Meet Frances.

I started Vegan Wines because I wanted to drink wine that aligned with what I believe in — and I couldn't find a single place that made that easy. So I built one.

I've been a vegan wine educator since 2017. In that time, I've tasted thousands of bottles, sat with winemakers across continents, and learned that the wine world has a transparency problem most people don't even know exists. Did you know most wines aren't vegan? The fining agents used to clarify them often come from animals — egg whites, milk protein, isinglass (yes, fish bladder). It's almost never on the label.

That's the gap Vegan Wines fills. Every month, I personally curate wineries that share the same values — vegan certification, transparent farming, and a real relationship with their land. The featured winery model means you're not just buying a bottle. You're meeting the people behind it.

My approach is rooted in something I call soil-to-sip — the idea that great wine starts long before fermentation. It begins with how the vineyard is farmed, the health of the microbes underground, and whether the people growing the grapes are doing right by the earth and each other.

Outside of Vegan Wines, I'm the founder of Little Logan's Farm in New York's Hudson Valley — the first Biocyclic Vegan certified farm in the United States — and I serve as the USA Ambassador for Biocyclic Vegan Agriculture. I trained hands-on at the Biocyclic Park in Kalamata, Greece, and I split my time between the farm and Puerto Rico, where I founded VegFest Puerto Rico after Hurricane Maria.

I have two rescue dogs from Puerto Rico, an obsession with terroir, and a deep belief that you don't need to be vegan to drink wines made with intention — you just need to be curious enough to ask better questions about what's in your glass.

Glad you're here. Cheers.