Kosher Wines

Actually, vegan and kosher are 2 terms that don't have much in common. While vegan is a way of eating (and partly also a philosophy of life), which developed from vegetarianism after the end of the Second World War, the Yiddish word "kosher" refers to all foods that do not violate the Jewish dietary laws (Kashrut) and are therefore kosher (pure). Jewish dietary laws have been set forth in the Torah (the 5 books of Moses) for thousands of years. While there are many foods made from animals or animal products that are Kosher, going Vegan means abstaining from all animal products. This includes not only food, but also clothing (no wool or silk) cosmetics and other products. Being vegan means giving up all animal products.

Wine that is declared and sold as vegan must not contain any animal ingredients. To make the wine look sparkling clear after pressing, it is often treated with gelatin. This is exactly where the problem lies. Gelatin is an animal product consisting largely of collagen, as found in cattle and pigs. Normal gelatin used in the food industry is about 70 percent pork rind. Wine made from it cannot, by definition, be called vegan. The number of people in Germany who live vegan is estimated at about 400,000. Since the vegan way of life finds more and more followers, trade and industry have reacted and offer increasingly products for vegans. Under the keyword Vegan you can find a whole range of products on the Internet, which are offered in various supermarkets, department stores and discounters.

Kosher wine is called "Jájin kaschér" in Hebrew, as opposed to regular wine, which is called "Jájin stam". In order for a wine to be called Kosher, a whole set of complex regulations must be observed and strictly adhered to, which go far beyond the mere composition of the final product (as in Vegan). In order for a wine variety to be allowed to call itself Kosher, the vines may only be harvested from the 4th year. Wine from younger vines is not Kosher. In every 7th year, the Shabbat year, there is no grape harvest. The vines are given time to recover naturally. No other plants may be cultivated in the vineyards along with the vines. The Jewish religious laws (Halacha) prohibit mixed cultivation. These laws must be followed throughout, from planting the vines to bottling, in order for the wine to be Kosher. In the last 2 months before the harvest, the vines must not be fertilized organically, in order to avoid in any case that components that are not Kosher get into the wine. In order to be Kosher, before the beginning of the harvest, all the tools, containers and silos needed for the wine making must be cleaned under the supervision of a Rabbi. Fermentation is started only by naturally occurring bacteria in the air. Additions of regular gelatin, bull's blood or casein are strictly prohibited. To be considered Kosher, bottles may only be used once for bottling. Reuse is not permitted.

Kosher means not only compliance with strict regulations in cultivation, harvesting and pressing, but also charity, one of the central aspects of the Jewish religion. Of the production for Kosher wines, 1 percent may not be sold, but must be given free of charge to the poor.

While the supply of food that is vegan continues to grow (not least because being vegan is trendy), it is different for food and especially wine that is declared Kosher. Kosher wines in Germany mostly come from Israel. Very little kosher wine is grown in the Federal Republic, as its cultivation is labor-intensive and demand is low.