VegNews Daily

NYT Drink Critic Talks About the Art of Vegan Wine

While wine is a far cry from hamburgers and bacon, it still may contain trace elements of animal products that make it not vegan.

New York Times wine critic Eric Asimov educated his readers on the art of vegan wine in a recent article on the newspaper’s website. Asimov noted that the fining process of wine is where certain animal products such as egg whites or isinglass (made from fish bladders) can be introduced. While the fining materials are usually filtered out, there is usually residual isinglass or egg left in the beverage. The NYT writer also reports that vegan-approved wines usually utilize the clay-based bentonite during the fining process or they are simply listed as “unfined.” Although it can be difficult to tell whether a wine is vegan or not, according to Asimov, brands such as Ridge, Bonny Doon Vineyard, and Shinn Estate are all free of animals products and worthy of indulgence.

 Comments

Vegan Runner Graces Cover of Runner's World Magazine

Boston-based Micah Risk exemplifies how a plant-based diet can help athletic performance.
Read More »

Texas University Opens Vegan-Friendly Dining Hall

From sushi to waffles, vegan options are plentiful at the new University of Texas at Dallas cafeteria.
Read More »

Cleveland Latest City to Join Meatless Monday Campaign

The mayor has signed a resolution to encourage its community to go vegetarian at least once a week.
Read More »

SeaWorld Stock Continues to Plummet

Shares drop 30 percent and Southwest Airlines abandons long-time partnership due to negative publicity surrounding the aquatic park.
Read More »

Arby's Introduces $10 All-Meat Sandwich

Clocking in at 1200 calories and 48 grams of fat, the fast-food chain debuts the “Meat Mountain”.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »