Jews & Wine

Wine holds a profound significance in Jewish rituals, and takes center stage in almost all Jewish holidays, from the obligatory four cups at the Passover Seder to festive Purim meals and Shabbat celebrations. Its presence symbolizes joy and plays a crucial role in expressing gratitude and sanctifying sacred moments in Jewish life. Blessings (Kiddush) over filled cups of kosher wine or grape juice are an integral part of these joyous occasions.

There are a ton of additions to the wine blessing based on the occasion, but here is the basic blessing:

The roots of Jewish winemaking extend back to ancient times, evident in archaeological discoveries showcasing the production of wine in biblical Israel. This enduring tradition has transformed over time, evolving from the era of sweet Concord wines to the contemporary rise of high-quality kosher wines. The meticulous craft of kosher winemaking adheres to halakhic principles from crushing the grapes to bottling the wine. Rigorous kosher standards govern the selection and use of ingredients, including finings, ensuring compliance with Jewish dietary laws.

The demand for kosher wines has transcended geographical boundaries, with countries like Israel, the United States, France, Germany, Italy, South Africa, Chile, and Australia contributing to the global production. Recognized kosher certification marks or endorsements by authoritative rabbis authenticate commercially available kosher wines.

The blood libel is an unfounded accusation claiming Jews used non-Jewish blood in wine and matzot, has cast a dark historical shadow on Jewish communities. This baseless claim, resulting in violent pogroms, particularly targeted wine, a significant element in Jewish rituals dating back to biblical times. The association between blood libel and wine highlights the cruel irony that, while wine remains an integral part of Jewish history and tradition, false narratives have attempted to tarnish its significance. 

Mevushal refers to a process in kosher winemaking wherein the wine is heated to a specific temperature, traditionally boiling or near-boiling, making it “unfit for idolatrous use.” This process allows the wine to maintain its kosher status even if handled or poured by non-Jews. Mevushal wines are commonly used in kosher restaurants and catering, enabling non-Jewish or non-observant individuals to handle the wine without compromising its kosher designation. The pasteurization involved alters the wine's flavors and tannins, and the exact temperature requirement can vary, but the goal is to balance maintaining kosher status while minimizing the impact on the wine's quality.

• https://www.jewishvirtuallibrary.org/jews-and-the-wine-and-liquor-trade 

• https://www.myjewishlearning.com/article/wine-and-intoxication-a-view-from-jewish-sources 

• https://oukosher.org/blog/consumer-kosher/uncorking-secrets-kosher-wine/ 

• https://oukosher.org/blog/the-kosher-market/understanding-kosher-wine 

• https://en.wikipedia.org/wiki/Kosher_wine