I read recently (NYTimes) that bovine blood is sometimes added to French wines during the clarification process. Does anyone know how widespread this practice is? Is it added to all French reds? Do any other wine producing countries use this method? I usually opt for Italian wines - sometimes American - and would like to have a better idea of what I'm drinking. I assume organic wines would be blood-free - am I right? Is there any way to tell from a lable if the wine contains animal products. (My guess is no since I probably would have noticed any related comments by now.)
I'm concerned mostly because, as a vegetarian, I do not want to consume such animal products - and also because of the disease issues ravaging Europe these days.