Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Wine

noucha

Recommended Posts

noucha Apprentice
noucha
Posted

I am a big wine drinker and i keep hearing that some wines are distilled in such a way that they contain gluten. I was wondering if anyone knew of which wines to steet clear of or "comments" on labels that i should watch out for like the way they are distilled?

thanks

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

All wines are gluten free, regardless of the distillation process. Wine is derived from grapes.

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

Guest goldie
Guest goldie
Posted

I have always been told wine was gluten free. However, there was a programme today on UK TV that said some aren't. A note was posted on a coeliac forum regarding this and apparently some wine producers( mainly small ones) put their wine in wooden barrels that are sealed using paste made from wheat flour. It is seemingly one of the traditional methods used in the process.

I love my wine so hope this only applies to a very few wines.

oceangirl Collaborator
oceangirl
Posted

I, too, am a wine lover and I've read these things as well about the flour used in oak barrels. I DO think that I sometimes get mysteriously glutened and the only culprit might be a new wine. Michael and I try now to stick with unoaked wines (some will say on bottle, some you need to research) For instance, I have no trouble with 4 Vines (unoaked), Mirassou, Kendall Jackson... There are others I can't think of right now. We are trying some of the New Zealand wines that are unoaked like Kim Crawford. On the flip side, I also think there have been oaked wines that have not been an issue. It's frustrating. It does seem to make sense that if a barrel is sealed with flour that that may seep into the wine. I wish I had a more definitive answer for you. Again, more research needed!

Salud!

lisa

Guest goldie
Guest goldie
Posted

Thanks Lisa

And I've always blamed iffy stomach on the food !! Never mind will not stop me having the odd glass (or 3 or 4 - I am Scottish after all) I will just have to check labels a bit more.

Jan

Jenny (AZ via TX) Enthusiast
Jenny (AZ via TX)
Posted

So far, I've done well with wines. I don't do red, but that is because it gives me headaches. I am going to do some research on the unoaked wines.

Just wondering if anyone has tried the organic wines.

climbmtwhitney Apprentice
climbmtwhitney
Posted

I think I was glutened by wine last Thursday at Bunco. On Friday I felt like I was flattened by a truck. (And, no, it wasn't from enjoying my "grapes" a little too much. B)

I couldn't think of anything else it could be. So I got online and did a little research. I also read about French oak barrels being sealed with a flour paste. Sure enough, the wine I enjoyed (tremendously) was aged in French oak barrels for 2 years. Hmmmmm.

I, for one, would really like to know the answer to this one. I live an hour from Napa Valley. Might as well shoot me now, just get it over with, if I can't have my wine! Ha! :P

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Guest goldie
Guest goldie
Posted

This is all quite interesting and depressing at the same time. I can't drink red wine as I also get a really bad headache and go all red and blotchy - my tongue and lips go purple - wonderful sight at a dinner party ! However, I have noticed over the last year or so that the whites I drink seem to affect me more quickly than before - now it could be the strength, could be I'm getting older (as my husband tactfully mentioned when discussing this last week), could be I'm absorbing it more post diagnosis, maybe I'm drinking more than I think ( oh dear one more thing to worry about) - or it could be something else like the paste used in the barrels.

oceangirl Collaborator
oceangirl
Posted

It's also too bad because i happen to love oaked wines. This issue really needs some clear answers from the industry. I am almost 100% certain that I have been glutened by wine before. Of course, I continue to drink my trusted ones and occasionally attempt new ones but i wsh it wasn't so hit or miss. I appreciate Lisa's link (thanks, Lisa!) but I'm still curious about this.

lisa

lobita Apprentice
lobita
Posted

Yes, I used to think all wines are gluten-free, but I don't believe that's the case any longer. However, I did write to Barefoot Cellars because I really like those wines (cheap, but good) even though I've never had a problem, and this is what I received back:

Thank you for contacting us. We appreciate your interest in Barefoot Cellars.

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

noucha Apprentice
noucha
Posted
  • Author
This is all quite interesting and depressing at the same time. I can't drink red wine as I also get a really bad headache and go all red and blotchy - my tongue and lips go purple - wonderful sight at a dinner party ! However, I have noticed over the last year or so that the whites I drink seem to affect me more quickly than before - now it could be the strength, could be I'm getting older (as my husband tactfully mentioned when discussing this last week), could be I'm absorbing it more post diagnosis, maybe I'm drinking more than I think ( oh dear one more thing to worry about) - or it could be something else like the paste used in the barrels.

that sounds like a similar case my friend has ,she has an intolerancy to solicylates.

Guest goldie
Guest goldie
Posted

Thanks for that. Funnily I am allergic to aspirin and it contains salicylates.

  • 2 weeks later...
sickchick Community Regular
sickchick
Posted

Switch to Frey Organic! :) They are vegetarian & vegan friendly.

Open Original Shared Link

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. chrisinpa
      - chrisinpa commented on Scott Adams's article in Skin Problems and Celiac Disease
      2

      Celiac Disease and Skin Disorders: Exploring a Genetic Connection

      Maybe they can attribute certain skin conditions to either being susceptible to getting Celiac......or the other way around....but I have to ask if certain people are prone to Celiac because of genetics and some people aren't. It's kind of the same thing as what came first.....the chicken or the egg.?
    2. knitty kitty
      - knitty kitty replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      My journey is it gluten or fiber?

