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. xxnonamexx
      - xxnonamexx posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    2. cristiana
      - cristiana replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result. I am interested to know, is your gastroenterologist concerned? Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous...
    3. trents
      - trents replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease...
    4. Scott Adams
      - Scott Adams replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especia...
    5. Scott Adams
      - Scott Adams replied to wellthatsfun's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      nothing has changed

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can t...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,191
    • Most Online (within 30 mins)
      7,748
    Atl222
    Newest Member
    Atl222
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • xxnonamexx
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By xxnonamexx · Posted

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    • cristiana
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By cristiana · Posted

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result.  I am interested to know, is your gastroenterologist concerned?  Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous damage, too! In my own case, my consultant wasn't remotely concerned - in fact, he said I might still get this result even if all I ever did was eat nothing but rice and water.   My coeliac blood tests were still steadily improving, albeit slowly, which was reassuring.
    • trents
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By trents · Posted

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Scott Adams · Posted

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can take 12–24 months (sometimes longer) for antibodies and the intestinal lining to fully heal, particularly in teens and young adults. Eating gluten again to “test” things isn’t recommended and won’t give you clear answers—it’s far more likely to cause harm than clarity. Weight not changing is also very common in celiac and doesn’t rule anything out. Please know that your frustration and sadness matter; this adjustment is hard, and feeling stuck can really affect mental health. You deserve support, and if you can, reaching out to a GI dietitian or mental health professional familiar with chronic illness could really help you through this phase. This study indicates that a majority of celiacs don't recover until 5 years after diagnosis and starting a gluten-free diet: Mucosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet However, it's also possible that what the study really shows is the difficulty in maintaining a 100% gluten-free diet. I suspect that if you looked closely at the diets of those who did not recover within 2 years might be that their diets were not 100% gluten-free. Perhaps they ate out more often, or didn't understand all of the hidden ingredients where gluten can hide. Either way, it shows how difficult recovery from celiac disease can be for most people. According to this study: This article explores other causes of flattened villi:    
×
×
  • 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.