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size=3>At 02:41 PM 7/23/2013, martin brody wrote:<BR></FONT>”I normally use
Kedem's mevushal Concord Kal for Kiddush. However, for the Sedarim I
use the same wine, but it is not mevushal. I taste no difference
between the two, so I fail to understand how at least for this variety you
can say that the mevushal type is "spoiled" by
cooking.<BR><BR>Furthermore, there have been times when I have cooked wine
that was not mevushal. (See below for the reason.) Once it cools and
is refrigerated, I taste no difference.<BR><BR>Of course, I am not a
connoisseur when it comes to wine. <BR><BR>There is another good reason to use
mevushal wine. It prevents problems when one has non-Jewish help like
cleaning ladies.” <BR><BR>-I am confused by what your point is here. If
you are arguing that ‘cooking’ wine/juice does not in fact change the flavor and
therefore it is not a problem at all for it to be used as is ‘uncooked’ wine for
Kiddush etc., then this should preclude it being helpful for dealing with issues
of non-Jews handling wine, no? The entire argument in the Gemara is that cooking
the wine ‘ruins’ it and therefore it is not fitting to be used in avodah zarah.
If we say it is OK (l’hatchila) to use ‘ruined’ wine for Kiddush while
categorically rejecting the possibility of its use in serving foreign gods, that
strikes me as very strange to say the least.</DIV></DIV>
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style="FONT-SIZE: small; FONT-FAMILY: 'Calibri'; FONT-WEIGHT: normal; COLOR: #000000; FONT-STYLE: normal; TEXT-DECORATION: none; DISPLAY: inline">B’ahavat
Yisrael,</DIV></DIV>
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style="FONT-SIZE: small; FONT-FAMILY: 'Calibri'; FONT-WEIGHT: normal; COLOR: #000000; FONT-STYLE: normal; TEXT-DECORATION: none; DISPLAY: inline">-Eitan
Levy</DIV></DIV></DIV></DIV></BODY></HTML>