Here is a publication you might want to check out: Immunochemical and Mass Spectrometry Detection of Residual Proteins in Gluten Fined Red Wine
Where do you want to send my $500?
I think the vast majority of wines made do not use any form of gluten in the processing of them so this article does not represent most of the wine making world. Trust me, I drink wine every single day and am an extremely sensitive celiac who nearly died from this disease and have yet to ever become ill from drinking red wine. I do drink wine from specific countries and vineyards so maybe that has something to do with it but I doubt it is just luck that is at play here. I have also visited vineyards (because you get free samples!) and none of them had heard of this practice when I questioned them about whether red wine was truly safe. I did my homework so think this is not standard practice.
I personally think that those who label themselves super sensitives to the point discussed here are people who have many food sensitivities and intolerances and react to many different things. I have reacted to foods and then not reacted to foods. I have reacted to foods with absolutely no gluten in them whatsoever and know it was from another sensitivity I had developed.
You have no way of proving that you are reacting to cc or actual gluten contamination in the food because you can only test down to a certain level. Symptoms from one intolerance can mimic those of another. This may be the super sensitive category but I would venture to guess most new celiacs read this and it would be downright wrong to give them the impression that celiacs have to worry about things which do not contain gluten but someone has them convinced a coating on it may be contaminated or not to drink red wine because it contains gluten. Alcohol is very irritating to the GI tract and those who do not heal well or have a myriad of food issues may not be able to tolerate it ever....doesn't mean it is gluten contaminated at all. With the amount of red wine I drink it would definitely trip my repeat blood work at some point and I would never be showing the consistently low, low numbers I have when tested. As I am extremely serio-sensitive with regards to immunity issues, I consider that more scientific than someone saying they reacted so it must be the gluten in the wine!
I totally believe those here are reacting to something in their foods and some Celiacs get the poop end of the stick and have to cut out many foods that most sensitive Celiacs do not. That just does not mean everything is so contaminated with low levels of gluten. I believe it does happen for sure in some batches and products but for the most part, if food were that cc'd or contaminated, the vast majority of celiacs would not be healing and get well. Don't forget....just because you have a reaction and others don't, it doesn't mean they get to eat it and you can't because you're so sensitive. I have met celiacs who have zero symptoms, other than unexplained anemia, and they had no villi left...none. So we all have to be careful of gluten ingestion the same way but we also have to learn where the real dangers lie and not become fearful of the food supply.