Canada: Regenerative Vegan Wine Expressions

From trendhunter.com

Rewild Wine Introduces a Pinot Grigio and a Cabernet Sauvignon

Rewild Wine has introduced a pair of vegan-friendly varietals — a Pinot Grigio and a Cabernet Sauvignon — to the Canadian market in time for National Wine Day on May 25th, 2026. The company's expressions stand out with a philosophy centred on ecological regeneration.

This Australian-born brand, now bottled locally in Canada through Andrew Peller Limited, employs regenerative farming techniques in the Southern Murray Darling region. Specifically, Rewild Wine uses composting, biodiversity protection across over 2,000 hectares of native vegetation, and has planted more than 20 species of trees and shrubs across 70 hectares.

In the winery, the operation has prevented over 750 tonnes of carbon dioxide emissions through green energy storage and a hybrid hydrogen battery aimed at achieving 100% renewable power, while also recycling up to 150 million litres of water annually.

                                                                                                              Image Credit: Rewild Wine

Trend Themes

1. Regenerative Agriculture in Viticulture — Adoption of composting, native-species reforestation and biodiversity-led land management across vineyards creates potential for premium terroir-driven products and ecosystem service monetization.
2. Plant-based Wine and Vegan Labelling — Growing consumer demand for certified vegan and animal-free fining processes is opening space for differentiated branding and supply-chain transparency that can reshape premium positioning.
3. Carbon-neutral and Circular Winery Operations — Integration of hybrid hydrogen batteries, large-scale water recycling and on-site renewable energy points to new business models linking wineries with grid services and carbon-offset markets.

Industry Implications

1. Wine and Alcoholic Beverages — Heritage and boutique wine producers face pressure to integrate regenerative practices, enabling product lines that command sustainability premiums and traceable provenance.
2. Renewable Energy Storage and Microgrids — Deployments of hybrid hydrogen and battery systems at agricultural estates highlight opportunities for modular energy-as-a-service offerings tailored to rural producers.
3. Agri-biodiversity and Ecosystem Services — Large-scale native vegetation preservation and multi-species plantings suggest demand for specialized biodiversity monitoring, carbon accounting and habitat restoration service providers.
4. 
   

https://www.trendhunter.com/trends/rewild-wine

The vegan beef bourguignon that saved date night when our reservation fell through

From vegoutmag.com

By Avery White

When our anniversary dinner plans collapsed at the last minute, a slow-simmered pot of plant-based comfort food turned disappointment into one of our most memorable evenings together 

Marcus and I had been looking forward to our anniversary dinner for weeks. The reservation was at a new French bistro downtown, the kind of place with cloth napkins and a sommelier who actually listens.

Then, forty-five minutes before we were supposed to leave, my phone buzzed. A pipe had burst. They were closing for the evening. So sorry for the inconvenience.

I stood in our bedroom, half-dressed, staring at the screen. Marcus found me there, and instead of the frustration I expected, he just shrugged. "We have wine," he said. "We have mushrooms. Let's make something."

What followed was one of the best meals we've shared in years, and a reminder that the most meaningful moments rarely go according to plan.

Why bourguignon felt right

There's something about French cooking that demands your attention. It asks you to slow down, to layer flavours, to trust the process. That evening, we needed exactly that kind of grounding.

Traditional beef bourguignon is all about patience and depth. The meat braises for hours in red wine until it falls apart. The sauce becomes velvety, rich with the essence of everything that went into the pot.

I've always believed that plant-based cooking can achieve that same soul-satisfying quality when you understand what makes a dish work in the first place.

For us, the answer was mushrooms. Lots of them. Cremini, shiitake, and a handful of dried porcini that had been sitting in our pantry for months, waiting for their moment.

Building layers of flavour

The secret to any good braise is what happens before the liquid goes in. We started by searing chunks of extra-firm tofu until they developed a golden crust, then set them aside. Into the same pot went pearl onions, carrots, and celery, cooking until they softened and picked up all those caramelized bits from the bottom.

Then came the tomato paste, just a tablespoon, stirred until it darkened slightly. This step is easy to skip, but it adds a subtle sweetness and colour that makes the final dish sing. A splash of cognac (optional, but we were celebrating) flamed briefly before we poured in an entire bottle of decent red wine.

