Szőke Judit - Kiss Kitti: A kóser konyha. Skanzen füzetek 3. (Szentendre, Szabadtéri Néprajzi Múzeum, 2010)

KOSHERWINE Kosher wine-making goes far back in time. Traditionally, the consumption and the selling of wine used for pagan offerings are strictly forbidden. Talmud extended this rule to every wine of an uncertain origin used by non-Jews that may come from vineyards consecrated for foreign cultic purposes. Kosherwine can be prepared under continuous supervision only. Some highly respected rabbis made several relieves concerning the wines of non-Jews— sztám, i.e., general wine—from the 16th century. The orthodox Jews apply these relieves in the selling rather than consuming these wines and try to cultivate the vines and make wine themselves. If it is not possible, they at least care for the ritual supervision. The rule to make kosher wine is that the job should be done by Jews who keep the regulations of the ritual cleanliness during the whole process. The making and trading with kosher wine was significant in Tokai region. The deeply religious Hassid communities ran kosher households and they had the greatest practice in the country in making beverages complying with the strict rules of cleanliness. The first evidence of making kosher wine comes from a letter written by the people of Kassa in 1609 which said that the Jews in Mád collected, pressed and put the grapes into casks themselves for kosher wine. At the end of the 17th c. the landlords imposed taxes on the making and selling kosher wine; they permitted it but the Jews had to pay for the licence. The duties paid for the trading with kosher wine rose significantly in the 18th c. In the 19th c. the selling of wine for general not only for ritual purposes became common; the duties 56