Hamptons Social Life Magazine: BeVeg Featured with Christie Brinkley
You can read the magazine here.
Hamptons Social Life Magazine: BeVeg Featured with Christie Brinkley
You can read the magazine here.
Toast Your Next Meal With These Vegan Wine Brands
Enjoying a glass of wine is nothing to feel guilty about, and you shouldn’t pull your hair out searching for ingredients with a fine-tooth comb. We’ve compiled this page not to make going vegan seem daunting but as a resource for people who want to make sure that they’re not consuming any animal-derived ingredients.
Some wines are made using animal-derived substances during the filtering process, called “fining agents.” These filters sometimes include gelatin from fish bladder (called isinglass), casein (derived from milk), and bone marrow.
Thankfully, several common fining agents used to make wine are animal-friendly. Check your local grocery or health-food store, BevMo!, and co-ops for vegan varieties.
Here’s a taste of our favorite vegan wine, all available in stores or online. Cheers!
1. Cooper’s Hawk Vineyards
This winery—based in Ontario, Canada—creates red, white, and rosé varieties.
2. Sutter Home
The vegan varieties of Sutter Home include Riesling, zinfandel, cabernet Sauvignon, Gewürztraminer, and Chenin blanc. The brand is available at most grocery and liquor stores.
3. China Bend Winery
This Washington state winery claims to produce “the healthiest wine on the planet.” It specializes in reds, and all its wines are naturally aged, unfiltered, and unfined.
4. Moët & Chandon Champagne
This French winemaker has been making bubbly for over 270 years. Needless to say, it really knows how to party and doesn’t need animal-derived ingredients to do so.
5. Blossom Hill
The following varieties of this widely available brand are vegan: Chenin blanc (South Africa, 2007), cabernet Sauvignon (Chile, 2007), Blossom Hill Signature Blend White (U.S., 2006), and shiraz (South Africa, 2007).
6. Bellissima Prosecco
Christie Brinkley’s line of 100% organic Prosecco and sparkling wines are made from grapes grown in Treviso, Italy. Brinkley’s eco-approach continues all the way to the wine’s packaging, which uses organic ink and environmentally-friendly materials.
7. Thumbprint Cellars
The thumbprint cellars winery in Sonoma County, California, features a tasting room and art gallery.
8. Frey Vineyards
All wines from this California vineyard are vegan. Read about its wine-making process on their official website.
9. Organic Biodynamic Vegan Wine
This family-run winery is located in the Cimini Mountains in central Italy. Its all-natural wines are organic and vegan, and they contain no added sulfur.
10. Palmina Wines
This Santa Barbara–based winery’s Vermentino 2015 white wine was recently poured at a White House state dinner.
11. Seghesio Family Vineyards
In business since 1895, this award-winning vineyard in Sonoma County, California, produces a wide variety of wines.
12. The Vegan Vine
The Vegan Vine is a collection grown and produced by the family-owned Clos LaChance Winery. Inspiration for the collection came when a curious member of the family questioned whether the winery’s products were suitable for his animal-free lifestyle.
13. Wrights Vineyard and Winery
This New Zealand–based winery’s current owner is a third-generation winemaker. With that type of experience, you can’t lose. (Check out the winery’s Natural Wine Co. line for fresh “New World”–style wines.)
14. Vinavanti Urban Winery
Vinavanti is the first and only certified organic winery in San Diego County.
BevVeg! is a vegan certification company that specializes in certifying beverages. Its website has a beverage search feature, like that of Barnivore. Check out our guide to vegan beer!
Read the original article here
Toast Your Next Meal With These Vegan Wine Brands
Enjoying a glass of wine is nothing to feel guilty about, and you shouldn’t pull your hair out searching for ingredients with a fine-tooth comb. We’ve compiled this page not to make going vegan seem daunting but as a resource for people who want to make sure that they’re not consuming any animal-derived ingredients.
Some wines are made using animal-derived substances during the filtering process, called “fining agents.” These filters sometimes include gelatin from fish bladder (called isinglass), casein (derived from milk), and bone marrow.
Thankfully, several common fining agents used to make wine are animal-friendly. Check your local grocery or health-food store, BevMo!, and co-ops for vegan varieties.
Here’s a taste of our favorite vegan wine, all available in stores or online. Cheers!
1. Cooper’s Hawk Vineyards
This winery—based in Ontario, Canada—creates red, white, and rosé varieties.
2. Sutter Home
The vegan varieties of Sutter Home include Riesling, zinfandel, cabernet Sauvignon, Gewürztraminer, and Chenin blanc. The brand is available at most grocery and liquor stores.
3. China Bend Winery
This Washington state winery claims to produce “the healthiest wine on the planet.” It specializes in reds, and all its wines are naturally aged, unfiltered, and unfined.
4. Moët & Chandon Champagne
This French winemaker has been making bubbly for over 270 years. Needless to say, it really knows how to party and doesn’t need animal-derived ingredients to do so.
5. Blossom Hill
The following varieties of this widely available brand are vegan: Chenin blanc (South Africa, 2007), cabernet Sauvignon (Chile, 2007), Blossom Hill Signature Blend White (U.S., 2006), and shiraz (South Africa, 2007).
6. Bellissima Prosecco
Christie Brinkley’s line of 100% organic Prosecco and sparkling wines are made from grapes grown in Treviso, Italy. Brinkley’s eco-approach continues all the way to the wine’s packaging, which uses organic ink and environmentally-friendly materials.
7. Thumbprint Cellars
The thumbprint cellars winery in Sonoma County, California, features a tasting room and art gallery.
8. Frey Vineyards
All wines from this California vineyard are vegan. Read about its wine-making process on their official website.
9. Organic Biodynamic Vegan Wine
This family-run winery is located in the Cimini Mountains in central Italy. Its all-natural wines are organic and vegan, and they contain no added sulfur.
10. Palmina Wines
This Santa Barbara–based winery’s Vermentino 2015 white wine was recently poured at a White House state dinner.
11. Seghesio Family Vineyards
In business since 1895, this award-winning vineyard in Sonoma County, California, produces a wide variety of wines.
12. The Vegan Vine
The Vegan Vine is a collection grown and produced by the family-owned Clos LaChance Winery. Inspiration for the collection came when a curious member of the family questioned whether the winery’s products were suitable for his animal-free lifestyle.
