Jump to content
  • Sign Up

NewMom's Blog

  • entry
    1
  • comments
    22
  • views
    63,444

Is All Wine Gluten Free?

NewMom

62,331 views

I was wondering if someone could help me. I am still learning about the do's and don'ts of this disease and thought that all wine was gluten free. Last night I had two glasses of Yellow Tail chardonney and woke up at 12:30 AM in so much pain I actually vomitted. This is not the first time that I have had this reaction to wine. Can someone tell me if there are only specific types of wine I can drink? Any help would be appreciated.

Thanks!



22 Comments


Recommended Comments

The list on the link below says that all wines are gluten-free. Maybe it was something that you [i]ate[/i] with the wine that made you sick?

[url="http://www.celiac.com/articles/222/1/Gluten-Free-Alcoholic-Beverages/Page1.html"]http://www.celiac.com/articles/222/1/Glute...ages/Page1.html[/url]

Share this comment


Link to comment
Thanks for the link.
The only thing that I ate with the wine was Michael Season's Gluten Free Cheddar Cheese Curls. The product backs the fact that they are gluten free.
Sometimes I feel like this is such a guessing game!

[quote name='Mosaics' date='Nov 7 2007, 09:46 AM']The list on the link below says that all wines are gluten-free. Maybe it was something that you [i]ate[/i] with the wine that made you sick?

[url="http://www.celiac.com/articles/222/1/Gluten-Free-Alcoholic-Beverages/Page1.html"][url="http://www.celiac.com/articles/222/1/Glute...ages/Page1.html"]http://www.celiac.com/articles/222/1/Glute...ages/Page1.html[/url][/url][/quote]

Share this comment


Link to comment
[quote name='Mosaics' date='Nov 7 2007, 06:46 AM']The list on the link below says that all wines are gluten-free. Maybe it was something that you [i]ate[/i] with the wine that made you sick?

[url="http://www.celiac.com/articles/222/1/Gluten-Free-Alcoholic-Beverages/Page1.html"]http://www.celiac.com/articles/222/1/Glute...ages/Page1.html[/url][/quote]

I too had 3 glasses of Yellow Tail wine a couple of days ago and I too became so sick, vomitting, for three days! It was really really weird, I was very mystified by my reaction to the wine. I feel there is some colour or flavouring in the wine. This is not my usual reaction to wine, as I also had 3 glasses of wine the week before, with absolutely no reaction.

Share this comment


Link to comment
I know this is an old thread, but I was browsing, looking to see about gluten free wines, and came across your question.

I just wanted to say about wine, tonight I made stew and used red wine in the sauce. I had no more than finished eating than my stomach started to feel nauseated, and I ended up in the bathroom with the most painful cramps.........lasted four hours. The ONLY thing that I had in that stew that was in question was the wine. So I looked it up, and it says all wine is gluten free. Then in another place I found that yeast is made of barley and there is yeast in wine my husband says. also I read that the barrels might not be gluten free, and last, they sometimes use additives. All I know is, I had a terrible reaction from the wine, and on the bottle they did not list even ONE ingredient, not even the word grape was on the bottle. So I have no idea what was in the wine.....

Share this comment


Link to comment
I've looked at several sites and posts about wines....I'm new to the gluten-free diet and am just starting to figure things out. When I found out that some hard ciders were not gluten free, I decided to check out the wines too....

Nea, I really appreciated your post - especially the info about the barley, barrels and such. Consequently I emailed Carlo Rossi, inc...they just happened to be the makers of the wine in my current wine box . Their response is posted below. Because of the above posts, the letter from Carlo Rossi, and that Yellow Tail is an Australian wine brand, I've come to the conclusion that US wines are most likely gluten free, but imported varietals may not be worth the risk. The next time I visit my local wineries I'll be certain to ask some detailed questions!

Cheers!

Here's the email from Carlo Rossi:

"Thank you for contacting us. We appreciate your interest in Carlo Rossi Winery.

In response to your inquiry, all of the wines and champagnes produced by E. & J. Gallo Winery in the United States are in compliance with the Food and Drug Administration

Share this comment


Link to comment
i know this post is REALLY old but isn't there a (seemingly) new discovery of the sulfites in wine making some people sick? i think i've now seen sulfite-free wine, or at least they list "contains sulfites" on some labels...

Share this comment


Link to comment
I'm so glad I came across this post as I am trying to figure out the wine issue when it comes to gluten and my allergy. I know that many websites will say that all wine is most likely gluten free, but "most-likely" doesn't do it for me. I am about one week into my gluten-free diet and had a glass of Mark West Pinot Noir which immediately made me sick. I contacted them and they provided the following response:

Hi Chris,

This is the best answer I could get for you.

