Does Champagne Have Eggs in It? The Surprising Truth for Wine Lovers

December 6, 2025 •

5 min read

While the primary ingredients in champagne—grapes, yeast, and sugar—are naturally vegan, the clarification process has historically used animal-derived products. Traditionally, winemakers used substances like egg whites, also known as albumen, to help remove impurities and achieve the crystal-clear appearance consumers expect. However, this practice is not used by all producers, and many modern brands are now completely vegan-friendly.

Quick Summary

The inclusion of animal products like egg whites in champagne depends on the winemaking process. Some traditional producers use fining agents derived from eggs to clarify the wine, while modern vegan-friendly brands utilize alternatives like clay or forgo the process entirely. The use of eggs clarifies the wine but does not remain in the final bottled product.

Key Points

Eggs are not an ingredient in champagne: They are sometimes used as a processing aid called a fining agent to clarify the wine, not as a core ingredient.
Not all champagne is vegan: Some traditional producers use animal-derived fining agents like egg whites (albumen), casein (milk protein), or isinglass (fish bladder) to remove impurities.
Many vegan-friendly options exist: Modern winemakers are increasingly using plant-based fining agents, such as bentonite clay, activated charcoal, or pea protein, or forgoing the process entirely.
Trace amounts might remain: While fining agents are largely removed with sediment, some tiny traces may remain, which is why traditionally fined wine is not considered vegan.
Check the label or research the brand: Look for certified vegan labels, terms like 'unfined,' or consult a vegan wine database like Barnivore to ensure a champagne is vegan.
Vegan champagne tastes the same: The fining process primarily affects clarity, and vegan-fined or unfiltered wines do not taste significantly different than their traditionally fined counterparts.

The Traditional Role of Eggs in Winemaking

The idea of eggs being involved in the production of champagne may seem strange, but it has a long history. For centuries, winemakers have used a process called 'fining' to clarify wine, giving it a brilliant, transparent look. Fining agents are added to the wine to attract and bind to small, suspended particles like proteins, tannins, and yeast cells, causing them to clump together and settle at the bottom of the tank or barrel. The clarified wine can then be separated from this sediment, a process called 'racking'.

One of the most effective and traditional fining agents is egg white, or albumen. This practice dates back centuries and is especially common for clarifying red wines, though it has also been used for sparkling wines. The positively charged egg white proteins bind with negatively charged particles, including harsh tannins, resulting in a softer, smoother wine texture. While the fining agent is meant to be removed with the sediment, trace amounts may remain, making traditionally fined wine unsuitable for strict vegans.

The Fining Process Explained

Here is a simplified look at how egg fining was typically performed:

Preparation: Egg whites are separated from the yolks and gently whisked with a small amount of salt and water to create a uniform solution.
Addition: The egg white solution is added to the barrel of wine and mixed thoroughly.
Settling: The mixture is left for several days or weeks, allowing the egg protein to bind to impurities and settle as sediment at the bottom.
Racking: The winemaker carefully transfers the clear wine to another container, leaving the sediment behind.
Filtering (Optional): Some winemakers may perform additional filtration for extra clarity after fining.

Modern and Vegan-Friendly Alternatives

With the rise of veganism and consumer demand for transparency, many modern winemakers have shifted away from animal-based fining agents. Vegan-friendly fining agents and methods now offer excellent results without using animal products.

Comparison of Fining Agents


Fining Agent	Type	Derived From	Used For	Vegan-Friendly?
Egg Albumen	Protein	Eggs	Clarifying and softening tannins in red wines	No
Casein	Milk Protein	Milk	Clarifying white wines, removing bitterness and browning	No
Isinglass	Collagen	Fish bladders	Clarifying white wines for brilliant clarity	No
Gelatin	Collagen	Animal tissue (often pork or beef)	Clarifying red wines, reducing tannins	No
Bentonite Clay	Clay Mineral	Naturally occurring volcanic clay	Clarifying white wines, removing haze-forming proteins	Yes
Activated Charcoal	Carbon	Processed charcoal	Removing off-odors and discoloration	Yes
Pea Protein	Plant Protein	Peas	Clarifying both white and red wines	Yes
No Fining/Natural Settling	N/A	N/A	Allowing sediment to settle naturally over time	Yes

Identifying Vegan-Friendly Champagne

Since ingredients labels are often not required to list processing aids like fining agents, it can be difficult for consumers to know whether a specific champagne is vegan. However, there are several ways to determine if a specific bubbly is free of animal products.

