Top best answers to the question «Why is kosher wine so bad»
A major contributor to kosher wine's bad reputation is boiling, so it can be mevushal ('cooked'), and thus handled by non-Sabbath-observing Jews while remaining kosher; not surprisingly, boiling wine, as with boiling anything, kills the complex flavors.
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It is usually the mevushal wines that have given kosher wine a bad name. The process of making a mevushal wine entails flash pasteurization. In a nutshell, due to the intricacies of rabbinic laws concerning kosher diet, any wine that is made and handled by a gentile (or a non-Sabbath-observant Jew), cannot be considered kosher.
A badly made Kosher wine is a bad wine, but it is not bad because it is Kosher. Likewise Kosher wines score 90+ points from critics at the highest level, and win trophies and gold medals in the major competitions, despite being Kosher. Whether or not a wine is Kosher is irrelevant to quality.
Mevushal (literally “cooked”) wine has been heated to the point that idol worshippers wouldn’t use it for their nefarious purposes. It turns out even idol worshippers had standards for their wine. They wouldn’t use wine for an offering if it had been boiled because boiling wine removes much of the flavor.
Ten years ago, kosher wine was considered the cough syrup of the wine world: mostly made from nasty Concord grapes and often sweeter than Buckley’s—but without as much nuance. Today, it’s no longer the wine of affliction: many kosher wines, made from classic grapes, are complex and full of character. In fact, kosher wines sales are growing fast — up 12% since 2013. While no one tracks ...
The conversation about “why is kosher wine so bad?” inevitably turns to Manischewitz. And the answer is simple: Manischewitz is bad because it is made from Concord grapes, a species of Vitis ...
Many fallacies abound regarding kosher wine but the simple fact is that kosher wine can be every bit as good -- or bad -- as a non-kosher wine. Kosher indicates nothing about the quality or lack thereof in a wine. It is simply a certification that the wine within the bottle has been supervised as a kosher production.
A major contributor to kosher wine’s bad reputation is boiling, so it can be mevushal (‘cooked’), and thus handled by non-Sabbath-observing Jews while remaining kosher; not surprisingly, boiling...
So, just how different is kosher wine from the non-kosher stuff? “When it comes to taste, there’s no difference between kosher and non-kosher wine,” says Jay Buchsbaum, Executive VP Marketing and Director of Wine Education at Royal Wine Corp. — the top kosher wine purveyor in America.
Still, like any good rabbinical debate, there are exceptions and gray areas to all this. The most interesting is mevushal wine. Despite lacking a clear reason as to why, Talmudic tradition holds that wine becomes “useless” to idolaters when it is boiled early on, by Jews, to a certain temperature, after which point it can be handled by non-Jews without losing its kosher status.