The wine snob. Always ready with a caustic remark. Always condescending and always convinced he’s more cultured than you — has just shown his ignorance.
The common misconceptions about kosher wines are, and have for a long time been, either completely out-dated or untrue.
Take, for instance, the idea that kosher wine is sickly-sweet, often oxidized and lacking character. This is entirely based on “kiddush” wine, which is purposely made to be easily glugged down as required for the purpose. It’s not and was never meant to be a table wine. And you don’t have to use a sweet wine for kiddush, but if you’ve ever tried to drink a dry wine fast, you’d know why this helps.
Another myth is that kosher wine has to be boiled. It doesn’t have to be, and although opinions vary as to the temperature it must be cooked, when it is done, it is generally done with great care and many precautions to preserve the general character of the wine. But there are so many kosher wines not treated this way. (As an aside, the reason boiling wine was established was to prevent wines that might have been somehow involved in a pagan ritual from being unwittingly used in Jewish sacrament; it was never a required to make the wine kosher.)
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