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

[Yehoshua ben Haym]

You can make kosher wine from any kind of grapes. There are some very nice
kosher wines make from other grapes, from France, Italy, Israel,
Australia, California and other places. The Concord grapes are just a New
YOrk thing.

--
Yehoshua ben Haym haYerushalmi
Senischal soon to be Shire of Beit Aryeh
MKA Zachary Kessin Jerusalem, Israel
zkessin at cs.brandeis.edu IM:ZachKessin LiveJournal: zachkessin

On Fri, 2 Apr 2004, Phil Troy / G. Tacitus Adamantius wrote:

> Also sprach Huette von Ahrens:
>
> >Mogen David wines are also from New York and they
> >also produce the same four kinds of wine,
> >although I think their regular Concord is less
> >sweet than Manishevitz.
> >
> >Now you may be asking why a shiksah like me knows
> >about kosher wines. Well, they also make the best
> >wines to use for communion.
>
> Eeew. Presumably for the preservative properties of sugar, as Aellen suggested.
>
> >   The sweet Concord
> >are universally liked and its flavor lasts a long
> >time after opening a bottle, unlike regular
> >drinking wines.
>
> See above...
>
> >  >
> >>  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?
> >
> >You know, I know of no Californian wine
> >specifically made as a kosher wine.  Manishevitz
> >and Mogen David are from New York.  I have seen
> >another, which I believe calls itself Kaddish and
> >is from Israel.  But I don't believe Concord
> >grapes grow as well here in California, which may
> >  be why.
>
> That's pretty much what I was asking, though. What, if any,
> connection exists between Concordes as a variety of grape and the
> Kosherness of the wine? Is it a convenient grape to use for the kind
> of sweet wines preferred for Kosher use, or is the sweetness of the
> wine merely a side effect of using Concorde grapes, which are for
> some other reason often used for Kosher wines?
>
> Aellen's suggestion that the stuff can be opened and kept for a
> considerable period of time makes a fair amount of sense. Of course,
> then a Kosher sherry or Madeira would be the way to go, IMO. If there
> is such a thing.
>
> >  I am speculating here.
>
> I thought Laurels weren't supposed to do that... _I_ never do... ;-)
>
> >   I know that
> >there are Jewish winemakers here in California,
> >but they don't seem to be competing for the
> >kosher wine trade.
>
> I think perhaps there are more such now than there used to be.
>
> Adamantius
>
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