13. Wrights Vineyard and Winery
This New Zealand–based winery’s current owner is a third-generation winemaker. With that type of experience, you can’t lose. (Check out the winery’s Natural Wine Co. line for fresh “New World”–style wines.)
14. Vinavanti Urban Winery
Vinavanti is the first and only certified organic winery in San Diego County.
BevVeg! is a vegan certification company that specializes in certifying beverages. Its website has a beverage search feature, like that of Barnivore. Check out our guide to vegan beer!
Read the original article here
BeVeg Dives into the Murky world of Animal Additives
A few centuries ago, a fisherman heading out to sea needed a pouch for his ale. He chose a swim bladder—an organ used by fish to control buoyancy—pulled from a bucket of leftovers from his previous day’s catch. Filling the pouch with murky beer, he made for the marina. A few days later, while pouring a pint, the fisherman noticed his beer was no longer murky, but clear. Back on shore, he quit his job, channeled his marketing chops to rename “swim bladder” as “isinglass,” and became a rich man by selling it to brewers far and wide.
Whether this legend is the real origin story behind how fish bladders began being used as beer clarifiers is lost to history. What has not been lost is the practice of using isinglass. If you thought you were drinking vegan by avoiding milk stouts, honey brown ales, and Bailey’s Irish Cream, think again. While the use of fish products to clarify a beverage may seem far-fetched, the practice of adding isinglass (as well as a slew of other animal-derived products) to beer, wine, and spirits has a long history.
Fining agents improve the filterability of beer and wine by binding to haze-causing particles like yeast, thus creating larger particles that are easier to remove. Adding isinglass to beer as a regular practice dates back to around the 19th century. Beer historian Roger Protz posits that the practice stems from the rise in popularity of pale ales over darker beers, and the move away from ceramic and metal mugs to transparent glassware. Drinkers could see their beer and sought out increasingly less murky pints.
The practice of clarifying wine using animal-derived products is at least as old. Egg whites (or albumen) have been added to wine for centuries, as has dried ox blood and blood albumin (a protein found in blood plasma). Other animal fining agents used for beer and wine include: casein, a mammalian milk-derived protein; chitin, a fiber procured from the exoskeletons of lobsters, crabs, and shrimp; and gelatin, extracted from boiling animal skin, tendons, ligaments, and bone.
While still used by some (Newcastle uses isinglass in all their beers, as does Foster’s brewed in the U.K.), it is not inherently necessary to use animal-based finings in the production process. World-class beer, wine, and liquor can be—and increasingly is—made with vegan-friendly ingredients and additives without sacrificing quality.
In fact, the majority of beer and wine producers today choose an animal-free approach to fining—not necessarily because it’s vegan-friendly, but because it’s more cost effective and reliable. Processing liquid through a centrifuge or plate filter, or using one of the myriad animal-free finings now available (carbon, silicic acid, bentonite clay, limestone, and plant casein, to name a few), produces more consistent results than animal-derived finings.
“[The fining process] is something that has changed greatly because of technology,” says Chuck Kanski, owner of Solo Vino wine shop in St. Paul. “Using animal byproducts is not even taught in school now, so new winemakers don’t even know about it. Moving forward, because of the expense, the vast majority of winemakers are using tools or equipment that’s reusable.”
Andy Sparhawk, the Craft Beer Program Web Manager for the Brewers Association, says the same is true for brewers. “Most breweries that I know do not use finings,” he says. “They use [diatomaceous earth] or employ centrifuges.”
It’s there that the disconnect happens: Vegan consumers are making purchases based on their values. Brewers and winemakers are making fining and filtering decisions based on what will create the best-tasting product—which, today, are usually are free of animal products. But because the breweries and wineries are not intentionally pursuing vegan practices, they also aren’t advertising them, meaning their products’ vegan-friendliness isn’t being communicated to the increasingly large crowd of ingredient-savvy consumers.
It’s due to this gap that Jason Doucette founded Barnivore.com in 2001. The website and app uses crowdsourcing to identify and evaluate the vegan-friendliness of beer, wine, and spirits, and is one of the primary tools available to help vegans and vegetarians drink with peace of mind.
Doucette explains that part of the reason Barnivore exists is because there isn’t a single style, origin or type of beverage that is predictably vegan. “There’s no real rule of thumb that says ‘this kind of beer will be fine to drink’ or ‘that beer isn’t,’ aside from German purity laws,” he says.
A glance through the hundreds of products on Barnivore.com reveals another barrier for those seeking animal-free beverages: there is no consistency. No consistency in the use of animal products within beverage categories, and a striking lack of consistency within individual products themselves. Paper trails of customer contacts and company responses for products available on the site reveal a history of producers flip-flopping from “yes, this product is vegan” to “no, it’s not” to “yes, it is again.”
“Companies change back and forth from vegan-friendly products to non-vegan-friendly. It can depend on the brewer’s or winemaker’s preference,” Doucette says.
The lack of clarity and consistency is not necessarily a ploy to dupe consumers; the concern over using animal products simply hasn’t been a big issue until recently. However, the increasing number of consumers choosing vegan or vegetarian lifestyles may entice brewers and winemakers to be more intentionally inclusive of this growing customer base going forward.
Carissa Kranz, chief compliance officer at BeVeg, an international law firm that certifies vegan beer, wine, and liquor products, anticipates this shift. “As more and more consumers learn about the hidden ingredients that may be lurking in their favorite beverages, coupled with the growing vegan and vegetarian movements, we expect to see more beverage makers consciously choosing to replace animal-derived ingredients with vegan-friendly alternatives,” she says.
Some breweries are already openly touting their switch to vegan-friendly tactics. In late 2015, Guinness announced their brewery would be free from animal byproducts by 2017; PETA declared the brewery “100 percent animal free” on January 23, 2018. Scotland-based BrewDog added a Vegan Society certification to their labels in February 2016, one of the first breweries to do so.
“Today, talking about using animal products in winemaking is like talking about a horse and buggy in the time of electric cars.”