Here's what I've learned about cooking with wine: use something you'd actually drink. It doesn't need to be expensive, but if it tastes flat or overly tannic in the glass, those qualities will concentrate as it reduces.

The waiting game

Once everything was in the pot, including the rehydrated porcini and their soaking liquid, we turned the heat to low and let time do its work. Marcus put on a jazz record. I changed out of my going-out clothes and into something comfortable. We opened a second bottle of wine, this one for us.

There's a particular kind of intimacy in cooking together without a timeline. No reservation to rush toward, no server waiting to take your order. Just the two of us, the smell of wine and herbs filling the kitchen, and nowhere else to be.

We talked about things we'd been meaning to discuss for weeks. Work stress, a trip we wanted to plan, whether we should finally repaint the living room. The kind of conversation that gets lost in the shuffle of daily life but finds space when you're stirring a pot and waiting for something to become tender.

The recipe that emerged

After about ninety minutes of simmering, the sauce had reduced to something glossy and deeply flavoured. The mushrooms were silky, the tofu had absorbed all that wine-soaked richness, and the vegetables had melted into the background while still holding their shape.

We served it over creamy mashed potatoes, though crusty bread for soaking up the sauce would have been equally perfect. A sprinkle of fresh thyme on top, because presentation matters even when your only audience is each other.

The first bite made us both pause. It was better than anything we would have ordered at that bistro. Not because I'm a better cook than a trained chef, but because we'd made it together, in our own kitchen, on a night that could have felt like a disappointment.

Final thoughts

I think about that evening whenever plans fall apart. The instinct is to scramble, to fix, to find an alternative that matches the original vision. But sometimes the detour is the destination.

That vegan bourguignon has become a regular in our rotation now. We make it on cold Sunday afternoons, on random weeknights when we need comfort, on anniversaries when we'd rather stay home than go out. Each time, it tastes slightly different depending on what mushrooms we have, what wine we open, what mood we're in.

What's the last meal that surprised you by being better than what you'd planned? Sometimes the kitchen knows what we need before we do.

https://vegoutmag.com/recipes/s-st-vegan-beef-bourguignon-saved-date-night/

Why many wines aren’t vegan, and how to find the ones that are

From vegoutmag.com

By Jordan Cooper

That bottle of red you're eyeing might contain fish bladders, egg whites, or milk proteins, and the label won't tell you a thing 

Wine seems like it should be the most vegan-friendly drink imaginable. Grapes, yeast, time. Maybe some oak barrels if we're getting fancy.

So when I first learned that many wines contain animal products, I felt genuinely betrayed. It's like finding out your favourite band lip-syncs.

Here's the thing: wine naturally contains tiny particles that make it cloudy. Bits of grape skin, proteins, tannins, dead yeast cells. Left alone, these would eventually settle. But winemakers are impatient, and consumers expect crystal-clear wine.

So the industry developed a shortcut called fining, and that's where things get complicated for anyone trying to avoid animal products.

What fining actually does to your wine

Fining is essentially a filtration hack. Winemakers add a substance that binds to those unwanted particles, making them heavy enough to sink to the bottom. Then they rack the clear wine off the top. The fining agent itself gets removed, which is why winemakers argue it's not technically "in" the final product.

But here's the behavioural science angle: just because something gets removed doesn't mean it wasn't used. If you're vegan for ethical reasons, the process matters as much as the end result.

The demand for these animal-derived fining agents still drives their production. Your purchase still supports that supply chain, even if no fish bladder ends up in your glass.

The animal products hiding in your cabernet

The list of traditional fining agents reads like a medieval apothecary inventory. Isinglass comes from fish bladders, primarily sturgeon. It's especially popular for white wines because it creates brilliant clarity without stripping flavor. Casein derives from milk protein. Egg whites have been used for centuries, particularly in red Bordeaux.

There's also gelatine, which comes from animal bones and connective tissue. And chitin, sourced from crustacean shells. None of these appear on wine labels because current regulations don't require it. The industry considers them processing aids rather than ingredients. It's a loophole big enough to drive a delivery truck through.

