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Mevushal wine is frequently used in kosher restaurants and by kosher caterers so as to allow the wine to be handled by non-Jewish or non-observant waiters. The process of fully boiling a wine kills off most of the fine mold on the grapes, and greatly alters the tannins and flavors of the wine.
Israeli wine critic Daniel Rogov described the common wisdom about the shortcomings of mevushal kosher wines: "nearly everyone knows that that after a few months in bottle, most mevushal (flash pasteurized) wines tend to offer cooked aromas and flavors, and too often remind one more of oxidized fruit compote than of fine wine." Rogov praises ...
Pasteurization gives a kosher wine of the type called mevushal, literally "cooked" or "boiled", that can be handled by non-Jews and non-observant Jews without losing its kosher status. [ citation needed ] Typically, the wine is heated to 185 °F (85 °C) for a minute, then cooled to 122 °F (50 °C), at which temperature it remains for up to ...
This kosher wine is smooth and has a fresh fruity flavor, strong cherry notes, round tannins, and delicate acidity. The delightful Montepulciano is made with up to 15 percent Sangiovese.
Cooked wine (Hebrew: יין מבושל , yayin mevushal), meaning wine that has been heated, is regarded as drinkable on the basis that heated wine was not historically used as a religious libation; thus kosher wine will often be prepared by Jews and then pasteurised, after which it can be handled by a non-Jew.
According to one kosher wine maker, all of its mevushal wine is flash pasteurized to at least 185 °F, [6] well above the stringent 160 °F of Rabbi Feinstein. However, there are more stringent authorities than Rabbi Feinstein in this matter, with some requiring 190 °F. [citation needed]
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