Many Jews associate Passover with Manischewitz wine, made in New York from Concord grapes, but even observant Jews now have a far broader set of choices. Christy Frank, owner of Frankly Wines in Tribeca, New York, suggests starting a seder with a kosher brut Cava from Taanug in northwest Spain. For the matzoh ball soup, she recommends the Ruth Lewandowski Mahlon, a California Arneis. And with brisket or lamb, there’s Harkham Aziza’s 2012 Shiraz from Australia’s only certified kosher producer.
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