The author talks about the custom once practiced of dipping vessels and cutlery produced by non-jews in a mikveh before using. He warns that this could cause a conflict between religious parents and children, and compares this to other customs which rabbis encourage their pupils to follow, and also cause division in orthodox families

David Rhodes explains what makes kosher wine kosher. He says that the principles concerning kosher wine revolve around two venues: what happens in the vineyard where the grapes are grown and what happens at the winery where the grapes are juiced and that juice is fermented into wine, and goes on to describe what actions are necessary in both venues to ensure the wine is kosher.

When entertaining check if any of your guests are vegetarian and offer them something tasty to eat . Lisa Brink gives us an interesting recipe for a flavor packed vegetarian burger

Even the most expensive premium wines in Israel can be bought for a fraction of the price that the top French and American Napa wines . All that may change when two Israeli wineries release their ultra premium wines that they hope will raise the price of top tier wines in this country

Fonda Dubb gives two recipes for savory fondue. A great way to entertain particularly on a cold winter evening!

Dessert wines have always been popular and now many Israeli vineyards are producing these sweeter more concentrated wines. David Rhodes writes that they should not be thought of as “Sacramental Kiddush” wine and should be drunk as or with dessert.

Avi Tanger is an amateur wine enthusiast who produces his own wine. Michael Brunert gives us some technical details about how and where the grapes are produced and information relating to the manufacturing process that Avi uses.

While the health benefits of red wines have been championed, wine consumption trends have juxtaposed so that today about 70% of Israeli wines are reds and 30% are whites. That’s not to say that there isn’t a diversity of delectable Israeli white wine selections.