Adam S. Montefiore
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Georgia Judea

There is nothing new under the sun in the art of wine-making. When at Carmel’s Zichron Ya’acov Wine Cellars, I would pass the large barrels on display, and explain that “they were used to ferment the wine 125 years ago.” In fact, it was so hot in July and August of 1890, before electricity had been installed, that they had to import a special ice machine from Cairo, and large blocks of ice were lowered in bags into the barrels to reduce temperatures during fermentation.
Georgia Judea