Interview with Rabbi Nachum Rabinowitz, the OU’s resident expert on kosher wine and alcohol, discusses:
- 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 it’s 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 automation—like automatic pump-overs, high-tech drip sampling, and temperature divert systems—helps solve ancient halachic challenges on the factory floor.
https://www.youtube.com/watch?v=dlytcsrktVo
No comments:
Post a Comment