The reason that all wines are not vegan or even vegetarian-friendly has to do with how the wine is clarified and a process called ‘fining’. All young wines are hazy and contain tiny molecules such as proteins, tartrates, tannins and phenolics. These are all natural, and in no way harmful. However, we wine-drinkers like our wines to be clear and bright.
Most wines, if left long enough, will self-stabilize and self-fine. However, traditionally producers have used a variety of aids called ‘fining agents’ to help the process along.
The main interest here is growing table grapes, but there are also wine varieties. In 2018, a test was done using the Russian red hybrid, Golubok, and the French-American red hybrid, DeChaunac (Seibel 9549), which were planted in the polytunnel in 2015. No chemical sprays were used on the vines, and no sugar or any preservatives/additives were used during winemaking. The growing season began approximately two weeks late, on account of unusually cold weather in March. Budburst was on the 27th of April for Golubok and the 1st of May for DeChaunac, budburst dates more typical for outdoor