Welcome to the Judaism community on Codidact!
Will you help us build our community of learners? Drop into our study hall, ask questions, help others with answers to their questions, share a d'var torah if you're so inclined, invite your friends, and join us in building this community together. Not an ask-the-rabbi service, just people at all levels learning together.
Wine Making things treif
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.
1 answer
if the wine is hot it may transfer the forbiddenness into the vessels. if it is cold it wont.
There is a machloket Rishonim whether bishul akum treifs up a pot (see Tur, Yoreh Deah 113 – the Rashba is strict; the Rosh is lenient). The Shulchan Aruch (YD 113: 16) cites both positions, but prefers the stringent one (he is slightly lenient on how to kasher it).
The Magen Avraham (318:1) cites the Rashba as saying if you cook on shabbat, the forbiddeness of cooking on shabbat goes into the vessels and needs to be kashered out. Mishna Berura (318:4) accept this position.
So forbidden wine would seem to be the same - machloket rishonim
0 comment threads
1 comment thread