– Chuck Kanski
As a whole, though, the craft beverage community has yet to bridge the larger disconnect between how they make their products and how they market them. “Today, talking about using animal products in winemaking is like talking about a horse and buggy in the time of electric cars,” says Kanski. Sparhawk says it’s not a topic he hears brewers frequently discussing, either.
Alternation Brewing in Denver, Colorado, is one of the few breweries that has been intentionally vegan from the get-go. Owner and head brewer Brendan Pleskow and co-founder Jenn Sickels are both vegan, and not only are their brewing processes vegan, so is every food truck they have at their taproom. Pleskow echoes Sparhawk’s sentiment. “We rarely ever see it being discussed in the Colorado brewing community, despite there being a large vegan population in Denver,” he says. “We are the only brewery in Colorado, of 300-plus that are ridiculously diverse in age, concept, and race, that has even brought up the concept [of a vegan brewery].”
And yet, even Alternation Brewing doesn’t market their veganism.
“I would venture to guess most of our customers don’t even know we operate as vegan,” Pleskow says. “The vegan community and the brewing community are very separate entities in most circumstances. Much of America has a stigma toward the vegan community, mostly because they don’t understand it.”
The vegan and craft beverage communities may be separate, but they are not at odds. With the majority of breweries, wineries, and distilleries already producing vegan-friendly products, they simply need to take the next step and communicate that to the growing number of ingredient-conscious consumers.
This article originally appeared on The Growler
BeVeg Dives into the Murky world of Animal Additives
A few centuries ago, a fisherman heading out to sea needed a pouch for his ale. He chose a swim bladder—an organ used by fish to control buoyancy—pulled from a bucket of leftovers from his previous day’s catch. Filling the pouch with murky beer, he made for the marina. A few days later, while pouring a pint, the fisherman noticed his beer was no longer murky, but clear. Back on shore, he quit his job, channeled his marketing chops to rename “swim bladder” as “isinglass,” and became a rich man by selling it to brewers far and wide.
Whether this legend is the real origin story behind how fish bladders began being used as beer clarifiers is lost to history. What has not been lost is the practice of using isinglass. If you thought you were drinking vegan by avoiding milk stouts, honey brown ales, and Bailey’s Irish Cream, think again. While the use of fish products to clarify a beverage may seem far-fetched, the practice of adding isinglass (as well as a slew of other animal-derived products) to beer, wine, and spirits has a long history.
Fining agents improve the filterability of beer and wine by binding to haze-causing particles like yeast, thus creating larger particles that are easier to remove. Adding isinglass to beer as a regular practice dates back to around the 19th century. Beer historian Roger Protz posits that the practice stems from the rise in popularity of pale ales over darker beers, and the move away from ceramic and metal mugs to transparent glassware. Drinkers could see their beer and sought out increasingly less murky pints.
The practice of clarifying wine using animal-derived products is at least as old. Egg whites (or albumen) have been added to wine for centuries, as has dried ox blood and blood albumin (a protein found in blood plasma). Other animal fining agents used for beer and wine include: casein, a mammalian milk-derived protein; chitin, a fiber procured from the exoskeletons of lobsters, crabs, and shrimp; and gelatin, extracted from boiling animal skin, tendons, ligaments, and bone.
While still used by some (Newcastle uses isinglass in all their beers, as does Foster’s brewed in the U.K.), it is not inherently necessary to use animal-based finings in the production process. World-class beer, wine, and liquor can be—and increasingly is—made with vegan-friendly ingredients and additives without sacrificing quality.
In fact, the majority of beer and wine producers today choose an animal-free approach to fining—not necessarily because it’s vegan-friendly, but because it’s more cost effective and reliable. Processing liquid through a centrifuge or plate filter, or using one of the myriad animal-free finings now available (carbon, silicic acid, bentonite clay, limestone, and plant casein, to name a few), produces more consistent results than animal-derived finings.
“[The fining process] is something that has changed greatly because of technology,” says Chuck Kanski, owner of Solo Vino wine shop in St. Paul. “Using animal byproducts is not even taught in school now, so new winemakers don’t even know about it. Moving forward, because of the expense, the vast majority of winemakers are using tools or equipment that’s reusable.”
Andy Sparhawk, the Craft Beer Program Web Manager for the Brewers Association, says the same is true for brewers. “Most breweries that I know do not use finings,” he says. “They use [diatomaceous earth] or employ centrifuges.”
It’s there that the disconnect happens: Vegan consumers are making purchases based on their values. Brewers and winemakers are making fining and filtering decisions based on what will create the best-tasting product—which, today, are usually are free of animal products. But because the breweries and wineries are not intentionally pursuing vegan practices, they also aren’t advertising them, meaning their products’ vegan-friendliness isn’t being communicated to the increasingly large crowd of ingredient-savvy consumers.
It’s due to this gap that Jason Doucette founded Barnivore.com in 2001. The website and app uses crowdsourcing to identify and evaluate the vegan-friendliness of beer, wine, and spirits, and is one of the primary tools available to help vegans and vegetarians drink with peace of mind.
Doucette explains that part of the reason Barnivore exists is because there isn’t a single style, origin or type of beverage that is predictably vegan. “There’s no real rule of thumb that says ‘this kind of beer will be fine to drink’ or ‘that beer isn’t,’ aside from German purity laws,” he says.
A glance through the hundreds of products on Barnivore.com reveals another barrier for those seeking animal-free beverages: there is no consistency. No consistency in the use of animal products within beverage categories, and a striking lack of consistency within individual products themselves. Paper trails of customer contacts and company responses for products available on the site reveal a history of producers flip-flopping from “yes, this product is vegan” to “no, it’s not” to “yes, it is again.”
“Companies change back and forth from vegan-friendly products to non-vegan-friendly. It can depend on the brewer’s or winemaker’s preference,” Doucette says.
The lack of clarity and consistency is not necessarily a ploy to dupe consumers; the concern over using animal products simply hasn’t been a big issue until recently. However, the increasing number of consumers choosing vegan or vegetarian lifestyles may entice brewers and winemakers to be more intentionally inclusive of this growing customer base going forward.
Carissa Kranz, chief compliance officer at BeVeg, an international law firm that certifies vegan beer, wine, and liquor products, anticipates this shift. “As more and more consumers learn about the hidden ingredients that may be lurking in their favorite beverages, coupled with the growing vegan and vegetarian movements, we expect to see more beverage makers consciously choosing to replace animal-derived ingredients with vegan-friendly alternatives,” she says.
