When it comes to the Passover’s “Four Questions,” I’d like to propose a new and fifth one:
On all nights we drink organically farmed, spontaneously fermented, additive- and enzyme-free wines made from grapes harvested under a full moon in a vineyard along the Slovenian-Italian border, and on this night Manischewitz?
After all, and with all due respect, Manischewitz is really a wine cooler, a wine to which sugar — a lot of sugar — has been added.
And btw, that sugar has the potential to make the wine more palatable to children. Sadly, I speak from personal experience when I write this: someone whom I know and love dearly told me that his path toward severe alcoholism started with those thimble-sized cups of wine that he used to throw back when we were kids at shul.
Click here for my post today for the Houston Press on “What Makes Wines Kosher for Passover and Where to Find Them.”