Why vegan wines matter even if you’re not vegan

Last week, I hosted our very first wine tasting evening at Bell ‘n Buon, a charming restaurant tucked away in the heart of Northumberland. It was an evening dedicated to the flavors of Campania, a region known for its vibrant cuisine and bold wines. The chef and owner, Biagio, created a beautiful Campanian menu for the occasion with each dish a tribute to his roots, and I paired them with a carefully curated selection of wines from the region.

A great night for all, so much so that we are already planning our second. As always, once the tasting ended, I made my way around the tables to chat with the guests. I like to hear their thoughts, not just about the food and wine, but about their personal experiences, preferences, and any interesting stories they have about wine.

In one of the table, a lady was allergic to eggs. When I asked if she’d enjoyed the wines, she smiled and said she had, but then added something that stuck with me.

She explained that most of the time, when she informs restaurant staff about her egg allergy, they immediately rush to the kitchen to inform the chef. That’s great, of course, but what often goes unnoticed, she said, is that many wines are filtered using egg whites. As someone with a genuine and severe allergy, she’s had to learn the hard way: even when the food is safe, the wine can make her ill, and sadly, very few people in hospitality are aware of this.

For those less familiar with the winemaking process, filtration is the step where winemakers remove unwanted particles from the wine, things like dead yeast cells, bacteria, tartrates, and grape solids that are left over from fermentation. The goal is to improve the wine’s clarity, stability, and shelf life, as well as its flavor and visual appeal in the bottle.

The extent to which a wine is filtered often depends on the winemaker’s philosophy. Some producers prefer minimal filtration to preserve more of the wine’s natural character and texture. Others take a more polished approach, aiming for a clear, consistent product with broad appeal. In recent years, the natural wine movement has brought a rise in unfiltered wines, which are cloudy in appearance but celebrated for their authenticity and complexity.

And it is here’s where it gets tricky for those with allergies. A common method of wine filtration involves the use of fining agents, substances added to bind with unwanted particles so they can be removed more easily. Two traditional fining agents include:

• Egg whites (albumen) – often used in red wines to soften tannins and clarify.
• Isinglass – a gelatinous substance derived from fish bladders, mainly used in white and sparkling wines.

Although these agents are typically removed before bottling, traces may remain, enough to cause a reaction in someone with a severe allergy. Yet, the use of such agents is not always disclosed, especially in the case of big producers or bottlers.

Fortunately, not all wines are fined with animal-based products. More and more winemakers, especially smaller, artisanal producers, are turning to vegan-friendly and environmentally sustainable alternatives. These include:

• Bentonite clay – a natural, mineral-based agent that binds with proteins.
• Activated charcoal – often used for odor and color correction.
• Diatomaceous earth – made from fossilized algae, used in filtration systems.
• Pea protein or potato protein – effective plant-based alternatives to egg whites.

When you see wines labelled as “vegan”, it usually means that no animal-derived substances were used in any part of the process, making them a safer option for people with allergies as well as a conscious choice for plant-based lifestyles.

For those with food allergies, drinking wine shouldn’t be a gamble. If you’re allergic to eggs, it’s important to:

• Ask if the wine is vegan or allergen-free.
• Let staff know you have an egg allergy, not just when ordering food, but drinks too.
• Avoid wines from big producers unless clearly labeled, as they may not be able to guarantee what fining agents were used.

In our case, we work closely with small, family-run wineries, and we know exactly what goes into the wine. Many of these producers are now choosing vegan-friendly methods, not because it’s trendy, but because it’s cleaner and more sustainable.

By contrast, big producers or bottlers often can't provide that level of transparency and if they do, they will charge you more. It’s similar to buying gluten-free pesto, not because traditional pesto should contain gluten, but because some manufacturers add gluten-based fillers to improve texture or can’t guarantee their production lines are contamination-free and when they do offer the gluten free version, they charge more.

That evening, as I watched our guests enjoying their wine and food, I couldn’t help but reflect on how meaningful that conversation had been. Sharing her story with the rest of the group turned out to be one of the most important moments of the night. Wine tasting events aren’t just about discovering great wine and delicious food, they’re also an opportunity to learn, connect, and raise awareness.
So, next time you order a glass, don’t hesitate to ask the question. And if the server doesn’t know, that’s okay, but it might be a sign to seek out places that do. Because in the world of wine, knowledge isn’t just enjoying what we drink, it’s the key to a safer and more enjoyable experience for everyone.