Books, Arts & Manners: Kosher Dry

An interesting development in the gastronomic world is the emergence of kosher wines that are totally unlike the thick, sweet wines traditionally used by Jews on religious occasions. The new kosher wines are of a number of well-known varieties—including Soave, Valpolicella, Beaujolais, Bordeaux, and Gewürztraminer—and they are good, dry, reasonably priced wines whose appeal is not confined to a religious public.

This development is typical of the changes in taste that have taken place in our nation over the last few years. The consumption of beef, eggs, and milk is down; fresh vegetables are now favored over canned ones; and, in wines and beers, dry has triumphed over sweet. (Let us remember, however, that in 1983, McDonald’s sales were up $800 million from the previous year.) Whereas the change in our food preferences is largely due to a concern with health, the new vogue for dry wines is perhaps more taste-related.

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Nika Hazelton

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An interesting development in the gastronomic world is the emergence of kosher wines that are totally unlike the thick, sweet wines traditionally used by Jews on religious occasions. The new kosher wines are of a number of well-known varieties—including Soave, Valpolicella, Beaujolais, Bordeaux, and Gewürztraminer—and they are good, dry, reasonably priced wines whose appeal is not confined to a religious public.

This development is typical of the changes in taste that have taken place in our nation over the last few years. The consumption of beef, eggs, and milk is down; fresh vegetables are now favored over canned ones; and, in wines and beers, dry has triumphed over sweet. (Let us remember, however, that in 1983, McDonald’s sales were up $800 million from the previous year.) Whereas the change in our food preferences is largely due to a concern with health, the new vogue for dry wines is perhaps more taste-related.