Hebrew term (also Yáyin mevushal) for a "cooked (pasteurised) wine"; see under kosher wine.
The consumption of wine has always played an important ritual role in Jewish life at all festivals, with many examples in the Old Testament of the Bible. Moderate consumption is recommended to the faithful as beneficial to health. On the Sabbath, wine is drunk at the beginning (Kiddush) and at the end (Havdala). At the beginning of the Sabbath (Friday evening), a cup of wine (kiddush cup) is filled four times during the celebration. First the father says the blessing over the wine: Blessed are you, God our Lord, ruler of heaven and earth, who created the fruit of the vine. Then he takes a sip and passes it on to everyone. The wine is a symbol of joy that God has given the Jewish people the Sabbath.
At the end of the Sabbath (Saturday evening), as a ritual, a cup of wine is poured so full that it overflows. This is to sybolise or make clear God's overflowing blessing for the Sabbath and the coming week. In this context, the term "Kiddush wine" (blessing wine) is often used. Kosher wine also has a very special meaning for the Passover, which is celebrated from the 15th to the 21st of Nisan (the first month according to the "religious" calendar) in remembrance of the exodus of the Israelites from Egypt and their liberation from slavery.
The Jewish laws for the preparation of food and drink (kashrut in Hebrew) are laid down in the Tanakh (normative biblical texts, part of which is the Torah), in the Talmud (interpretation of rules in everyday life) and in rabbinic literature. Food and the dishes made from it are either "kosher" (Hebrew for "pure", "fit" or "suitable") and thus edible or "trefe" (also "tame") and thus impure and therefore not permitted. The production of "Jájin kaschér" (kosher wine) is also subject to...
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