Vegan wines and the "vegan food revolution" are the topic of Michael Cooper's column in the latest New Zealand Listener. The trend is growing and an increasing number of consumers are seeking out vegan wines.
Michael Cooper looks at various ways of making vegan wines and includes our winery as prime example: |
Blackenbrook Vineyard near Nelson, which has a gravity-fed winery, reports that it doesn't add finings, "because we don't need to ... gravity does most of the work".
As a mouth-watering vegan example he recommends our Blackenbrook Pinot Gris 2017:
Estate grown at Tasman, this is an aromatic, softly mouthfilling wine. Made in a medium-dry style, it has lychee, pear and spice flavours that show excellent vibrancy, delicacy and depth.
Thank you Michael!
Read the entire article here.