Most of our wine is not made here as we purchase some wine from other
companies and mix them here to create our own wine. TTB is a government
agency that does not allow wine producers to add gluten to wines but
that does not guarantee that gluten has not been added to the wine we
use. We cannot confirm whether or not those wines have been stored in
barrels that were sealed with a flour paste and we do not test the wine
itself for any gluten so we do not have any way of knowing if our wines
contain gluten or not.

I hope this helps somewhat.

Thank you,

Monica

So, the jury seems to be out here, which doesn't make me feel good since I'm going to Italy for my honeymoon. Maybe I am having these reactions since I am still in the early recovery stages, but would welcome anyone else's experiences.

Thanks!

Share this comment


Link to comment
Today I found out that wheat flour caulked barrels is not the only possible gluten contamination of wine. Some wineries add to the wine something called a "fining agent" to clarify and stabilize the wine. Wheat gluten isolate is one of the fining agents that is sometimes used! I think we need to develop a list of wineries that NEITHER use such caulked barrels, NOR a wheat gluten isolate fining agent!

Share this comment


Link to comment
FYI - see YellowTail website on the gluten content of their wines - they say that their wine is [b]not [/b]gluten free.[url="http://www.yellowtailwine.com/roo-facts-amp-faq"]http://www.yellowtailwine.com/roo-facts-amp-faq[/url]

Share this comment


Link to comment
I looked at the Yellow Tail web site today and it says they ARE gluten free. I looked three times just to make sure I was not seeing things. Does anyone know if they have changed something to make them gluten free?

Share this comment


Link to comment
[quote name='Mosaics' date='07 November 2007 - 06:46 AM']
The list on the link below says that all wines are gluten-free. Maybe it was something that you [i]ate[/i] with the wine that made you sick?

[url="http://www.celiac.com/articles/222/1/Gluten-Free-Alcoholic-Beverages/Page1.html"]http://www.celiac.com/articles/222/1/Glute...ages/Page1.html[/url]
[/quote]
Austrailian Chardonnay. Have not found one that does not make me feel "glutenized"/as in terrible. Yellow Tail and McWillams are the two i have problems with. Have not tried any others. Not worth it.

Share this comment


Link to comment

I know this is a really old post but has there been any new developments in this area?

I am new to the gluten free world and last night I had a glass of my favourite wine (Riunite Bianco) and I got really sick and was still sick when I woke up. I just emailed the company and will post when I get a response, but wanted to know if there are some guaranteed gluten free wines?

 

-Ashley 

Share this comment


Link to comment
47 minutes ago, Abungay said:

I know this is a really old post but has there been any new developments in this area?

I am new to the gluten free world and last night I had a glass of my favourite wine (Riunite Bianco) and I got really sick and was still sick when I woke up. I just emailed the company and will post when I get a response, but wanted to know if there are some guaranteed gluten free wines?

 

-Ashley 

Most wines are gluten free, the introduction to gluten from them comes from the cask in most cases, where some companies still use wheat pastes as glue. This is only true in some wines and very few still use this practice. In most cases you find with the damage to your intestines you become more sensitive to sulfites, acids, and alcohols.  The last wine I had a sip of with no issues from gluten was BareFoot Pink moscato, That was a bit over a year ago. I cook with rums normally like admiral nelsons and bacardi which are made form sugar cane molasses and gluten free. Other hard liquors like pure agave taquilia and non grain based vodkas are also safe. I recently started using Austin East ciders in cooking and they are all gluten free.

Share this comment


Link to comment
On 11/7/2007 at 6:46 PM, Mosaics said:

The list on the link below says that all wines are gluten-free. Maybe it was something that you ate with the wine that made you sick?

http://www.celiac.com/articles/222/1/Glute...ages/Page1.html

Not true. I have used a variety of Barefoot wines with the screw caps and I had been fine. When I used the exact same brand with the cork, I had a really bad reaction. All Yellow Tail wines also give me bad reactions.

Share this comment


Link to comment

There isn’t any evidence that corks would contain gluten, or wine for that matter. Even if the barrels are made in the traditional way the wines don’t contain gluten.  The very last thing any wine producer would want would be wheat paste sediment floating around in there wine!  

Share this comment


Link to comment
2 hours ago, admin said:

There isn’t any evidence that corks would contain gluten, or wine for that matter. Even if the barrels are made in the traditional way the wines don’t contain gluten.  The very last thing any wine producer would want would be wheat paste sediment floating around in there wine!  

