This is a great question.
Wine is ineherently gluten free, as it is made from grapes. However, there are two control points in the winemaking process where gluten may be introduced, although both seem to be rare instances in U.S.-made wines. The first is the practice of using a flour paste to seal oak barrels. Again, this seems to be a more common practice in Europe than in the U.S. The second is the practice of fining, which is done to clarify wine. Gluten can be used to fine wine, but more often a different protein is used. It seems that when gluten is used to clarify wine that it results in far less than the proposed safety threshold of 20 ppm.
For the most part, it seems to be that wine is generally safe for most celiacs to consume, but I have to raise the above issues so that each individual can make their own personal decision based on their experiences and level of sensitivity. It seems that U.S.-made wines are less likely to include a winemaking process that introduces gluten.
If you are concerned, ask the wine maker if:
1) oak barrels are used to age the wine
2) a gluten-containing paste is used to seal the oak barrel
3) gluten or another protein is used to fine the wine.
Here are links to two articles on this subject:
I have never had a reaction to gluten when drinking wine. I’d love to hear from you all about what your experiences have been.This entry was posted in Ask The Gluten Free RD, Celiac Disease, Gluten Free Lifestyle and tagged Ask The Gluten Free RD, Dr. Vino, gluten free, Gluten Free Living, gluten in wine, is there gluten in wine, The Gluten Free RD. Bookmark the permalink.← Sweet Potato PuddingGet Your Plate in Shape: Make At Least Half Your Grains Whole →