Why labels won't help you

Unlike food products, wine labelling laws are remarkably lax about processing methods. In the US, the Alcohol and Tobacco Tax and Trade Bureau doesn't mandate disclosure of fining agents.

The EU requires allergen warnings for milk and egg-based fining agents, but only if residues exceed certain thresholds. Fish and crustacean-derived agents? No disclosure required.

This creates a frustrating information gap. You can't simply flip the bottle and check the ingredients. Even "organic" wine certification doesn't guarantee vegan status. Organic refers to how the grapes were grown, not how the wine was processed.

A winemaker could use organically grown grapes and still fine with egg whites. The certifications exist in separate universes.

How to actually find vegan wine

The good news: vegan wines are increasingly common, and finding them has gotten easier. Many winemakers now use plant-based or mineral fining agents like bentonite clay, activated charcoal, or pea protein. Some skip fining entirely, letting time do the work and embracing a slightly cloudier aesthetic.

Look for bottles with explicit vegan certification from organizations like BeVeg or The Vegan Society. Apps like Barnivore maintain extensive databases of vegan-verified wines, beers, and spirits. Many natural wine producers default to vegan methods as part of their minimal-intervention philosophy. And increasingly, mainstream brands are adding vegan labels voluntarily because they recognize the market demand.

The market is shifting in your favour

Here's what's encouraging: consumer pressure actually works. The vegan wine market is growing significantly, and major producers are paying attention. When enough people ask questions, supply chains adapt. We've seen this pattern with plant-based milk, meat alternatives, and now wine.

More wineries are proactively marketing their vegan status. Restaurants are noting vegan wines on their lists. Retailers are creating dedicated sections. The infrastructure for informed choices is building itself in real time.

Five years ago, finding vegan wine required serious detective work. Now it's becoming almost routine.

Final thoughts

Wine's animal product problem is really an information problem. The products exist. The alternatives exist. What's missing is transparency. Until labelling laws catch up, we're stuck doing our own research.

But that research has never been easier. Between certification programs, community databases, and producers who proudly advertise their vegan methods, you can build a solid rotation of wines that align with your values. It just takes a little more intention than grabbing whatever's on sale.

The next time you're browsing the wine aisle, think of it as a small act of market democracy. Every vegan wine purchase signals demand. Every question asked at a restaurant or wine shop plants a seed. The industry responds to what we buy.

And increasingly, what we're buying is wine made without fish bladders, egg whites, or milk proteins. Which, honestly, is how it probably should have been all along.

https://vegoutmag.com/food-and-drink/gen-bt-why-many-wines-arent-vegan-and-how-to-find-the-ones-that-are/

5 Vegan Italian Wines To Try Now

From forbes.com

No eggs, fish, cheese, milk, honey, or any meat. November is the month when vegans all over the world celebrate their lifestyle, although the dietary regime can be challenging. Can they at least drink wine? Yes. But only if it’s vegan. Here are five good examples to drink now.

Are Vegan Wines Different From The Usual Ones?

Vegan wines are not fundamentally different from others. Both vegan and non‑vegan wines are made in a similar way, except for the fining step: vegan winemakers avoid animal‑derived products for clarification, whereas others may use egg whites, isinglass (from fish bladders), gelatine, or casein. Fining helps make wine clear and transparent, removing small residues from fermentation that can cause the liquid to become turbid. This process can improve appearance, smooth out tannins, reduce bitterness and astringency, and refine aroma. The technique has existed since Roman times, when egg whites and other animal‑based agents were used. Sometimes, however, winemakers choose not to add anything; they simply let time and gravity clarify and clean the liquid by ageing the wine longer. Thus, we can say that vegan wine has always existed, but it was not labelled that way.

Nowadays, all clarifying agents are removed when the wine is clarified, so their origin should be irrelevant. However, for a vegan consumer, the making of a product also matters. Therefore, in vegan wines, producers use plant-based or mineral alternatives such as charcoal, plant-based proteins from peas or potatoes, and silica gel. Some winemakers also employ mechanical filtration methods, and sometimes they skip the fining phase altogether. This decision does not alter the flavour profile of the wine. If you enjoy a wine like Chianti, Barolo, or Prosecco, the vegan version will taste the same. The difference lies in production values, not in sensory experience. 

