I might be the only vegan in the wine industry. I've met very few people who don't eat land animals, fewer vegetarians, and absolutely no one else who eschews all animal products in my field. You might think it sounds like a lonely place to be, but on the contrary, it's empowering because I feel like I can lead by example and show people that you can enjoy wine and have culinary adventures while following a plant-based diet.
First and foremost, I'm a vegan because I don't want to cause animal suffering. I understand nature is cruel, and animals eat other animals; I have a cat, enough said. But I have thumbs and other resources that provide choices. I also get that a plant-exclusive diet is not an option for vast swaths of the world's population. I have privilege that allows me to be a vegan, and I hope that others who share it will, if not wholly eschew animal products, consume less of them, not only for ethical reasons but for the environment. This is one step we can take as individuals to impact climate change.
For me, being vegan is part of a more holistic way of life, which includes the way I cook and drink. I can credit a homeopath I saw when I was 18 for turning me onto organic vegetation. Admittedly, he was a bit of a quack, but this is the one thing he imparted that stuck.
Since the beginning of my career, I've preferred low-intervention wines, and now that there are so many natural wines available, I don't drink anything else. They have a vibrancy you won't find in conventionally/chemically made wines. While there's no universally accepted definition, natural wines are made from vineyards that adhere to organic practices, are vinified with indigenous yeast, and don't have any additives or subtractions except for maybe a small sulfur addition. This is where there has been the most debate, and I don't have an issue with a bit of SO2. I'm more concerned with farming and think those of us in the natural wine sector should expend more energy educating consumers about the dangers of pesticides than preaching about sulfites.
I try to frequent businesses owned by and supportive of women, BIPOC, and the LGBTQ+ community, as well as other marginalized groups, but I am happy to support genuine allies. I'm down with BDS (boycott, divestment, sanctions) not only against Israel but other countries with poor human rights records. However, I don't believe in penalizing people from these places who live elsewhere or are actively involved in fighting oppression.
Bringing it all back to where I began, I wish the wine and restaurant industries were more open to plant-based food. It's better than it was on the restaurant side, but most wine professionals I’ve encountered are very carniverous. Perhaps by being an out, loud and hopefully not obnoxious vegan, I'll instigate a little change. Regardless, this is my path, and you're welcome to follow the journey.