Wine
The next big thing in Pardes Hanna: Food, wine, and local produce all in one place
''The Stables Market'' is set to open on August 27 at Pardes Hanna's Artists' Stables, offering farmers' stalls, boutique wineries, local food, music, and a rustic atmosphere.
We went to Tuscany to "do nothing" – and it was the perfect vacation
Beyond the Headlines: Holiness in unexpected places - opinion
Wine Talk: Salute the wine ambassadors
New on the shelves: For a picnic, a date or just because
French pink inside Israeli blue-and-white: The pour we all need right now.
Do not drink alone: Wines to celebrate a relationship with
Talya Levin is not crazy about this holiday, but she will not stand in the way of any occasion that causes you to open a bottle of wine and spread love.
Pink. Sparkling. Romantic. Beloved wines for Valentine’s Day
From NIS 75 to NIS 1,430. The sparkling wines that will make your holiday.
Surani Winery: Rare value for money
Excellent wines for everyday sipping in any season, surprisingly relevant for glass pours in wine bars.
Brand news: Market breaker and a tiger in the kitchen
An addictive fragrance, an emergency kit for the face, a hysterical smartphone, the gadget that saves the day, love in a capsule, Parisian magic, and more new products.
Early warning system for undrinkable wine glows in the dark
Researchers at the Hebrew University of Jerusalem have built a living biosensor made of bacteria that lights up when it detects acetic acid, a chemical compound present in spoiled wines.
Wine Talk: Wine on the edge
Vineyards growing in the desert, the Negev is Israel’s daring wine experiment.
A slow journey through France’s Loire Valley: Chateaux, wine, and quiet beauty
Choosing which Loire Valley châteaux to visit is both a delightful and challenging dilemma, one that quickly becomes overwhelming. There are 300 châteaux in total, and about 100 open to the public.
Wine Talk: The journey continues
Adam Montefiore recounts 50 years shaping Israeli wine, from pioneering oak barrels to international awards.
Meshek Barzilay in Tel Aviv: Veteran vegan cuisine - restaurant review
My companion’s choice was savory buckwheat crepe with an arugula salad. It had an excellent sweet dressing and a vegetable I had never encountered before – watermelon radish.