Rise and Growth Of The Vegan Movement in Italy

Veganism arrived in Italy in a marginal way, following the vegetarian movement that started in Europe in the 19th century, and it began to spread more widely in the 1970s. From the 1990s onward, growing attention to sustainability and the appearance of the first vegan products in supermarkets facilitated the transition to this lifestyle. The real boom, though, occurred in the 21st century because of greater availability of vegan food in restaurants and supermarkets, and increased awareness of the environmental and ethical impact of consuming animal products. Italian wine producers, always attentive to market trends and export opportunities, began responding to this new consumer interest. By the mid‑2010s, several forward‑thinking Italian wineries started labeling their wines as vegan and seeking certification from organizations such as ICEA, Qualità Vegetariana® Vegan (a CSQA trademark), VeganOK, Bioagricert, BeVeg, etc. Regions like Tuscany, Piedmont, and Veneto were among the first to embrace vegan certification.

The timing was also perfect for Italy’s natural and organic wine renaissance. Wine producers who had already reduced chemical intervention in their vineyards discovered that vegan practices in the cellar could be a natural extension of their approach to winemaking. Nowadays, minimal chemical intervention in the field, transparency in winemaking, environmental sustainability, and respect for animal welfare are shared values for more and more people, vegan or not.

Why Many Vegan Italian Wines Are Not Labelled As Vegan

To date, there is no official data that attests to the production of Italian vegan wine, and many of them are not labelled as such either. The reasons can be several. Vegan certification is not a requirement in Italy, and there are no rules for labelling those wines. Wine companies have to rely on private entities to certify their bottles, and this comes at a cost. Furthermore, many wineries prefer to focus on communicating other aspects of their production (sustainable, organic, biodynamic, etc.), as the “vegan” label can be perceived as a niche only for a few, rather than for everyone. And to demonstrate that vegan wines can also be enjoyed by wine lovers who don’t follow that strict dietary regime, here are five vegan wines that are worth trying.

“Animante” Franciacorta Extra Brut Franciacorta DOCG Barone Pizzini. This historic wine company founded in the 18th century, has been the first organic winery certified in the Franciacorta denomination, and is now also the first winery entirely vegan certified by the International vegan standard VeganOK. This sparkling wine shows an elegant pale yellow in the glass, with notes of white flowers, acacia honey, brioche, apricot, and hazelnuts. The fine creaminess in the mouth has a savoury closure.

2021 “Rugiada del Mattino”, Colli Tortonesi DOC, I Carpini. This white wine is made with the ancient and fascinating autochthonous grape of this part of Piedmont: Timorasso. Intense yellow in the glass, this wine expresses flavours of ripe white and yellow fruits, peaches, apricots, and apples, with hints of mineral. The taste is dry, structured, but well-balanced with the freshness, and a clean finish.

2023 “La Corte del Pozzo”, Chiaretto di Bardolino DOC, Fasoli Gino. From one of the first Venetian organic certified wineries, this vegan Chiaretto is made with the famous blend of grapes of Bardolino wines: Corvina, Corvinone, and Molinara. The colour is a bright salmon, the nose recalls white flowers and roses, and red citrus fruits’ skin. The structure is light, and the nice fruity freshness of the sip makes this rosé very easy to drink.

A bottle of the vegan wine Chiaretto di Bardolino - Fasoli Gino winery

Fasoli Gino

A bottle of the vegan Dolcetto di Dogliani - Poderi Luigi Einaudi

Poderi L.Einaudi

2023 “Dogliani DOCG", Poderi Luigi Einaudi. Luigi Einaudi was the first president of Italy and even the founder of this winery. He was also one of the first producers to be known abroad for the quality of his Dolcetto wine, made with one of the most traditional Piedmont grapes. This wine is a dark ruby red in the glass, with flavours of small red fruits as blackberries and plums, and dark flowers as violets. The taste reminds a juice of dark cherries, again blackberries and plums, long and clean.

