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What makes Wine Kosher?

There is a misconception about Kosher wine, that it simply doesn't "hold-up", taste wise. However, you only have to taste any of the Herzog Cellars Winery's wines made in my hometown of Oxnard, CA to know that it is simply not true. Kosher wine used to mean a sweet dark-red liquid---since the mid 1980's all that has changed.

For a wine to be kosher, strict regulations must be followed. It begins in the fields. Grapes from new vines may NOT be used for making wine until after the 4th year. Every 7th 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. 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. Geletin or egg whites are sometimes used by non-kosher wine makers, to clarify the wine. Kosher wine makers use a clay material, called bentonite, which pulls suspended particles to the bottom of the barrel.

For wine to be kosher, one percent of the wine must be discarded, a symbolic remnant of the 10% tithe that was traditionally paid to the Temple in Jerusalem. Additionally, barrels must be cleaned three times.

An additional pastuerizing process qualifies Kosher wine as "mevushal" which guarantees its continued Kosher symbol even after being opened.

A quick glance at a bottles' label will clearly indicate whether the wine is kosher or not. Some truly wonderful koshers wines are now being produced in California. Happy grapes make the best wine and California grapes are the happiest.

Please visit our eBay Store for a complete selection of Herzog Kosher Wines.  http://stores.ebay.com/MyGolfBallStore

Bob Allen

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