Check for a Certified Vegan Label: Look for explicit vegan logos or certification on the bottle's label, which many brands are now proudly displaying.
Research Specific Brands: Certain champagne houses, including Dom Pérignon and Veuve Clicquot, have publicly stated that their products are vegan. A quick online search or checking dedicated vegan alcohol databases can provide clarity.
Look for 'Unfined' or 'Unfiltered': Winemakers who avoid fining altogether may label their bottles as 'unfined' or 'unfiltered.' These wines will contain sediment and may appear slightly cloudy, but are always vegan.
Consult a Vegan Wine Database: Websites like Barnivore.com maintain extensive lists of vegan wines and spirits, allowing you to search for specific brands before purchasing.

The Evolution of the Winemaking Process

The winemaking industry is evolving to meet consumer expectations for transparency and ethical production. While traditional methods persist, more winemakers are embracing modern, vegan-friendly techniques that do not sacrifice quality. In many cases, animal-derived fining agents are being replaced by plant-based proteins, minerals like bentonite clay, or simply more time for natural settling to occur. For consumers, this means a wider range of high-quality, vegan-friendly options are available, ensuring that a special occasion can be celebrated without compromising dietary choices.

Conclusion

So, does champagne have eggs in it? The answer is no, in the sense that eggs are not a core ingredient and do not typically remain in the final product. However, some traditional winemakers have historically used egg whites as a fining agent during the clarification process, making those specific bottles non-vegan. The good news for vegans and those with egg allergies is that many modern champagne producers have switched to vegan alternatives or are forgoing the fining process altogether. By checking for vegan certifications or consulting online resources, you can easily find a sparkling wine that aligns with your dietary preferences and is free of any animal products.

Optional Outbound Link: To learn more about the complexities of wine ingredients and fining, visit the Australian Wine Research Institute for an extensive overview of fining agents used in winemaking.(https://www.awri.com.au/industry_support/winemaking_resources/frequently_asked_questions/fining_agents/)

Why Not All Wine is Vegan

The use of animal-derived products extends beyond champagne to other wines as well. Fining agents like isinglass (fish bladder), gelatin (animal collagen), and casein (milk protein) have all been used to clarify and improve the texture of various wines. For this reason, it is always wise to investigate a wine's vegan status if it is a concern. The shift toward natural and plant-based methods is a positive trend, but the legacy of traditional winemaking means careful consideration is necessary for those following a vegan diet.

The Rise of Unfined and Unfiltered Wines

Some winemakers choose to completely skip the fining and filtering process, leaving their wines in a natural, unaltered state. This approach is increasingly popular among natural and organic wine enthusiasts who believe minimal intervention produces a more authentic expression of the grape and terroir. Unfined and unfiltered wines may have a cloudy appearance and sometimes contain visible sediment, but this does not affect the wine's quality and, in some cases, can even add complexity and flavor. This is one of the most reliable ways to ensure a wine is vegan, as no fining agents of any kind are used.

The Future of Vegan Champagne

As the demand for transparent and ethically-produced products continues to grow, the market for vegan champagne and sparkling wine is expanding rapidly. Many consumers are now explicitly seeking out vegan options, prompting more champagne houses to adopt animal-free production methods. This trend is driven by not only ethical concerns but also by a desire for natural, minimally-processed foods and beverages. Ultimately, the future of champagne production is moving toward greater inclusivity, ensuring that this classic beverage can be enjoyed by everyone, regardless of their dietary choices.

Frequently Asked Questions

Winemakers use eggs, specifically the protein in egg whites, as a fining agent to help clarify the wine. The positively charged albumen binds to negatively charged particles like tannins and dead yeast cells, causing them to settle and be easily removed, resulting in a clearer and smoother final product.

No, the egg protein is not intended to remain in the final bottled product. The fining agent is filtered out with the sediment it has clumped together. For most consumers, this poses no issue, but for strict vegans, the contact with an animal product makes it non-vegan.

Besides egg whites, other animal products used as fining agents include casein (a milk protein), isinglass (fish bladder membrane), and gelatin (derived from animal collagen). These are used to achieve different clarification and textural results.

Not always. Regulations vary, and because fining agents are considered processing aids rather than ingredients, they are often not listed on the label. However, many vegan-friendly brands will specifically state that their product is vegan.

Some well-known champagne houses have confirmed their products are vegan. These include Dom Pérignon, Veuve Clicquot, Taittinger, Lanson, Moët & Chandon, and Piper-Heidsieck. You can also use vegan alcohol directories like Barnivore for up-to-date information.

No. The vegan status depends on the specific winemaking and fining methods used, not just the type of sparkling wine. Many producers of prosecco, cava, and other sparkling wines use vegan-friendly methods or are explicitly labeled as such.

Vegan alternatives for clarifying wine include bentonite clay, activated charcoal, kaolin (a clay mineral), silica gel, and vegetable-based protein fining agents like pea protein. Some winemakers also choose to use no fining agents at all and allow the wine to clarify naturally over time.