The Tishbi family is one of the oldest players in the Israeli wine industry. After emigrating from Romania in the second half of the 19th century and settling nearby what was then known as the town of Zamarin, the Tishbi’s began planting vineyards on the slopes of the Carmel Mountain. In 1887, at the request of the Baron Edmond de Rothschild (who was the owner of Chateau Laffite and no stranger to the wine industry) the village was renamed “Zichron Yaacov” in memory of his father Jacob.
In 1985 Jonathan Tishbi, 4th generation to a family of vintners from Shefaya, just north of Zichron Yaacov, established the winery under the name “HaBaron” (Hebrew for 'the baron'), in honor of Baron Rothschild. Later on, the winery was given its current name “Tishbi”.
Today Jonathan’s daughter Oshra Tishbi, who's grown up alongside the winery since the age of 11 is offering an exclusive (yet affordable) line of gourmet food products. Under the brand name “Fine Foods by Oshra Tishbi”, the winery offers an assortment of natural jams and fruit preserves, extra virgin organic olive oil, pure honey, tehina, as well as a unique line of wine jellies.
The wine jellies, available in 5 different flavors including: port, chardonnay, cabernet-petite sirah, are a must in your kitchen. In cooking, try substituting 2 tbsp of jelly for a glass of wine, the outcome is pretty impressive. The honey and olive oil are also of good quality; however I was slightly disappointed with the natural fig preserves, apparently the jam also includes cranberries which in my opinion don’t go well with the figs.
For a little wine jelly inspiration, here's a quick, tasty and very easy recipe for red onion marmalade. The marmalade goes well with liver pate, terrines, meat, toast and more.
1 kg (2.2 lbs) red onions
2 tbsp oil
2 tbsp red wine vinegar
3 tbsp balsamic vinegar (ace’to)
125g (5oz) sugar, I prefer brown but white will do the trick as well
3 tbsp of Tishbi’s port wine jelly (I also used the cabernet-petite sirah jelly and was pleased with the outcome)
A pinch of fresh chopped thyme
Thinly slice onions and gently fry in oil until the onions soften. Turn the heat up and allow liquid to evaporate. Add the rest of the ingredients. Continue to cook, stirring frequently until the marmalade reaches the right consistency.