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 of wine and passes it on to everyone.
The wine is a symbol of the 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 intended to symbolise the overflowing blessing of God for the Sabbath and the coming week. The term "Kiddush wine" (blessing wine) is often used in this context. Kosher wine also has a very special meaning during Passover, which is celebrated from 15 to 21 Nisan (the first month according to the "religious" calendar) in memory of the Israelites' exodus from Egypt and thus liberation from slavery.
Laws for food and wine
The Jewish laws for the preparation of food and drink (Hebrew kashrut) are laid down in the Tanakh (normative biblical texts, part of which is the Torah), the Talmud (rules for everyday life) and rabbinical literature. Food and the dishes made from it are either "kosher" (Hebrew for "pure", "fit" or "suitable") and therefore edible or "trefe" (also "tame") and therefore unclean and therefore not permitted. The production of "Jájin kaschér" (kosher wine) is also subject to strict rules compared to "Jájin stam" (normal wine). These apply not only to wine, but also to vinegar and all products made from it, such as spirits.
Winemaking
The entire winemaking process, from the Weinlesegrape...
