For Israeli wines, “kosher” is a blessing and a curse. Israel right now is one of the most exciting wine countries in the world. The country made almost exclusively bad sweet wine for its first 50 years, but now it’s like California of the 1970s, in a period of rapid growth and experimentation and great increases in quality. But the kosher marketing conundrum hangs over everything: how to sell Israeli wines, kosher or not, to non-Jews, a necessity if the industry is to sustain its present growth.
Editor's Note: "Hatred of a straw man is a powerful force," says Blake Gray in this column from June of this year. The monthly columnist comes to the defense of so-called "wine snobs," those much maligned élitists of movies and New Yorker cartoons. However, the people to whom the term is applied are usually the everyday enthusiasts like you and me. –Tom Mansell, Science Editor
Thankfully, the Pew Research Center has more important things to do than to figure out what the public thinks about wine writers. I fear that if they undertook the task, they would find that many people view wine writing with some degree of scorn.
There’s no better way to stir up a heated argument with serious wine lovers than introduce natural wine, organic wine, or sulfites into the discussion.