Trader Joe’s Block Red Shiraz

[ArdenS]

I was wondering if anyone has any information on how Trader Joe’s processes their Block Red Shiraz. I am asking because I had some recently on two separate occasions and it seemed to have triggered a gluten reaction for me. Both times I had a small amount (less than one glass). I drink red wine frequently and have only ever had this type of reaction from one other wine (not a TJ brand) which I know was specifically aged in whiskey barrels. Is this also the case for the Block Red Shiraz? Has anyone else had a reaction to this wine? 

[Awol cast iron stomach]

I am sure I tried some about 10 years ago if this one was around then . My husband used to drink quite a few TJ 's wine. I am  uncertain of this particular wine processing although most reds and some whites are aged in oak the full time or partial end time.

I will share with you my personal experience for what it may be worth or to future readers:

I avoid most reds and whites that are buttery and described as oak-y. I have been avoiding and specifically ordering non oak-y wines since about 23 years ago. Long before my diagnosis. Even early in my drinking years. I was asking for un oaked wines a long time. Only knowing I didn't like them or how they felt.

Now I seek wines that are are never in oak. Often this is hard to find out due to proprietary info etc. 

I look for wines, champagnes,  that are aged in stainless steel or concrete exclusively.  It's getting a little easier as more stainless steel brands are in the marrket.

I do have to research as much as I can as some start in stainless and finish the tail end in oak. Some brands will share this info on their website.

This is what I find helpful. I first read description and avoid oak flavor, buttery, vanilla, deep taste descriptions. Then I usually go to the vineyards/ producer site to see what details I can get.

Yes, I know everyone says wine is gluten-free. I do know this and don't dispute that wine less than 20 ppm is allowed to be gluten-free. So this should not be a problem for most people here.

This is when my husband reminds me to accept that hey irregardless of what is the norm I am me and we have been playing this wine game 17 years together and me 24 years alone. It's me and my immune system and let's say my immune system always win.

For the record I have never tested positive for a problem with oak. I can rule this out. I have no problem with pure vanilla, I just had vanilla extract this AM . I don't have alcohol intolerance . I have had the usual people says it's sulphite or or histamine issue etc. We then find a wine in stainless steel that obviously contains sulphite as one does.  It passes the AWOL immune clearance test.

I recently reacted( broke out in DH ) to a gluten-free rum known as being designated gluten-free aka 20ppm safe. Initially we thought I was served one that was not gluten-free, but no it is confirmed it is gluten-free.  I have tried to upload pics here, but it says file too large and I can't shrink it. So you'll not be able to admire my DH.

This is of course not to open a can og worms or upset people again this applies to me not to all. Turns out this rum is aged in .... You guessed it oak barrels . Well I would have preferred to know that ahead of time so I didn't tick off my immune system, but I don't often think of aging of rum in oak barrels. So I stupidly screwed up not researching the heck out of it first. Instead I said oh yes that's on the gluten-free safe list great serve me up. A DH outbreak, acupuncture appointment, and a new replacement for my perfectly working blender later.

I can't explain my immune system to you, but myself and my husband over the years have learned I can't drink wheat, barley, rye distilled alcohol  ( yes no gluten left in final product alcohol yada yada ) and to be honest we have enough home observation to confirm I can't have alcohol aged in oak barrels. Bizarre ? I suppose so, guilty as charged.

Is it a paste m  was whiskey once in it once ? Who knows any of the infinite  possibilities and perhaps multi factorial ! To boot I have corn derivative issues and some wine makers utilize corn dervatives for flavoring.

So we read the product description, check the site, gluten-free websites,  and then it is trial time because ultimately  my immune system decides which ones make the cut.

Anytime I try a new ,( which is rare because I hate being lab rat) researched to be not aged in oak barrels, alcohol or wine. My husband and I look for my signature symptoms. The immune flush on my upper chest is the primary indicator that I can't have that wine or alcohol if 7-9 hours later we find a DH patch or my small intestine feels unzipped, it's off the list and I am off to my acupuncturist and the offender is poured down the sink.

As you see it is quite the through process that often I have to play Russian roulette lab rat . Which means  I just stick with the few that are safe or obstain. 

You may want to contact TJ to see if you can get details about processing and storage, but often they can't share or don't know all the details - proprietary. If the vineyard is listed you can also see how much info you can get. 

In the end it's possible your immune system has spoken as mine often does in it's own language.

I've had similar adventures with coffee and tremors too. Early on my Dr had my husband grind our own whole beans at home. As by golly my immune system Geiger counter just said some for whatever reason didn't pass .

I like my alcohol flush free and my coffee tremor free. In the end only my immune system knows who shall pass. ? Maybe I should name my immune system Gandolph? ?

I hope you too find one that can pass...