      @xxnonamexx, There's labeling on those Trubar gluten free high fiber protein bars that say: "Manufactured in a facility that also processes peanuts, milk, soy, fish, WHEAT, sesame, and other tree nuts." You may want to avoid products made in shared facilities. If you are trying to add more fiber to your diet to ease constipation, considering...
    3. trents
      - trents replied to sha1091a's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Issues before diagnosis

      Welcome to celiac.com @sha1091a! Your experience is a very common one. Celiac disease is one the most underdiagnosed and misdiagnosed medical conditions out there. The reasons are numerous. One key one is that its symptoms mimic so many other diseases. Another is ignorance on the part of the medical community with regard to the range of symptoms that celiac...
    4. trents
      - trents commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      6

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

      What kind of practitioner did the blood test? Was this a medical doctor, a naturopathic doctor, a GI doc? I would certainly follow up with them and ask why they advised you not to eat red meat. I mean, it could be something like they, themselves, are a vegetarian and give that advice to everyone. Have you had an endoscopy with biopsy of the small bowel...
    5. knitty kitty
      - knitty kitty replied to EndlessSummer's topic in Food Intolerance & Leaky Gut
      2

      Dizziness after eating green beans?

      @EndlessSummer, You said you had an allergy to trees. People with Birch Allergy can react to green beans (in the legume family) and other vegetables, as well as some fruits. Look into Oral Allergy Syndrome which can occur at a higher rate in Celiac Disease. Switching to a low histamine diet for a while can give your body time to rid itself of...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,689
    • Most Online (within 30 mins)
      7,748
    EndlessSummer
    Newest Member
    EndlessSummer
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      My journey is it gluten or fiber?

      By knitty kitty · Posted

      @xxnonamexx, There's labeling on those Trubar gluten free high fiber protein bars that say: "Manufactured in a facility that also processes peanuts, milk, soy, fish, WHEAT, sesame, and other tree nuts." You may want to avoid products made in shared facilities.   If you are trying to add more fiber to your diet to ease constipation, considering eating more leafy green vegetables and cruciferous vegetables.  Not only are these high in fiber, they also are good sources of magnesium.  Many newly diagnosed are low in magnesium and B vitamins and suffer with constipation.  Thiamine Vitamin B1 and magnesium work together.  Thiamine in the form Benfotiamine has been shown to improve intestinal health.  Thiamine and magnesium are important to gastrointestinal health and function.  
    • trents
      Issues before diagnosis

      By trents · Posted

      Welcome to celiac.com @sha1091a! Your experience is a very common one. Celiac disease is one the most underdiagnosed and misdiagnosed medical conditions out there. The reasons are numerous. One key one is that its symptoms mimic so many other diseases. Another is ignorance on the part of the medical community with regard to the range of symptoms that celiac disease can produce. Clinicians often are only looking for classic GI symptoms and are unaware of the many other subsystems in the body that can be damaged before classic GI symptoms manifest, if ever they do. Many celiacs are of the "silent" variety and have few if any GI symptoms while all along, damage is being done to their bodies. In my case, the original symptoms were elevated liver enzymes which I endured for 13 years before I was diagnosed with celiac disease. By the grace of God my liver was not destroyed. It is common for the onset of the disease to happen 10 years before you ever get a diagnosis. Thankfully, that is slowly changing as there has developed more awareness on the part of both the medical community and the public in the past 20 years or so. Blessings!
    • knitty kitty
      Dizziness after eating green beans?

      By knitty kitty · Posted

      @EndlessSummer, You said you had an allergy to trees.  People with Birch Allergy can react to green beans (in the legume family) and other vegetables, as well as some fruits.  Look into Oral Allergy Syndrome which can occur at a higher rate in Celiac Disease.   Switching to a low histamine diet for a while can give your body time to rid itself of the extra histamine the body makes with Celiac disease and histamine consumed in the diet.   Vitamin C and the eight B vitamins are needed to help the body clear histamine.   Have you been checked for nutritional deficiencies?
    • sha1091a
      Issues before diagnosis

      By sha1091a · Posted

      I found out the age of 68 that I am a celiac. When I was 16, I had my gallbladder removed when I was 24 I was put on a medication because I was told I had fibromyalgia.   going to Doctor’s over many years, not one of them thought to check me out for celiac disease. I am aware that it only started being tested by bloodwork I believe in the late 90s, but still I’m kind of confused why my gallbladder my joint pain flatulent that I complained of constantly was totally ignored. Is it not something that is taught to our medical system? It wasn’t a Doctor Who asked for the test to be done. I asked for it because of something I had read and my test came back positive. My number was quite high.Are there other people out here that had this kind of problems and they were ignored? 
    • trents
      Dizziness after eating green beans?

      By trents · Posted

      Welcome to celiac.com, @EndlessSummer! Do you react to all vegetables or just specific kinds or families of them? What you describe with green beans sounds like it has an anaphylaxis component. Like you, walnuts are a problem for me. They will often give me a scratchy throat so I try to avoid them. Does it matter if the vegies are raw or will-cooked in how you react to them?
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.