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Dave & Linda Swartz <[log in to unmask]>
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Dave & Linda Swartz <[log in to unmask]>
Date:
Thu, 10 Sep 2009 07:55:37 -0400
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<<Disclaimer: Verify this information before applying it to your situation.>>

Thank you all for your help with this question.  I included everyone's answers as there are some things that I hadn't seen before.  As you can see from all the answers, there is not just one concensus on this.  

Thanks again.
Linda in Pa.



Wine does not contain gluten; you may have misinformation.
If you go to the archives or contact the vintners, you'll find that the 
wheat paste does not enter the wine, or it would contaminate it. Vintners 
are very serious about this. When I did some research for my own 
edification, when the piece first appeared on public television, I found out 
that it is a non-issue for us.  I don't know of any brands that are 
considered gluten-free, although I'm sure someone will have put together a 
list, based on what, I don't know. You can contact your favorite vintners 
(they have websites) to find out, though, if the wine is aged in barrels or 
metal containers, the latter of which are not sealed with wheatpaste.

I love red wine too but I patronize my local vineyards. I tell the owner that I have celiac disease and what the restrictions are and buy what they recommend.

I drink all kinds of red wines and a couple of whites.  I never have a gluten reaction with wine.  I don't think the flour paste in barrels is used these days, or if it is, it isn't an issue for us.  Wine is listed on every GF list I have found.  I'm sure if it could possibly have gluten in it, it would not be on the safe list.  I think people who react to the wine are possibly reacting to sulphites in the wine.

Flour paste is not added to the wine but applied between the barrell staves when barrels are assembled.  Traditionally, some types of red wine are aged in barrels that have been charred with an open flame to to give wine (& whiskey) its distinctive flavor.   (You can pick up lots of interesting tidbits of information watching programs like Dirty Jobs, How's That Made, & Unwrapped.)

Newer wineries may not be bound by tradition & use new technology that gets away from wooden barrels. Australias has become the new hot spot for wine production.  It also has lots of celiac awareness. You might be able to contact a manufacturer online & get more information on their processes. And an Australian might actually have a clue as to why are asking!  

I've done as much research as seems possible into the issue of wheat-based paste being used to seal wine barrels, including conversations with a long-time friend who OWNS a fairly large commercial winery.  It comes down to being completely TRUE that many wine barrels are sealed with flour paste -- though it is difficult to know how truly deep this practice goes, but it seems that it is more common than uncommon.  But what no one knows is how much, if any, of this paste, would seep into the wine -- and, if it is a small amount, would it not be possible that the alcohol would destroy any gluten molecules that creep into there?  While I'm not 100% sure of this, 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.  


I think the only way to sort this out is for someone (with funding!) to do a fairly substantial study of a collection of various bottles of wine (from a broad selection of wineries), known to have been fermented in barrels using wheat paste -- and seeing if there is gluten present in these wines. 
But let me just say ... I love wine.  I don't drink a lot of it, but I definitely DO drink it -- and I have never, ever been able to associate any kind of a gluten reaction to drinking any wine whatsoever.




There was a discussion on the list some time ago about the use of a flour paste as a sealant on kegs in some wineries. I believe the conclusion was that it is part of an old-style form of wine making that is rarely, if ever, used any longer.  


My personal experience is hardly scientific testimony, but for whatever it's worth, I have drunk a lot of red wine from many many different wineries, American and otherwise, over the past almost 15 years since dx (biopsy), am very very sensitive to seem to be minute amounts of gluten. But I have never had a gluten reaction from wine.
I looked into this- with additional concerns (fining/clarifying without egg or milk proteins) and found an organic wine called Frey that is gluten-free and vegan.


I looked into this- with additional concerns (fining/clarifying without egg or milk proteins) and found an organic wine called Frey that is gluten-free and vegan.

I have never had an issue with red wine from CA or Italy.

If you subscribe to the"Clan Thompson" food list, which you can receive on 
line. they give a large list of gluten free wines and they keep these lists 
current daily.  I hope this helps you. There are MANY gluten free wines, 
white and red.

I drink red wine from lots of different vineyards and have never had a  
problem.


Did you look at the alcohol list on celiac.com?


My folks started making fruit wines last summer.  Some of the wine 
yeasts available are specifically identified as 'gluten free' and the 
wine supply merchant indicated to the best of her knowledge, all 
yeasts for wine was naturally gluten free. 

I drink wine. If you read all the posts about the paste stuff, you would 
realize it is not a problem. Especially wines made in the USA... enjoy


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