Manischewitz memories are enough to make any wine lover pass up the invitation to Bubbie’s for a Passover Seder, no matter how good the noodle kugel. Rest assured, this year you can have your kugel and eat it too. While searching the K&L stocks for something to bring to my folks’ this year, I came across the wines of Israeli producer Recanati. Founded in 2000 by a group of Israeli wine lovers led by Lenny Recanati, the winery gets most of its fruit from quality vineyards in Galilee. It is crafted by Davis graduate Gil Shatsberg. All of the wines are Kosher year round and Kosher for Passover. In fact, the two Yasmin wines are Mevushal, meaning they’ve been flash-pasteurized and can be shared amongst the religious and non-religious alike.

2006 Recanati, Yasmin White, Israel (Kosher, Mevushal) ($8.99) This blend of emerald riesling (60%), sauvignon blanc (15%) and French columbard (15%) has a bright nose full of stone fruit, pear and lemon aromas. The lemon and stone fruit continue onto the palate, backed by vibrant acidity with a clean streak of minerality. Only a kiss of sweetness makes this a great pairing for, what else, kugel and poultry.

2005 Recanati, Yasmin Red, Israel (Kosher, Mevushal) ($8.99) The Yasmin red is a blend of 50% cabernet sauvignon, 30% merlot and 20% shiraz. Lots of ripe berry fruit and kirsch aromas and flavors with good acidity.

2006 Recanati Sauvignon Blanc, Israel (Kosher) ($10.99) I’ll be drinking this 100% sauvignon blanc throughout the Sedar. It’s got enough acidity to stand up to horseradish and matzo and a nice streak of minerality to balance out the sweetness of charoset. Lightly herbaceous on the nose the palate is crisp and full of stone fruit flavors. Tasty.

2004 Recanati Reserve Cabernet Sauvignon, Israel (Kosher) The fruit for this reserve bottling comes from vineyards grown on the slopes of Northern Galilee, where the rocky, well-drained soils are best-suited to the varietal. Aged in small, French oak barrels, the wine shows lots of currant and cassis aromas and flavors with hints of cedar box and tobacco and walnut. Approachable now, decant for a half hour and serve with mom’s brisket.