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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

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Guest goldie

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.

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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

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Guest goldie

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

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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.

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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

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Guest goldie

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.

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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

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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

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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.

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