Kosher Wine

Kosher Wine questions and answers

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Q: kosher wine???
Anybody know any good bottles of Kosher Wine???? thankss

A: Mogen David isn't bad, if you like the style. Carmel also makes kosher wines.

Q: Where can I buy a bottle of Kosher wine?
I am looking for a store where I can buy a nice bottle of Kosher wine in Henderson/Las Vegas, NV.

A: Just about any store that sell wine will sell some kosher wines. If you pick up a bottle of wine that claims to be kosher, you need to check the label to make certain that it is certifiec kosher. Look for the letter "K" by itself -- this is usually an indication that it is kosher. But if you want to make absolutely certain, look for a symbol that has the letter "U" inside the letter "O." This is the Orthodox Union and is one of the most respected and best know certifying organizations in the world. Their web site is: http://www.oukosher.org/ One brand to look for is Manischewitz, they are an OU certified kosher wine.

Q: Why is Kosher wine so sweet?
Manischewitz, for instance, is soooo sweet. I don't know that much about kosher laws, but I can't imagine anything (beyond not being blessed by a rabbi) that would make a good cabernet or whatever un-kosher. But I guess there's a reason for it. Is the sweetness somehow tied to the kosher wine making process?

A: The wine sold for religious purposes tends to very sweet for two main reasons. First, it is consumed by people who are not wine drinkers and who would find a normal dry wine unpalatable, and second, because the sugar in such sweet wine makes it last longer once opened. Kosher wine does not have to be sweet, it just has to be certified as Kosher and there are strict rules that govern which wines can be Kosher. There are two main paths, one is being made by practising Jews and according to Jewish laws such as the vineyard lying fallow every seventh year, second is a wine that has been pastuerised. Most people agree that the second method removes something from the wine, but Kosher wines made by the first are indistinguishable from anyother wine. Here is a very brief article by my friend Daniel Rogov, Israel's leading wine writer,on what makes a wine Kosher -- http://www.stratsplace.com/rogov/israel/kosher_wine.htm

Q: I want to make a Kosher sangria using sweet Manischewitz New York State Concord kosher wine. Recipe anyone?
Passover is the feast of the imagination. What can one eat without violating the laws of kashrut. As a nice drink to go with the dinners, I want to make a nice spanish style sangria using the sweet Manischewitz concord. Whar fruits are needed. What juices have to be added. Did anyone try it?

A: I've never used Manischewetz for making sangria, but the recipe doesn't change a whole lot. Basically you use a fair amount of red wine, in this case Manischewetz, depending how many you plan to serve, I would aim for 2 quarts to 1 gallon. Mani is kinda low in abv%, two 750ml bottles for half a gallon, and 4 bottles in a gallon would probably be a good route. And as a reminder, my measurements are approximate, not exact. So 2 bottles Mani 4 oranges, two juiced, two sliced 2 lemons, 1 juiced, one sliced 2 limes, 1 juiced, one sliced 1 bag of mixed frozen fruit half a cup of brandy half a quart of soda water Sugar to taste if even needed. Juice half the oranges, lemons, and limes, and add to the wine, then slice the other half and mix them in as well. Mix in 1 bag of frozen fruit and half a cup of brandy and half a quart of soda water. If it isn't sweet enough, keep adding 1/4 cup of sugar and stirring until it until tastes the way you want. This will actually make more than half a gallon, and you can double it for making more than a gallon. The amount of sugar and brandy is adjustable depending on how sweet and strong you want your sangria. There are also a lot of variations where you can use champagne or sprite instead of soda water.

Q: What makes a Kosher wine?
I just noticed that Chateau Smith-Haut-Lafitte in Pessac-Leognan in Bordeaux makes a Kosher bottling in addition to their regular Grand Vin. I don't think I've ever seen this in Bordeaux before. What would be the difference?

A: What is a kosher wine? What's a "Mevushal" wine? Wine has special rules and regulations that are unlike any other kosher food. With an important exception, kosher wines must be created, bottled, opened, handled, and poured only by Jews. If a non-Jew handles the wine — e.g., pours a cup of wine, or passes the bottle — the wine becomes not kosher. There is an exception. If the wine is heated to near boiling, the wine can subsequently be handled by non-Jews — heating the wine affects the taste, as you might imagine. Wines that have been heated in this fashion are called "mevushal," and are so marked somewhere on the bottle (a few bottle have these notes only in Hebrew). Sometimes the abbreviation "Mev." is used. Almost invariably wines served at catered celebrations (e.g., a wedding) are "mevushal," since both Jews and non-Jews can be present or handle the wine. A non-Jew may give a Jew a sealed bottle of kosher wine. However, if that wine is not mevushal, the receipient would find it difficult to share the wine with the giver. Therefore, any kosher wine is perfectly acceptable as present; but as a host gift for a dinner invitation, a mevushal wine is a wise choice.

