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Recognizing what country your vehicle was manufactured at is an important piece of knowledge. To determine where the subject vehicle originates from, check the first digit of the seventeen character VIN. Whenever the topic of veganism comes up with friends and family while we’re enjoying a glass or two of wine, many are surprised to learn about the use of animal products in wine-making.
If you’re vegan, you’re already used to reading labels for hidden ingredients like whey and lanolin in the foods and products you buy. The animal-derived ingredients commonly used in wine-making practices are used to “fine” or filter wine. Extreme temperatures or rapid temperature changes can also cause a haziness in white wines. Haziness, very noticeable in white wines, and “floaties” in the glass can be a turn-off to people. There is a fining agent that is 100% vegan and 100% effective in removing haziness and undesirable characteristics—Bentonite clay, the same ingredient used in some skincare products touted for its ability to suck toxins from your pores and clear up your complexion.



When making wine without animal ingredients, the most important wine-making process is the art of patience. As Maya Angelou said, “When we know better, we do better.” For sure she was not talking about wine, but we believe that when vegan consumers learn the truth about animal ingredients in wine, they will be more conscious about choosing wines that live up to their values. I love the Vegan Vine – we served their wines exclusively at our wedding last year, and our guests loved them too. It’s interesting to read about the process of making wine and why many winemakers rely on animal ingredients. This site contains affiliate links and I may earn a small commission if you decide to purchase through these links.
Winemakers Jason Robideaux and Cheryl Murphy Durze of Vegan Vine, an entirely vegan vineyard in California, have written a guest post for ADC readers that I thought was super interesting. For many people adopting a compassionate diet and lifestyle, it takes longer to figure out that wine is all too often made with animal ingredients.
These are isinglass (a very pure form of gelatin from fish bladders, typically sturgeons), gelatin (from boiled cow’s or pig’s hooves and sinews), albumin (the opaque stringy part of egg whites), and casein (familiar to most vegans as the main protein in milk, that ubiquitous ingredient that renders many “non-dairy” cheeses non-vegan cheeses). Filters will remove larger particulates like dead yeast cells and small grape fragments, but a fining agent removes or reduces excess tannins, colour, and tartrates—crystalline deposits that occur naturally during the fermentation and aging process.
These extremes cause proteins to precipitate out of solution—you no doubt remember that from high school chemistry? However those unidentified floating objects can add to the complexity of a sound and balanced wine and help it develop over time in the barrel, and in the bottle. It’s used to enhance the heat or protein stability of wine, and stops precipitates or tartrates (aka “floaties”) from forming in the Sauvignon Blanc you put in the fridge overnight. Yes, fining agents can speed up the processes that occur naturally in wine, meaning a winery can rush their product to stores. I knew about animal products being used in wine production but never understood exactly why they were used. They’ll explain the wine-making process, the alternatives to animal ingredients, and why they ceased the usage of any animal products in their own vineyards.


Unlike packaged foods, these ingredients added to wine are not required by law to be listed on the label. Okay no, but it creates solid masses floating around in your glass, which is not too attractive. For cold stability, wine is simply chilled down to temperatures below 30 degrees F to drop out the crystal. But at the right temperature and the right time period, these tartrates, tannins, proteins and other large chain particles will naturally settle out of wine by gravity alone. However, a vegan in our family asked about animal ingredients in our production process, and after a few glasses of wine, like so many other great ideas, we conceived a clearly, unmistakably vegan wine brand. However, from a vegan perspective, using animal products at all renders the wine unsuitable for vegans.
Some of the most famous, priciest wines in the world are bottled unfined and unfiltered—meaning no animals were harmed to make them. Old world techniques, and a patient demeanor, can help produce some of the best wines in the world, without using one single animal product. Once sober, we realized it was still a genius plan, and in the process educate consumers about animal ingredients in wine.
Btw, I’ve heard nothing but raving reviews for the Vegan Vine wines and can’t wait to try a bottle! This allows you to put your white wines in the refrigerator, or let them or sit in your car while you run one more errand on a hot summer day.
As we have demonstrated at our vineyards in San Martin, California on the northern central coast, a climate and geographic setting, or “terroir,” that lends itself to producing naturally softer, less tannic wines also helps.



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