Tradition at its best.
Its tricky, and a topic I haven't written about in a while. Or at least since this time last year. Passover-- the Jewish holiday that honors the time when God "passes over" the houses marked with fresh lamb's blood while killing off Egypt's firstborn sons.
The tricky-part is there are kosher wines as well as kosher wines for Passover.
For a wine to be deemed kosher, it must be created under a rabbi's immediate supervision, with only Sabbath-observant Jewish males touching the grapes from the crushing phase through the bottling.
Yeast or some sort of mold is required to make all wine, not just kosher wine. Wines deemed 'kosher for Passover' must be made from a mold that has not been grown on bread (such as sugar or fruit) and must exclude several common preservatives, like potassium sorbate.
Most--though certainly not all--wines that are kosher are also kosher for Passover. Check the label for a "P" to be sure. Many, just through years and tradition set Manichewitz on the Seder table. But gone are the days when sugary syrupy wines are all that are able to grace the setting. Interesting fact: wine (kosher, of course) or grape juice must be served to all.
Recommended:
Herzog Family Vineyards in California's Central Coast. 2004 Special Reserve Cabernet. Chocolate, cherry, herby licorice.
Goose Bay Sauvignon Blanc 2007 from Marlborough, New Zealand. Citrusy- lemony, Sauvignon Blanc perfection.
For the traditionalists, Israeli producer Dalton, located in the lush Upper Galilee. Bordeaux-style blend for $20 called Canaan Red.
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