Q: Is there such a thing as kosher wine?
Does wine need to be kosher? If so, what are some nice brands to buy for a gift?

A: Yes, definately there is such a thing as kosher wine. There are at least 4 specific brands that I can think of. They would be (1)Manishewitz (2)Carmel (3)Concord (4)Kedem Of the ones that I've mentioned, Carmel has a variety of both the White as well as the Red Wine. It is half decent in taste. Mind you, that is very subjective. Manishewitz has Red Wine only, and to my taste, I find it too sweet. Concord is not too bad for both the Red and the White Wine. Finally as far as Kedem brand is concerned, it is available in both grape juice form as well as a sparkling grape juice. Kedem juice is by far the most popular of them all because unless you have allergies, grape juice is certainly an acceptable drink to partake in the festival. This is expecially true so that children would be able to participate in the holiday, or party that would be made for Hanukkah. By the way, for additional brands, you may wish to go to a liquer commission or perhaps go to a Jewish bakery that would sell this and perhaps all other brands I hope that this helps you out. Good luck and Happy Hanukkah to you.

Q: I used kosher wine for a salmon marinade and the salmon was delicious?
Would you add a little lemon or white vinegar along with the garlic and black pepper I threw in?

A: Add a little dill.

Q: Best or good jewish hebrew kosher wine?
looking for a good kosher red wine this is a list from the store im going to: http://www.crazybruces.com/wine.html#kosher thanks

A: Try the Teal Lake Reserve Cabernet Sauvignon from Australia. A very nice Cabernet! Lovely fruit flavors of Blackberry and plum, with undertones of Oak. It's full bodied, but not overpowering. Nice with tomato based and beef dishes. Not sure if this was on your list but it's very good also - Herzog Special Reserve Alexander Valley Cabernet Sauvignon - from California. One of the better Kosher wines from that area. If you like Merlot, try: Yarden Merlot Ortal Vineyard from Israel. It's a little spicy but solid with wonderful fruit. A little on the dry side, but very nice. Enjoy!

Q: where can I purchase non-alcoholic kosher wine?


A: Most large supermarkets carry it, especially this time of year, as Passover is coming up soon.

Q: Can you buy a Kosher wine in most grocery stores?


A: manischewitz is kosher and even available in bfe!

Q: Why isn't there more kosher wine and food?


A: You see, the problem is that rabbis these days charge WAY too much money to place a kosher symbol on food products, which is why many companies don't do so. This causes much confusion, and results in many Jews buying non-kosher items thinking that they're kosher.

Q: Kosher & non-kosher wine?
What makes some wine kosher and the others are non-kosher? Can u explain? Thanks!!!!

A: All the equipment, tools and winemaking storage facilities must be kosher. During the harvest, only Sabbath observant male Jews are allowed to work on the production of the wines. Since most of the experienced winemakers in Israel are not observant, this means that they can’t touch the wine or the equipment, during the winemaking process. During the production of kosher wine, no animal products may be used. Gelatin or egg whites are sometimes used by non-kosher wine makers, to clarify the wine, while kosher wine makers use a clay material, called bentonite, which pulls suspended particles to the bottom of the barrel. For wine to be kosher one percent of the wine must be discarded, a symbolic remnant of the 10% tithe, paid to the Temple in Jerusalem in days gone by. Additionally, barrels must be cleaned three times.

Q: schpiro wine. A kosher wine made in Maryland or New york area. Where can I find it.?
May be spelled Schprio. Its a heavy concord wine Also has a picture of a tallship on the lable

A: Hi. It is hard to find but if you contact them directly, they can tell you their distributors. Where are you? Here is there contact information: 126 Rivington St. New York, NY 10002 United States Phone (212) 674-4404 Fax (212) 420-7240

Q: difference between kosher wine and passover wine?


