Il y à très peu de différence entre le vin cacher et le non cacher, si ce n’est le respect de certaines règles de fabrication. Le processus de fabrication reste le même mais toujours sous contrôle d’un délégué rabbinique en collaboration avec le propriétaire du château ou le producteur.
Pour produire du vin cacher il faut respecter des règles très précises. Le vin cacher ne peut être produit que par un juif pratiquant la thora. A partir de la mise du raisin en cuve jusqu'à la mise en bouteille et que la bouteille soit recouverte de sa capsule ou bien en tonneau scellé. A aucun moment de toutes ces étapes de la production et de la mise en bouteille il peut être manipulé par un non juif. Toutes étapes de la cachérisation du vin sont effectuées par des surveillants formés par des Rabbanims. Seuls les délégués rabbiniques sont autorisés à opérer ou surveiller les manipulations nécessaires pour l’élaboration du vin cacher. Le Machguiah est le surveillant compétent qui effectue toutes les étapes dans le château pour la cachérisation du vin étape par étape.
Après les vendanges à la main ou à la machine et jusqu’à la mise en bouteille, seuls les « Shomrin » (en hébreu) délégué rabbinique, sont habilités à opérer ou surveiller toutes les manipulations nécessaires à l’élaboration du vin depuis la mise en route du fouloir, de l’égrappoir, le pressurage, le tirage, la filtration, le prélèvement d’échantillons, l’ouverture et la fermeture des cuves, le contrôle des degrés alcooliques, la surveillance de l’absence d’ajouts non naturels y compris du jus de raisin ou d’origine animale.
Tous les appareils, les machines tels que : cuves, pompes, pressoirs et tous les tuyaux permettant la fabrication du vin ne doivent pas comporter d’impuretés. C’est le travail du shomrim de surveiller la cachérisation ; c'est-à-dire le nettoyage très scrupuleux à l’eau bouillante, pour laver les tuyaux on peut utiliser une solution d’acide citrique.
Le shomrim intervient également pour la purification des cuves de stockage, elles doivent être décapées et font l’objet de trois bains rituels successifs d’eau froide de 24 heures chacun. Le shomrim doit plomber et identifier clairement chacune des cuves cachères afin qu’aucune manipulation est lieu en son absence ni même en dehors des périodes autorisées tels que le shabbath, même pendant le processus de vieillissement du vin en barrique.
Il existe deux catégories de vins: Le vin non cuit : appelé couramment non mévoushal Le vin cuit : appelé mévoushal, le vin mévoushal Toutes les bouteilles cachèrisées doivent comporter les signes de cacheroute : le logo du « Beth Din » et la mention « cacher Le Pessah » ou le logo « KBDP » sur le bouchon, l’étiquette, la capsule et la collerette.
Some History
Tuesday, 03 June 2008 17:49
The Jewish Law forbids consumption of non-Kosher wines. All selected items are guaranteed by a skilled rabbi who supervised the wine-making process and thus ensures that no element (Taref), for instance no animal fat, is added to the wine."O" and "U", which are necessary for international exportation, are mentioned on the labels of all the items listed below. All items wines and champagnes were cacherised under the authority of the Paris Beth Din or Rav Rottenberg or Beth Yossef or Other rabbis.
Some History
Kashrut is the center of Jewish law dealing with which foods we can or cannot eat and how kosher foods must be prepared and eaten. Kashrut comes from the Hebrew letters : Kaf, Shin and Reish, meaning fit, proper and/or correct. It is the same root as the more commonly known word kosher which describes food that meets these standards. Kosher word is used also to describe ritual objects that are made in accordance with jewish law and are fit for ritual use. Rabbis and other religions do not bless food to make it kosher. There are blessings that jews recite over food and wine before eating or drink it. These blessings have nothing to do with making the food kosher. Food can be kosher without rabbi or priest becoming involved with it. The fruit or vegetables from your garden are kosher thee is no doubt about it, as long as they don't have any bugs, which are not kosher. However, In the modern world of processed foods it is difficult to know what ingredients are in our food and how they were processed, so it is recommended to have a rabbi who control the food and its processing and insure kosher consumers that the food is kosher. Kosher is not a style of cooking, chineese food can be kosher if it’s prepared in accordance with jewish law, you can find many kosher restaurants in US (Los Angeles, New-York, Chicago, Paris, London and Israel of course. Many traditional jewish foods coming from east European jewish called ashkenazic who makes their own specialities bagels, matzah ball soup, blintzes….. can be non-kosher if they are not prepared in accordance with jewish law. Many restaurants calls themselves "kosher" which mean they serve traditional Jewish foods but this doesn’t mean the food is kosher. Food that is not kosher is commonly referred to as treif (lit. torn, from the commandment not to eat animals that have been torn by other animals). Many Jews think that the kashrut regulations are primitive health regulations that have become obsolete with modern methods of food preparation. Health is not the only reason for Jewish kosher laws and many of the kashrut regulation laws don’t have connection with health. There is no reason why rabbit or pig or camel meat are less healthy than goat or cow meat. Several secular sources have looked seriously into this matter and have acknowledge that health does not explain these prohibitions, some seculars have suggested that the prohibitions are instead derived from environmental considerations. The Torah does not specify any reason for these laws. For traditional Jewish Torah observant there is no need for any other reason. By obedience to G-d by following these laws even if the Jewish do not know the reasons. Keeping kosher is not particularly difficult, what makes it difficult is the fact that the rest of the world does not do it. If for example you buy your meat at a kosher butcher which have an official kosher document at the entrance of the store) buy only kosher certified products at the market. For Jewish observant keeping kosher become difficult when they try to eat in a non-kosher restaurant or at home of people who do not keep kosher. Some Jewish commentators have pointed out this may have been part of what G-d had in mind: to make it more difficult for Jewish to socialize with those who do not share their religion. Certain animals may not be eaten at all. This restriction includes the flesh, organs, eggs and milk of the forbidden animals. The mammals and birds animals must be killed in accordance with Jewish law.
