In this conversation, Rabbi Yisroel Bernath and Dr. Kenny Friedman discuss their recent experiences and preparations for the upcoming Passover holiday, the peak buying season for kosher wine. They discuss the question they receive most often, namely, what wines to drink at the Pesach Seder. They provide recommendations for wines to drink and discuss the tradition of using red wine, the need to drink a certain amount quickly, and the ideal  wines to fit the bill. The touch on the importance of including others in the Seder and making them feel welcome. Kenny and Rabbi Bernath talk about the wines they would pull out from their cellars, including special bottles and Israeli wines. They conclude by answering some questions they received from listeners in the past week, including ideal storage temperature for red wines and the best temperature to serve them. They touch on the topic of aeration and decanting, emphasizing that most wines do not need to be decanted. The conversation ends with the hosts expressing their gratitude for their listeners and ask for continued feedback at [email protected] Takeaways —Passover is a wine-focused holiday, and it is important to choose wines that are enjoyable and meaningful for the Seder. —Light-bodied red wines are recommended for the Seder. —It is acceptable to drink between the first and second cups and between the second and third cups during the Seder. —Using a special bottle of wine for the first Kiddush and thanking Hashem for bringing you to this point can enhance the Seder experience. —Including others in the Seder and making them feel welcome is an important aspect of the holiday. Consider pulling out special bottles and Israeli wines for Passover Seder —The ideal storage temperature for red wines is 55 degrees Fahrenheit —Most wines do not need to be decanted —Chill white wines and rosé before serving, but do not overchill lest you mute flavors —Investing in wine can be risky and requires professional storage facilities Support the show Email your questions and comments to [email protected]