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I got a question. It is my understanding (and correct me if I am wrong) that all wine is gluten-free. But I thought champagne was not all gluten-free. Isn't champagne a version of wine. Should I be more careful?
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#3
jerseyangel 
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Posted 09 January 2006 - 11:16 AM
I have read that any wine made in the US is safe. I'm sure people with more knowledge on the subject will weigh in soon.
Patti
"Life is what happens while you're busy making other plans"
"When people show you who they are, believe them"--Maya Angelou
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Celiac.com - Celiac Disease Board Moderator
"Life is what happens while you're busy making other plans"
"When people show you who they are, believe them"--Maya Angelou
"Bloom where you are planted"--Bev
Celiac.com - Celiac Disease Board Moderator
#5
broncobux
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Posted 09 January 2006 - 11:51 AM
Ecclesiasticus 31:36. Wine drunken with moderation is the joy of the soul and the heart.
Champagne undergoes a second fermementation at times (which gives it more alcohol). Some cheaper kinds add alcohol to it as they do mot use the second fermentation...
Champagne undergoes a second fermementation at times (which gives it more alcohol). Some cheaper kinds add alcohol to it as they do mot use the second fermentation...
No-Gluten-in-Vegas
Formerly "NO-Gluten-In-San-Diego"
Formerly "GLUTEN-FREE-IN-OHIO"
Formerly "NO-Gluten-In-San-Diego"
Formerly "GLUTEN-FREE-IN-OHIO"
#6
teebs in WV
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Posted 09 January 2006 - 05:19 PM
Before going on the gluten-free diet, I was a beer drinker - I loved beer!! So once I started the gluten-free diet, I switched to wine, and didn't have any issues at first. But after a couple of months, I started getting intense itching (very similar to the itching I was having during one of my DH outbreaks). I finally figured out that it may be the wine and quit drinking it. Guess what ... no more intense itching! I have read on this board that sulfites in the wine may be my issue, and I have also read that you should not drink ANY alcohol for the first 6 months of the gluten-free diet (not sure why). Any one have any comments on this?
Thanks,
Thanks,
Tracy
- Dx by Derm with DH in Oct 2005 - both by bloodwork and skin biopsy.
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- Dx by Derm with DH in Oct 2005 - both by bloodwork and skin biopsy.
- Dx with celiac disease in Nov 2005 by biopsy of small intestine.
- gluten-free since Oct 2005
#7
bmorrow
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Posted 10 January 2006 - 06:59 AM
I have worked for a winery for years, and our winemaker has assured me that all of the wine that he has come in contact with is gluten-free. Champagne is normally produced in the U.S. by adding carbonation to produce the bubbles. There is not any additive that I know of that would contain gluten. Yeast is used to help ferment wine, but it is filtered out to such an unmeasurable amount that it should not hurt those with a yeast intolerance, which I do have. Eggs and dairy products are also used as a filtering agent, but I have never had a problem with this either.
Never heard that until recently.
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