Passover, the eight-day Jewish festival of freedom, begins this year at sundown on April 22, and the ceremonial Seder meal includes, to the merriment of many, the drinking of four glasses of wine.
The observant will choose kosher wines, and, baby, have we come a long, long way.
Not so long ago, the words “kosher wine” brought to mind that syrupy sweet, almost cough medicine-like concoction served as an accompaniment to prayers. Not anymore.
Forty years ago, observant Jewish baby boomers, hipper and more sophisticated than their parents, demanded the same selection and quality found in the non-kosher world, and winemakers took notice.
“Kosher wines have exploded onto the market,” noted cookbook author Susie Fishbein, who set off an explosion of sorts herself with her “Kosher by Design” series.
What makes a wine kosher is the use of certified kosher yeast and filtering agents, the exclusive use of equipment under rabbinical supervision and its handling by Sabbath observant Jews from the crush to the bottle. With flash pasteurization – resulting in no sacrifice in quality or flavor – these wines may be handled by anyone.
“There are award-winning wines from all over the world,” said Fishbein. “I’ve been so impressed with what I’ve been reading about how kosher wines are winning awards, not just in the kosher world, but in the real world.”
With more and more wines added to the list each year, I consulted Gabriel Geller, public relations director for the Royal Wine Corporation, the largest manufacturer, importer, and exporter of kosher wine and spirits, for the latest updates.
“Consumers looking for wines from renowned regions throughout the world can satisfy their thirst with more options than ever before,” Geller said by email. “Royal Wine offers a delicious selection of kosher for Passover wines from around the world. Some of the top producers are creating award-winning varietals at every price point.”
Because kosher…
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