{"id":5610,"date":"2026-01-07T06:00:27","date_gmt":"2026-01-07T04:00:27","guid":{"rendered":"https:\/\/ph.yhb.org.il\/fr\/?p=5610"},"modified":"2026-01-27T14:08:49","modified_gmt":"2026-01-27T12:08:49","slug":"10-07-06","status":"publish","type":"post","link":"https:\/\/ph.yhb.org.il\/fr\/10-07-06\/","title":{"rendered":"06. Vin cuit et jus de raisin"},"content":{"rendered":"

M\u00eame si l\u2019on a pasteuris\u00e9 ou cuit le vin, sa b\u00e9n\u00e9diction reste Hagu\u00e9fen<\/em>, car la cuisson ne change pas sa nature.<\/p>\n

De m\u00eame, si l\u2019on y a ajout\u00e9 du sucre, du miel ou d\u2019autres ingr\u00e9dients aromatiques, comme il est habituel d\u2019ajouter aux vins du type Konditon[c]<\/a><\/sup>, la b\u00e9n\u00e9diction est Hagu\u00e9fen<\/em>, puisque le vin est le principal et que les autres ingr\u00e9dients servent seulement \u00e0 y ajouter du go\u00fbt (Choul\u2018han \u2018Aroukh<\/em> 202, 1). Pour du vermouth bu pour le plaisir, on dira \u00e9galement Hagu\u00e9fen<\/em>, puisque le principal est le vin, tandis que les \u00e9pices sont destin\u00e9es \u00e0 en modifier le go\u00fbt (B\u00e9our Halakha<\/em> ad loc.)[5]<\/a><\/sup>.<\/p>\n

Quant au jus de raisin, bien qu\u2019il n\u2019enivre ni ne r\u00e9jouisse, il b\u00e9n\u00e9ficie lui aussi du statut de vin, puisque, comme lui, il est produit \u00e0 partir du fruit de la vigne\u00a0; sa b\u00e9n\u00e9diction est donc Hagu\u00e9fen<\/em> (Choul\u2018han \u2018Aroukh<\/em> 202, 1)\u00a0; et de m\u00eame, sa b\u00e9n\u00e9diction inclut toutes les autres boissons. Si l\u2019on ajoute de l\u2019eau au jus de raisin, ses b\u00e9n\u00e9dictions restent Hagu\u00e9fen<\/em> et \u2018Al hagu\u00e9fen<\/em>, tant que l\u2019eau est minoritaire[6]<\/a><\/sup>.<\/p>\n

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[c]<\/a>. Vins cuits sucr\u00e9s, non bouch\u00e9s, tr\u00e8s simples.<\/p>\n

[5]<\/a>. Il est vrai que certains Gu\u00e9onim, ainsi que Ma\u00efmonide, estiment que l\u2019on ne saurait faire le Qidouch sur du vin cuit, et que la b\u00e9n\u00e9diction de celui-ci est Ch\u00e9hakol<\/em>. C\u2019est aussi ce qu\u2019\u00e9crit le Rif dans un responsum. Mais la majorit\u00e9 des Richonim pensent que le vin cuit a bien le statut de vin, et c\u2019est en ce sens que tranche le Choul\u2018han \u2018Aroukh<\/em> 202, 1. Cf. Ye\u2018hav\u00e9 Da\u2019at<\/em> II 35, selon qui, pour ceux-l\u00e0 m\u00eame qui pensent que la b\u00e9n\u00e9diction d\u2019un tel vin est Ch\u00e9hakol<\/em>, on est quitte si l\u2019on a dit Hagu\u00e9fen<\/em>, puisque l\u2019on n\u2019aura rien dit de faux. De plus, selon le Tachbets <\/em>I 85, il se peut que, pour les Gu\u00e9onim, ce soit seulement pour un vin tr\u00e8s cuit, au point d\u2019\u00eatre devenu semblable \u00e0 du miel, que l\u2019on dit Ch\u00e9hakol<\/em>\u00a0; mais que, pour un vin cuit quelque peu, les Gu\u00e9onim eux-m\u00eames eussent convenu que la b\u00e9n\u00e9diction reste Hagu\u00e9fen<\/em>. Cf. Pnin\u00e9 Halakha \u2013<\/em> Les Lois de Chabbat<\/em> I 6, 4.<\/p>\n

[6]<\/a>. Puisque le go\u00fbt du jus de raisin est puissant, et qu\u2019il ne change pas beaucoup apr\u00e8s adjonction d\u2019eau, celle-ci est consid\u00e9r\u00e9e comme annul\u00e9e dans le m\u00e9lange, tant qu\u2019elle reste minoritaire\u00a0; la r\u00e8gle est la m\u00eame que celle du vin (expos\u00e9e au paragraphe pr\u00e9c\u00e9dent\u00a0; cf. Or l\u00e9-Tsion<\/em> II 20, 18).<\/p>\n

Dans le cas m\u00eame o\u00f9 le jus de raisin a subi une pasteurisation, au point qu\u2019il ne pourrait plus fermenter, son statut reste celui de vin, puisqu\u2019il vient du fruit de la vigne et qu\u2019il garde, \u00e0 ce titre, une importance particuli\u00e8re. De plus, la b\u00e9n\u00e9diction Hagu\u00e9fen <\/em>s\u2019appliquait \u00e0 cette boisson d\u00e8s l\u2019\u00e9tape o\u00f9 elle pouvait encore<\/em> fermenter, comme le notent le Min\u2018hat Chelomo<\/em> I 4 et d\u2019autres A\u2018haronim. (On trouve cependant un auteur qui \u00e9met des doutes \u00e0 ce sujet\u00a0; cf. V\u00e9zot Haberakha<\/em>, B\u00e9rourim<\/em> 26-2, 34).<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

M\u00eame si l\u2019on a pasteuris\u00e9 ou cuit le vin, sa b\u00e9n\u00e9diction reste Hagu\u00e9fen, car la cuisson ne change pas sa nature. De m\u00eame, si l\u2019on y a ajout\u00e9 du sucre, du miel ou d\u2019autres ingr\u00e9dients aromatiques, comme il est habituel d\u2019ajouter aux vins du type Konditon[c], la b\u00e9n\u00e9diction est Hagu\u00e9fen, puisque le vin est le […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[239],"tags":[],"class_list":["post-5610","post","type-post","status-publish","format-standard","hentry","category-10-07"],"yoast_head":"\n06. 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