Something Fishy about Wine

We often promote organic wines, knowing that they are made with grapes grown without chemical weed killers and pasticides and fewer chemical additives. We were surprised and a little disgusted to learn that there is more to it than that- a process called fining is common in the industry to clarify, or clear up, wine without filtering, which can take out too much flavour. Traditional fining agents include gelatin (made from the connective tissue of large mammals, such as cows and pigs) and isinglass, which is the polite name for a product made from fish bladders. Blood is sometimes used, as is egg white. Only in New Zealand (which has a big vegan lobby) do you find the occasional "contains fish products". A good bet for vegan-safe wine is Spain's Albet I Noya Lignum 2003, which is "lightly filtered, but, as the winery likes to boast, completely unclarified. So you can be sure no fish were harmed in its production." read about others from :: Beppi Crosariol in the Globe and Mail