[Sca-cooks] Tonight on the Food Network - Biblical Foods

[Phil Troy / G. Tacitus Adamantius]

Also sprach Yehoshua ben Haym:
>The reason that kosher wines tend to be very sweet is that the grapes were
>being grown in New York.

Uh, I think we need a little more information on this. I'm kind of 
assuming you're speaking of Concorde grape wines, which are almost 
invariably sweet, and which are made from grapes frequently grown in 
New York, but it's perfectly possible (at least in theory) to make a 
dry wine from Concorde grapes. Certainly yeast strains exist that can 
handle the sugar load.

I always assumed this was a stylistic choice. Are Kosher wines in 
Europe and elsewhere generally dry? I thought vintners like 
Manischewitz are imitating European wines like Malaga and Muscatel. 
Is it just that these styles are best suited to the Concorde grape? 
If so, have Kosher wines made in California any different?

Adamantius