What makes a wine kosher?

This is a frequently asked question and here is the answer.

At Zandwijk, home of Kleine Draken kosher wines, all the actions that involves the winemaking process is done under strict supervision of the Cape Town Beth Din and nothing is done without the presence of a mashgiach.

There is a general misconception that in order to make kosher wine the wine is made, the Rabbi blesses the wine and the wine is then kosher. This is not the case.

- The equipment and machinery used to make the wine are used exclusively for the production of kosher wines.
- From the grape crushing to the sealing of the bottle, only Sabbath observant Jews may handle the juice and wine, unless the juice or wine is Mevushal (pasteurized).
- After the mevushal process the juice or wine may be handled by a non-Jew but under supervision of the mashgiach.
- Only certified kosher products (yeast, filtering agents,etc) may be used.

At Zandwijk the juice is Mevushal prior to fermentation. This involves a flash pasteurization process where the juice is heated to 85 degrees Celsius and then cooled down prior to fermentation. Up until the Mevushal process the juice may only be handled by the mashgiach.

The wine tanks are always sealed by the mashgiach when he leaves the winery to ensure that no additions can be made without his knowledge. All work in the cellar, the bottling process and labeling is done under the strict supervision of the Cape Town Beth Din.

All the Kleine Draken wines and grape juice is kosher and kosher for Passover.

OU - Orthodox Union Certificate : 2016 - 2017

Cape Beth Din - Kosher Certificate : 2016 - 2017

Come and explore Kleine Draken and what makes a wine Kosher as explained by David Daddon, mashgiach from Cape Town Beth Din.

Kleine Draken