Wine expert Marissa A. Ross says wine drinks just fine without any animal products in it.
If you’d rather not know about all the disgusting additives that may be lurking in your favorite Sauvignon blanc – read no further.
Marissa A. Ross – wine editor of Bon Appétit magazine is about to reveal some not-so-tasty secret ingredients in the third episode of her off-the-wall and eye-opening video series Drink Sustainably.
‘So you know when people are like – is this wine vegan – and that sounds crazy?’ Ross asks.
With so many dietary fads (gluten-free low-carb and beyond) being debunked as soon as they’re popularized – it’s normal to approach vegan wine with skepticism.
But Ross explains that vegan wine is ‘really not that crazy. What’s crazy is that there are plenty of wine companies out there that use these additives like egg whites and gelatins to make wine clearer’.
Gelatin—a protein made by boiling the skin tendons cartilage ligaments and bones of animals – mostly cows or pigs—has been used as a clarifying agent in the winemaking process since ancient Roman times.
To this delicious list of animal-derived fining agents is also added blood – marrow – crustacean shells and fish bladders (which not too long ago underwent scrutiny for being used as an ingredient in some popular beers).