The Not-So-Cloying Side of Kosher Wine
The Not-So-Cloying Side of Kosher Wine
Mar 30, 2012 6
(WSJ) - I HELD A WINE TASTING last Sunday, and I wasn't sure if I'd be able to open the bottles. Not because my corkscrew was missing, but because the wines were kosher. As a non-Jew, I knew that by simply opening the bottles I could effectively de-kosherize the wines. And this could be a problem, especially for the rabbi whom I'd invited to my house.
Of the 20 or so wines that I pulled together for the tasting only three were mevushal—wines that had been heat-treated so that they might be handled and opened by people other than Sabbath-observant Jews. I wasn't sure of the protocol since I don't drink kosher wines very often. In fact, although I attend a Passover Seder each year with my (Jewish) husband at a friend's house, I've never been instructed to bring wines that were kosher—just wines that were good.
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