Most of us already have an idea of the ingredients in wine and how it's made, but what about Kosher Wine? How is it different? Does kosher simply mean it has been blessed by a rabbi? Not only is this not the case, but the truth is actually the opposite. As I will explain, kosher wine is made kosher to make it suitable for blessings to be made upon it. To accomplish this, kosher wines follow a separate and very strict set of guidelines involving the ingredients (or lack thereof), the processing equipment used, and the way the grapes themselves are grown.

The word "kosher" is Hebrew for "proper" or "correct". For Jews, there is an assortment of kosher laws and they are collectively known as "Kashrut". These laws prohibit the mixing of meat and dairy, as well as dictate which animals and fish can and cannot be eaten.

There are several distinct differences between kosher wine and non-kosher wine. It all begins on the fields. Grapes from new vines may not be used for wine; Only after the fourth year can the grapes be used. Also, every seventh year nothing can be grown on the soil to allow it to recover. The rule regarding ingredients is that no animal products may be used. A typical winemaker may use egg whites or gelatin to clarify the wine, but a kosher winemaker must use bentonite, a clay material that is used to attract suspended particles to the bottom of the barrel. All processing equipment must be steam cleaned three times daily, and all barrels must be used exclusively for kosher wine. Throughout the entire process from crushing the grapes to putting the cork in the bottle, only rabbinical supervisors or "Mashgichim" are allowed to touch or handle the wine. Finally, one percent of the wine is discarded as a symbolic remnant of the 10% tithe paid to the Temple in Jerusalem.

There are two kinds of kosher wines, the standard kind and a second kind. This second kind of kosher wine is called "Mevushal" and it is the Hebrew word for "cooked". The purpose of having this second kind of kosher wine is so that when a non-Jew (such as a waiter) handles or pours the wine, the wine's "kosherness" is not compromised. The only difference between normal kosher wine and a Mevushal is that the latter is flash-pasteurized before fermentation. In the old days Mevushal was made by actually boiling the wine, however due to a loss of taste newer methods were developed. A study at UC Davis, the U.S.'s top winemaking school, has shown that it is impossible to consistently taste the difference between regular kosher wine and Mevushal.

Wine has a special religious significance when compared with other foods. When a religious sacrifice is made whether it is an animal or grain, it is accompanied by wine. Many Jewish sacramental services such as the Sabbath, weddings, circumcisions and other important events include saying a "Kiddush" or blessing over the wine. The wine is being used in conjunction with prayer as an offering or a "sacrifice" to G-d and it must be of the highest standards. This explains what is meant by needing to make the wine suitable for blessings to be made upon it. So how does it taste? It tastes great! Kosher winemaking laws are the oldest winemaking laws in the world, and they have been refined by rabbis over the years. So next time you're looking for a new wine, give kosher wines a try.