Just to add to this - Barefoot is a cheap wine.  It isn't made in barrels.  If it actually has a cork, I bet its one of those plastic ones.  Of course a real cork wouldn't have gluten - its cork.

Edited by kareng

Share this comment


Link to comment

So what explains my reaction? The Barefoot wine that caused my gluten intolerance reaction did have a cork but it was not plastic (came from a tree) - I had a really hard time getting it off, but most do have metal caps that screw on and off. As I said before, those seem to be fine. There have been other wines that friends have given me that also caused reactions with my body similar to the type that I get when I consume something with wheat in it. Not really sure if those wines were 'cheap' as you propose. In my country, they are not.

Share this comment


Link to comment

 

Maybe it was a different type of wine that had a real cork? IF that is the case, there are things like tannins and nitrates that can effect  people.  The amounts can be different by, not just type of wine but by vineyard.  But there is no gluten in plain wine or corks.

Share this comment


Link to comment

I have both Celiac's (diagnosed), and wheat allergy, am O- blood type, half Irish, and have radical B12 deficiency flareups/ anemia, so still eat red meat once a week or salmon. I have known since I was a small child that breads did not agree with me and so have chosen not to eat much grains my whole life. I was literally forced to 'eat everything' before leaving the table and STILL have problems with family members who believe such a condition can exist. My husband was all the same, but didn't know until his later stages of Lymphocytic Leukemia and was tested at the University of Chicago where they have a new program specifically for Celiac's. I can't tolerate reds or most whites these days. I got so foggy brained immediately and then have diarrhea and sometimes vomiting. (once each- I'm not a particularly slow learner : ) 

My husband took quite a few wine classes in his day. He says that 'most' Pinot Grigio's are made in stainless steel casks and so eliminate 'most' tannins (vs oak casks) and sulphates are much lower if French or Italian. If the Pinot has any yellow color best to not even try as it usually means it was made in an Oak cask or has a grain yeast. I have good luck with Chloe Pinot Grigio which is bottled is a US company but 'most' is made in Italy (will say on label.)

I also can enjoy two Rose' also from France- Miraval ($20-30) and (which are tannin and sulfite free) and La Vieille Ferme ($6.99)

If you want to be REALLY safe it seems high grade tequilas are the least risky. I've even learned to make a cucumber margarita one with date sugar and that IS about the best bet, for me, of all alcoholic beverages. 

Those are just my personal experiences. It sounds like I'm quite a drinker, but to the contrary- I have a glass of wine on special occasions or with guests, and a few margarita's in the course of a summer. Like I say, I've had this condition my whole life and am currently 62.

Share this comment


Link to comment
29 minutes ago, TLCummins-Jamison said:

I have both Celiac's (diagnosed), and wheat allergy, am O- blood type, half Irish, and have radical B12 deficiency flareups/ anemia, so still eat red meat once a week or salmon. I have known since I was a small child that breads did not agree with me and so have chosen not to eat much grains my whole life. I was literally forced to 'eat everything' before leaving the table and STILL have problems with family members who believe such a condition can exist. My husband was all the same, but didn't know until his later stages of Lymphocytic Leukemia and was tested at the University of Chicago where they have a new program specifically for Celiac's. I can't tolerate reds or most whites these days. I got so foggy brained immediately and then have diarrhea and sometimes vomiting. (once each- I'm not a particularly slow learner : ) 

My husband took quite a few wine classes in his day. He says that 'most' Pinot Grigio's are made in stainless steel casks and so eliminate 'most' tannins (vs oak casks) and sulphates are much lower if French or Italian. If the Pinot has any yellow color best to not even try as it usually means it was made in an Oak cask or has a grain yeast. I have good luck with Chloe Pinot Grigio which is bottled is a US company but 'most' is made in Italy (will say on label.)

I also can enjoy two Rose' also from France- Miraval ($20-30) and (which are tannin and sulfite free) and La Vieille Ferme ($6.99)

If you want to be REALLY safe it seems high grade tequilas are the least risky. I've even learned to make a cucumber margarita one with date sugar and that IS about the best bet, for me, of all alcoholic beverages. 

Those are just my personal experiences. It sounds like I'm quite a drinker, but to the contrary- I have a glass of wine on special occasions or with guests, and a few margarita's in the course of a summer. Like I say, I've had this condition my whole life and am currently 62.

Amusingly few points this brings up"
1. If your still B12 deficient look up KAL Nutritional Yeast, and just use it as a condiment or make cheese sauces with it. Liquid Health has blends like Stress & Energy and Neurological support as many B-vitamins work together, Or they sell a plain B12 sublingual you can add to a drink.
2. Tequilas made from agave and normally grain free and considered safe will be going up in prices soon, international agave shortage has led to a 6 fold increase in agave prices and will soon effect the store bought agave, and tequila market.
3. Rum is also considered safe and cheap made from sugar cane.

