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MB3 50a: Optimal Wine for Kiddush (272:1-4)

Rabbi Aaron E. Glatt, MD

Not making kiddush on wine that was left uncovered. Wine that tastes like vinegar.

Newly-made wine is suitable for kiddush, even if it is un-fermented.

Using white wine, mevushal wine, and grape juice for kiddush

Rabbi Aaron E. Glatt, MD, MACP, FIDSA, FSHEA is the Associate Rabbi at the Young Israel of Woodmere. He has been giving a Daf Yomi shiur for 30 years (available on YUTorah), and also gives a weekly gemara be’iyun shiur, daily halacha shiurim, and many other classes. An international lecturer on medical and halachic issues, Rabbi Dr. Glatt has autho...

Next In This Series

MB3 50b: Diluted Wine for Kiddush (272:5-8) Rabbi Aaron E. Glatt, MD

MB3 51a: Using Bread, Beer or Liquor for Kiddush (272:9) Rabbi Aaron E. Glatt, MD

MB3 51b: Borei Pri Hagafen on Kiddush Wine Exempts Wine During Meal From a Bracha (272:10); Kiddush Must be Made Where You are Eating (273:1) Rabbi Aaron E. Glatt, MD

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