Mevushal: Does it have any effect?
My wife and I were recently discussing the nature of “mevushal” wines, and I did a little research, which I thought I’d share.
For the unfamiliar, here’s a simple explanation (gleaned from this article). Based on the prohibition against using wine involved in idol worship (yayin nesech), the rabbis prohibited consumption of all non-Jewish wine (stam yeinam) — which would discourage fraternization, and eventual inter-marriage, with non-Jews. Even Jewish wines which come in contact with a non-Jew can become stam yeinam. This prohibition, however, does not apply to wines which have been “cooked” — brought to boiling point in an open container. These wines are described as yayin mevushal. Once wines are cooked in this manner, non-Jews may produce, serve, or otherwise handle them without issue.
An interesting article in the Boca Raton News by Sara and Monty Preiser sets the record straight as to the effect of heating wine on the wine’s flavor:
What about wines that are “Mevushal?” Does that mean they were boiled to meet pasteurization requirements? Not under modern technology. Technically, in Mevushal wines the crushed juice is flash pasteurized before fermentation for white and blush wines, and just after alcoholic fermentation for reds. Today, flash pasteurization is a sophisticated process where wine is heated to 185 F. for just a few moments, and then cooled “in a flash.” The University of California at Davis (the leading wine university in this country) has calculated the time/temperature threshold at which a sensory difference can be perceived, and has concluded that it is not possible to consistently taste the difference between Mevushal and non-Mevushal wine. Modern wineries flash pasteurize at about 1/10 the threshold factor, that is to say, totally undetectable to almost any palate. We have recently tasted a number of wines made with and without the Mevushal process, and we cannot identify which were put through the process, and which were not. So don’t let that classification keep you from considering a particular bottle.
Considering that the purpose of "mevasheling" wine is to "ruin" it (rendering the restrictions pertaining to wine irrelevant), isn’t it a little bit silly to consider wine mevushal if it’s indistinguishable from non-mevushal wine?
Actually, I believe there is a minority opinion (R’ S.Z. Aurbach?) that reasons similarly - since the wine has not been "ruined," it’s not really mevushal. Some folks I know are therefore ‘maqpid’ to not even use mevushal wines in mixed company. Conversely, my family tradition has been to use only non-mevushal wine for the Seder’s four cups due to mevushal wine’s lower status.
BS"DAs a professionally trained (U.C. Davis) winemaker, as well as a food scientist certified in the thermal processing of food products, I must say that thermal processing invariable changes the sensory qualities and character of the wine or the food product. This is not, however, to say that it invariably decreases the absolute quality of the product. Theoretically, there is a time/temperature profile which will increase and decrease the temperature of the product quickly enough to produce absolutely no change in the sensory qualities of the product. However, food processing equipment has yet to be able to reach that level.As I said, this does not mean that the changes are detrimental to the overall quality of the product. As an example, prior to mevashaling the GAN EDEN 1996 cuvee "Les Trois Canards", a blend of 60% Zin, 30% Grenache and 10% Cabernet Sauvignon, the wine was quite "zinny" in character, as one would expect since it was the majority of the blend. After mevashaling, however, the wine became strongly "grenachy", actually producing a more interesting wine. I would not have predicted it, and that is my main cause for concern, and my main reason for producing most of my wines non-mevushal.I like predictability. I like to know to a large degree how the wine will taste after any given winery process. I lack that predictability with thermal processing of wine. One wine could be improved, another might suffer detrimental effects, another might have a strong browning reaction, some might oxidize.I’ve had many good mevushal wines, and many more which were bad or worse. There’s probably a good reason to make mevushal wines, and perhaps to drink them. However, you won’t find GAN EDEN jumping on the bandwagon.Craig WinchellGAN EDEN Wines
So If there is an proper answer to this question;
What kosher wine is proper to use in a mixed faith marriage ceremony of a Jew and Gentile couple? Is there such a propriety set?
Thanks. I am assuming that Mevushal is the way to go, but anyway, I would appreciate any comment on this subject.
VBW
Anything that’s already turned to vinegar