Vegan wine? Isn't it all vegan?
It turns out that animal protein is commonly used in the winemaking process.
By Leah KoenigMon, Oct 05 2009 at 9:49 AM EST
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VEGAN, MAYBE: It takes a little research to determine whether your wine is vegan, as some wines that are vegan are not marketed as such. (Photo: theonetruedevo/Flickr) During my two-year stint as a vegan in college, I often joked that while 90 percent of dining hall food was off-limits, at least I could always find a drink. (Clearly, I had never heard of the bacon martini.) But on a recent vacation to America’s wine capitol, Napa Valley, I stumbled upon an unappetizing fact: All along, I just might have been drinking fish guts.
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Despite the benefits of fining with traditional agents like isinglass (sturgeon bladder aka “fish guts”), egg white albumen, gelatin or casein (a milk protein), vegan purists say it renders the wine unfit to drink. Meanwhile, some winemakers — both vegan and not — believe that fining can remove too much sediment, taking the wine’s complexity and key flavors with it. In response to the growing market for animal-free vino, some wineries have started to specialize in vegan-friendly wines that either skip the fining process or substitute the traditional agents with a natural clay called bentonite, or with diatomaceous earth, which is sourced from hard-shelled fossilized algae.
"Hoffmann said that Europe — particularly France — has warmed up to the idea of animal-free wine since 1997 when, during the height of the mad cow disease scare, the European Union banned the practice of fining wines with dried bull’s blood. In the United States, wineries and consumers have been less eager to embrace the trend (though the use of animal blood is also banned in American winemaking). As a result, the number of intentionally vegan wineries remains in the significant minority."
Terry Hall, communications director for the Napa Valley Vintners, said that while Napa wineries are generally known for their dynamic and cutting-edge sustainability practices, he could not name one of their 350 partner vineyards that touts its wine as vegan. Still, he said many wineries avoid fining with egg whites or other animal-based agents simply because they are expensive. Often, he said, their wines may be vegan-friendly by default, even if they do not market their products that way.
As a biodynamic winemaker, Hoffmann said he relies largely on moon cycles to help filter and clarify his wines. While he does use trace amounts of organic eggs in fining Aum Cellars’ white wines, he said, “[for the reds] I go with pure gravity and the apogee and perigee cycle of the moon [the distance the moon is from the sun at a given point during the month]. That way I’m not robbing the wine of anything it has to offer [by fining.]” A former vegan himself, Hoffmann also indicates on the label that his red wines are made without animal byproducts.
Before my visit to Napa, I always assumed that the “vegan” stamp I occasionally saw on wine bottles was one of those meaningless descriptors that marketing teams use to improve a product’s appeal within a particularly dietary zeitgeist — like stamping “fat free” on a package of baby carrots. Now that I am armed with wine’s deep, dark fishy secret, the phrase “drink responsibly” has taken on a whole new meaning.
3 vegan wines to try
Aum Cellars: Hoffmann uses small amounts of organic egg in fining their delicious white wines, but the reds are completely vegan and also organic and biodynamic to boot.
- St. Helena Cabernet ($37)
Girasole Vineyards: Located two hours north from San Francisco in Mendocino, Girasole grapes are organically grown and processed using sustainable, animal-free processes.
- Girasole Vineyards Pinot Noir ($16)
- Girasole Vineyards Chardonnay ($13)
Frey Vineyards: Another Mendocino beauty, Frey Vineyards, claims to be the first biodynamic vineyard in the U.S.
- Organic Merlot ($27)
- Organic Petite Sirah ($13.50)
Find other vegan-friendly wines at the Barnivore website and for more related articles, check out MNN's wine section.
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Comments
chris
03/23/2010 16:46 PM
Working in the wine industry has brought me closer to the cycles of the earth and life than non-agriculture careers, and I revere it on a spiritual level. So I take great offence that the author equated drinking fish guts and wine. Because 'fining' agents settle out and are left behind or are filtered out, there are no 'fish guts' egg-whites, or bulls blood in wine. Seeking purity in everything you consume isn't healthy. Give thanks and have a glass of something good tonight.
Kate
12/17/2010 05:48 AM
I understand your defensiveness, but, may I say, that on the flip-side, the author was most likely writing this article to an audience of vegans. As a former carnivore, (current vegetarian), who is moving ever closer toward veganism, this is an issue that is very important to those of us who are making such dietary changes in our lives. In response to your argument, it isn't that something may have been in contact with animal by-products, it is that animals are being used/abused/slaughtered.... More
Mark
10/14/2009 00:10 AM
Allan - Regarding your reply "The Vegan Response"... well said indeed.
As a follow up regarding the animal fining agents (speaking mainly to the "vegan purists" that the article mentioned):
Have you ever picked grapes and made wine? You can't tell me for a minute that no bees, earwigs, ants and other "animals" can be 100% extracted before going into the de-stemmer and then the fermenter. Especially in the HUGE volumes that commercial wineries produce. It's the "secret ingredient".... More
janetvan
12/11/2011 01:56 AM
I'm afraid the bug argument doesn't fly. The difference between the accidental inclusion of bugs and the use of a fish-based product is that many vegans are concerned about the conscious and purposeful use of animals and animal products as an industrial norm. I'm not going to freak out because there might be bug guts in my wine or my rice or my cilantro, but when I can choose not to have an animal product used in something, I am going to make that choice.
Joel
10/08/2009 16:41 PM
It is important to note that bentonite and diatomaceous earth have different functions than the proteinaceous fining agents. A winemaker doesn't substitute Bentonite for gelatin, for example because they are used to acheive different ends. Winemakers can however, avoid using proteinacious fining agents by gentle handling of the fruit and must.
Allen
10/08/2009 12:11 PM
Although I can't speak for all of the millions of extremely diverse vegans in the world, I think I may be able to answer the 2 questions directed to vegans in the comments here. Let's start with a definition of the word vegan from the organization that invented the term.
The Vegan Society defines veganism as “a philosophy and way of living which seeks to exclude — as far as is possible and practical — all forms of exploitation of, and cruelty to, animals for food, clothing or any.... More
Leah Koenig
10/06/2009 16:00 PM
Your very welcome Girasole family. :) Thanks for making tasty wines.
That's a very good question Ben...I imagine, like all food decisions, it varies from person to person. It seems a shame (to me anyway) to turn up one's nose at biodynamic practices because they use animal parts in respectful, useful ways. But I'll bet there are many vegan consumers out there who would disagree.
Any vegans out there want to way in?
Shelley
10/06/2009 14:23 PM
Hi Leah, the family at Girasole Vineyards thanks you for your great article on Vegan wines and for helping educate people on the nuances of this subject. Please know that you and your readers are always welcome to come visit us in Mendocino County, CA for a tour of the vineyards and winery!
Ben
10/06/2009 13:41 PM
Hi there. After reading this article, I wondered what a vegan may think about the use of animal by-products in biodynamic agriculture, which is becoming ever more popular in viticulture. The use of certain animal parts is an essential aspect of producing certain compost and fertility preparations within this mode of farming. Do biodynamically raised products become off limits for a stiff-necked vegan? Thanks.
