Hot Tips On Mevushal Wine

November 8, 2012

What is “Mevushal” anyway? Also a review of Dalton Safsufa Merlot 2009 and Famous Grouse Blended Scotch Whisky.

One of the most confusing aspects of kosher wine is the concept of yayin mevushal or “cooked” wine. The following discussion might seem academic, but we are continuously asked about this, so we thought a brief treatment is warranted. For a wine to be made kosher (according to Orthodox standards, and presuming here that all the ingredients, as well as the vineyard practices, already conform to Jewish legal requirements), it must be produced exclusively by Sabbath observant Jews.

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Touring Scotland – Viewing Its Sights, Sampling Its Booze

June 6, 2012

Hagafen Sauvignon Blanc

A review of the Hagafen Sauvingon Blanc 2011 and some suggestions for a rewarding visit to Scotland.

While the number of kosher wineries is steadily increasing, there is a degree of comfort in returning to a familiar friend. One of our favorite winemakers is Ernie Weir, the owner of Napa Valley, California’s Hagafen Cellars. A multi-award winner, Hagafen has been making some of the world’s best kosher wines since 1979 when Ernie and his wife Irit began making wine from grapes whose source was the Winery Lake Vineyard located south of the Napa Valley. Over time the Weirs were able to build their own winery and obtain grapes from some of Napa’s finest locations, eventually purchasing two vineyards for their estate wines.

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Stick With “Stickies” But Don’t Be A Snob

November 16, 2011

Famous Grouse

A review of S’Forno Puglia Moscato and the Famous Grouse Blended Scotch Whisky.

For more than 30 years now, kosher wine cognoscenti have fought a pitched battle against the identification of “kosher wine” with sweet Kiddush-style wines, demanding greater attention from wine critics, insisting upon enlightened attitudes by liquor store owners, and generally taking issue with kosher consumer tastes. This is understandable, up to a point. But much has changed in the kosher wine world. Unfashionable though it may be, we remain unabashed fans of sweet wine – or “stickies” to employ the Australian term for sweet wines (just seems more appropriate).

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