I love my job. I get to learn all kinds of great stuff. A case in point: I have heard of vegan wine, but I just assumed it meant that the vintner picked all of the bugs out of the grapes before pressing the wine. Not so! On the Organic Wine Company website, I found out that animal products are used to clarify wine. Expensive wines use egg whites (as do I when clarifying a broth or stock) and the cheaper wines use gelatin, which is derived from bones and hooves (I'm not vegan, but I do think gelatin is gross). If you want your wine but not the eggs and bones, try the 2002 Merlot, Domaine de Savignac from the OWC. Its certified Vegan.