Winemakers and merchants overseas are increasing transparency on labels in an effort to help vegetarians and those with severe allergies find wines made without animal byproducts.
What? Didn’t you know most vintners use albumen (egg whites), casein (milk proteins) and isinglass (fish bladders) to filter their wines? It’s a process known as fining, in which an agent is passed through the wine to help separate free particles from the liquid. For those who are meat- or dairy-free, this can pose an ethical dilemma.
But the Food Standards Agency in the UK is now stating that “wines produced from the 2012 vintage onwards that are made using milk or egg-derived fining agents must say this on the label if they are present in the wine in quantities greater than 0.25 mg per litre,” according to a recent article in The Telegraph.
Additionally, British retailers are taking up the cause by labeling wines as vegetarian friendly or not.
Back in the states, the issue is still a murky one that requires some detective work on the part of the consumer, as wines are not required to list ingredients on their labels.
To read more go to: US Wines and Animal Byproduct listing