Eggs can Make Wine Great Again

Seriously. Egg whites are used in red wine as a natural clarifying agent to soften tannins, reduce astringency, and improve mouthfeel.

You pour the egg whites in, stir, and wait.🧵

A protein called albumin binds to sediment, settles out, and leaves a clearer, smoother, egg-free wine.

How do you know if a wine was clarified this way? You won’t, unless you meet the winemaker and ask.

Ingredient labels are not required, and it would probably kill sales if a winemaker went around telling everyone he uses eggs.

On the flip side, you also can’t tell if a wine didn’t use this process. A wine labeled vegan won’t have been clarified with eggs, but many self-respecting winemakers, like me, can’t bring themselves to label their wines ‘VEGAN’ even if they are.

Because of the implication.