Welcome to Keeping It Kosher, where Rabbi Ezra Sarna takes us behind the scenes of the kosher world. This week, we are sitting down in the OU Kitchen with Rabbi Nachum Rabinowitz, the OUโs resident expert on kosher wine and alcohol, to discuss the incredible scale, complexity, and unique halachos of massive kosher wine programs across the globe.
In this episode, we cover:
* Why Wine is Unique: The foundational stringencies of wine in halacha, historical handling restrictions, and why simple grape juice is treated the exact same way as wine once itโs pressed.
* The “Mevushal” Question: What “mevushal” actually means today, why it is critical for catering and food service, and how additives or dilution impact the brachos and Arba Kosos.
* The 44-Man Harvest: A behind-the-scenes look at what it takes for a major winery to operate with a fully Shomer Shabbos team during a grueling 20-day harvest window.
* Technology & Halacha: How modern automationโlike automatic pump-overs, high-tech drip sampling, and temperature divert systemsโhelps solve ancient halachic challenges on the factory floor.
Whether you are picking out the perfect bottle for your Shabbos table or just want to understand the extreme logistics behind the hechsher, this episode provides a fascinating look at the reality of what goes into every glass.
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Learn more at https://keepingitkosher.org/
Have kashrus questions? Reach out to the OU Kosher Hotline at kosherq@ou.org or 212-613-8241.
00:00 – 02:10 Intro
02:10 – 09:07 The Unique Halachos of Wine
09:07 – 19:41 The “Mevushal” Question
19:41 – 31:07 Behind the Scenes of Kosher Wine Production
31:07 – 35:46 Getting to Know Rabbi Rabinowitz
35:46 – 45:42 Sherry Casks, Beer, and Other Liquor Questions
45:42 – 48:11 Stories from Around the World
48:11 – 51:12 Technology & Halacha
51:12 – 52:05 Rabbi Rabinowitz’s Favorite Wine
52:05 – 54:05 Benefiting Klal Yisrael