Some breweries are already openly touting their switch to vegan-friendly tactics. In late 2015, Guinness announced their brewery would be free from animal byproducts by 2017; PETA declared the brewery “100 percent animal free” on January 23, 2018. Scotland-based BrewDog added a Vegan Society certification to their labels in February 2016, one of the first breweries to do so.
“Today, talking about using animal products in winemaking is like talking about a horse and buggy in the time of electric cars.”
– Chuck Kanski
As a whole, though, the craft beverage community has yet to bridge the larger disconnect between how they make their products and how they market them. “Today, talking about using animal products in winemaking is like talking about a horse and buggy in the time of electric cars,” says Kanski. Sparhawk says it’s not a topic he hears brewers frequently discussing, either.
Alternation Brewing in Denver, Colorado, is one of the few breweries that has been intentionally vegan from the get-go. Owner and head brewer Brendan Pleskow and co-founder Jenn Sickels are both vegan, and not only are their brewing processes vegan, so is every food truck they have at their taproom. Pleskow echoes Sparhawk’s sentiment. “We rarely ever see it being discussed in the Colorado brewing community, despite there being a large vegan population in Denver,” he says. “We are the only brewery in Colorado, of 300-plus that are ridiculously diverse in age, concept, and race, that has even brought up the concept [of a vegan brewery].”
And yet, even Alternation Brewing doesn’t market their veganism.
“I would venture to guess most of our customers don’t even know we operate as vegan,” Pleskow says. “The vegan community and the brewing community are very separate entities in most circumstances. Much of America has a stigma toward the vegan community, mostly because they don’t understand it.”
The vegan and craft beverage communities may be separate, but they are not at odds. With the majority of breweries, wineries, and distilleries already producing vegan-friendly products, they simply need to take the next step and communicate that to the growing number of ingredient-conscious consumers.
This article originally appeared on The Growler
Is the wine in your glass vegan? How can fermented grape juice not be vegan, you ask. It turns out that the winemaking process, especially with modern technology, may involve certain animal products that you weren’t aware of. I recently had the chance to meet Carissa Kranz, the Chief Compliance Counselor and Attorney at BeVeg International, a company that’s in the business of certifying vegan beverages that are truly vegan compliant. I asked her and her colleagues to share some insights on the current state of vegan wine, and how this might impact your wine choices. It’s a fascinating subject, and I hope this knowledge and perspective will benefit both you vegans and non-vegans!
I. Introduction of vegan wines
What makes a wine vegan (or not vegan) and why is this important?
Vegan is not regulated by the USDA or FDA, and many interpret “vegan” differently. Most people think that, because wine is made from fermented grape juice, all wine is vegan. However, the winemaking process, specifically the fining process, often adds small amounts of substances that may be troubling to vegetarian and vegan consumers. Many of these ingredients are derived from animal bones, intestines, or other byproducts, making the wine unsuitable for vegans and vegetarians.
Attorney Kranz says, “Vegan wine is wine certified to stand by the BeVeg vegan guarantee.” The BeVeg vegan guarantee stands by the following: No animal ingredients or animal by-products in the processing, clarification, or filtration before bottling or packaging, and no animal testing. BeVeg ensures the product manufacturing, bottling, and packaging is not outsourced or sub-licensed to a facility that may compromise the vegan integrity or cause cross-contamination. If sugar is required, BeVeg requires proof that the manufacturer uses zero bone char. If it’s certified BeVeg, then the consumer can be confident it’s verified vegan and in alignment with our vegan guarantee.
Why might this be important for even the non-vegans (i.e. people who eat animal products) to consider?
Consumers want transparency. We’re a company managed by attorneys to keep the labeling process honest. People want to know what they are putting into their bodies. Wine is no exception. Consumers are label-conscious. There are no labeling requirements or regulations for alcohol. It is not regulated by the USDA or FDA.
BeVeg Attorney Counselor Alyse Bentz says, “Even health-conscious meat eaters are constantly looking for sustainable humane farming alternatives. This is something everyone should care about, and the market shows buying habits are driven by labels.”
According to a recent report by Mintel (a consumer trends research company), a growing number of consumers report “a general mistrust of food safety throughout manufacturing and supply chains, with only one in five Canadian adults saying that they trusted manufacturer labels on product packaging.” To address consumers’ growing concerns, more and more food and beverage manufacturers and distributors are looking to independent, third-party certification companies to help instill confidence in their products and practices.
What’s the percentage of wineries in the world are vegan, to your knowledge? Any estimates?
At this time, it’s hard to provide specific estimates. Because the term “vegan” is not regulated, many wineries can claim that their product is vegan, and the consumer has no way of knowing whether or not this is true. Furthermore, the information posted on these sites is often outdated. The BeVeg vegan certification label is the label the consumer can know and trust to be verified vegan.
BeVeg is aware of sites that compile information supplied by the wineries themselves regarding whether or not their wines are suitable for vegans, but no site actually verifies this information. Unfortunately, relying on information from the wineries themselves can be problematic. A number of wineries who truly believed their products were vegan have submitted paperwork to us to become BeVeg certified vegan, only to learn that their ingredients were derived from animals. In one case, BeVeg determined that the yeast used by the winery contained dairy, and was therefore not eligible for vegan certification. Fortunately, these wineries have expressed a desire to alter their winemaking process to substitute the problematic ingredient for vegan alternatives in hopes of reapplying for future certification.
BeVeg Attorney Kranz states, “We certify products, not wineries. In other words, because the winemaking process can vary from one year to the next, and even one product to the next, BeVeg requires that wineries certify their products each year, independently, for review to avoid any potential contamination. Therefore, while a product may qualify as BeVeg certified vegan one year, if the winemaking process changes, the wine may not qualify as BeVeg certified vegan in subsequent years.”
II. Tasting vegan wines
Does vegan wine taste differently? What kind of taste on the palate might indicate if a wine is vegan or not? Can a customer tell if it’s a vegan wine by simply tasting? If not, at least know what to look for in the taste?
