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Wine Barrels Sealed With Flour Paste


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#1 monkeydragon

 
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Posted 19 February 2009 - 06:37 PM

my brother recently told me that a gal he dated is celiac and cannot drink red wine because the wine barrels are sealed with flour paste -

I inquired of a friend who manages a winery - this is her response, after questioning her wine maker:

Apparently it's common practice to seal the barrel heads with flour paste. It's a mixture of unbleached flour and distilled water used to assure a leak-proof seal. Here's the web site with more info
http://www.stavin.co...tems/insert.htm


Does anyone have additional information on this topic ??????

Thank you.
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#2 julirama723

 
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Posted 20 February 2009 - 08:08 AM

The good news is that not ALL wine barrels are sealed with a flour paste. :)

The flour paste is used only to seal oak barrels; if a wine is un-oaked, there is no flour paste involved. Also, this practice varies by region. From what I've discovered, it can be quite common in aged French wines, but less common in Spanish wines and American wines. Some vineyards use new barrels and do not need such a paste, some vineyards used older barrels which have previously used the paste, or old barrels that are cracked and require such a paste.

I'm not claiming to be an expert on the subject at all! But I have started to do research on it. If someone is more knowledgeable, please add some info!

When in doubt, contact each vineyard. Ask specifically if they use flour paste, and ask about their filtering processes, too. (Some wines use casein or soy or other things in their filtering process which can cause problems for those with intolerances or allergies.)

I contacted a few vineyards and received not only actual responses, but some free stuff, too! I know that Tapena wines, Big House wines, and Ten Spoon wines are gluten-free and do not use a flour paste/oaked barrels.
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#3 monkeydragon

 
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Posted 20 February 2009 - 08:26 AM

Thank you for the vineyard/label names that you have contacted Julirama - I was looking for a list! And it does appear this will be a maker by maker search/ inquiry -

The wine maker that I got the information from is American - NAPA Valley (J Lohr), and I understood that it was new and reconditioned barrels (they add new oak panels for flavor as well as repair). She advised to seek wine makers that use a stainless steel fermentation process - I also just found reference to white wines using new oak barrels sealed with flour paste.

I will start and edit a GLUTEN FREE WINE list here:
Tapena wines
Big House wines
Ten Spoon wines
* these wines have been posted as gluten-free by forum members on this thread, compiled for your convenience - please refer to the wine maker for current gluten-free information and questions


I also want to cross reference this thread for readers - it contains several good links for additional info. http://www.celiac.co...h...213&hl=wine
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#4 oceangirl

 
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Posted 20 February 2009 - 01:54 PM

Thank you for this thread. I believe Barefoot wines are unoaked as well as 4 vines, but you might want to check the 4 vines again.


We have been seeking unoaked once we knew about the flour paste- too bad because I love oaked wines!

lisa
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#5 psipsina

 
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Posted 04 April 2009 - 03:55 PM

Does it say on the label that the wine is "unoaked" or do we need to call individual wineries?? Does anyone have a safe list going?
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#6 Lisa

 
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Posted 04 April 2009 - 04:15 PM

http://gfkitchen.ser...lcohol.htm#Wine
http://www.glutenfre...rages_Wines.htm


You might find this informative. I do not know the reliability of these references. I would also advise to contact the manufacturer, if you find yourself sensitive to wines.

I, personally, have never had an issue.
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#7 psipsina

 
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Posted 04 April 2009 - 04:38 PM

http://gfkitchen.ser...lcohol.htm#Wine
http://www.glutenfre...rages_Wines.htm


You might find this informative. I do not know the reliability of these references. I would also advise to contact the manufacture, if you find yourself sensitive to wines.

I, personally, have never had an issue.


They only time I've had problems are with expensive reds. Which I guess makes sense now! Thanks :D
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Diagnosed April 2006 with multiple food sensitivities (gluten, yeast, eggs, cow dairy, legumes, some nuts and veggies) and a systemic candida infection -no pre-diagnosis symptoms since!

#8 mushroom

 
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Posted 04 April 2009 - 05:39 PM

Sometimes the "oaked" wines get that way, not by barrel-aging, but by the winemaker adding oak chips :o So I was told by a winery rep. I imagine these would be the cheaper oaked wines.
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#9 emcmaster

 
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Posted 04 April 2009 - 07:05 PM

Take this with a grain of salt, but I drink a LOT of red wine and I have never had a problem. Ever.
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#10 psawyer

 
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Posted 04 April 2009 - 07:12 PM

Take this with a grain of salt, but I drink a LOT of red wine and I have never had a problem. Ever.

Same here. :)
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#11 Jestgar

 
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Posted 04 April 2009 - 07:15 PM

Take this with a grain of salt, but I drink a LOT of red wine and I have never had a problem. Ever.

me too and either
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#12 casnco

 
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Posted 06 April 2009 - 06:15 PM

http://gfkitchen.ser...lcohol.htm#Wine
http://www.glutenfre...rages_Wines.htm


You might find this informative. I do not know the reliability of these references. I would also advise to contact the manufacturer, if you find yourself sensitive to wines.