2020 “Telos” Amarone della Valpolicella DOCG,Tenuta Sant’Antonio: If you are looking for a full-bodied red wine,the Amarone della Valpolicella is always a fitting choice. This vegan Amarone by the Castagnedi Brothers is made with no sulphites added. Corvina, Rondinella, Croatina, and Oseleta are the grapes of the blend, and the colour is ruby red with purple nuances. At the nose, complex aromas of red fruits, spices, licorice, black pepper, and chocolate emerge. On the palate, it is smooth and elegant, with refined tannins and a long, fresh finish. And to be consistent with a vegan choice of meal, you can pair this wine with a risotto with porcini mushrooms, or tagliolini with truffles and a pumpkin quiche with radicchio.

https://www.forbes.com/sites/elisabettatosi/2025/11/06/five-italian-vegan-wines-to-try-now/

7 vegan meals that pair perfectly with wine, according to sommeliers

From vegoutmag.com

By Adam Kelton

Sommeliers are proving that plant-based dishes don’t just work with wine—they open up new flavours and pairings you never saw coming 

When most people picture wine pairings, they imagine roast lamb with a Bordeaux or buttery lobster with a Chardonnay.

But here’s the kicker: wine isn’t married to animal products. In fact, sommeliers increasingly argue that plant-based dishes give wine more room to shine.

Instead of being overshadowed by heavy proteins, the nuanced flavours of vegetables, grains, and spices let a wine’s acidity and terroir come alive.

Consumer habits are shifting, too. Over half of European consumers report cutting back on meat in recent years, and the global vegan food market is projected to reach $36.3 billion by 2030.

Restaurants are responding with innovative vegan menus designed to pair seamlessly with wine lists. Sommeliers see this not as a limitation but as a playground for creativity.

So how do you bring that magic home? I spoke with sommeliers who specialize in plant-based dining, and together we’ve built a line-up of seven vegan meals—each with a wine pairing that makes the flavours pop.

Whether you’re hosting a dinner party or just treating yourself after work, this guide makes pairing approachable and delicious.

1. Mushroom risotto with Pinot Noir

Earthy, creamy, and deeply satisfying, mushroom risotto is a plant-based classic. Sommeliers often call mushrooms the “steak of the forest,” thanks to their umami depth.

The pairing: A medium-bodied Pinot Noir, ideally from Oregon or Burgundy. Its bright acidity cuts through the richness of the risotto, while notes of cherry and forest floor echo the dish’s earthy flavours.

Pro tip: If you use porcini or shiitake, lean into an Old World Pinot. For cremini or button mushrooms, a fruitier New World Pinot works beautifully.

2. Spicy Thai green curry with Riesling

Coconut milk, lemongrass, and chili paste bring both heat and creaminess to a Thai green curry. Animal-based wines often fall flat against spice—but sommeliers recommend turning to Riesling.

The pairing: Off-dry Riesling, preferably from Germany’s Mosel Valley. Its hint of sweetness balances spice, while its zippy acidity refreshes the palate between bites.

Pro tip: Chill it slightly more than usual (around 45°F). The cooler temperature soothes heat and keeps the flavours crisp.

3. Grilled vegetable skewers with Rosé

Think summer evenings, skewers of zucchini, bell peppers, and eggplant caramelized over the grill. The smoky char and sweetness of the vegetables call for something bright but not overpowering.

The pairing: A dry Provence Rosé. Its strawberry and citrus notes highlight the veggies’ sweetness, while a clean mineral finish complements the char.

Pro tip: Don’t over-marinate. The wine’s subtle elegance is best alongside vegetables grilled with just olive oil, salt, and herbs.

4. Vegan Bolognese with Sangiovese

Swap beef for lentils and walnuts, and you still get the satisfying body of a slow-cooked Bolognese. Add tomato and herbs, and it becomes a sommelier’s dream for Italian reds.

The pairing: Sangiovese, especially Chianti Classico. Its acidity matches the tomato’s brightness, while tannins grip onto the texture of lentils and nuts.

Pro tip: Go rustic with your Bolognese. A wine with Sangiovese’s structure wants something hearty, not too polished.

