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Would someone like to clarify this statement for me?  I am not trying to be argumentative or abrasive---but I have never heard this type of thing before and I would really like a comment on it----for my sake and anyone elses sake who read the Wine Summaries!

"but was told by a friend who is a scientist (and has celiac disease) that alcohol is the only substance that will ultimately dissolve and destroy the destructive properties of the gluten molecule. "

As far as wines that could possibly have gluten in them, USA wines should be fine after all of the research I did for my husband and myself.  The Wheat or Rye paste in barrells would most likely be found in foreign countries that take the wine making traditions more seriuosly. such as French wines.  Fining wines with wheat gluten would be more of a concern with Vegan and Organic wines---as wines do need to be fined to remove particulates. 

Katie

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