A: Look at some of the more ignorant answers, here at Y!A.... For a wine to be kosher, strict regulations must be followed. It really all begins in the fields. Grapes from new vines may not be used for making wine, until after the fourth year. Every seventh year the fields must be left fallow and there is a prohibition on growing other fruits and vegetables between the vines. All the equipment, tools and winemaking storage facilities must be kosher (for example, the grease for the machinery cannot be made of animal fat). During the harvest, only Sabbath observant male Jews are allowed to work on the production of the wines. Since most of the experienced winemakers in Israel are not observant, this means that they can’t touch the wine or the equipment, during the winemaking process. During the production of kosher wine, no animal products may be used. Gelatin or egg whites are sometimes used by non-kosher wine makers, to clarify the wine, while kosher wine makers use a clay material, called bentonite, which pulls suspended particles to the bottom of the barrel. For wine to be kosher one percent of the wine must be discarded, a symbolic remnant of the 10% tithe, paid to the Temple in Jerusalem in days gone by. Additionally, barrels must be cleaned three times. There are really two levels of kosher wine. The first includes the restrictions outlined above, while the second, known as “mevushal” utilizes an additional process. Bringing the liquid to a boiling point makes this type of wine, causing air bubbles to be brought to the surface and the loss of some wine, due to evaporation. A wine that is produced in this manner retains its religious purity, regardless of who opens or pours it. To ensure wine’s purity, the codification of koshering wine began in the days of Maimonides. Today, a quick glance at the bottle’s label will clearly indicate whether the wine is kosher or not. Some truly wonderful kosher wine is being produced in Israel.

Q: What process makes wine kosher?
I was wondering about this one today. I like to drink all kinds of alcohol; but when it comes to wine my favorite is Maneshewitz (Man-eh-shev-itz is how its said, but I may have misspelled it). Its a Jewish wine, and it states on the bottle it is certified by a certain Jewish group to be kosher. I don't remember the name of the Jewish group right now. But I can't think of anything about the other wines that would make them un-kosher. Admittedly, I have a very poor knowledge of how wine is made; but I was under the impression that whichever fruit (usually grapes) is mashed to get out the juice. Then the juice is sealed tightly in a bottle and stored in a cool, dark, and dry place so that it can ferment and make alcohol. Obviously, there is more to it than that if some part of the process can make wine un-kosher. So, what makes Maneshewitz kosher and other wines un-kosher? I put this in the religion section since I think it has more to do with Judaism than drinks. Thanks. No one needs wine, Jewish or otherwise. But I like a good drink, and this one is the best tasting wine I've ever tasted. I'm not a big wine-drinker, usually I prefer the harder stuff like tequila. But I could really get used to drinking Maneshewitz; that stuff is awesome. But I'm just curious about the kosher-ocity (not sure what it is, Kosherness? Koshitude?); it doesn't matter to me if its kosher or not. As long as it tastes good. Just a curiousity question. Allonyoav and Marji (sorry for any misspellings if there were any): You two seem to know the most about the whole process of making wine kosher; but I ask that you remember that I am not Jewish. I know very little about Judaism or Kosher, beyond the little bit I've read of the Old Testament in my Bible (I am a Christian). I am having trouble with understanding a lot of the Jewish words and what they reference in both of your explanations. Perhaps an explanation with each of the Jewish words would help greatly. I have been interested in finding out about Judaism, I think its a good thing to learn of all cultures, religions, and beliefs. Maybe this could be the starting point, if both of you could explain the various things of Judaism that you are talking about. Thanks for both of your help, though.

A: There's a little (OK - a lot) more to it than simply being blessed by a Rabbi. In order for a wine to be considered kosher, there's a lot of regulations that have to be followed, beginning with the way the grapes are grown and harvested. Grapes from new vines can't be used until after the fourth year. Every seventh year the fields must be left fallow and growing other fruits and vegetables between the vines is not allowed. All the equipment has to be kosher as well - and only Sabbath observant Jewish males are allowed to work on the production during the harvest season. There are rules about how often the barrels are to be cleaned and I seem to recall that a portion of the wine has to be discarded as well, symbolic of the tithe. Then you have the process of meshuval, where the wine is brought to the boiling point and then cooled to remove all impurities (most modern winemakers use flash pasteurization, so it's not exactly like the wine is cooked). This allows the wine to remain kosher no matter what type of handling it receives. Most kosher wine produced in Israel forgoes this process, but almost all of it made in the US is meshuval. There's more to it than this of course, but I enjoy the end product regardless of the complications. L'chaim! EDIT: I went back through what I had written, and the only word I can see you might have trouble defining is "meshuval" (if I'm wrong, just let me know - you can email me from my profile page - and I'd be happy to explain anything else). Meshuval (which means "cooked" or "boiled") is a term used to describe the pasturizing process. It is done in order to allow the wine to retain its ‘kosherness’ once opened and poured by a non-Jew (like a waiter, for example). Hope that clarifies some of it. Like I said, it's fairly complicated - so if there are any other points of confusion, just let me know :-)