5. Moroccan chickpea tagine with Grenache

A tagine is all about spice layering: cumin, cinnamon, coriander, maybe dried apricot or golden raisins. These flavours beg for a wine with warmth and spice to match.

The pairing: Grenache (a Rhône or Spanish Garnacha). With red fruit, soft tannins, and subtle spice, it weaves seamlessly into the dish’s complexity.

Pro tip: Avoid wines with heavy oak. You want the wine to echo the spice, not overpower it.

6. Vegan sushi with Sauvignon Blanc

Plant-based sushi—think avocado rolls, marinated tofu nigiri, or cucumber maki—leans on freshness and texture. Sommeliers often steer diners toward crisp whites here.

The pairing: A zesty New Zealand Sauvignon Blanc. Its citrusy brightness enhances the freshness of vegetables and cuts through the richness of avocado or tofu.

Pro tip: If you’re serving soy sauce, choose one with reduced sodium. Salt can overwhelm the delicacy of the pairing.

7. Dark chocolate tart with Port

No meal is complete without dessert, and vegan pastry chefs are showing just how decadent dairy-free chocolate can be. A silky dark chocolate tart deserves an equally rich wine.

The pairing: Ruby Port. Its bold sweetness and berry flavours marry with the bitterness of dark chocolate, creating a velvety finish.

Pro tip: If Port feels too heavy, try a late-harvest Zinfandel. You’ll still get the lush fruit, but with a lighter frame.

The bigger why: sustainability in every glass

Pairing vegan meals with wine isn’t just about taste—it’s a conscious choice.

Grapes are one of the most climate-sensitive crops, and wineries worldwide are grappling with drought, heatwaves, and shifting harvest times.

Choosing vegan food alongside sustainably farmed wine reduces pressure on land and water while celebrating the artisanship behind both.

Some wineries now proudly label themselves as vegan-friendly, avoiding animal-derived fining agents like egg whites or fish bladder (isinglass).

That shift alone signals a new era where the ritual of wine aligns with a plant-first ethos.

How to recreate these pairings at home

1. Start simple. Choose one meal from the list and pair it with a bottle under $25. Don’t overthink it. 
2. Taste side by side. Take a bite, sip the wine, and notice how flavours change. You’ll start to train your palate. 
3. Note your preferences. Some people love contrast (sweet wine with spice). Others love harmony (earthy wine with earthy food). Write down what clicks for you. 
4. Build from there. Once you feel confident, explore regional pairings (Tuscan wines with Tuscan-inspired vegan dishes). 
5. Share the table. The joy of wine pairing comes alive with friends. Make it less about perfection and more about discovery.

Final pour

The old rules about wine and meat pairings don’t hold anymore.

As sommeliers are proving, vegan meals not only work with wine—they sometimes work better.

They bring freshness, creativity, and sustainability to the table, without sacrificing the ritual of a great bottle.

So the next time you’re planning dinner, think beyond steak and Cabernet.

Pour a glass, plate a plant-based dish, and let the pairing surprise you.

Because wine, at its best, has always been about joy, connection, and a little bit of discovery.

https://vegoutmag.com/food-and-drink/c-7-vegan-meals-that-pair-perfectly-with-wine-according-to-sommeliers/

Is Wine Vegan? Well, It Depends

From foodandwine.com

From fertilizer to fining agents, here are the ways your wine may or may not be free of animal products 

                                                                                PHOTO: WESTEND61 / GETTY IMAGES

Even though the number of people in the United States who identify as vegan or vegetarian ranges between 1–5%, demand for animal-free products is on the rise. Milk substitutes alone are more than a billion dollar industry, and 62% of American households regularly purchase plant-based products. 

Many winemakers now specifically market their products as vegan-friendly. That’s because even though wine is made with grapes, it’s not always vegan.

“Machine harvesting can disqualify wines from being considered vegan because it harvests all kinds of animals taking refuge in the vineyard canopy — insects, snails, snakes, and sometimes even mice and other small mammals,” says Fabien Machard de Gramont, winemaking consultant at One for All Winemaking. “Most of them are sorted out downstream, but the harvesting process would have most likely killed them at that point.” 

