How to pair a Vegan Wine
Veganism has grown considerably and it is estimated that around 1% of the world’s population currently adheres to this type of lifestyle. We even find vegan wine on the market, which has positioned itself as an alternative to liven up occasions and pair with meals free of animal products.
Learn how to pair it here.
What does a vegan wine consist of and how did Cono Sur get certified?
At first sight, it looks like a traditional wine, Carmenere or any other variety, doesn’t have ingredients of animal origin, but if we look more closely we find that the clarification process can use them.
Clarification consists of removing most of the suspended particles from the drink before bottling.
In traditional wines, it is made using ingredients such as egg albumin, ichtyocolle (it comes from the swim bladder of some fish), casein (a milk protein) and gelatin (which is obtained from animal cartilage).
In the clarification of vegan wine, additives based on peas, potatoes, wheat, bentonite are used, and lately carrageenans, a substance that is extracted from seaweed, has begun to be used.
To identify a vegan wine, the safest thing is to look for the V-Label certification, a seal created in Switzerland in 1966, and recognized globally as the most widely used vegan certification.
Viña Cono Sur obtained it in 2019 in its range of organic wines: Malbec, Sauvignon Blanc, Chardonnay, Pinot Noir and its valuable blend of Cabernet Sauvignon, Carmenere and Syrah, which makes them some of the first vegan wines in Chile.
How to pair a vegan wine?
Regardless of whether it is a Cabernet Sauvignon, a Carmenere, a Pinot Noir, etc. The pairing must rule by the same principles that we would apply with a traditional reference, of course, excluding from the recipe, products of animal origin or that are used for their production (such as honey).
Next we must look at the acidity, astringency, aroma, color and body, seeking a similar intensity between food and wine, resulting in a pleasant balance on the palate.
For example, when we use herbs and spices, we know that these are decisive in the final profile of the dish and, therefore, a low-tannin wine that helps us reduce the sensation of astringency is recommended, such as Cabernet Sauvignon, Carmenere and Syrah from Cono Sur that, in addition to being characterized by its aromas of plums, berries and dried fruits, generates a juicy combination of strains in the mouth captivating by its exquisite concentration of black and red fruits, in full harmony with delicate tannins.
If the situation warrants a refreshing, delicate and juicy wine, to accompany citrus and vegetable dishes in general, Sauvignon Blanc is an excellent option, which by the way also combines perfectly with savory dishes.
On the other hand, legumes or seitan (a preparation based on wheat gluten) often play the role of meat in vegan dishes and, therefore, can demand a red or a Cabernet Sauvignon. Like aubergines and other similar grilled foods.
Spicy food can also be paired with higher residual sugar wines to help cool the itch. While products with earthy aromas such as mushrooms fit perfectly with a Pinot Noir, although the black and red fruits combined with the toasted oak flavor and soft tannins of Cabernet Sauvignon, Carmenere and Syrah can save us in the pairing of this type of dishes.
If you want to know more about wines and pairing, visit us at Cono Sur and discover how our organic wines with vegan certifications contribute to a more conscious winemaking development.