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Question: I have a question to which – up until now – I have not really had a clear answer. Why is it important in orthodox functions to ensure that the wine served is “yayin mevushal” (lit. “wine that is cooked”), rather than just plain kosher?
Answer: Thanks for your question. The Kitzur Shulchan Aruch / Concise Code of Jewish Law (47:1-3) discusses the laws of “Stam Yaynum”- wine touched by a non-Jew, and states that, although there is a Rabbinic prohibition to drink such wine, if the wine had been previously cooked, it is permitted. Consequently, at functions where there will be bartenders and waiters that are non-Jewish, it is much more convenient to serve only cooked wine.
The reason for the exception of cooked wine is because this Rabbinic prohibition is actually an extension of the Torah prohibition of benefiting from wine that had been used for religious purposes by non-Jews (idol worship). Since cooked wine was never used for religious purposes, the Rabbinic prohibition was never extended to cooked wine.
Take care!
Rabbi Aaron Tendler
If one of the reasons for this prohibition is that of preventing intermarriage and assimilation, then why not prohibit all alcoholic beverages (e.g. beer, vodka,etc)? Why is only wine is prohibited?
Although logic might suggest that all alcoholic beverages should have been included, I might speculate that wine is the one with the most “class”, therefore its prohibition would be the most effective.
With regards,
Rabbi Azriel Schreiber
Comment by ATR — June 18, 2008 @ 3:38 pm