The syrupy and kosher Manischewitz, used for Kiddush blessings on Shabbat and during Jewish holidays, is gaining a following among other groups who donâ??t practice Jewish customs.
First produced in New York City more than 70 years ago, Manischewitz for decades was the only kosher wine consumed by many Jewish families. The New York-grown grapes used to make the wine have a bitter taste, so Manischewitz adds corn syrup or sugar to give the wine its hallmark sweetness.
Many Jews, reared on Manischewitz, have come to loathe it. â??Tastes like cough syrup,â? says Tracy Gold, a teacher in Baltimore who used to attend dinners in college where students would drink Manischewitz, eat kosher food and learn about Jewish culture.
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