Wine for Orthodox Jews must be kosher, meaning it must not be touched at any point in its process (from picking of the grapes to bottling it) by either a “Gentile” or non-observant Jew and it must contain only kosher ingredients.
The combination of soil type, climate, degree of slope, and exposure to the sun constitutes the terroir of a vineyard and what makes each vineyard and each wine unique.
In the Middle Ages, the greatest and most innovative winemakers of the day were monastic orders. The Cistercians and Benedictines were particularly apt winemakers, and they are said to have actually tasted the earth to discover how the soil changed from place to place. Their findings are still important today.
Wineskins were a common way to transport wine in the ancient world. Animal skins (usually pig) were cleaned and tanned and turned inside out so that the hairy side was in contact with the wine.
It is traditional to first serve lighter wines and then move to heavier wines throughout a meal. Additionally, white wine should be served before red, younger wine before older, and dry wine before sweet.
Serving temperatures should be lower for white (45-50 degrees Fahrenheit) than for red wines (50-60 degrees Fahrenheit).
The prohibitionists, or the “drys,” in the early twentieth century fought to remove any mention of wine from school and college texts, including Greek and Roman literature. They also sought to remove medicinal wines from the United States Pharmacopoeia and to prove that Biblical praises of wine were for non-fermented grape juice.
The vintage year isn’t necessarily the year wine is bottled, because some wines may not be bottled the same year the grapes are picked. Typically, a vintage wine is a product of a single year’s harvest. A non-vintage wine is a blend of wines from two or more years.
There is a right and wrong way to hold a wine glass. Wine glasses should always be held by the stem and not the bowl because the heat of the hand will raise the temperature of the wine.
Champagne, one of the world’s greatest sparkling wines, is popularly but erroneously thought to have been invented by the Benedictine monk Dom Pierre Perignon (1638-1715). Although he did not invent or discover champagne, Continue reading
We were also found by phrases: