Drink me Ve­gan vino

The Daily Telegraph - Telegraph Magazine - - The Cut // Food - Hamish An­der­son

As the in­ter­est in eat­ing a pre­dom­i­nantly plant-based diet has risen, so has the promi­nence of ve­gan, and to a lesser ex­tent vege­tar­ian, wine on the shelves. It can come as a sur­prise that not all wine is ve­gan. It’s down to fin­ing, a prac­tice that helps clar­ify the wine be­fore bot­tling. This, along with fil­tra­tion, makes the liq­uid clear. The dif­fer­ent sub­stances used to fine can de­fine wine as be­ing vege­tar­ian, ve­gan or nei­ther. One of the most com­mon used to be egg white; chefs de­ploy a sim­i­lar method to make a bright, clear con­sommé. Not so long ago, dried cow’s blood per­formed a sim­i­lar role – the BSE cri­sis put a stop to that. To­day, there are plenty of op­tions wine­mak­ers can use that are not de­rived from an­i­mals, and they are on the rise in re­sponse to con­sumer de­mand. The process of fin­ing is not es­sen­tial (in­deed in some cases not de­sir­able, as it can also al­ter flavour), but in cases where it is, the al­ter­na­tives take time and labour – some­thing top pro­duc­ers charg­ing high prices can af­ford, but less so those whose mar­ket is ev­ery­day wine. Here are three ve­gan wines to try.

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