Wines that are used for Passover must be designated Kosher and/or Mevushal.  Mevushal was a term for boiling wine – think Manischewitz, which uses the Concord grape and yields a sweet wine. However, there are now many fine wines that are called “mevushal” because the process has changed from boiling wine to flash pasteurized. This process ensures there is no bacteria in wine. Both mevushal and kosher wines need to be made by a Sabbath observing Jew. Royal Wine Company in New Jersey is one of the largest importers of kosher wines in the U.S., and is well represented in the Charlotte wine shops.

The two retailers where I found a good selection of kosher wines are Vintner Wine Market in The Arboretum Shopping Center and Assorted Table Wine Shoppe in The Market at Seventh Street; both had at least eight selections. Red wines are more popular than white wines with Passover meals, possibly because beef is often the centerpiece of the Seder table. 

I was impressed with the quality of the wines from Israel. The Barken Vineyards 2020 Pinot Noir ($13.99, Assorted Table) is mevushal and kosher, with a nose of cherry and spice, and a hint of forest and nutmeg on the palate. This wine is similar to a New Zealand pinot noir, and did not suffer at all from the pasteurization. The Queen Esther 2015 Merlot ($19.99, Vintner Wine Market) from Austria is aged for one year in old oak, and is smooth, bright, with well integrated tannins and medium-plus body. The 2017 Mountains of Jerusalem Cabernet Sauvignon (with 15% merlot) from the central mountain area of Israel ($23.99, Assorted Table) is very balanced and has lots of dark berry on the nose and palate. It has a long finish and silky tannins. 

I highly recommend several of the following white wines for Passover or Easter. Assorted Table has a Pavolino prosecco from Italy that is delicious — very fresh, stone fruit, delicate mousse, and a great price for this quality at $14.99 per bottle. Goose Bay Sauvignon Blanc from New Zealand is mevushal, with a crisp finish, notes of pear and lime on the nose and palate ($24.99, Vintner Wine Market).

The main course at Easter tables varies by location, family tradition, and food preferences. If you are preparing an Easter brunch with egg dishes, seafood, salads, and potatoes, consider a sparkling white, like prosecco; a chardonnay from Burgundy, New Zealand, or Oregon; or a Spanish Albariño. 

If you are serving ham as your centerpiece, Naquan Grooms of Petit Philippe recommends California zinfandel as the best pairing. Many cooks turn to lamb for Easter, which pairs best with red wines from the Côtes du Rhône region of France. These wines vary in price, from $15 to $50 for a solid bottle. Most Rhône wines are a combination of grenache and syrah with other red grapes, depending on the producer. Martin Foster of Laurel Market suggests Beaujolais or pinot noir with lamb or rabbit. 

Easter and Passover are holidays that celebrate overcoming adversity, renewal, life affirmation, and joy, shared with family and friends. The wines I recommend tend to be ones that I don’t drink every day — wines that are a bit special. Open that saved bottle of Champagne; or tend toward lighter reds that will easily pair with whatever is served, such as red Burgundy, Barolo, Gran Reserva Rioja, or Zweigelt from Austria. Enjoy your holiday, whatever one you celebrate!