Kosher wines

Kosher wines

Special thanks to Yosef @jewish_point who helped me figure out the nuances and prevent outright nonsense in the text.

And this post will definitely not come out on Shabbat!

Let’s start with this reminder about kosher wines. We fix the kippah, light the candles in the menorah. Go! To make it easier to perceive information, let’s try to present it in the form of abstracts.

The Jewish Law of Halakha, based on the commandments of the Torah, prescribes the observance of the Kashrut system of ritual rules governing the use of certain foods and beverages, including alcoholic ones.

“Kosher” literally translated from Hebrew means “fit for consumption.”

Technically, kosher wine is no different from ordinary wine, but for it to have the right to be called such, two basic conditions must be met:

  • Lack of animal products and third-party additives;
  • Harvesting grapes, juicing, fermenting, bottling and uncorking a bottle must be done by righteous Jews who observe the Sabbath.

There are exceptions to all the rules, and even from n1. (some additives may be present if they are “kosher”). But in order not to overload with complicated theory and small nuances, we will leave it as it is.

Yosef allowed 🙂

Classification of Kosher Wines


Growing and harvesting grapes, the whole process of preparing the drink is carried out in accordance with the prescriptions of Kashrut.

Kosher for Passover (For Easter)

This wine should not come into contact with bread, grains, or dough products.

Kosher le-Mehadrin (super kosher)

Highest kosher grade. Such wine must fully comply with all the rules of Kashrut and undergo the most stringent certification. Uncompromising and high standards are what distinguishes “super kosher” wines.

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Pasteurized wine (Mevushal)

Even in ancient times, Jewish sages came to the conclusion that heating (boiling) wine deprives it of its sacred status. This decision means that touching such a non-Jewish wine (for example, a waiter of a different nationality or religion) does not deprive him of kosher.

Against this background, pasteurized (quickly heated to a high temperature) drinks are very popular among Jews in the West. When ordering them, you should understand that the taste of such wine is often lower than that of unpasteurized wine. True connoisseurs consider such wines (literally “boiled”) to be dead.

Such wines will have a special mark and are not suitable for ritual services. In this case, there is no rule when only one believer can “touch” guilt.

How Real Kosher Wine Is Made

Contrary to popular belief, the bulk of kosher wines are produced outside the Holy Land. In addition to two main postulates (the absence of third-party chemical additives and animal products in wine, the implementation of all technological operations only by orthodox devout Jews), five more are adamantly observed.

1) No other crops must be grown on the vineyard. Specifically, it is forbidden to grow specifically cereals on the territory of the vineyard.

2) Every seventh year, the earth should be given rest. During this period, it is prohibited to plant any crops on the site.

But even here there is a way out. Every seventh year, the land, together with the harvest, can be sold to a “non-Jew”, making profit instead of losses.

3) It is permissible to use not everything to clarify the drink. For example, bentonite. This mineral of natural origin, which tends to swell when hydrated, is actively used in winemaking. Egg whites can also be used, but these wines will no longer be vegan-friendly.

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4) 1% of the prepared product is poured out in memory of the tribute, which in ancient times was necessarily taken to the temple. We are talking about tithing – a kind of religious tax.

5) The vines from which the berries are collected must be at least four years old. For the first three years, the fruit can be eaten or made into juice, but not wine.

These laws have biblical roots, being the oldest in the world in the context of wine.

The future of kosher wine

The rapid development of technology has not spared the wine industry either. Thanks to him, the quality of the finished product increases and its cost is minimized.

Flash detente is one such innovation designed to improve the mediocre quality of pasteurized (mevushal) wines. The essence of the technology consists in short-term (less than four minutes) heating of grape pulp to a high temperature (about 80 ° C). The process is carried out before fermentation, therefore, it allows you to keep the taste of the finished product, its aroma and taste, almost unchanged. Mevushal kosher wines, created using Flash detente technology, are qualitatively different from the classic pasteurized ones, which explains their steadily growing popularity.

Tabor Cabernet Sauvignon, 2016

Review Tabor Cabernet Sauvignon, 2016

Despite the fact that winemaking in the territory of modern Israel originated before our era, no autochthonous (original, local) varieties are grown there now. There are attempts to revive something, but so far at the level when it is not necessary to talk about it yet.

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Cabernet Sauvignon ranks first in terms of planting area, followed by Carignan, Merlot and Shiraz. All red varieties.

Armed with this knowledge, we open our today’s wine. Of course, Cabernet.


It is very difficult to get rid of the feeling of wild overpayment for “kosher”. Therefore, we recommend this wine if you want to drink only the “right” drinks or it became really interesting “What do they have there?” and how it happens.

Aroma: blackberry, sweet cherry, black berries, green pepper, medical bandage. In general, you can already stop – KabSov guessed exactly. The flavor adds cherries, blackberries, blueberries and black pepper. The acidity is slightly above average, which leaves no chance for Boris not to raise his grade. Medium tannin, the wine is extremely soft. As friends “suggest” (theorists, damn it), green pepper + high acidity is the result of early harvest, which means incomplete phenolic maturity. We made a compromise. But this is an assumption.


🚀 SUCH WINE: 4.0 (-) (87/100) | Vivino: 4.1

What is (-) in an assessment? This is the price. When it seems to us that wine is expensive relative to its real level (in our opinion). It also happens (+). Everything is clear with him: we pay little, we get a lot. Most often, our wine goes without (-) and (+).


  • Type: red dry
  • Grapes: Cabernet Sauvignon
  • Country: Israel
  • Alcohol: 14%
  • Price: 2600 rub.
  • Importer: Alianta

Like everyone said what they wanted. Or yes?

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