WASHINGTON — Tuesday night marks the first of Hanukkah’s eight nights.
Hanukkah celebrates the rededication of the holy Temple in Jerusalem after the Jews’ victory over the Hellenist Syrians. At the time, about 165 B.C., Antiochus IV, the Greek king of Syria, had outlawed Jewish rituals and ordered the Jews to worship Greek gods.
After a lengthy battle, the Jewish Temple was in shambles. The Jews cleaned and repaired what they could and then held a rededication ceremony to light the golden Menorah (a type of candelabra).
Unfortunately, they found only enough oil in the temple to light the menorah for just one day. Miraculously, the oil lasted for eight days, giving them enough time to find additional oil to keep the menorah lit.
Today, Jews celebrate Hanukkah by lighting candles in a menorah for eight nights to remember the eight-day miracle, also known as the Festival of Lights. In addition, many families prepare foods cooked in oil.
The most popular dish to fry up during the eight-day Jewish holiday is a potato pancake called the latke. They are typically prepared by combining grated potatoes with eggs into a batter, then fried in oil. I can tell you from experience that every family has their own recipe and favorite way to enjoy the crispy spuds. Some add a little grated onion, others make their latkes with sweet potato or zucchini. However, just about everyone serves either applesauce or sour cream (or both) alongside.
Regardless of denomination, no holiday celebration would be complete without a little wine. Here are some fun wines to pair with latkes or any fried food you might find on your holiday table this season.
If you’re going the traditional route of making your latkes with potatoes and serving them with applesauce, then a chardonnay-based bubbly should be in the glass. The 2016 Sterling Vineyards Blanc de Blancs is made from 100 percent Napa Valley chardonnay and is a perfect pairing. This bubbly wine offers up pretty aromas of apple blossoms, green melon and creamy lemon. Flavors of ripe pear, nectarine and white peach are delivered to the palate by fine bubbles that are buoyed beautifully with notes of honey and yeast on the long, fresh finish. $28
Of course, some aficionados prefer sour cream to keep their latkes company. I recommend the 2015 Lucien Albrecht Pinot Gris Cuvée Romanus from the Alsace region of France, one of the most well-known white wines from that region. The intense bouquet explodes with scents of white flowers, juicy stone fruits and wet stone. Flavors of nectarine, white peach and melon complement the crunchy potato, while the abundant acidity cuts through the rich sour cream. Citrus notes provide a tangy and refreshing finish. $18
If your family makes latkes with sweet potatoes, then the 2016 Psagot Viognier, from the Judean Hills in Israel, is perfect. It is produced from grapes harvested from vineyards located within a deep valley that has a high humidity and low temperatures. Half of the wine is aged in new 500-liter French oak wood barrels, and the remaining half is aged in stainless steel tanks. The aging process is carried out sur lie for eight months. The wine is characterized with deep, rich floral aromas of anise, apricot, honey and lemon. The wine is light and easy to drink with sweet potato latkes that are served with applesauce. $20
I know one family that grates carrots and zucchini into their latke batter. While they are certainly delicious, these veggie-centric latkes pose a bit of a challenge when it comes to finding just the right wine. I think I hit upon the perfect solution with the
2014 Single Vineyard 1865 Pinot Noir from Chile’s Elqui Valley—right next to the Atacama Desert. Here, alluvial soils and cloudy mornings create a mineral, earthy pinot noir with dark berry fruits and a finessed savory component on an earthy frame. The medium finish shows off a touch of vanilla, a hint of cinnamon and enough acidity to pair beautifully with these “healthy” versions of latkes. $18
