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Digital Subscriptions > Vegan Life > August 2017 > Make Summertime A Little Sweeter

Make Summertime A Little Sweeter

Oliver Coningham explores vegan-friendly rosé wines

For those not familiar, rose is a style of wine that gains its colour from the grape skins used during its production. There are not enough skins used to qualify them as a red wine, so they sit comfortably between the reds and the whites. Rosé wines are produced from an extensive variety of grapes and come from vineyards located all over the world. They can be made still, semi-sparkling or sparkling with a wide range of sweetness to them. From luscious Zinfandels and Blushes to very dry Provençal rosés.

Although traditionally thought of as pink, the colour can vary from pale peach to nearly vibrant lilac depending on the variety of grapes used and the winemaking techniques employed. It is perhaps the soft pink hue of this style of wine that provides much of its allure. The colour pink — named after the flower of the same name, Dianthus (commonly known as “pinks”) — has no negative connotations. When found in nature it’s the colour of apple blossom, fragrant roses and breath-taking sunsets. It’s associated with romance, tenderness and unconditional love.

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About Vegan Life

Welcome to the August Issue of Vegan Life. The vegan message is continuing to build momentum and our voices are becoming louder. In Vegan View this month we talk to Ed Winters about Surge’s Animal Rights March in London this September and his hopes for animal activism. We also have an inspirational interview with What the Health co-director Kip Andersen. Kip was fantastic to interview — very relaxed, honest and chatty. We spoke to him about his new film and what he has coming up in the future. If you haven’t seen What the Health yet, it is definitely worth putting some time aside to do so. Inside you will find features on pearl farming, the environmental value of electric vehicles and an overview of the vital, but undervalued, vitamin B12. We also have a focus on dog adoption this month. Shocking numbers of dogs are being abandoned at rehoming centres and we explore how adopting a companion can change their life, and yours, for the better. As we enter the last month of the summer, we need to embrace this wonderful season wholeheartedly. In this issue we are showing you how easy it is to make your own vegan ice cream and frozen yoghurt. Your neighbours will have serious food envy when they see you cooling off with our recipe for home-made vegan pistachio ice cream! We also have introduced a new feature this month. We love scrolling through your pictures of the magazine, recipes you have made from Vegan Life and your vegan adventures so we have decided to feature a few of our favourites. Why not try and get your picture published in the next issue? To be featured tag @veganlife_mag on Instagram and Twitter, @veganlifemagazine on Facebook or email Have a great month and we look forward to seeing you in September!