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

Yellowtail Savignon Blanc Has Gluten?

MJ-S

Recommended Posts

MJ-S Contributor
MJ-S
Posted

So conversation in another thread about wine led me to do some poking around the web, and I found that the Yellowtail website lists if a wine is "vegan" or "gluten free". And the savignon blanc is *not* listed as gluten free!ohmy.gif One more thing to worry about.

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

Celiac.com Sponsor (A8-M):


adab8ca Enthusiast
adab8ca
Posted

So conversation in another thread about wine led me to do some poking around the web, and I found that the Yellowtail website lists if a wine is "vegan" or "gluten free". And the savignon blanc is *not* listed as gluten free!ohmy.gif One more thing to worry about.

Is this the same wine?

Open Original Shared Link

Under wine/nutrition, they say that their wines ARE gluten free....

MJ-S Contributor
MJ-S
Posted
  • Author

Is this the same wine?

Open Original Shared Link

Under wine/nutrition, they say that their wines ARE gluten free....

I can't get into the faq link. Once you enter the site you can click on each wine and see its nutritional info. They all list "gluten free" except the savignon blanc. So on the glass half full side, that seems to be only one that's a concern. No idea why.

Lisa Mentor
Lisa
Posted

I can't get into the faq link. Once you enter the site you can click on each wine and see its nutritional info. They all list "gluten free" except the savignon blanc. So on the glass half full side, that seems to be only one that's a concern. No idea why.

I would think there is no need to worry. Wine is not subject to gluten. :D

Chiana Apprentice
Chiana
Posted

While wine is naturally gluten-free, some of the refining additives may contain gluten. (Or who knows what for that matter.) My gent pointed out that isinglass is used in clarifying wine, and it's derived from the bladders of fish (sturgeons.) Other additives are derived from eggs, etc. They don't have to list their ingredients, and additives vary, so I'd stick with the stuff that says it's gluten-free, just in case.

sa1937 Community Regular
sa1937
Posted

I would think there is no need to worry. Wine is not subject to gluten. :D

I don't worry about it either.

K8ling Enthusiast
K8ling
Posted

I drink wine like it's going out of style but I've never had a reaction.

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

Celiac.com Sponsor (A8-M):


butterfl8 Rookie
butterfl8
Posted

A recent post via Facebook from the ever knowledgable Shelley Case:

Open Original Shared Link

-Daisy

mbrookes Community Regular
mbrookes
Posted

Butterf8, I love the "birddog"!

MrMatchStick Newbie
MrMatchStick
Posted

Nooooooooo!!!!!! :) I prefer a blush anyway ;)

lovegrov Collaborator
lovegrov
Posted

Spock, the vast majority of us with celiac who have "experimented" have done so with no reaction whatsoever -- except when we over-experimented.

richard

rdunbar Explorer
rdunbar
Posted

don't they use wheat paste as a glue when making the wooden wine barrels??

if so, it stands to reason that trace amounts are in wine.

last time i tried a sulfite free white wine, it made me feel terrible. could be that alchohol is'nt for me.?

kareng Grand Master
kareng
Posted

Spock, the vast majority of us with celiac who have "experimented" have done so with no reaction whatsoever -- except when we over-experimented.

richard

:P

psawyer Proficient
psawyer
Posted

don't they use wheat paste as a glue when making the wooden wine barrels??

if so, it stands to reason that trace amounts are in wine.

All of us here have heard that tale many times, but nobody has presented a credible source to say that this actually leads to gluten in the wine. If you have one, please post it.

kareng Grand Master
kareng
Posted

Two drinks isn't over-experimenting. People should know that some distilled spirits, even in moderation, aren't safe for people with celiac.

I was just laughing at Richard's post, thinking "ain't that the truth!". No one said you, personally, over indulged.

Most, but not all, Celiacs, have no problem with distilled spirits. They may not work for you. It's good you figured it out.

modiddly16 Enthusiast
modiddly16
Posted

I've yet to see valid evidence that would make me not consume wine. Many people don't react well to it, but it doesn't mean its a celiac reaction.

