Vegan Wine

You’d be forgiven for thinking that all wine is vegan, seeing that it is made from grapes. Yet, many traditional winemaking techniques incorporate animal-derived products, mainly in the fining process, which clarifies and helps stabilize the wine.

Fining agents used in winemaking can include egg whites, milk proteins, gelatin and isinglass (which is made from fish bladders). While these fining agents are typically removed from the wine before it is bottled, traces of them can be left behind, making them unsuitable if you’re following a vegan lifestyle.

Vegan wines use plant-based or mineral-based fining agents to make sure the wine is completely free of animal products. Some winemakers skip the fining process altogether. These wines are labeled “unfined” and rely upon the natural clarification process (via the force of gravity), which can sometimes leave the wine looking a little hazy. This doesn’t impact the quality of the wine, and some argue it improves quality as all of the components that produce the aroma and flavor of the wine are left undisturbed.

Non-animal-derived fining agents include:

• Bentonite: A widely used type of clay that is especially effective for protein stabilization in white wines.
• Activated charcoal: This is used occasionally to correct color or remove off-odors. Polyvinylpolypyrrolidone (PVPP): A synthetic polymer that reduces browning and astringency in white wine.
• Silica gel: This is used to fine white wines, often in combination with other agents.
• Pea protein: A newer vegan alternative.
• Diatomaceous earth: This can be used in filtration rather than direct fining but serves a similar purpose in clarifying wines.
• Agar-agar: A gelatinous substance obtained from algae.
• Kieselsol (liquid silicon dioxide): Often used in conjunction with other fining agents.

As vegan wine refers to the absence of animal-derived products during the winemaking process, it’s not confined to a specific type or style. Vegan wines include reds, whites, rosé, sparkling and fortified wines. It all depends on the specific winemaking practices of the winery.

Here are some examples of each:

• Vegan Red Wine: Any style of red wine can be vegan, provided no animal products were used in its production. This might include light-bodied wines such as Pinot Noir, medium-bodied wines like Merlot or full-bodied wines such as Cabernet Sauvignon or Syrah.
• Vegan White Wines: White wines of all styles can be vegan. This might include light, crisp white wines like Sauvignon Blanc, fuller-bodied whites like Chardonnay and Viognier or aromatic whites like Riesling and Gewürztraminer.
• Vegan Rosé Wines: Vegan rosés avoid using animal-derived fining agents, offering a range of styles from dry to sweet, still to sparkling.
• Vegan Sparkling Wines: Sparkling wines, including Champagne, Prosecco, and Cava, can also be vegan if made without animal products.
• Vegan Fortified Wines: Fortified wines like Sherry or Port can be made in a vegan-friendly fashion, too.

Thirsty for more? Read our guide to red wine vs. white wine.

Telling whether a wine is vegan can sometimes be challenging, as wine labels often don’t specify whether animal products were used in the winemaking process. Some bottles might carry a vegan certification symbol, such as the Vegan Society’s Sunflower symbol or a “Certified Vegan” logo. Wines labeled as “unfined” or “unfiltered” are often vegan, as they’ve skipped the fining process where animal-derived products are most likely to be used.

When in doubt, just contact us. Our wine advisors can provide information on vegan wines.

Vegan wines should be served in the same way as other wines. Light to medium-bodied red wines showcase their character best when served slightly cool, around 54°F to 60°F.  Full-bodied red wines express their rich complexity ideally at a slightly warmer temperature, around 60°F to 66°F.

Crisp white wines are typically served chilled to bring out their crispness, generally around 45°F to 50°F, while fuller-bodied whites and rosés are ideally served a touch warmer, around 50°F to 55°F. This helps release their full spectrum of aromas and flavors.

As for sparkling wines, with their effervescence and vibrant flavors, they’re best enjoyed at a brisk 38°F to 45°F. This cooler temperature helps maintain their characteristic fizz and freshness. Learn more with our expert wine temperature serving guide.

Like any wine, it’s important to store vegan wine correctly to preserve its quality and taste. This includes:

Maintaining a consistent, cool temperature: The ideal storage temperature for most wines is around 55°F, though this can vary slightly depending on the specific type of wine. The key is to avoid significant temperature swings, as these can negatively impact the quality of the wine.

Storing bottles horizontally: If the wine has a cork, it’s best to store the bottle on its side to keep the cork moist. This prevents the cork from drying out and allowing air into the bottle, which could speed up oxidation and spoil the wine.

Avoiding sunlight and vibration: Store your wines in a dark place out of direct sunlight, as UV rays can degrade and prematurely age wine. Also, try to keep your wines in a place with minimal vibration.

Considering humidity: While not as critical as temperature, a moderately humid environment can help keep corks from drying out in long-term storage.

Not aging wines unless suitable: Not all wines improve with age, including some vegan wines—unless the wine is specifically made for aging, like certain high-quality reds or fortified wines. Learn more with our guide on how long wine lasts once it is opened.