[Avodah] Grape Juice

[Prof. Levine]

At 05:13 PM 7/23/2013, martin brody wrote:
>Because Chazal tell us to spoil it. How? By cooking it!

Is wine made today the same way it was made in the time of 
Chazal?  From http://en.wikipedia.org/wiki/History_of_wine it seems 
not.  Also,  the kind of grapes used clearly play a key role in the 
kind of wine produced.

While cooking wine in the time of Chazal may have spoiled it,  it is 
not at all clear to me that the wine that we have today is spoiled by 
cooking.  My limited experience with boiling non-mevushal wine is one 
counter example.

>Also are you sure that the non-mevushal variety is not cooked at 
>all? Maybe like the grape juice non-mevushal it is cooked at a lower 
>temperature that their posek suggests would qualify for mevushal?
>And also, no disrespect meant but Concord Kal is not considered a 
>quality wine.
>It is interesting why you reserve the non-mevushal for Pesach and 
>not Shabbat. Any reason for that?

My understanding is that non-mevushal wine is preferable for Arba 
Kosos at the Seder,  so that is why we use it.   Red wine is also 
preferable for the Sedarim,  even though many might argue that 
certain white wines are considered better wines.  Thus,  "best" may 
not be the end all and be all when it comes to wine for kiddush.

Again,  I am not expert.  I am simply speaking from my own very 
limited experience.

(I still remember the heavy Concord and Malaga kosher wine that was 
used in the sixties.  It was all that was available.  Cooking 
definitely did not spoil this wine,  since it was "spoiled"  from the 
get go! :-))

YL


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