Israeli wine has a bad rap. Too many people associate it with either cooked wine (due to the old way that mevushal ­–a kosher stringency – was done, but wine that is not mevushal is equally kosher and, as I will repeat over and over again, there are plenty of non-certified Israeli wines that have come out within the past two decades) or Concord sweet, sickly wines like Manishewitz.

Yet, Concord was used in kosher wine in NEW YORK – not Israel – due to the grapes available in upstate NY, where most American immigrant Jews settled. In Israel, Europe, and the Middle East, the Jews were drinking dry wine.

VinoVerve recently visited Israel and shatters some more misconceptions about Israeli wine. Including these:

There are no major differences between the methods used to make kosher wines (in or out of Israel) versus non-kosher wines.

Many of the best Israeli wines are produced by small boutique wineries and are NOT kosher.

Israeli winemakers have been trained at world renowned institutions such as UC Davis in California, Adelaide in Australia & The Bordeaux Oenology Institute.

They claim that they will be providing an upcoming post about Israeli wine, which I am eagerly looking forward to.