The taste of wine is a reflection of where its grapes were grown and the soil used. Depending on the winery, the winemaker may refrain from fining the wine in order to maintain the natural character of the wine region. To date, BeVeg has not found any difference in the taste of vegan wines versus non-vegan wines. Many of our certified vegan wines have received accolades for their superior taste. By way of example, BeVeg certified vegan wines from United Nations of Wine in South Africa, The Vice Wine from Napa, and Bellissima Prosecco by Christie Brinkley have received accolades for their superior taste. In particular, Bellissima Prosecco is one of the most searched for wines, and the Bellissima Prosecco D.O.C. Brut is among the top 3% of wines in the world according to Vivino.
Attorney Kranz says, “While there is no documented taste difference, I think there is a placebo effect. It just tastes better when you know the ingredients are pure, healthy, and vegan. I mean, who wants to drink trace amounts of fish bladder, animal intestines or bone char?”
Are there equal amount of reds, whites and roses that are vegan wines?
As noted above, whether or not a wine is vegan is dependent upon the winemaking process. There is nothing specific to red wines, white wines, or rose wines that would preclude them from being vegan.
The same can be said for sweet versus dry wines. (Often times, winemakers will use sugar to create sweeter wines. Because some sugars are made using bone char, wines with added sugar must demonstrate that the sugar used is not made using bone char in order to be considered vegan.)
BeVeg Attorney Bentz says, “Usually vegans stand for justice and equality. That being said, all wines have the potential to be equally vegan. It’s a choice to be vegan and winemakers’ choice to add ingredients that may compromise vegan integrity. It does not matter if the wine is red, white, or rose–what matters is the ingredients used as an additive or processor of the wine, if any.”
III. The economics of vegan wines
How long has vegan wine been in existence? What’s the history of this winemaking process?
The fact that wine is not vegan, is an education process. News articles from the past decade have slowly revealed wine is made from more than just grapes and sulfites. However, vegan wine is likely as old as wine itself. (The earliest archaeological evidence of wine was estimated to date to 7,000 BCE). Absent written records, it’s hard to definitively state when vegan wine came into existence. However, most hypothesize that early wine was most likely vegan as it was created from fermented grape juice and was less processed.
Fining agents and other filtration methods represent a relatively recent innovation in the winemaking. As the craft grew, people began to develop means of clarifying the look and taste of wine through the use of fining agents, some of which are derived from animals or contain animal byproducts. The process of fining wine adds to the nuanced taste of the different wines.
BeVeg Attorney Kranz states, “Fining is an age-old art, but the process of fining does not need to use animals to still be considered ‘fine’ wine. The process of winemaking has evolved over the years. For example, two ‘traditional’ fining agents that have largely fallen out of use are dried oxblood and blood albumen.[1] Today, more modern fining practices have evolved, and fining can be accomplished using vegan-friendly agents such as bentonite (an inert clay).”
What’s the mentality of the winemakers towards vegan winemaking? How many are willing or planning to adopt this method in the near future? And which regions are they from?
Winemakers understand that demand for vegan and vegetarian products is growing and are constantly inquiring about BeVeg certification requirements. BeVeg Attorney Kranz states, “During the application process, BeVeg often hears feedback from winemakers that the number one consumer demand is whether or not their product is vegan.”
“In our experience, we’ve found that many wineries are willing to substitute problematic ingredients for vegan alternatives in order to qualify as BeVeg Vegan Certified in future wine batches,” notes BeVeg Attorney Kranz.[2]
As noted above, vegan fining agents are just as effective as their non-vegan counterparts, and they are comparably priced. What’s more, many winemakers are becoming cognizant of the growing demand for vegan and plant-based products.
Here are a few statistics we quoted on our website from various sources that demonstrate the growing demand for vegan and vegetarian products:
- Euromonitor International reports that “global market for ethically labelled packaged foods, soft drinks and hot drinks (excluding private label) accounted for US$ 793.8 billion in 2015 and is set to reach US$ 872.7 billion by 2020”.
- According to Mintel Global New Products Database, there has been a 257% rise in vegan claims in global food and drink launches between September 2010-August 2011 and September 2015-August 2016.
- Research from Innova Market Insights found that, from 2015 to 2016, launches for new products with a “plant-based” claim increased dramatically in the United States. In 2015, 220 new products with a “plant-based” claim launched in the United States. In 2016, this number grew to 320.
- The top three fastest growing vegan markets between 2015 and 2020 are China, the United Arab Emirates, and Australia, with China leading the way at 17.2%, according to new research by Euromonitor International.
- There are nearly a half billion vegetarians worldwide—a growing trend.
Demand for vegan products is on the rise, and the demand for vegan wine is no exception. BeVeg has certified wines globally from South Africa, to Australia, to the United States. Wine producers all over the world realize vegan demand is real and tangible. Therefore, they want to accommodate this consumer base because they want to have a successful business. Winemakers don’t want to exclude a large consumer market.
Does the vegan winemaking process cost more or less money than conventional process?
We’re not aware of any price differential in vegan versus non-vegan wine making practices.
Does it take longer or shorter time to make the wine compared to conventional process?
We’re not aware of any time differential in vegan versus non-vegan wine making practices. Winemakers are artists. Their process is their process. The ingredient used should not affect the time spent on the process. The time spent is a reflection of the artistic process of creating that batch or bottle by that winemaker.
Are any of the fine wines in Bordeaux and Burgundy vegan?
Many claim to be and we’re working on certifying some now.
What’s the price range for vegan wines generally?
There is no set price range for vegan wines. There are many vegan wines that are quite reasonably priced. Below are a few listed BeVeg certified wines, and they tend to range from $10 to $25 per bottle:
- United Nations of Wine – Seductive Shiraz
- United Nations of Wine – Sensuous Sauvignon Blanc
- Bellissima – Prosecco DOC Brut
- Bellissima – Zero Sugar Sparkling Wine
- Bellissima – Sparkling Rose Wine
- The Vice Wine – Pinot Noir Rose
- The Vice Wine – Sauvignon Blanc
Does a vegan winemaking process affect the quality of a given vintage?
Whether or not a wine is vegan has little impact on the quality of the wine. Many BeVeg certified wines have won awards for their superior taste and quality.
Do the major wine publications/rating systems acknowledge vegan wine and how do vegan wines compare to the other wines, in terms of rating?
