<<Disclaimer: Verify this information before applying it to your situation.>>

I just got this email from Beth Hillson....Looks like the issue isn't exactly dead. I'm sorry to post my summary one email at a time. That's how they're coming in. I don't know if CSA monitors this listserv, but I'm going to put together a summary of all of the informational responses and send it on to them. Any other organization that reads the list is welcome to take the issue further. When I get a chance, I'll try to research cooperages. Thanks to Beth, we're getting more information than we knew was out there. Lin

....I just wanted to follow-up on the wine and flour issue.  I spoke with a
vintner in Sonoma and they said that they no longer follow the practice of
using a past of flour and water in their barrels as everything is mechanized
and easy to seal with machinery.  The wine maker did say he knows it was a
common practice and is probably still done by some of the smaller
winemakers.  He referred me to a Cooperage in Napa Valley and the person
there said that all barrels are made with a mixture of flour, water and
sawdust. ...She did say it is a tiny bit
of flour and they have to use it or the barrels would not work.

Steve at the vineyard I called, said they use sulfites to seal the barrels
if there are any leaks, but no flour.  I looked up World Cooperage on line
and they describe the same procedure if it is necessary to seal the barrels.

*Please provide references to back up claims of a product being GF or not GF*
*******
To unsubscribe, email: mailto:[log in to unmask]
*******