Epicurious tells us about the best kosher wines. “Dry, balanced and delicious varietals from around the globe.”

On how they’re kosher:

The law specifies that for a wine to be kosher, it must be made under strict rabbinical supervision and with equipment that is used exclusively for the production of kosher wine. In addition, products used in the winemaking process, such as yeasts, must be certified kosher. The grapes and wine can be handled only by Sabbath-observant Jews — in other words, those who refrain from work of any kind from sundown Friday to sundown Saturday.

And why they taste funny:

Many kosher wines are also taken one step further. Jewish law states that for wines handled by the general public — for example, poured by waiters who are not Sabbath-observant Jews — to remain kosher, they must be boiled, or mevushal. The “boiling” of these wines is accomplished by flash pasteurization, a sophisticated technical process in which wine is held for a few seconds at an elevated temperature. Some wine experts believe that this procedure helps stabilize colors and tannins and can even enhance aromas. Other experts argue that while this process may not hurt wine in the short term, it does destroy bacteria that contribute to the aging of fine wine.

Shameless plug here: we’re game for a taste test. If you’ve got the samples, we’ve got the palates. Prove to jcarrot that kosher wine can outshine a more heathenly brew.