The Kosher dietary commandments are a sacred responsibility which every devout Jew takes seriously.  Those guidlines extend to the topic of Wine, which in Judaism is considered a beverage unlike any other because it is used for sacred purposes. 

The most popular misconception about kosher wines is that they are blessed by rabbis. Quite to the contrary, wines are made kosher so that blessings can be made on and over them by just about anyone. There is absolutely no "hocus-pocus" involved in producing kosher wines. The word "kosher" simply means "proper" or "correct."

Today, wine is still an elemental and essential component in Jewish sacramental services, both in the synagogue and at home.  The blessing of wine is part of the Passover Seder, part of every Shabbat meal, part of the Jewish wedding ceremony and other life cycle events within the Jewish community.  Therefore, because Wine is part of the sanctification of each of these events, it is subject to certification as "Kosher" or 'acceptable'. 

The Torah teaches the laws of worship and sacrifice for the ancient Temple in Jerusalem. Most sacrifices (or offerings) whether of animals, grain or other foods, were brought with a "wine libation," that is, wine as an integral component of the sacrificial service. Maintaining the purity and holiness of wine is an imperative due to wine's surrogate status for the sacrifices of old.

When making a blessing over wine, you are essentially asking for G-d to accept your prayer and "sacrifice" and extend his blessings over you, your family, friends, livelihood or whatever you have in mind while saying the Kiddush. You are also thanking G-d for all the good that you've enjoyed up to that moment. As in the days of the Temple, one brought the best of one's fields, flocks and fruits in thanksgiving. The Torah adjures that no lame, ill or disfigured animals could be brought as a sacrifice, so, too in our time we must bring wine made to the purest and most exacting standards of Kashrut for sacramental use.

For a wine to be kosher, strict regulations are followed from vineyard to sealed bottle. For example, 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, which means that they may not be used in the production of any food or drink made from non-kosher ingredients.. During the harvest, only Sabbath-observant male Jews are allowed to work on the production of the wines.

During the production of kosher wine, no animal products may be used. Sometimes, non-kosher wine makers use gelatins (which are frequently a pork derivative) or egg whites to clarify the wine. Kosher wine makers use a clay material, called bentonite, which pulls suspended particles to the bottom of the barrel.

Additionally, 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.

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. This is important since Kashrut law stipulates that in order for a wine to retain its ‘kosherness' once opened and poured by a non-Jew, (such as a waiter, for instance) the wine must be "mevushal."

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. Nowadays, a 'flash pasteurization' process is often used for the wine to retains its religious purity, regardless of who opens or pours it. A study at the University of California at Davis, has proven that it is not possible to consistently taste the difference between non- mevushal and mevushal wine.

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. Outstanding kosher wines are now being produced, not just in Israel which has award winning Kosher wines of various sorts, but also in Italy, California, New Zealand, France and Spain.

Why do observant Jews insist on Kosher Wine?

For the same reason that observant Jews eat Kosher food - to honor and obey the Holy One of Israel.  Abiding by the Kosher commandments is an act of obedience to the Torah - actually to the One Who gave us the Torah.  He is, after all, our Creator and has every right to instruct us in how to eat; how to care for these bodies He has given us.

Jewish homemakers take great care to prepare wholesome kosher meals for their families.  Should we not also be just as committed to assuring that the wine that is placed on our Shabbat table is also Kosher?

An added benefit is that Kosher wine is among the most delicious in the world while maintaining a generally lower alchohol content.

If you live in a non-Jewish area, it may be difficult to find Kosher wine and if you do, the price will likely be high.  We are therefore pleased to let our American and Canadian subscribers know that there is an excellent site where you can purchase very good Kosher wine at reasonable prices and have it delivered direct to your home.

Please click here for more information