And spock...depending on who you ask and how much you've eaten...two drinks very well could be over-expirimenting :)

Jestgar Rising Star
Jestgar
Posted

I have no problem with wine or distilled alcohols. I drink single malt scotch, so no chance of contamination through a cheap blend, and all the wines I've tried have been fine (barring that over-indulgence thing). If you, personally, react to something, then by all means remove it from your diet, but don't assume that everyone has the same response.

Scott Adams Grand Master
Scott Adams
Posted

I agree with Peter, over the years this is one thing I've heard constantly--the gluten-in-wine theory...but then why haven't any ever tested positive for gluten? Tons of celiacs now use the gluten test strips, yet I've never heard of a wine testing positive for gluten. I've spoken to the owners at one of the biggest commercial gluten testing labs about this as well, and he's never seen it either. I also go to wineries regularly, and have seen them heat steaming the inside of new barrels...the water is near boiling, and they use a powerful steam power washer to do this. Do you think they'd want any contamination in their wine? Also, any material in the wine settles for at least a year before they bottle it, and is not used.

I've thought about doing a $500 challenge on Celiac.com for anyone who can find a commercially produced wine that tests positive...what do you think?

Scott

CarolinaKip Community Regular
CarolinaKip
Posted

I drink a few brands of white wines, and have not had a problem.

  • 3 months later...
Lisa Mentor
Lisa
Posted

I've thought about doing a $500 challenge on Celiac.com for anyone who can find a commercially produced wine that tests positive...what do you think?

Scott

Did you ever find anyone up to the challenge, Scott?

ElseB Contributor
ElseB
Posted

According to this article, its not just the flour paste in the barrels that could be a problem. Wheat is used as a clarifying agent in wine. Its not clear whether it can end up in the finished product.

Open Original Shared Link

Lisa Mentor
Lisa
Posted

According to this article, its not just the flour paste in the barrels that could be a problem. Wheat is used as a clarifying agent in wine. Its not clear whether it can end up in the finished product.

Open Original Shared Link

It's never been the least bit of concern to me, nor to any of the national celiac foundations/associations or research organizations.

.....just sayin' :D

sa1937 Community Regular
sa1937
Posted

.....just sayin' I agree with Lisa.

psawyer Proficient
psawyer
Posted

And I agree with Lisa and Sylvia. None of the major advocacy groups for celiac disease or gluten intolerance list wine as a concern. Even the notoriously over-cautious Open Original Shared Link lists wine as safe.

cap6 Enthusiast
cap6
Posted

don't they use wheat paste as a glue when making the wooden wine barrels??

if so, it stands to reason that trace amounts are in wine.

last time i tried a sulfite free white wine, it made me feel terrible. could be that alchohol is'nt for me.?

Recently I was at a resort that hosted a vintner weekend of wine tasting. i spoke with the vintner who explained the wheat paste issue to me. He statement was that the higher quality wines do not use the wheat paste as they properly seal their kegs. It is the lesser quality (under $5) wines that "could" be a concern as they are the ones that would be more likely to use wheat paste to seal the cracks. He statement was "could be". He stated that he had not heard of gluten as being an issue but that he would not rule it out. Higher quality wines would not be an issue. Would anyone like to shared a bottle with me? :P :P

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. Scott Adams
      - Scott Adams replied to cristiana's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      British Coeliacs: Marks and Spencer's have launched a Gluten Free Colin the Caterpillar Cake.

      Are you trying to make us in the USA jealous? 😉
    2. Scott Adams
      - Scott Adams replied to Florence Lillian's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Gluten-Mimicking Proteins that can affect some Celiac individuals.

