To be considered kosher, wine must be produced in accordance with halakha, and more specifically kashrut, such that Jews will be permitted to pronounce blessings over and drink it. The entire winemaking process, from the time the grapes are loaded into the crusher until the finished wine product is bottled and sealed, must be supervised by Sabbath-observant Jews, who must handle much of it in person. Additionally, any ingredients used, including finings, must be kosher. Wine that is described as "kosher for Passover" must have been kept free from contact with leavened or fermented grain products, a category that includes many industrial additives and agents. While none of the ingredients that make up wine (alcohol, sugars, acidity, and phenols) is considered non-kosher, the kashrut laws involving wine are concerned more with who handles the wine and what they use to make it. Therefore, the key factors that make wine kosher are:
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Supervision: The entire winemaking process must be supervised by Sabbath-observant Jews, who must handle much of it in person.
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Ingredients: Any ingredients used, including finings, must be kosher.
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Passover: Wine that is described as "kosher for Passover" must have been kept free from contact with leavened or fermented grain products.
It is important to note that kosher wine is made in precisely the same way as regular wine, with an extra set of rules to make it consistent with Jewish dietary law.
