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Traditional Kosher wine in America once tasted more like grape jelly (sweet Concord grapes were the only ones available at the time) than traditional fermented wine.

Adding to kosher wine's dubious reputation among wine connoisseurs is the fact that most kosher wine is made mevushal or pasteurized.

The wine is pasteurized either before (for white wine) or after (for red wine) fermentation. Today, however, modern wine making techniques have made it possible to eliminate actually boiling of the liquid. Rather, a flash-pasteurization process is often used with grape juice and wine with minimal negative effects.

Find out more about how Kosher wine is made today, its 2,000 year-old history, and the surprising ways kosher and imported Israeli wines have begun competing with some of the world's top vintages...

also see -> Wine History | Passover

More about kosher wines around the Web:

Kosher Wine - A good mix of stories on the subject from eLuna.com covering the contemporary market, Kosher wine history, and general-interest articles on choosing and tasting wine and giving Kosher wine as a gift.