Sign up for Weekday J and get the latest on what's happening in the Jewish Bay Area.

Food coverage is supported by a generous donation from Susan and Moses Libitzky.

The Decanter World Wine Awards is not the type of event that would normally grab my attention. Truth be told, I hadn’t heard of the awards before. But I was recently tipped off that the only wine from the entire United States to win its highly prized “best in show” accolade is one from Napa Valley winery Clos du Val, according to Forbes. Even this wouldn’t show up on my radar, except for the fact that the winning wine — Yettalil, Stags Leap District, California 2021, a Bordeaux-inspired blend listed for $200 — was made by Carmel Greenberg, whom I featured in a 2021 column as the first Israeli woman to become head winemaker in the region. 

Greenberg is the daughter of American immigrants to Israel and graduated from the viticulture and enology program at UC Davis.

Over 18,000 wines from 57 countries were blind-tasted by expert judges, and of those, just 50 were awarded the competition’s top accolade of best in show. Twenty master sommeliers and 61 masters of wine were among the 243 judges. 

“It’s incredibly exciting to be honored with such a prestigious award and selected by such a distinguished panel of judges,” Greenberg told me. “I chose to join Clos du Val in 2021 because of its rich history and the ability to work with some of the finest vineyards in the world. The vision of the Goelet family is to embrace the winery’s history while focusing on the future. They allow me, and the entire vineyard and winemaking team, the freedom to create the truest expression of the vineyards and to craft wines in a fresh and elegant style. To be recognized in this way is truly gratifying.”

She has reason to be proud. From the Decanter Awards website: “Everyone who tasted this wine was very excited about the joy of its sensual profile as well as its aging potential,” the judges wrote. “On the palate, the wine is ample and mouthfilling, packed with pure, fresh, floral fruits, yet suggesting a little exotic spice, too. The soft yet ample tannins are evident, both lending the wine seriousness and food-friendliness yet also ensuring that it will endure well in time.”

Mazel tov to Carmel! 

Hebrew Free Loan will feature Jim Mizes at its upcoming Business Circle Luncheon on Sept. 6 at Fort Mason Center. Mizes, who will speak on “Lessons Learned from an ‘Entrepreneur’s Best Friend,’” has worked for over 30 years as a consultant to restaurants and people wanting to expand their food businesses. He has consulted with such brands as Noah’s Bagels, Jamba Juice and Blaze Pizza. Restaurateurs and food business owners are invited to the luncheon, which includes an optional Q&A session with Mizes in the afternoon with cappuccino and wine. Registration is required. Tickets to the luncheon, which starts at 11:30 a.m., are $150.

Congregation Beth Shalom in Carmichael is hosting its 47th annual Jewish Food Faire on Sept. 15. Historically, this has been an opportunity for Sacramento area residents to order Jewish deli, baked goods and other food items from around the country, which they can eat on site or bring home. This year will also feature a community brunch, live music and performances, and two workshops. Beth Lee of San Jose, the author of “The Essential Jewish Baking Cookbook: 50 Traditional Recipes for Every Occasion,” will teach a borekas workshop at 11 a.m., and Faith Kramer of Oakland, a J. food columnist and author of “52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen,” will lead a 2 p.m. workshop on exploring Jewish flavors from across the world.

If you happened to see, or better yet made, recent recipes in the New York Times for either Everything Salmon with Creamy Caper Sauce or Seared Chicken Thighs with Cherry Tomatoes and Olives, then you’ve made recipes created by Carolina Gelen. The Jewish food content creator and influencer with 1 million Instagram followers was born in Transylvanian and moved to the U.S. in 2021. She is also the author of the new cookbook “Pass the Plate” and will appear on Oct. 15 at a JCCSF event co-sponsored by Omnivore Books. She will be in conversation with J. columnist, local cookbook author and content creator Micah Siva. Tickets are $42 and include the book.

View this post on Instagram

A post shared by Carolina Gelen (@carolinagelen)