I once ate in a good Greek restaurant in London, and astonishingly, there was not even one Greek wine on the wine list. It was only slightly better when I visited one of the finest Turkish restaurants in the West End. There I found the cheapest Turkish house wine, but that was all. When I went to Palomar, an award winning restaurant bristling with Israeli influence, there was but one paltry Israeli wine in each category on the wine list. In America, Israeli chefs are a little less embarrassed to list Israeli wines, but not much. When I go to a restaurant where the food is ethnic, I want the wine to represent the cuisine.
A few years ago the wine team of one of the world’s most famous winery’s in the world visited
Israel. They spent a week here visiting wineries, vineyards, universities and academic
institutions. When I asked the owner why a winery from Bordeaux of all places, would come to
learn from Israel, and not say somewhere like Australia, I was told: “Israel is streets ahead. No-
one has the research and development that is taking place here.” Unfortunately when I posted a
proud photo with the winery owner, I was told to take it down. It was a secret visit – though it
was in no way secret to all the wine people and researchers they met.