What It Actually Means When Wine Is Kosher Leave a comment

Apart from the strict care and handling guidelines involved in their production, kosher wines aren’t too different from a regular bottle of red or white. As writer Howard G Goldberg notes in Decanter, “Because standard kashruth [kosher] practices in the vineyard and cellar coincide with universal vineyard and cellar methods, it is relatively easy to produce high quality, competitive kosher wines in idiosyncratic and preferred standardized styles.”

Vinepair concedes that there are more than a few preconceived notions about what kosher wines are and aren’t, including the idea that all kosher wines are sweet. This idea came about because Concorde grapes were the only varietal available in the U.S. that could be used to make wine for a certain period of time. In the last 20 years or so, kosher wines have been made with different types of grapes to produce a range of wines that are at par with regular wines.

Some also believe that kosher wines are “boiled” before bottled, which The Washington Post‘s Dave McIntyre says isn’t true. However, he clarifies that certain types of kosher wines are heat-treated to 185 degrees, which allows this type of wine, known as mevushal, to stay kosher even if non-observant people touch it. These heat-treated bottles are the ones that you may often see served in places like restaurants or during parties.