Sacramental Wine: Keeping the Holy Chalice Pure

Welcome to another article of the OCC, in which we will address an issue related to wine, a vital and frequently used element in the Church. Unfortunately, technological advances and the pursuit of profit have led to a situation where the contents of a seemingly ordinary bottle may not only be of poor quality but also something other than genuine wine. Let's delve into the official requirements for sacramental wine and explore how to safeguard the Holy Chalice from substances that were never intended to enter it.

Instructional Message and Practices

According to the "Instructional Message," "the substance for the Blood of Christ is the wine from grape clusters," which "must have a flavor and odor peculiar to wine, be drinkable and pure, and not mixed with anything else." Wine that has gone sour and does not originate from grapes, various berry and fruit juices should not be used for the Liturgy (with exceptions during times of severe social upheaval).

It's essential to note that the document does not specify the properties of grape wine: sugar content, alcohol content, density, or even color. This allows for flexibility in different parishes. For example, if a priest has difficulties with sugar digestion, dry wine can be used. Practices can also differ among Local Churches and countries. In some places, they strictly adhere to symbolism, serving with red wine, while in others, white wine is acceptable.

The Russian Orthodox Church traditionally uses "Kagor," a red wine with approximately 16% alcohol and sugar, depending on the brand. High-quality Kagor typically has good density, which is crucial. The "Instructional Message" emphasizes the importance of carefully adding water to the chalice during or after the proskomedia to prevent the wine from changing its taste due to excess water. This is especially critical in cold weather when extra warmth is needed. The choice of Kagor is partly due to its sweetness, which appeals to many children receiving Holy Communion.

Additives

The "Instructional Message" discourages adding various non-grape substances to wine. Flavorings, sulfites, non-grape sugar, and alcohol (for fortified and sweet wines) are among these components. Therefore, it is preferable to use the most natural product when circumstances allow. Sometimes, dioceses and individual priests can establish direct contact with wine producers. However, in many cases, the choice of wine for the service depends on what the local market offers.

Synthetic Wines and Their Attributes

Synthetic wines, labeled with a mixture of water, alcohol, colorings, flavorings, and preservatives, have no place in the Chalice. Hence, it is essential to scrutinize labels for the composition. However, even this leaves room for potential counterfeit wines. You might become suspicious when the properties of a familiar brand change or when examining random bottles or draft wines. Some low-quality wine materials may contain various impurities, raising questions about their suitability for the Sacrament, especially if better-quality wine is available.

Several methods can help identify such unsuitable products, although none provide a 100% guarantee. Distinguishing a fake based on taste and color alone can be challenging and may require an expert.

"Wine Legs": Pour a little wine on the walls of a white mug and let it drain to the bottom. High-quality wine will form well-defined legs that linger on the walls. A diluted and unnatural wine will not produce such legs.

Foam: Shake a closed bottle vigorously to create foam, then pour the wine into a glass. A natural drink will produce a distinct foam cap in the center of the glass that quickly dissipates near the edges. In contrast, water with additives will result in foam dispersing around the glass's edges.

Dissolving the Coloring Agent: This test distinguishes natural wine from synthetic wine. Fill a smaller transparent vessel with wine and a larger one with water. Insert the wine vessel into the water, sealing the neck with your finger. Remove your finger and observe the reaction. Natural sweet wine is denser than water, so the two liquids won't mix. In contrast, colored wine will dye the water in the larger vessel, causing both to have the same color over time.

Baking Soda Test: Add half a teaspoon of baking soda to half a glass of red wine. Natural wine will react and change color (black, greyish, or slightly different depending on the variety), while synthetic or low-quality wine will not change color.

Glycerine Test: Pour about 50 ml of wine into a glass and add approximately 10 ml of glycerin. If the glycerin sinks smoothly to the bottom without changing its appearance, the wine is natural. In fake wine, the glycerin instantly changes color to yellow or red.

These methods may help identify counterfeit or adulterated wines or wines with artificial additives or low density. It's advisable to assess the latter by mixing your wine with the usual amount of warm water, as this can affect color and taste. Additionally, denser wine is less likely to lead to the unfortunate occurrence of the Holy Blood dropping from the Communion spoon past the communicant's mouth.

We wish everyone abundant spiritual joy during Liturgy!