Current publications / rating systems do not differentiate vegan wines in their ratings. A wine may be highly rated and vegan, but not identified as vegan because the rating is focused solely on taste. However, we’re working to change this. We believe companies should be recognized for their conscious efforts. If a wine is vegan and deliciously fine wine, we want the vegan consumer to have this information easily accessible and ratable.
We have a searchable database on our website, as well as a free app, which consumers can use to quickly and confidently identify vegan wines. Eventually, we hope to have a consumer and industry rating system incorporated into the BeVeg App. Kranz says to stay tuned for updates.
[1]It’s worth noting that, in addition to not being vegan, these fining agents are of particular concern given the epidemic of bovine spongiform encephalopathy (aka, “mad cow disease”). Because of the way prion diseases, such as bovine spongiform encephalopathy, are transmitted, the European Economic Community banned the use of oxblood as a fining agent for wines in 1997. See Garr, Robin “Mad Cows and French Wines,” The 30 Second Wine Advisor (23 August 1999).
[2] By way of example, we have encountered wineries looking to become certified who were shocked to discover that some of their ingredients contained animal byproducts. After educating the winemakers about the problematic ingredients, the winemakers pledged to begin using vegan alternatives in future batches and expressed their desire to re-apply for certification in the future.
This article was originally featured on Forbes
Is the wine in your glass vegan? How can fermented grape juice not be vegan, you ask. It turns out that the winemaking process, especially with modern technology, may involve certain animal products that you weren’t aware of. I recently had the chance to meet Carissa Kranz, the Chief Compliance Counselor and Attorney at BeVeg International, a company that’s in the business of certifying vegan beverages that are truly vegan compliant. I asked her and her colleagues to share some insights on the current state of vegan wine, and how this might impact your wine choices. It’s a fascinating subject, and I hope this knowledge and perspective will benefit both you vegans and non-vegans!
I. Introduction of vegan wines
What makes a wine vegan (or not vegan) and why is this important?
Vegan is not regulated by the USDA or FDA, and many interpret “vegan” differently. Most people think that, because wine is made from fermented grape juice, all wine is vegan. However, the winemaking process, specifically the fining process, often adds small amounts of substances that may be troubling to vegetarian and vegan consumers. Many of these ingredients are derived from animal bones, intestines, or other byproducts, making the wine unsuitable for vegans and vegetarians.
Attorney Kranz says, “Vegan wine is wine certified to stand by the BeVeg vegan guarantee.” The BeVeg vegan guarantee stands by the following: No animal ingredients or animal by-products in the processing, clarification, or filtration before bottling or packaging, and no animal testing. BeVeg ensures the product manufacturing, bottling, and packaging is not outsourced or sub-licensed to a facility that may compromise the vegan integrity or cause cross-contamination. If sugar is required, BeVeg requires proof that the manufacturer uses zero bone char. If it’s certified BeVeg, then the consumer can be confident it’s verified vegan and in alignment with our vegan guarantee.
Why might this be important for even the non-vegans (i.e. people who eat animal products) to consider?
Consumers want transparency. We’re a company managed by attorneys to keep the labeling process honest. People want to know what they are putting into their bodies. Wine is no exception. Consumers are label-conscious. There are no labeling requirements or regulations for alcohol. It is not regulated by the USDA or FDA.
BeVeg Attorney Counselor Alyse Bentz says, “Even health-conscious meat eaters are constantly looking for sustainable humane farming alternatives. This is something everyone should care about, and the market shows buying habits are driven by labels.”
According to a recent report by Mintel (a consumer trends research company), a growing number of consumers report “a general mistrust of food safety throughout manufacturing and supply chains, with only one in five Canadian adults saying that they trusted manufacturer labels on product packaging.” To address consumers’ growing concerns, more and more food and beverage manufacturers and distributors are looking to independent, third-party certification companies to help instill confidence in their products and practices.
What’s the percentage of wineries in the world are vegan, to your knowledge? Any estimates?
At this time, it’s hard to provide specific estimates. Because the term “vegan” is not regulated, many wineries can claim that their product is vegan, and the consumer has no way of knowing whether or not this is true. Furthermore, the information posted on these sites is often outdated. The BeVeg vegan certification label is the label the consumer can know and trust to be verified vegan.
BeVeg is aware of sites that compile information supplied by the wineries themselves regarding whether or not their wines are suitable for vegans, but no site actually verifies this information. Unfortunately, relying on information from the wineries themselves can be problematic. A number of wineries who truly believed their products were vegan have submitted paperwork to us to become BeVeg certified vegan, only to learn that their ingredients were derived from animals. In one case, BeVeg determined that the yeast used by the winery contained dairy, and was therefore not eligible for vegan certification. Fortunately, these wineries have expressed a desire to alter their winemaking process to substitute the problematic ingredient for vegan alternatives in hopes of reapplying for future certification.
BeVeg Attorney Kranz states, “We certify products, not wineries. In other words, because the winemaking process can vary from one year to the next, and even one product to the next, BeVeg requires that wineries certify their products each year, independently, for review to avoid any potential contamination. Therefore, while a product may qualify as BeVeg certified vegan one year, if the winemaking process changes, the wine may not qualify as BeVeg certified vegan in subsequent years.”
II. Tasting vegan wines
Does vegan wine taste differently? What kind of taste on the palate might indicate if a wine is vegan or not? Can a customer tell if it’s a vegan wine by simply tasting? If not, at least know what to look for in the taste?
The taste of wine is a reflection of where its grapes were grown and the soil used. Depending on the winery, the winemaker may refrain from fining the wine in order to maintain the natural character of the wine region. To date, BeVeg has not found any difference in the taste of vegan wines versus non-vegan wines. Many of our certified vegan wines have received accolades for their superior taste. By way of example, BeVeg certified vegan wines from United Nations of Wine in South Africa, The Vice Wine from Napa, and Bellissima Prosecco by Christie Brinkley have received accolades for their superior taste. In particular, Bellissima Prosecco is one of the most searched for wines, and the Bellissima Prosecco D.O.C. Brut is among the top 3% of wines in the world according to Vivino.