Thanks for you input on it, I was just thinking of using a wine in a bit of cooking to add splash of flavor to saute greens this week. A pinot would be great if I recall that is a sweet/tart with notes of citrus will be interesting to see....I think great for finish deglaze of a white fish skillet cooked in a butter flavored coconut oil over wilted greens.
 

Share this comment


Link to comment

Just curious - with all the topics in the forum about wine - why is everyone posting on this woman's blog?  Her posts are 10+ years old?  Maybe you would like to take this discussion to the forum?

Share this comment


Link to comment

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Add a comment...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Latest Blog Entries

    • By Scott Adams in Gluten Busters: Gluten-Free Product Alerts by Celiac.com
         0
      North Country Smokehouse, a Claremont, N.H. establishment, is recalling approximately 2,601 pounds of pork sausage products due to misbranding, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The product has a gluten free claim represented on the front of the label; however, the product contains gluten in the form of wheat. Wheat, which is an allergen, is also listed in the product’s list of ingredients.
      The ready-to-eat pork banger sausage items were produced on February 13, 2019. The following products are subject to recall: [View Labels (PDF only)]
      12-oz. vacuum-sealed packages containing 4 pieces of “NORTH COUNTRY SMOKEHOUSE NATURAL IRISH BRAND BANGER SAUSAGE” and a use by date of 04/15/19 represented on the packaging.
      The products subject to recall bear establishment number “EST. 5390A” inside the USDA mark of inspection. These items were shipped to distribution and retail locations nationwide.
      The problem was discovered on March 11, 2019 when the firm notified FSIS that they received a consumer complaint.
      There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.
      FSIS is concerned that some product may be in consumers’ refrigerators or freezers or both. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
      FSIS routinely conducts recall effectiveness checks to verify that recalling firms are notifying their customers of the recall and that actions are being taken to make certain that the product is no longer available to consumers.
      Consumers and members of the media with questions about the recall can contact Alicia Baker, brand manager for North Country Smokehouse at (603) 543-0234 Ext.214.

    • By Scott Adams in Gluten Busters: Gluten-Free Product Alerts by Celiac.com
         0
      Conagra Brands, Inc., a Milton, Pa. establishment, is recalling approximately 2,871 pounds of chicken and rice products due to misbranding and undeclared allergens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The products may contain milk and wheat, known allergens, which are not declared on the product label. 
      The products are labeled as chicken and rice products but contain beef ravioli products.  The products were produced and packaged on Jan. 16, 2019. The following products are subject to recall: [View Labels (PDF only)]
      7.5 oz. canned microwavable bowls of “” on the label, and a package code of 210090151050045L, and ‘BEST BY’ date of Jul082020 on the bottom of the bowl. The products subject to recall bear establishment number “EST. 794” on the bottom of the bowl. These items were shipped to retail locations in Florida, Kentucky and New York.                                 
      The problem was discovered by the firm after receiving consumer complaints that  bowls of microwave beef ravioli were mislabeled as “chicken with rice & vegetables.” FSIS was notified on March 8, 2019.
      There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.  
      Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

    • By Ennis_TX in Daily Life and Compromising
         4
      This last month as been a mess, turmoil with sponsor (for my food truck business) changing their mind, the updated health codes, and being constantly turned down trying to find sponsors, investors, etc. I found and made back up plans and compromises but still feeling abysmal at the fact I will probably spend another year struggling and indebted my family with my medical expenses, and bills for food and rent. Hopefully it picks up with market sales this year. I did redo my recipes for better gluten free cakes, rolls, and breads for the bakery. Using more expensive almond flours, no sugars at all, and using more and different leavening agents for improved rise. Even removing the staple psyllium husk from my cakes.

      My emotional support animal Ouros the bearded dragon has been a complete  nutcase. I know he is mentally handicapped (heck his name came from the fact he would try to eat his own tail as a baby til he chewed most of it off). We got him a solid walled enclosure with sliding elevated windows. This stopped him running into walls full force every day til he stunned himself. As he used to just bang his head on glass walls of his other one all day til I would stop him or he hurt himself too much to move. Now he will scratch at the windows on this one, like nails on a chalkboard.....still special ed lizard does not comprehend see through materials, but at least it is raised so he can not head bash hard on it.  He is eating less live feeders and more veggies as he has gotten older and is saving money. Still daily he has one of his panic/mental attacks and starts freaking out til I put him in a small box for a hour or hug him close til he calms down. Heck this morning he tried to cook himself attacking his heating element. Unsure who is comforting who in this relationship lol. I think I know how parents with a kid on the spectrum feel about being powerless to help their kids.

