I love having a drink of Herzog wine and letting that feeling of complacency wash over me. Personally, I like drier wine because it allows the bouquet to more easily rise from the palate into the nostrils. Sweet wine can be overpowering and not as delicate.
And although it can be snobby to talk about how wine tastes, it can be fun too. Sure there are plenty of different flavors to detect and talk about, and even if you aren’t sure, using words like “fruity,” which does not mean sweet, and “oaky” or “leathery” is fine (vanilla usually refers to the oaky flavors in wine). The acids in wine are either acetic, malic, lactic, or citric. You can talk about the “mouthfeel” of Herzog wine too, how syrupy or smooth it is. This is similar to the body of the wine, which can be better understood by using the example of milk. Light-bodied wine is like skim, medium bodied, whole, and full bodied, half and half. Terroir refers to the soil, climate and other “senses of the place” where the wine was grown.
There’s a lot to learn when it comes to talking about Herzog wine. Kosher wines are many and each one is different. Try sampling them today!









