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Acres of chardonnay and pinot noir recently planted on Easter Island, famous for its large stone “moai” statues of human faces. Also known by its native name Rapa Nui, the island is in the middle of the South Pacific, 2200 miles (3,540 km) from the Chilean coast. A group of Chilean vintners believe that the island’s volcanic soils and relatively cold temperatures influenced by the Humboldt Current show great promise for growing quality wine grapes.

Blessing by a rabbi makes a wine kosher.

Answer: False.

It is a common misconception that wine need only be blessed by a rabbi to make it kosher (Yiddish, from Hebrew kāshēr, meaning “proper” or “fit”). To be kosher, a wine must also contain only kosher ingredients. For example, fining agents may not be derived from animal by-products, which rules out egg whites, casein (a dairy derivative), and isinglass (air bladders of fish). The wine can only be handled—from the vine to the wineglass—by Sabbath-observant Jews unless the wine is mevushal (Yiddish for “cooked”), which involves heating the wine until it is pasteurized. During Passover, Jews drink four cups of wine (for the four promises the Lord makes to His people in Exodus 6:6-7) at the Seder meal, which occurs on the first two nights of the holiday—March 27-April 4 in 2021. To be kosher for Passover, wines must also be free of certain additives, such as corn syrup, which producers of concord grape wines (such as Manischewitz) sometimes add.

You Say Tinto; I Say Tinta

As many drinkers of Ribera del Duero wines know, the main grape variety, tempranillo, is, somewhat confusingly, called both tinta del país and tinto fino. Why? Historically, locals referred to these simple wines (and the grapes… Continue reading

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