If you receive a gift of non-Kosher wine. The first thought for many is to pass it on to a non-Jewish colleague, employee or neighbor.
In addition to the general restriction to giving gifts to non-Jews (beyond the realm of this discussion), there are additional halachic issues with gifting wine.
For example, dealing with our early halachic history, the concern of non-Jewish wine was a major one:
There is an issur d’oraita (Biblical prohibition) of consuming or benefiting (hana’ah) from wine that is yayin nesech (wine poured [for idol worship]).
However, the prohibition of selling (or gifting) non-Kosher edibles is limited to foods that are an issur d’oraita—so it applies specifically to wine that was produced (and poured) for idol-worship.
In our modern day these practices are nearly obsolete; the vast majority of non-Jews involved in wine production are not idol worshippers who pour libations, and their wine is not yayin nesech.
However, Wine produced by non-Jews is still restricted mid’rabbanan (Rabbinically) as stam yainam ([non-Jewish] plain wine).
The problem we run into is that even if the wine may contain non-kosher ingredients, these would usually be batel (nullified) min haTorah (by Biblical standards)—making the wine non-Kosher only mid’rabbanan.
So What Makes Wine Kosher?
You’ve likely heard or were told the legend that a Rabbi must bless wine to confer a kosher status upon it.
Guess what, you've heard wrong.
For wine to be considered kosher the entire winemaking process from crushing to bottling must be handled by Sabbath-observant Jews and no non-kosher finings or additives may be included. as we learned above.
However, nothing in Jewish law is ever so simple, so let’s go into greater detail.
Historically and traditionally, wine holds a position of great importance in Jewish law and history and the accompanying Jewish law is significant.
You might notice the term “mevushal,” or “non-mevushal” branded next to the kosher symbol. (Occasionally you’ll see neither, and must assume the wine as non-mevushal.) Translated literally, mevushal means “cooked.” In reality, and in most situations, this now means that the wine undergoes flash-pasteurization or flash détente, whereby the grape must (the destemmed and crushed product) is heated for a short period of time to a high temperature. The process has become fashionable in some of the non-kosher world, as it is useful in removing the flaws of under-ripe grapes and in other circumstances.
This process allows the wine to be handled by anyone. Otherwise, from when the grapes are first crushed, until when the wine is bottled and sealed, non-mevushal wine may only be touched by Shabbat-observant Jews to be considered kosher.
Separately, but equally, a bottle of non-mevushal wine may only be opened and poured by a Shabbat-observant Jew, as well.
B"H for giving humans the wisdom of the mevushal process. The main blessing is because this allows the wine to be handled freely by anyone, a condition that greatly simplifies wine usage commercially, e.g. in restaurants or at events such as bar/bat/beni mitzvahs and weddings.
Thus, the need for mevushal wine in America is prevalent. In the past several decades the process for mevushal has been transformed by some practitioners so that the wine could be indistinguishable at times from wines that remain non-mevushal.
In fact, some mevushal wines have been shown to age for many years.
So What Could Invalidate a Wine's Kosher Status?
A Shabbat-observant person handling the production from crush to bottling in place, what is left for wine to be considered kosher is the intrinsic kosher ingredients, including the yeasts and fining agents, as well as cleaning products used in the process of winemaking.
Various fining agents used by ancient local winemakers to remove “colloids,” or unwanted aspects of a wine, including clarification for color, aroma, or bitterness as well as to stabilize the product.
These agents bind to the unwanted component and can then be filtered out. Traditionally these agents have included dried blood powder, but today more typically include two categories of agents: organic compounds from animals and solid or mineral materials.
Organic compounds include:
- egg whites
- isinglass (from a fish bladder)
- gelatin (from animal collagen)
- casein (derived from milk).
Solid/mineral materials include:
pulverized bentonite clay
activated charcoal carbon
potassium ferrocyanide.
Supervision of kosher wine is ruling out complicated agents of isinglass, gelatin, and casein (as it is dairy), the most commonly-used agent is bentonite, though egg whites may be (and occasionally are) used in smaller productions outside the U.S., though egg whites would render a wine problematic for vegans.
Many winemakers prefer not to fine their wines, worried about losing important compounds for aroma and flavor.
Additionally, the rising demand for vegan and kosher products has played a role in which fining agents --if any-- are used.
And last, as popularity for “natural winemaking” increases, winemakers seek the most “natural” finished product and frown upon fining agents.
In conclusion: One should desire and do the utmost to obtain kosher certified wines, if one cannot find kosher certified wines one may choose other kosher certified commonly used drinks.