 

 

[ArdenS]

On 8/8/2019 at 1:16 PM, Awol cast iron stomach said:

I am sure I tried some about 10 years ago if this one was around then . My husband used to drink quite a few TJ 's wine. I am  uncertain of this particular wine processing although most reds and some whites are aged in oak the full time or partial end time.

I will share with you my personal experience for what it may be worth or to future readers:

I avoid most reds and whites that are buttery and described as oak-y. I have been avoiding and specifically ordering non oak-y wines since about 23 years ago. Long before my diagnosis. Even early in my drinking years. I was asking for un oaked wines a long time. Only knowing I didn't like them or how they felt.

Now I seek wines that are are never in oak. Often this is hard to find out due to proprietary info etc. 

I look for wines, champagnes,  that are aged in stainless steel or concrete exclusively.  It's getting a little easier as more stainless steel brands are in the marrket.

I do have to research as much as I can as some start in stainless and finish the tail end in oak. Some brands will share this info on their website.

This is what I find helpful. I first read description and avoid oak flavor, buttery, vanilla, deep taste descriptions. Then I usually go to the vineyards/ producer site to see what details I can get.

Yes, I know everyone says wine is gluten-free. I do know this and don't dispute that wine less than 20 ppm is allowed to be gluten-free. So this should not be a problem for most people here.

This is when my husband reminds me to accept that hey irregardless of what is the norm I am me and we have been playing this wine game 17 years together and me 24 years alone. It's me and my immune system and let's say my immune system always win.

For the record I have never tested positive for a problem with oak. I can rule this out. I have no problem with pure vanilla, I just had vanilla extract this AM . I don't have alcohol intolerance . I have had the usual people says it's sulphite or or histamine issue etc. We then find a wine in stainless steel that obviously contains sulphite as one does.  It passes the AWOL immune clearance test.

I recently reacted( broke out in DH ) to a gluten-free rum known as being designated gluten-free aka 20ppm safe. Initially we thought I was served one that was not gluten-free, but no it is confirmed it is gluten-free.  I have tried to upload pics here, but it says file too large and I can't shrink it. So you'll not be able to admire my DH.

This is of course not to open a can og worms or upset people again this applies to me not to all. Turns out this rum is aged in .... You guessed it oak barrels . Well I would have preferred to know that ahead of time so I didn't tick off my immune system, but I don't often think of aging of rum in oak barrels. So I stupidly screwed up not researching the heck out of it first. Instead I said oh yes that's on the gluten-free safe list great serve me up. A DH outbreak, acupuncture appointment, and a new replacement for my perfectly working blender later.

I can't explain my immune system to you, but myself and my husband over the years have learned I can't drink wheat, barley, rye distilled alcohol  ( yes no gluten left in final product alcohol yada yada ) and to be honest we have enough home observation to confirm I can't have alcohol aged in oak barrels. Bizarre ? I suppose so, guilty as charged.

Is it a paste m  was whiskey once in it once ? Who knows any of the infinite  possibilities and perhaps multi factorial ! To boot I have corn derivative issues and some wine makers utilize corn dervatives for flavoring.

So we read the product description, check the site, gluten-free websites,  and then it is trial time because ultimately  my immune system decides which ones make the cut.

Anytime I try a new ,( which is rare because I hate being lab rat) researched to be not aged in oak barrels, alcohol or wine. My husband and I look for my signature symptoms. The immune flush on my upper chest is the primary indicator that I can't have that wine or alcohol if 7-9 hours later we find a DH patch or my small intestine feels unzipped, it's off the list and I am off to my acupuncturist and the offender is poured down the sink.

As you see it is quite the through process that often I have to play Russian roulette lab rat . Which means  I just stick with the few that are safe or obstain. 

You may want to contact TJ to see if you can get details about processing and storage, but often they can't share or don't know all the details - proprietary. If the vineyard is listed you can also see how much info you can get. 

In the end it's possible your immune system has spoken as mine often does in it's own language.

I've had similar adventures with coffee and tremors too. Early on my Dr had my husband grind our own whole beans at home. As by golly my immune system Geiger counter just said some for whatever reason didn't pass .

I like my alcohol flush free and my coffee tremor free. In the end only my immune system knows who shall pass. ? Maybe I should name my immune system Gandolph? ?

I hope you too find one that can pass...

 

 

Thank you so much! It is a newer wine, I think in the last year or so. I will definitely consider the oak barrels thing, I’ve heard that barrels can have wheat based glue or floured corks so I’m trying to figure this out because I’ve given up so many foods (including coffee and and everything caffeinated) and I just don’t think I can give up wine! I will try to aim for wine that is aged in steel, I think that’s at least a good starting point. I did contact Trader Joe’s and am waiting on a reply so if they are able to give me any useful information I will update this post. Thanks again!