Kosher Wine

Kosher wine is grape wine produced according to Jewish religious law, and more specifically, Jewish dietary law. Only Sabbath-observant Jews can oversee and supervise the entire winemaking process. Vineyards must adhere to specific rules and all ingredients used in winemaking, including yeasts and fining materials, must be kosher. Wine that is labelled “kosher for Passover” must be kept away from contact with any kind of grain, dough or bread. The finished wine must carry the “seal of approval” of a kosher supervising agency or organization, an authoritative rabbi, or Jewish religious court of law. Today’s Kosher wine is a far cry from yesteryear and is available from wine regions all over the world.

Extraction in Red Wine

Ever notice that some red wines actually show colour in the beading and legs? This means they’re well-extracted. During fermentation, the skins, which give reds colour, float to the surface. Keeping them submerged in the juice is the key to providing more colour. Several methods exist. “Pumping over” involves attaching a hose to an opening at the bottom of the tank and pumping the juice over the floating skins on top, thus submerging them. Some fermenters actually have mechanical paddles on top that constantly push the skins down into the juice. Occasionally, men with wooden or metal paddles simply push the skins down into the fermenting juice by hand. That’s how reds achieve better extraction. 

Preserving Opened Wine

If you open a bottle of wine and don’t finish it, there are several ways of preserving the remainder. On the market is a canister of inert gas (goes by several different names), that when sprayed into the bottle every time after some wine is dispensed and reclosed, will keep the wine fresh for weeks. There is also a vacuum system with rubber stoppers that when the air is sucked out via a pump will keep the wine fairly fresh for a while. In my experience, this is best for younger wines and only if the air pocket is not too large. Short of this, you could purchase a half bottle of something (for the bottle itself) and pour the remaining wine into it so the air pocket is minimal, then refrigerate. This might help a bit, but won’t save it.