Welcome to the World of Clean-Crafted Wine

The wine you are drinking now is probably not clean-crafted. “Clean-crafted wine” is a no-additive, no-pesticide, no-nonsense approach to wine making, just the way nature intended; pure, honest and downright delicious.

Wine production has two stages: a growing stage and a vinification (aging) stage. Sustainable wine refers to ecologically sound farming techniques that could use chemicals in either of these stages. Organic wine won’t have chemicals in the growing stage, but they could be used during the aging process. With clean-crafted wine, there are strict standards in BOTH the growing and aging stages.  No sugar is ever added to these wines, and there is always less than 100ppm of sulfites (only those that naturally occur).  Typical mass-produced wine can have up to 16grams of sugar and 350ppm of added sulfites. This is the reason mass-produced wines don’t have an ingredient or nutrition label on the bottle, so winemakers in this completely unregulated $60 billion industry don’t have to tell you what is in each bottle – FDA approved additives like mega-purple, ferrocyanide, ammonium phosphate, copper sulfate and GMOs.

Is Wine Vegan?

The biggest eye-opener for me was the fact that typical mass-produced wine may not be vegan. What could possibly prevent wine from being vegan?  Mass-producers often use animal, fish or dairy proteins as fining agents to “clear up” or brighten it, so the wine is pleasing to sight, in addition to smell and taste.  If left long enough, most wines will self-stabilize,but these proteins are used to speed up the process and get the wine on theshelves faster.

The clean-crafted wine concept is still new, but there are wineries all over the world that have taken part in this cleaner, better-for-you conceptfor generations.

Enter: Scout & Cellar

Sarah Shadonix, CEO of Scout & Cellar, the clean-crafted wine company I work for, is an attorney-turned-sommelier who is dedicated to taking the headaches out of great wine.  We’re all familiar with the stress and frustration associated with wine shopping. It’s the sheer uncertainty of making an untrained, uninformed selection. We’re also familiar with the morning-after headache that accompanies a night of wine consumption. It’s arguably the most prevalent drawback to drinking wine at all.

Ironically, it started while Sarah was studying to become a sommelier. What started as a glass of wine to accompany long nights of cramming would eventually materialize into an unbearable headache the next day. She knew something was off. So, she began doing some research of her own. She spoke with renowned naturopathic physicians, and she consulted with vintners. Eventually, she discovered the source of these headaches: the up-to 300 chemical additives imbued in almost all mass-produced wine.  

Once Sarah stumbled upon the truth about mass-produced wine, she committed to discovering and delivering a better option.

Her mission: scour the world to uncover the best wine and learn exactly what goes into them.

She studied growing methods and walked vineyards of both prestigious wineries and humble up-and-comers. By hand-selecting and independently lab-testing each release, she ensures they are free of additives and naturally delicious.

Because I too experienced similar reactions to wine drinking and frustrations with vague, uniformed labels, I joined Scout & Cellar in their mission. I am excited to help revolutionize this unregulated industry and that’s exactly what Scout & Cellar is all about … discovering the unknowngood and making these unknown wines easily accessible by delivering themstraight to your door. Scout & Cellar is more than just selling wine, moreimportantly, we believe everyone deserves to be informed and live a cleaner,healthier life.

Submitted by Cawley Lamar. To learn more, visit her website.

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