      As to my body, diarrhea is back..... I spent January eating more and more meat, lean venison, Epic Pork Rinds, Turkey Bacon, Tuna, Salmon, Grass fed beef. Now around the end I tried tapering back my enzymes to save money...and the D got MUCH worse like 6 times a day liquid. Going back off meat in February for a "Vegetarian" month, fitting for the month of love eh?
      This brought up some other interesting concepts, could blood sugar be a issues with the D also and are they related. I was talking with other people on KETO, I have something abnormal. I can eat no sugar, no starches, no fruit, grains, or starchy veggies and even fasting still have a glucose of 101-120. Apparently I should be in the 80-90 range with my diet. Maybe my pancreas function got worse or completely dead? I mean what happens if you have NO insulin? Can't find studies on someone without a pancreas trying to Keto or atkins diet to manage blood sugar. I started a "diabetic" regime of chrominum, and a a few other things playing with herbal regimes and finding they help me feel better and evening stemming the binge eats a bit.

      Good News about body, throughout the month of January I put on 6.5lbs, I see very little jiggle in the mirror jumping but more defined abs, leg muscles, and arms. This might either be due to increased animal products, bone broths, or the extreme increase and in fat and protein. Trying to keep up the high fat/protein with vegan sources for half the month of FEB to biohack this. Last week of February I am going to go low fat high protein and do the old "cutting" I used to do. Really go for the full definition competition look.

      I also have regained  a good deal of nerve response....annoyingly so. Used to be I could cut myself, burn myself, drinking something hot, or something else and not be bothered by it. NOW, I feel little cuts on my hands with a odd burning sensation to them, I feel stuff being warm...and the old pain sensations of burning myself with hot food, hot pans, drinking hot beverages...even cold leaving a painful sensation after handing frozen items for extended amounts of time. Heck I feel itchy dry skins, crumbs on my bed, and lint globs in my socks....stuff that I have not noticed since I was a kid.
  • Member Statistics

    • Total Members
      86,777
    • Most Online
      4,125

    Newest Member
    Sdceliac
    Joined
  • Blog Statistics

    • Total Blogs
      1,159
    • Total Entries
      2,013
  • Who's Online (See full list)

  • Blog Comments

    • Increased fasting numbers even in a low carb diet is common for a type 2 diabetic who is insulin resistant.   It is called Dawn Phenomenon.  If your post parandial numbers are over 200 or lower than 70 than you should consult a doctor to determine what kind of diabetic you might be.  You could be prediabetic eventually becoming insulin resistant and possibly developing TD2.   My neighbor recently had her pancreas removed due to cancer.  She must be on insulin and take enzymes to survive.  S
    • Yeah I did whole lot of research on it after this on the insulin and glucagon and how you can make glucagon the dominant hormone to have your body use fatty acids for fuel. BUT your liver will still be processing glycogen into glucose as a response to prevent glucose from tanking. All this time insulin is still needed for your bodies cells to utilize the glucose.  My pancreas we know is only getting 15% the nerve signals at the T7, I think it is just bogged down and I should keep to a prediabe
  • Forum Discussions

    So i recently had a baby and 3 months postpartum I started celery juicing and after juicing my stomach would be in so much pain. So I stopped it for a while and a whole month no pain or issues. I made an apt with a GI doctor to just get my blood work checked everything came back great except the Ema it was 1:20 he said it was strange because all the other Celiac panel test were negative my Ttg and the genetic screening even. So I made an apt with another doctor for second opinion she stated
    I am celiac and eat gluten-free, DF, SF and sunflower free because I'm highly reactive to all 4. I discovered about a year and a half ago that I would have severe and immediate GI reactions, similar to as if I ate dairy, to anything with sunflower/safflower products in it, but I think that's when using the oil became more prevalent too. Strange because I loved sunflower seeds as a kid. I've also linked it to places I've eaten out where everything was fine and then discovered they started using s
So i recently had a baby and 3 months postpartum I started celery juicing and after juicing my stomach would be in so much pain. So I stopped it for a while and a whole month no pain or issues. I made an apt with a GI doctor to just get my blood work checked everything came back great except the Ema it was 1:20 he said it was strange because all the other Celiac panel test were negative my Ttg and the genetic screening even. So I made an apt with another doctor for second opinion she stated that
×
×
  • Create New...