Are you a vegetarian who loves wine? This information could make you choke.
Are you a vegetarian who loves wine? This information could make you choke. Fish bladders, gelatine and egg whites are just some of the ‘fining agents’ used to clarify wines, so that a Cabernet is a clear iridescent red. Till the late 1990s, dried bull’s blood was also used as a fining agent; then the European Union banned its use as part of measures taken to beat mad cow disease. Some cheaper wines do use non-protein fining agents such as synthesised polyvinylpolypyrrolidone or PVPP. But if you’re having a fantastic Bordeaux wine, it’s unlikely you can avoid at least a little gob of egg.