Question: I have a question to which – up until now – I have not really had a clear reply. Why is it fundamental 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 cipher 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, whether 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 considering that Rabbinic prohibition is actually an extension of the Torah prohibition of benefiting from wine that had been used for religious functions

by non-Jews (idol worship).  Since cooked wine was never used for religious expectations, the Rabbinic prohibition was never extended to cooked wine.

Take care!

Rabbi Aaron Tendler

Original post by ATR

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