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What you say, Flubis?
Kosher Leoville Poyferré is thin and flabby?

The wines don't have to be boiled, what a terrible idea, the material, the pumps, the presses, the cuves... have to be cleaned with boiling water...
The vinification has to be done by rabbin delegates, but they know what they are doing, they're not going to boil wine (see chapter one cooked wines).
Rik, my bad. I meant this

quote:
There are two types of kosher wine--non-mevushal, your basic kosher wine, and mevushal, fit for the most orthodox wine lover. Non-mevushal wines must be produced, handled and even served by Sabbath Observant Jews in order to be kosher. Mevushal wines go through an additional step, flash pasteurization, in which the wines are subjected to heat during the winemaking process but are not boiled, contrary to popular belief. This process originated from ancient times when wine was once used by pagans for idolatrous worship. By pasteurizing the wines, they were considered unfit for pagan worship and should satisfy the most orthodox Jew. As a result, mevushal wines may be handled by non-Jews and remain kosher. The back label should indicate whether the wine is mevushal or not.



Its the heat that I was talking about
quote:
Originally posted by Rik:
You can get kosher wines in all kinds of appellations.
Most bordeaux subregions have got kosher wines. You can buy a kosher Leoville Poyferré if you wish.
The wine will not be that different, but the production has been controlled by a rabbi, following the rules necessary.
That's all.


Flubis - the rabbi doesn't need to do everything. An orthodox jew needs to be the only one touching the wine. For example if the winemaker wants to taste the wine he needs to ask the orthodox jew to pour the wine for him. Kosher wine doesn't mean bad wine.
For a more elaborate and accurate description you can follow the link:
Kosher Wines (The Full answer)

Yaron.

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