I, personally, have never had an issue.


I drink A LOT of wine!!! Having a glass right now. And I can say that I have never had a problem with any wine that I have drank. Occasionally I will get an acid stomach from a bottle that was aged in stainless steel. I must have Oaked wines. They are my favorite! I will be careful, but not so careful as to eliminate the oaked wines.
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#13 LJudge SF

 
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Posted 13 April 2009 - 09:58 PM

Thanks so much for posting on this subject!

On and off over the years, I've had reactions to some red wines (and white), and not others...mostly have reactions to French wines...never knew why, but recently, my sister who has worked in the food biz and knows a fair amont about vinyards and wine making mentioned that some wineries seal the barrel with a flour paste and that might be the problem. Her comment was the first I'd heard of it...so, to find this post is timely and perfect! (I adore a good glass of red wine)...Cheers!
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#14 CLockworkAnge

 
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Posted 19 June 2009 - 06:04 AM

I have a friend that works at a wine boutique. I asked her if she had any information about what kind of wine is safe for people with Celiac's Disease. Random people, nutritionists, and blogs "guess" that most American wines are "ok" for people with Celiac's Disease.

My friend, whom works for a wine boutique, asked the wine specialist that runs the boutique. His information is the most in-depth I have yet to find, which makes me confident in knowing what I can drink.


---From my friend---
I spoke to my colleague this afternoon, Paul LaPenas of Bay State Wines. There is no such thing as gluten-free wine...and I believe him because he wears a bow tie (wink). He's been in the industry 20 plus years. I guess sometimes flour is used to seal off cracks in oak barrels, and when it gets wet it acts like a coagulant, which intensifies during malolactic fermentation.

Also barrels can be purchased used, such as whiskey barrels, which contain wheat residue, so you might be getting some of the leftover junk in your system. Also, you have to take into consideration the area where the vines are grown...other substitutes might exist in the soil such as tobacco, coffee, wheat, etc. All wines are made with yeast, so you might want to see an allergist to see if you're allergic. Maybe wines that are more fruity, where the grapes are plucked young, and don't require such an intense fermentation process?

You're best bet is unoaked wines, which are age in stainless steel barrels that are sterilized. I have a few suggestions for chardonnay-Tapestry, Kim Crawford, Wishing Tree, and Tohu. Other than that you might want to try some organic or sulfite-free wines like Badger Mountain, Our Daily Red, Ventura, and Bontera
-------
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#15 Gemini

 
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Posted 19 June 2009 - 11:03 AM

I have a friend that works at a wine boutique. I asked her if she had any information about what kind of wine is safe for people with Celiac's Disease. Random people, nutritionists, and blogs "guess" that most American wines are "ok" for people with Celiac's Disease.

My friend, whom works for a wine boutique, asked the wine specialist that runs the boutique. His information is the most in-depth I have yet to find, which makes me confident in knowing what I can drink.


---From my friend---
I spoke to my colleague this afternoon, Paul LaPenas of Bay State Wines. There is no such thing as gluten-free wine...and I believe him because he wears a bow tie (wink). He's been in the industry 20 plus years. I guess sometimes flour is used to seal off cracks in oak barrels, and when it gets wet it acts like a coagulant, which intensifies during malolactic fermentation.

Also barrels can be purchased used, such as whiskey barrels, which contain wheat residue, so you might be getting some of the leftover junk in your system. Also, you have to take into consideration the area where the vines are grown...other substitutes might exist in the soil such as tobacco, coffee, wheat, etc. All wines are made with yeast, so you might want to see an allergist to see if you're allergic. Maybe wines that are more fruity, where the grapes are plucked young, and don't require such an intense fermentation process?

You're best bet is unoaked wines, which are age in stainless steel barrels that are sterilized. I have a few suggestions for chardonnay-Tapestry, Kim Crawford, Wishing Tree, and Tohu. Other than that you might want to try some organic or sulfite-free wines like Badger Mountain, Our Daily Red, Ventura, and Bontera
-------


As many others have said, I drink red wine everyday and am a HIGHLY sensitive Celiac. If there is a trace amount of gluten in anything, and I eat it, I feel like crap and know I have ingested gluten. I have never, ever gotten sick from any kind of wine I have ingested. In fact, if there is no such thing as a gluten free wine, my blood work should be sky high and I should be in the hospital by now because I drink everyday. I think this all revolves around sulfites or another ingredient people may be sensitive to and not gluten. It just would not be possible for me to drink red wine everyday and not be sick as hell if that statement were true. Either that or I am incredibly lucky to have picked "safe" wines to drink. ;)
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