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Comments on Wine Making things treif

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Wine Making things treif

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Non kosher food creates a status in dishes that requires that they go through a kashering process. I recall learning that this is at least partially to remove any residual taste or particulates from the non kosher food.

Let's say that I have a non Jewish friend over at my house for a meal. I serve (without thinking about it) non mevushal wine. Halfway through the evening I see my friend pour some wine. I suddenly realize that the wine is not mevushal so I lunge for it. I make a mess and I see that now some has spilled on dishes and cutlery, sink, countertops, hot stove top etc.

Does (my now) yayin nesech create a non kosher status (even though I know that the wine, inherently, has no distinct treif "flavor") so everything that could be,now has to be kashered? Or is the status different and as long as I rinse it off, my stuff is good to go?

I'm not concerned about bitul, just about the status of things used for the wine and the underlying logic.

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1 comment thread

Hot versus cold? (3 comments)
Hot versus cold?
Monica Cellio‭ wrote 12 months ago

Does a cold drink transmit treifness the way hot food does? I thought I learned somewhere that cold foods that are not "strong" (like onions) don't make things treif, but I have no source and my memory is vague. So the answer might differ between wine served the conventional way and hot mulled wine.

rosends‭ wrote 12 months ago

there are definitely different rules for contact between hot and cold items but does the nesech status of wine transcend that?

Monica Cellio‭ wrote 12 months ago

Oh, I see now -- that's probably what you meant about no treif "flavor".