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Hi, I'm Malcolm Woods

I’m the New Media Editor at Outpost, though I’m the old media editor, as well. In both capacities, I read, hear, photograph and write about food. I also eat food pretty regularly, all of which means I spend a lot of time thinking about food in...
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Malcolm Woods

A Wine for Passover

Postscript
Food, Love and Policy By Malcolm Woods on April 8, 2011

 

For a wine to be certified kosher, certain rules need to be followed in its production: once grapes are harvested, the winemaking process must be performed by Sabbath observant Jews. In order for wine to be certified Kosher for Passover, even stricter rules are in effect, prescribing certain yeasts and forbidding certain common preservatives.

 

But the strictest set of requirements are reserved for mevushal wines. Only mevushal wine can be handled by non-observant Jews or even people who are not Jewish without losing kosher designation. That means a non-Jew can open and pour the wine, for example. Do that with plain old kosher wine and it's no longer considered kosher.

 

Mevushal wine undergoes an additional step in the winemaking process. It has to be boiled, an act that, unfortunately for wine enthusiasts, does nothing to help the wine's taste.

 

Enter technology. Today, some winemakers employ a flash pasteurization process, in which the wine is heated super quickly to boiling and then just as quickly cooled, within seconds. It's a mevushal wine that is hard to tell apart from non-mevushal varieties.

 

Our mevushal wine find is Teal Lake Cabernet Merlot from Australia - the land of kangaroos, emus and great big reds. This wine is pretty dry, spicy and peppery - it might make you think of the shiraz wines Australians are famous for.

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