Attorney Kranz says, “While there is no documented taste difference, I think there is a placebo effect. It just tastes better when you know the ingredients are pure, healthy, and vegan. I mean, who wants to drink trace amounts of fish bladder, animal intestines or bone char?”
Are there equal amount of reds, whites and roses that are vegan wines?
As noted above, whether or not a wine is vegan is dependent upon the winemaking process. There is nothing specific to red wines, white wines, or rose wines that would preclude them from being vegan.
The same can be said for sweet versus dry wines. (Often times, winemakers will use sugar to create sweeter wines. Because some sugars are made using bone char, wines with added sugar must demonstrate that the sugar used is not made using bone char in order to be considered vegan.)
BeVeg Attorney Bentz says, “Usually vegans stand for justice and equality. That being said, all wines have the potential to be equally vegan. It’s a choice to be vegan and winemakers’ choice to add ingredients that may compromise vegan integrity. It does not matter if the wine is red, white, or rose–what matters is the ingredients used as an additive or processor of the wine, if any.”
III. The economics of vegan wines
How long has vegan wine been in existence? What’s the history of this winemaking process?
The fact that wine is not vegan, is an education process. News articles from the past decade have slowly revealed wine is made from more than just grapes and sulfites. However, vegan wine is likely as old as wine itself. (The earliest archaeological evidence of wine was estimated to date to 7,000 BCE). Absent written records, it’s hard to definitively state when vegan wine came into existence. However, most hypothesize that early wine was most likely vegan as it was created from fermented grape juice and was less processed.
Fining agents and other filtration methods represent a relatively recent innovation in the winemaking. As the craft grew, people began to develop means of clarifying the look and taste of wine through the use of fining agents, some of which are derived from animals or contain animal byproducts. The process of fining wine adds to the nuanced taste of the different wines.
BeVeg Attorney Kranz states, “Fining is an age-old art, but the process of fining does not need to use animals to still be considered ‘fine’ wine. The process of winemaking has evolved over the years. For example, two ‘traditional’ fining agents that have largely fallen out of use are dried oxblood and blood albumen.[1] Today, more modern fining practices have evolved, and fining can be accomplished using vegan-friendly agents such as bentonite (an inert clay).”
What’s the mentality of the winemakers towards vegan winemaking? How many are willing or planning to adopt this method in the near future? And which regions are they from?
Winemakers understand that demand for vegan and vegetarian products is growing and are constantly inquiring about BeVeg certification requirements. BeVeg Attorney Kranz states, “During the application process, BeVeg often hears feedback from winemakers that the number one consumer demand is whether or not their product is vegan.”
“In our experience, we’ve found that many wineries are willing to substitute problematic ingredients for vegan alternatives in order to qualify as BeVeg Vegan Certified in future wine batches,” notes BeVeg Attorney Kranz.[2]
As noted above, vegan fining agents are just as effective as their non-vegan counterparts, and they are comparably priced. What’s more, many winemakers are becoming cognizant of the growing demand for vegan and plant-based products.
Here are a few statistics we quoted on our website from various sources that demonstrate the growing demand for vegan and vegetarian products:
- Euromonitor International reports that “global market for ethically labelled packaged foods, soft drinks and hot drinks (excluding private label) accounted for US$ 793.8 billion in 2015 and is set to reach US$ 872.7 billion by 2020”.
- According to Mintel Global New Products Database, there has been a 257% rise in vegan claims in global food and drink launches between September 2010-August 2011 and September 2015-August 2016.
- Research from Innova Market Insights found that, from 2015 to 2016, launches for new products with a “plant-based” claim increased dramatically in the United States. In 2015, 220 new products with a “plant-based” claim launched in the United States. In 2016, this number grew to 320.
- The top three fastest growing vegan markets between 2015 and 2020 are China, the United Arab Emirates, and Australia, with China leading the way at 17.2%, according to new research by Euromonitor International.
- There are nearly a half billion vegetarians worldwide—a growing trend.
Demand for vegan products is on the rise, and the demand for vegan wine is no exception. BeVeg has certified wines globally from South Africa, to Australia, to the United States. Wine producers all over the world realize vegan demand is real and tangible. Therefore, they want to accommodate this consumer base because they want to have a successful business. Winemakers don’t want to exclude a large consumer market.
Does the vegan winemaking process cost more or less money than conventional process?
We’re not aware of any price differential in vegan versus non-vegan wine making practices.
Does it take longer or shorter time to make the wine compared to conventional process?
We’re not aware of any time differential in vegan versus non-vegan wine making practices. Winemakers are artists. Their process is their process. The ingredient used should not affect the time spent on the process. The time spent is a reflection of the artistic process of creating that batch or bottle by that winemaker.
Are any of the fine wines in Bordeaux and Burgundy vegan?
Many claim to be and we’re working on certifying some now.
What’s the price range for vegan wines generally?
There is no set price range for vegan wines. There are many vegan wines that are quite reasonably priced. Below are a few listed BeVeg certified wines, and they tend to range from $10 to $25 per bottle:
- United Nations of Wine – Seductive Shiraz
- United Nations of Wine – Sensuous Sauvignon Blanc
- Bellissima – Prosecco DOC Brut
- Bellissima – Zero Sugar Sparkling Wine
- Bellissima – Sparkling Rose Wine
- The Vice Wine – Pinot Noir Rose
- The Vice Wine – Sauvignon Blanc
Does a vegan winemaking process affect the quality of a given vintage?
Whether or not a wine is vegan has little impact on the quality of the wine. Many BeVeg certified wines have won awards for their superior taste and quality.
Do the major wine publications/rating systems acknowledge vegan wine and how do vegan wines compare to the other wines, in terms of rating?
Current publications / rating systems do not differentiate vegan wines in their ratings. A wine may be highly rated and vegan, but not identified as vegan because the rating is focused solely on taste. However, we’re working to change this. We believe companies should be recognized for their conscious efforts. If a wine is vegan and deliciously fine wine, we want the vegan consumer to have this information easily accessible and ratable.
We have a searchable database on our website, as well as a free app, which consumers can use to quickly and confidently identify vegan wines. Eventually, we hope to have a consumer and industry rating system incorporated into the BeVeg App. Kranz says to stay tuned for updates.
