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.
Do Bianchi 