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Over the last few months I have seen several questions regarding the GF
status of wine. Although I am neither an expert nor connoisseur, I am an
enthuiast and can perhaps help.

As everyone knows, wine is basically fermented grape juice. Fresh, ripe
grapes a crushed and the juice is put into barrels or, usually,
stainless steel vats. This juice contains, together other extraneous
matter, natural yeast (saccharomyces cerevisae) which is naturally
present on the skins of the grapes. In the process of fermentation, the
yeast converts the sugar on the grape juice into alcohol and it is this
alcohol that preserves the wine. Apart from the sugar, the grape juice
also contains thousands of other elements, most of which are good for
you, and others are produced during the fermentation period.
After the first fermentation, certain wines, mostly very good reds
destined for aging, undergo a second fermentation, this time caused by
bacteria and called malolactic (?) which produces lactic acid and
contributes to the aroma and stability of the wine. Contrary to what
most people think, most wines should be drunk while they are young (in
their first two years at most) while only the very best improve with
age.

Wine clarifies naturally by decantation. In the past egg whites were
used to help the process but today innert clay filters are used.
In sweet wines not all the natural sugar has been converted into
alcohol. Wines that are not sweet, i.e. all the sugar has been converted
to alcohol, are said to be dry. They should not, however, taste of
vinegar but they may be very fruity in taste.

During the process of winemaking, the only additive that should be used
is a sulphide, to inhibit the development of unwanted micro-organisms,
or more rarely sorbic and ascorbic acid. In any case, such additives
will long since have disappeared before the wine is drunk.

The quality of the wine depends exclusively on five factors: the weather
the year the grapes are harvested; the variety of grape and the vine's
age; the soil; the skill of the winemaker in timing the steps of the
process, and the cleanliness of the equipment.

Winemaking is considered far more than a job by most winemakers (and
many others): it is a philosophy, a way of life, a credo ^Å Thus a
winemaker will rarely adulterate his wine although agribusiness has been
known to do so.

Drinks such as Martini, Campari etc are not wines as described above.
Sherry is, although the process is a little different and it is
stronger. Idem for Port and Madeira.

From this very brief description the following points emerge:

1. Wine is (in moderation) a wonderful health drink - perhaps the best

2. Wine itself is GF.

3. The lactic acid in aged red wines may (I don't know) affect celiacs.

4. Start by drinking young dry white wines. If there are no secondary
effects (apart from a pleasant numbness in the mind and increased
appetite for life) progress to young reds, then to very good aged reds,
sweet dessert wines, sherries etc. Young wines, white or red, are good
with fish, foul and red meat, vegetables and cheese, you name it and on
their own, while the purists who advocate red for red meat and game,
white for fish and foul are really referring to high quality aged wine.

5. Initially at least, avoid sparkling wines and wines with low alcohol
content, as these may well contain preservatives. Good wine should be
between 11.5 and 12.5 percent alcohol by volume, sherry about 5 points
higher.

6. Buy wines from reputable cellars or from small local producers you
may know personally. Never in tetrabricks or plastic bottles or jugs,
only on glass bottles. A certificate of origin (appellatiun controlo,
denominaciun de origen) on the label is your best guarantee of quality.
Never drink cheap wines, or house wines at a restaurant. Make sure you
see the waiter cut the precinct before he uncorks the bottle - some
restaurants have been known to refill the bottles with cheaper plonk.

If you've got this far, I raise my glass to you!
Martin Harris Palmer, Canary Islands