This means that unless grapes are carefully hand-picked and sorted, it’s almost impossible to avoid accidental animal and insect by-products during the processing stage. 

That’s just the beginning of what may potentially disqualify certain wines as vegan or vegetarian-friendly. For instance, many farmers use compost from animals to enrich their soil, which strict vegans may not accept.

But Machard de Gramont explains that the filtering process is typically where most wines actively utilize animal products. If the winemaker uses common fining agents such as gelatines, casein, or isinglass to clarify or soften the wine, it may no longer be vegan. However, he adds, the use of these once-standard agents is declining. 

“Fortunately, many suppliers of enological products have started to produce vegan alternatives, like fining agents based on pea protein, potato protein, or even yeast and other fungus proteins,” says Machard de Gramont. “As it turns out, those solutions are just as efficient, and in some cases much more efficient, than their animal-based counterparts.”

Until recently, most winemakers around the world fined their products with egg whites, which bind to certain phenolic compounds thanks to their ionic charge, and can be used to help remove harsh tannins and other sediment. But as more consumers demand transparency in their products, including if consumables are vegan or vegetarian, many winemakers switched to using clay-based fining agents rather than egg whites. 

Common animal derivatives used in winemaking

Egg whites (albumen)

Egg whites, called albumen, fall under a category of water-soluble protein called albumen. Egg whites are often used to clarify red wines and soften tannins, resulting in a smoother finish and rounder mouthfeel. This is not considered to be vegetarian or vegan-friendly. 

Gelatine

Gelatine, which is collagen derived from boiling animal bones or skin, is typically used to reduce bitterness and astringency by binding to proteins and yeast, and can also help to clarify red and white wines. Like egg whites, wines that use gelatine are not considered to be vegetarian or vegan-friendly. 

Casein

This milk-based protein is generally used to fine white wine and maintain colour with limited clarifying duties. Wine that uses casein in the fining process generally fall under a vegetarian, but not vegan diet. 

Isinglass

Isinglass is also primarily used in white wine production, helping to clarify the wine and round out the flavour, but it’s not as effective in reducing phenolic astringency. Since isinglass is a type of gelatine derived from fish bladders, pescatarians and omnivores may imbibe, but not vegetarians or vegans.

What about natural wine?

The rise of unfiltered natural wine, which does not use any fining agents, has helped to minimize the use of animal products during the winemaking process. Still, because there is not a universal standard certification for vegan wine, knowing whether a wine is vegan or not can be a little confusing, says Machard de Gramont.

“Many wineries play on that to claim that they are not using any animal protein-based fining agents, and most people understand that they are not fining their wines,” he explains. “But the truth is that they do fine their wines, but are just using plant-based proteins to do it instead.”

Common non-animal derivatives used in winemaking

Plant-based protein

Proteins derived from plants like peas, soybeans, potatoes, and even pumpkins can help to clarify wines and remove phenolic compounds and tannins without the potential allergens of fish or other animal products.

Yeast

Inactivated yeasts can be used to smooth out wine’s mouthfeel and reduce potential bitterness or astringency in the final product.

Bentonite clay

As one of the most effective non-animal fining agents, this natural agent helps to absorb and diminish off-flavours and aromas, as well as clarifying wine through its negative electrostatic charge.

Activated charcoal

Because of its potent absorption qualities that can flatten taste and aroma, activated charcoal has limited uses. However, when used correctly under certain conditions, it can help to reduce the level of off-flavours and aromas in certain wines and stabilise colour.

There are a few vegan certifications winemakers can apply for, including Vegan.org, VegeCert, and BeVeg Certified, as well as international certifications like VeganAustralia or VeganMark in Europe. 

Keep in mind that some of these agencies use different criteria to qualify for certification, so until there is a universally agreed-upon standard for what’s considered vegan or vegetarian, it can be difficult to know if the wine you’re drinking falls under your personal definition. Some retailers specifically label vegan wines, such as Trader Joe’s and Total Wine & More, as well as online guide Barnivore and Vegan.org’s list of Certified Vegan Products. But if you’re unsure, the best option is to reach out and ask the winemaker directly. 

https://www.foodandwine.com/is-wine-vegan-8672717