Comments on: Mevushal: Does it have any effect? http://www.kosherblog.net/2004/03/19/mevushal_does_it_have_any_effect/ Finding the finer side of everyday kosher living Tue, 06 Jan 2009 03:26:37 +0000 http://wordpress.org/?v=2.6 By: Anonymous ben Kalonymous http://www.kosherblog.net/2004/03/19/mevushal_does_it_have_any_effect/#comment-595 Anonymous ben Kalonymous Wed, 13 Sep 2006 03:33:05 +0000 http://www.kosherblog.net/2004/03/19/mevushal_does_it_have_any_effect/#comment-595 Anything that's already turned to vinegar Anything that’s already turned to vinegar

]]> By: Van Wells http://www.kosherblog.net/2004/03/19/mevushal_does_it_have_any_effect/#comment-594 Van Wells Mon, 11 Sep 2006 18:13:06 +0000 http://www.kosherblog.net/2004/03/19/mevushal_does_it_have_any_effect/#comment-594 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 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

]]> By: Craig Winchell http://www.kosherblog.net/2004/03/19/mevushal_does_it_have_any_effect/#comment-593 Craig Winchell Fri, 23 Apr 2004 20:59:33 +0000 http://www.kosherblog.net/2004/03/19/mevushal_does_it_have_any_effect/#comment-593 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 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

]]> By: beerhound http://www.kosherblog.net/2004/03/19/mevushal_does_it_have_any_effect/#comment-592 beerhound Mon, 22 Mar 2004 16:31:25 +0000 http://www.kosherblog.net/2004/03/19/mevushal_does_it_have_any_effect/#comment-592 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. 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.

]]> By: elf http://www.kosherblog.net/2004/03/19/mevushal_does_it_have_any_effect/#comment-591 elf Mon, 22 Mar 2004 15:33:05 +0000 http://www.kosherblog.net/2004/03/19/mevushal_does_it_have_any_effect/#comment-591 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? 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?

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