A wine begins its koshering once plucked from the vine, as it is sown and cultivated in the same way as other wines. It may be picked by anyone, not necessarily a kosher or Jewish person. The grapes to be used for the wines are then taken to the winery, where they are crushed. This process needs to be performed under a rabbi’s supervision. The rabbi physically tips the grapes into the crusher and sometimes operates the necessary equipment. This is an integral requirement for a kosher wine’s production.

The barrels in which the kosher wines are to be fermented need to be judged worthy for such a use. After the grapes have been crushed under rabbinal supervision, the rest of the process and even the handling of the grapes and juice need to be performed by a Jewish person that observes the Sabbath faithfully. Even thought the rabbi does not necessarily need to be involved in the wine-making process, he does need to oversee the entire progression to the final product. Kosher wines even need to be opened by a kosher waitron. None of the work involved in producing a kosher wine may be done on the Sabbath.
 
Meshuval wines are kosher wines that have been flash-pasteurized by boiling (or nearly boiling) and cooling them very rapidly. Advanced technology means that there is very little, if any, difference to the taste of these wines kosher wines compared to non-meshuval wines. Pasteurising the wine in this way renders it kosher immediately, regardless of how it is handled thereafter. In South Africa, though, meshuval wines are rare and are more common in North America and Israel. The rabbi would operate the pasteurization equipment.
 
The wines carry an official seal of approval called the hechsher. The reason that a wine has to be deemed kosher (since it contains none of the forbidden foods of Judaism) is owing to its important role in non-Jewish religions. Using it for these purposes is considered to be idolatry. Therefore, wines need to be kosher to ensure that they are free from any form of idolatry before being consumed by a Jewish person. Of course, kosher wines can not contain anything that is derived from a non-kosher source, such as gelatine or isinglass.
 
South Africa, along with a few other countries around the world, has recently seen an increased demand for kosher wines. This may be related to the fact that methods for ensuring correctly koshered wines are becoming more widespread.
 
In South Africa, good quality kosher wines are available from Norman Goodfellows, Kleine Draken and Nwanedi. Some recommended vintages include:
 
· Eshkol Shiraz 2003 – the Eshkol Winery in Paarl produces excellent kosher wines.
· Welnerberg Cabernet Sauvignon 2005 – From South Africa’s Swartland, this full-bodied red is ideal for red meat dishes.
· Welnerberg Pinotage 2005 – this wine enjoys fruitier flavors and a slightly lighter body.

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