An Everyday View of Kosher Wines: Guest Blog Post
Due to many requests on kosher wine recommendations, which is not instinctual for this Catholic gal, LyTesiá N. Jackson agreed to take us through her perspective.
Kosher wines are prepared following very strict Jewish dietary laws and guidelines steeped in history and tradition. This process is known as Kashrut. The laws dictate that no animal products come in contact with the wine. All of the equipment including tanks, crushers and presses must be cleaned three times daily by steam cleaning, boiling water and occasionally, blowtorches. Barrels should be new, but if used, they must have been used for Kosher wines only.
The Kosher laws also state that a person who is not Jewish cannot open a bottle unless the wine has been produced in a manner called Mevushal, which means cooked or boiled. The belief is that making wine in the Mevushal method will keep its religious purity no matter who opens it. Kosher restaurants and caterers generally serve Mevushal wines. Most kosher wines made in the US are mevushal. Most non-mevushal wines are found in Israel, where it is not too difficult for a bottle to remain in kosher hands after bottling until the time of drinking.
The law allows grapes from any vineyard to be used because all fruit is considered to be Kosher. All grapes must undergo fermentation before transforming into a wine; similarly Kosher wine is subjected to the fermentation process with the help of a mold that is not grown on bread. The dietary laws demand that the wine should be kept free from contact with dough, grain and bread. Kosher wine is also free of many preservatives too.
The wines given below are all Kosher and separated on the basis of their Mevushal classification.
Bazelet Ha Golan Cabernet Sauvignon 2007
Variety: Cabernet Sauvignon
Menu Ideas: Teams well with all hearty meat dishes.
Segal’s Single Vineyard Cabernet Sauvignon 2005
Style: Deep Red Wine, Well Balanced
Variety: Cabernet Sauvignon
Menu Ideas: Serve with roasted meats or even grilled roasts.
Ramon Cardova Rioja 2005
Menu Ideas: Pairs well with red meat, light cheeses and fish.
Borgo Reale Chianti 2006
Style: Dry Red Wine, Velvety
Menu Ideas: Serve with pasta dishes, like baked manicotti and lasagna, chicken or roasts.
Château De La Tour Clos Vougeot 2003
Style: Rich red wine
Menu Ideas: Serve with rich poultry dishes or salmon.
Teal Lake Chardonnay 2006
Style: Dry White Wine with Citrus and Fruit Notes
Menu Ideas: Serve with fish or chicken entrées.
Château Malartic – Lagraviére 2003
Menu Ideas: Pairs with hearty meat dishes
LyTesiá N. Jackson is a professional event planner from Atlanta, GA. This former socialite turned working mom has executed successful events for such companies as Sony Pictures, Lion’s Gate Films, Ebony Magazine and Phoenix Classic Fashions, among others. Now a regular contributor to Cowboys & Indians Magazine and Examiner.com, LyTesiá can be reached at firstname.lastname@example.org or on Twitter.