All blood must be drained from the meat or broiled out of it before it is eaten. Certain parts of permitted animals may not be eaten. All fruits and vegetables are permitted but must be inspect for bugs. Meat: the flesh of birds and mammals cannot be eaten with dairy (milk, yogurt...) Fish, eggs, fruits, vegetables and grains can be eaten with either meat or dairy. Some Jewish observant do not eat fish and meat in same meal.Utensils that have come into contact with meat cannot be used with dairy and vice versa. All Utensils that have come into contact with non-kosher food cannot be used with kosher food. Grape products (wine) made by non-Jews may not be eaten. Fruits and vegetables are kosher. Bugs and worms can be found in some fruits and vegetables are not kosher. The Yiddish words “fleishik” (meat), “milchik” (dairy) and “parve” (neutral) are used to describe food or utensils that fall into one of those categories. The restrictions on grape products come from the laws against using products of idolatry. Wine was commonly used in the rituals of many ancient religions and wine was routinely sanctified. For this reason use of wines and other grape products made by Non-Jews observant is prohibited. Whole grapes are not a problem. The task of keeping kosher is greatly simplified by widespread kashrut certification. Products who are certified as kosher are labelled with a mark (logo) called a “hekhsher” from the same Hebrew root as the word "kosher" that identifies the rabbi or organization that certified the product. The process of certification does not involve blessing the food. It involves examining the ingredients used to make the food, examining the process by which the food is prepared and periodically inspecting the processing facilities to make sure that kosher standards are maintained.
Kosher Wine
Wednesday, 12 March 2008 18:19
Kosher wine (Hebrew: יין כשר,yayin kashér) is wine produced according to Judaism's religious law, specifically, the Jewish dietary laws regarding wine. However, some non-Orthodox branches of Judaism are more "lenient" with these laws, (see According to Conservative Judaism below). Reform Judaism as well does not usually observe these laws.
As mentioned above, when kosher wine is mevushal ("cooked" or "boiled"), it thereby becomes unfit for idolatrous use and will keep the status of kosher wine even if subsequently touched by an idolater.
Traditionally, this edict was followed literally. The boiling process killed most of the fine mold or "must" on the grapes, and greatly altered the tannins and flavours of the wine. The result was typically a weak, insipid wine. Rather than being full red in colour, it often displayed an opaque, permanganate-coloured tone.
Later, the process was modified to require only that wine be heated to 90 degrees Celsius. (At this temperature, the wine is not bubbling, but it is cooking, in the sense that it will evaporate much more quickly than usual.) This managed to reduce some of the damage done to the wine, but still had a substantial effect on flavour.
Recently, a process called flash pasteurization has come into vogue. This method avoids causing the juice of the grapes to simmer or boil, and is said to have a minimal effect on flavour, at least to the casual wine drinker. Indeed, the non-kosher winery Château Beaucastel flash pasteurizes and its wines are considered among the world's finest, although few others have copied this technique. Ironically, relatively flavourful flash pasteurized wines faced resistance in the market as observant Jews had come to associate kosher wine with the traditional pinkish, tea-colored wines.
In most territories, the bulk of kosher wine is supplied by wineries producing both kosher wine and wine for the general market. However, irrespective of the method, the pasteurization process must be overseen by mashgichim to ensure the kosher status of the wine. Generally, they will attend the winery to physically tip the fruit into the crush, and operate the pasteurisation equipment. Once the wine emerges from the process, it can be handled and aged in the normal fashion.
Role of wine in Jewish holidays and rituals
Almost all Jewish holidays, especially the Passover Seder where all present drink four cups of wine, on PurimShabbat require obligatory blessings over filled cups of kosher wine that are then drunk. At Jewish marriages, circumcisions, and at Redemption of First-born ceremonies, the obligatory blessing of Borei Pri HaGafen ("Blessed are you O Lord, Who created the fruit of the vine") is almost always recited over kosher wine (or grape juice.) for the festive meal, and on the
According to the teachings of the Midrash, the "forbidden fruit" that Eve ate and which she gave to Adamgrape from which wine is derived, though many would contest this and say that it was in fact a fig. The capacity of wine to cause drunkenness with its consequent loosening of "inhibitions" is described by the ancient rabbis in Hebrew as nichnas yayin, yatza sod ("wine enters, [and one's personal] secret[s] exit"), similar to the Latin "in vino veritas". Another similarly evocative expression relating to wine is: Ein Simcha Ela BeBasar Veyayin There is no joy except through [eating] meat and [drinking] wine".) was the
