorrow, so dinner will follow the standard Thanksgiving menu. But Sukkot, of course, is more than one day so I'm thinking about the rest of the week.

I'd like to do an interesting brisket and maybe some stuffed vegetables of some sort. Anything interesting going on under the stars?

Pam Reiss aka "Pam R"

Author: Soup - A Kosher Collection - Passover - A Kosher Collection - Pam's Cookie Collection - Blog - Demos - Pam's Kitchen FB 

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...