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.đ§”
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 wonât, 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 canât tell if a wine didnât use this process. A wine labeled vegan wonât have been clarified with eggs, but many self-respecting winemakers, like me, canât bring themselves to label their wines âVEGANâ even if they are.
Because of the implication.
