Kosher Wine: Yayin Nesech, Stam Yeinam, and Maga Akum

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  1. The Chachamim did not include cooked wine in their Gezeirah, because it's not fit for idol worship.[1] While the Geonim define "cooking" for these purposes as boiling, the Yerushalmi says some of the wine must evaporate. Some say that they're one and the same and boiling is really sufficient, while others require a change of taste and/or minimizing of alcohol content. Therefore, Rav Shlomo Zalman Auerbach[2] and Rav Ben Tzion Abba Shaul[3] argue that pasteurization cannot be considered cooking, because the vapor is mixed right back into the wine; Rav Moshe Feinstein[4] and Rav Ovadia[5] claim boiling is what it hinges on and evaporation is just a sign of it but not necessary.


  1. Shulchan Aruch Yoreh Deah 123:3
  2. Shu"t Minchat Shlomo Kamma Siman 25
  3. Shu"t Ohr LeTzion vol. 2 20:18 (not 20:19, as is often mistakenly cited)
  4. Shu"t Iggerot Moshe Yoreh Deah vol. 3 Siman 31
  5. Yabia Omer vol. 8 Yoreh Deah 15 and vol. 9 Orach Chaim 108:134