[1]It’s worth noting that, in addition to not being vegan, these fining agents are of particular concern given the epidemic of bovine spongiform encephalopathy (aka, “mad cow disease”). Because of the way prion diseases, such as bovine spongiform encephalopathy, are transmitted, the European Economic Community banned the use of oxblood as a fining agent for wines in 1997. See Garr, Robin “Mad Cows and French Wines,” The 30 Second Wine Advisor (23 August 1999).
[2] By way of example, we have encountered wineries looking to become certified who were shocked to discover that some of their ingredients contained animal byproducts. After educating the winemakers about the problematic ingredients, the winemakers pledged to begin using vegan alternatives in future batches and expressed their desire to re-apply for certification in the future.
This article was originally featured on Forbes
Tiger Woods pleads guilty to reckless driving, will enter DUI diversion program
Golf legend Tiger Woods pleaded guilty to reckless driving on Friday and could avoid jail time if he stays out of trouble for a year.
Woods arrived in a black SUV with his attorney and bodyguards, wearing a dark suit and white shirt. Under the county’s first-time DUI diversion program, Woods will be on probation for 12 months, pay $5,000 in fines, perform 50 hours of community service and attend a DUI class. If Woods abides by the requirements of the program stays out of trouble for a year, his DUI charges will be wiped from his record.
Inside the courtroom, Woods said little, simply responding “yes”
or “no” to the judge and saying “thank you” at the end. Outside the courtroom, Woods did not respond to reporters asking him questions.
On Wednesday night, Woods was in Los Angeles at the Dodger Stadium, enjoying game two of the World Series.
For the past four years, Palm Beach County has allowed first-time DUI offenders to enter a diversion program, instead of losing their driver’s license and face possible jail time.
“Tiger Woods is being treated just like anyone would be treated here in Palm Beach County,” said former prosecutor Carissa Kranz, who said Tiger Woods’ celebrity status has no bearing on the case.
“Here in Palm Beach County, first-time DUI offenders have the option to knock it down to a reckless driving charge, knock it down to a reckless charge, enter a pre-trial diversion program, where they have probation, and if they complete the program successfully, adjudication can be withheld and they can actually have their record expunged. However if their record is expunged, and they get another DUI, that doesn’t allow them to enter this pre-trial diversion again,”
“There is no celebrity privilege here.”
— Carissa Kranz
At the end of May at about 3 a.m., Palm Beach County Sheriff’s deputies pulled up alongside Woods, who was parked curiously on the side of the road, asleep.
During his roadside sobriety test, Woods slurred, couldn’t walk a straight line, appeared very “out of it” and was taken to the station where he could barely keep his eyes open and struggled to blow into the breathalyzer.
That test showed no alcohol in Woods’ system, 0.0. A toxicology test, instead, showed a bunch of prescription drugs, Vicadin, Xanax, Ambien, Dilaudid as well as THC, the active ingredient in marijuana.
Woods has had four back surgeries in the past three years, most recently fusion surgery in April.
After the arrest, Woods went to an out-of-state rehab center, which he’s tweeted helped him better manage his medications and dosages.
By TW pic.twitter.com/AuX6PEgNQ1
— Tiger Woods (@TigerWoods) June 19, 2017
This week Woods tweeted out a new video, showing him hitting a “stinger”—a low, line drive, down the fairway.
Return of the Stinger. #starwars pic.twitter.com/R7srIDGXjl
— Tiger Woods (@TigerWoods) October 23, 2017
The DUI diversion program entails one year of probation, DUI school, community service and fines.
Tiger Woods pleads guilty to reckless driving, will enter DUI diversion program
Golf legend Tiger Woods pleaded guilty to reckless driving on Friday and could avoid jail time if he stays out of trouble for a year.
Woods arrived in a black SUV with his attorney and bodyguards, wearing a dark suit and white shirt. Under the county’s first-time DUI diversion program, Woods will be on probation for 12 months, pay $5,000 in fines, perform 50 hours of community service and attend a DUI class. If Woods abides by the requirements of the program stays out of trouble for a year, his DUI charges will be wiped from his record.
Inside the courtroom, Woods said little, simply responding “yes”
or “no” to the judge and saying “thank you” at the end. Outside the courtroom, Woods did not respond to reporters asking him questions.
On Wednesday night, Woods was in Los Angeles at the Dodger Stadium, enjoying game two of the World Series.
For the past four years, Palm Beach County has allowed first-time DUI offenders to enter a diversion program, instead of losing their driver’s license and face possible jail time.
“Tiger Woods is being treated just like anyone would be treated here in Palm Beach County,” said former prosecutor Carissa Kranz, who said Tiger Woods’ celebrity status has no bearing on the case.
“Here in Palm Beach County, first-time DUI offenders have the option to knock it down to a reckless driving charge, knock it down to a reckless charge, enter a pre-trial diversion program, where they have probation, and if they complete the program successfully, adjudication can be withheld and they can actually have their record expunged. However if their record is expunged, and they get another DUI, that doesn’t allow them to enter this pre-trial diversion again,”
“There is no celebrity privilege here.”
— Carissa Kranz
At the end of May at about 3 a.m., Palm Beach County Sheriff’s deputies pulled up alongside Woods, who was parked curiously on the side of the road, asleep.
During his roadside sobriety test, Woods slurred, couldn’t walk a straight line, appeared very “out of it” and was taken to the station where he could barely keep his eyes open and struggled to blow into the breathalyzer.
That test showed no alcohol in Woods’ system, 0.0. A toxicology test, instead, showed a bunch of prescription drugs, Vicadin, Xanax, Ambien, Dilaudid as well as THC, the active ingredient in marijuana.
Woods has had four back surgeries in the past three years, most recently fusion surgery in April.
After the arrest, Woods went to an out-of-state rehab center, which he’s tweeted helped him better manage his medications and dosages.
By TW pic.twitter.com/AuX6PEgNQ1
— Tiger Woods (@TigerWoods) June 19, 2017
This week Woods tweeted out a new video, showing him hitting a “stinger”—a low, line drive, down the fairway.
Return of the Stinger. #starwars pic.twitter.com/R7srIDGXjl
— Tiger Woods (@TigerWoods) October 23, 2017
The DUI diversion program entails one year of probation, DUI school, community service and fines.
