Kosher Shop

Our selection of Kosher Wines, Kosher Champagne, Kosher Spirits and other

The Jewish Law forbids consumption of non-Kosher wines. All selected wines, champagnes and spirits are guaranteed kosher by a skilled rabbi who supervised the wine-making process and thus ensures that no element (Taref). You will find kosher wine from Israel, Italy, France, Bordeaux kosher wine, Burgundy kosher wine, Big brand of Kosher Champagne, anisette Phoenix and more...Kosher Grape juice, kosher balsamic vinegar and more.

Red Kosher Wines White Kosher Wines Rose Kosher Wines Kosher Champagne Kosher Spirits Boukha Mazel Tov Phenix Mahia Kosher Martini Kosher Vodka   The Jewish Law forbids consumption of non-Kosher wines. All selected items are guaranteed by a skilled rabbi who supervised the wine-making process and thus ensures that no element (Taref), for instance no animal fat, is added to the wine."O" and "U", which are necessary for international exportation, are mentioned on the labels of all the items listed below. All items wines and champagnes were cacherised under the authority of the Paris Beth Din or Rav Rottenberg or Beth Yossef or Other rabbis, you can contact us to get more information. Some History Kashrut is the center of Jewish law dealing with which foods we can or cannot eat and how kosher foods must be prepared and eaten. Kashrut comes from the Hebrew letters : Kaf, Shin and Reish, meaning fit, proper and/or correct. It is the same root as the more commonly known word kosher which describes food that meets these standards. Kosher word is used also to describe ritual objects that are made in accordance with jewish law and are fit for ritual use. Rabbis and other religions do not bless food to make it kosher. There are blessings that jews recite over food and wine before eating or drink it. These blessings have nothing to do with making the food kosher. Food can be kosher without rabbi or priest becoming involved with it. The fruit or vegetables from your garden are kosher thee is no doubt about it, as long as they don't have any bugs, which are not kosher. However, In the modern world of processed foods it is difficult to know what ingredients are in our food and how they were processed, so it is recommended to have a rabbi who control the food and its processing and insure kosher consumers that the food is kosher. Kosher is not a style of cooking, chineese food can be kosher if it’s prepared in accordance with jewish law, you can find many kosher restaurants in US (Los Angeles, New-York, Chicago, Paris, London and Israel of course. Many traditional jewish foods coming from east European jewish called ashkenazic who makes their own specialities bagels, matzah ball soup, blintzes….. can be non-kosher if they are not prepared in accordance with jewish law. Many restaurants calls themselves "kosher" which mean they serve traditional Jewish foods but this doesn’t mean the food is kosher. Food that is not kosher is commonly referred to as treif (lit. torn, from the commandment not to eat animals that have been torn by other animals). Many Jews think that the kashrut regulations are primitive health regulations that have become obsolete with modern methods of food preparation. Health is not the only reason for Jewish kosher laws and many of the kashrut regulation laws don’t have connection with health. There is no reason why rabbit or pig or camel meat are less healthy than goat or cow meat. Several secular sources have looked seriously into this matter and have acknowledge that health does not explain these prohibitions, some seculars have suggested that the prohibitions are instead derived from environmental considerations. The Torah does not specify any reason for these laws. For traditional Jewish Torah observant there is no need for any other reason. By obedience to G-d by following these laws even if the Jewish do not know the reasons. Keeping kosher is not particularly difficult, what makes it difficult is the fact that the rest of the world does not do it. If for example you buy your meat at a kosher butcher which have an official kosher document at the entrance of the store) buy only kosher certified products at the market. For Jewish observant keeping kosher become difficult when they try to eat in a non-kosher restaurant or at home of people who do not keep kosher. Some Jewish commentators have pointed out this may have been part of what G-d had in mind: to make it more difficult for Jewish to socialize with those who do not share their religion. Certain animals may not be eaten at all. This restriction includes the flesh, organs, eggs and milk of the forbidden animals. The mammals and birds animals must be killed in accordance with Jewish law. All blood must be drained from the meat or broiled out of it before it is eaten. Certain parts of permitted animals may not be eaten. All fruits and vegetables are permitted but must be inspect for bugs. Meat: the flesh of birds and mammals cannot be eaten with dairy (milk, yogurt...) Fish, eggs, fruits, vegetables and grains can be eaten with either meat or dairy. Some Jewish observant do not eat fish and meat in same meal. Utensils that have come into contact with meat cannot be used with dairy and vice versa. All Utensils that have come into contact with non-kosher food cannot be used with kosher food. Grape products (wine) made by non-Jews may not be eaten. Fruits and vegetables are kosher. Bugs and worms can be found in some fruits and vegetables are not kosher. The Yiddish words “fleishik” (meat), “milchik” (dairy) and “parve” (neutral) are used to describe food or utensils that fall into one of those categories. The restrictions on grape products come from the laws against using products of idolatry. Wine was commonly used in the rituals of many ancient religions and wine was routinely sanctified. For this reason use of wines and other grape products made by Non-Jews observant is prohibited. Whole grapes are not a problem. The task of keeping kosher is greatly simplified by widespread kashrut certification. Products who are certified as kosher are labelled with a mark (logo) called a “hekhsher” from the same Hebrew root as the word "kosher" that identifies the rabbi or organization that certified the product. The process of certification does not involve blessing the food. It involves examining the ingredients used to make the food, examining the process by which the food is prepared and periodically inspecting the processing facilities to make sure that kosher standards are maintained.