Vegan wine

Interest in vegan wine is growing nowadays. That is why we are also giving it a little more attention here.

Vegan wine is wine in which no animal-derived processing aids have been used during production. The grapes, yeast and alcohol are plant-based in themselves; the difference lies mainly in the clarification of the wine. Whereas conventional wine is sometimes clarified using egg white, gelatine, casein or isinglass, vegan wine uses plant-based or mineral fining agents, or none at all.

Origins

Although wine has been made for thousands of years, the term vegan wine has become particularly important only recently, driven by the growth of veganism, awareness of allergens and the demand for greater transparency on labels.

• Traditional winemaking: Animal-derived fining agents were long regarded as normal technical aids for making wine clear, stable and softer in taste.
• New consumer demand: With the rise of conscious consumers, more and more shops, restaurants and importers are explicitly asking for wines made without animal-derived processing aids.

The production process

Making vegan wine is mainly about choices made in the cellar. The winemaker must achieve clarity, stability and balance of flavour without using animal products.

• In the vineyard: Vegan wine is not automatically organic, biodynamic or natural wine. The vegan aspect mainly concerns the avoidance of animal products in production.
• In the cellar:
  • No animal-derived fining: No egg white, gelatine, casein or isinglass.
  • Vegan alternatives: Commonly used options include bentonite clay, activated charcoal, pea protein or other plant-based proteins.
  • Unfined or unfiltered: Some producers allow the wine to settle naturally, which takes more time but fits well with a transparent approach.
  • Certification: A vegan logo or statement from the producer is the most reliable indication, as fining agents often do not have to be listed as ingredients on the label.

Growth and spread in the Benelux

Vegan wine is not a separate style of wine, but a production choice that is becoming increasingly visible on shelves and wine lists.

• Rise in the Benelux: In cities such as Amsterdam, Brussels, Antwerp, Ghent and Rotterdam, the range is growing in specialist shops, wine bars and restaurants.
• Consumer trend: Demand comes not only from vegans, but also from vegetarians, flexitarians and consumers who pay attention to allergens, sustainability and transparency.

What should you look for?

Because vegan wine is not labelled in the same way everywhere, it is important to look beyond the bottle alone.

• Look for vegan certification: For example, an official vegan logo or a clear statement from the producer.
• Ask if in doubt: Shops, importers and producers can often indicate which fining agents have been used.
• Beware of confusion: Organic, biodynamic, natural or unfiltered wine does not automatically mean vegan, although these worlds often overlap.
• Taste: Vegan wine does not have to taste different from non-vegan wine. The difference lies mainly in the production method and the transparency around it.