Kosher wine is a simple process. From the crushing of the grape to the sealing of the bottle, it must be handled only by Sabbath-observant Jews, unless the grape juice is heated to the point of yayin mevushal, or "boiled wine," after which anyone can handle it. This wine ferments for about six weeks.
In addition, kosher law dictates that animal products and other non-kosher ingredients may not be used in the processing. Furthermore, kosher-for-Passover wine cannot be vinified with non-wine-grain yeasts. Chlorine or even vodka rather than soap, an animal product, can be used to clean the tanks.
American kosher wine became popular in the 1980s. As the interest in gourmet food increased and young people who were returning to religion developed sophisticated palates, a demand grew for good kosher wine from native dry varietal grapes. Today, kosher wines have been served at the While House for state dinners with visiting Israeli officials and have won gold medals in national competitions.
Kosher Wine is used in many Jewish Ceremonies
A Kosher Wine Label