      Thank you for sharing your experience, Florence. It’s important to clarify, though, that proteins like zein in corn, panicin in millet, and kafirin in sorghum are not considered gluten and have not been shown to trigger the same autoimmune intestinal damage seen in celiac disease. Some people with celiac disease do report symptoms with certain gluten-free g...
    3. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      2

      Second chance

      It’s true that awareness of celiac disease can vary among physicians, particularly outside of gastroenterology, and many patients end up educating their own providers. Reaching out to someone you trusted for 25 years makes sense if you felt heard and supported. That said, celiac disease management often benefits from a team approach, including a knowledgeable p...
    4. Scott Adams
      - Scott Adams replied to elisejunker44's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Schar's products contain wheat!

      I understand why that feels concerning. Some Schär products use specially processed wheat starch that has had the gluten removed to meet strict gluten-free standards (under 20 ppm in the U.S. and EU), which is why they can legally and safely be labeled “gluten free” for people with celiac disease. However, wheat must still be listed in the ingredients and ...
    5. Scott Adams
      0

      Fluffy Coconut Banana Pancake—Baked, Gluten-Free, and Family-Style

  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,598
    • Most Online (within 30 mins)
      7,748
    Caroline Alexandria
    Newest Member
    Caroline Alexandria
    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

    • Scott Adams
      British Coeliacs: Marks and Spencer's have launched a Gluten Free Colin the Caterpillar Cake.

      By Scott Adams · Posted

      Are you trying to make us in the USA jealous? 😉
    • Scott Adams
      Gluten-Mimicking Proteins that can affect some Celiac individuals.

      By Scott Adams · Posted

      Thank you for sharing your experience, Florence. It’s important to clarify, though, that proteins like zein in corn, panicin in millet, and kafirin in sorghum are not considered gluten and have not been shown to trigger the same autoimmune intestinal damage seen in celiac disease. Some people with celiac disease do report symptoms with certain gluten-free grains, oats, or other foods, but that reflects individual intolerance or sensitivity—not a proven “gluten-mimic” effect that damages the small intestine. Certified gluten-free oats are considered safe for most people with celiac disease, though a small subset may react to avenin. If specific foods consistently cause symptoms for you, it makes sense to avoid them personally, but it’s helpful for readers to know that these foods are still medically classified as gluten-free and generally safe for the broader celiac community.
    • Scott Adams
      Second chance

      By Scott Adams · Posted

      It’s true that awareness of celiac disease can vary among physicians, particularly outside of gastroenterology, and many patients end up educating their own providers. Reaching out to someone you trusted for 25 years makes sense if you felt heard and supported. That said, celiac disease management often benefits from a team approach, including a knowledgeable primary care provider and, when needed, a gastroenterologist or dietitian familiar with gluten-related disorders. Advocating for yourself is not unreasonable—it’s part of managing a chronic condition. If your current provider relationship isn’t working, it’s appropriate to seek care where you feel respected and properly supported.
    • Scott Adams
      Schar's products contain wheat!

      By Scott Adams · Posted

      I understand why that feels concerning. Some Schär products use specially processed wheat starch that has had the gluten removed to meet strict gluten-free standards (under 20 ppm in the U.S. and EU), which is why they can legally and safely be labeled “gluten free” for people with celiac disease. However, wheat must still be listed in the ingredients and allergen statement because it is derived from wheat, even though the gluten protein has been removed. For individuals with a true wheat allergy, these products are not appropriate—but for those with celiac disease, properly tested gluten-free wheat starch is considered safe under current medical guidelines. That said, it’s completely reasonable to prefer products made without wheat starch if that gives you greater confidence, and clearer front-of-package communication could certainly help reduce confusion for shoppers.
    • elisejunker44
      Schar's products contain wheat!

      By elisejunker44 · Posted

      I have enjoyed Schar's gluten free products for years. However, some items Do contain Wheat and are not clearly labeled on the front. Indeed the package states 'gluten free' on the front, and it is not until you read the ingredient label that one see's wheat as the first ingredient. Some celiacs may be willing to take a chance on this 'gluten free wheat', but not me. I strongly feel that the labeling for these wheat containing products should be clearly labeled on the front, with prehaps a different color and not using the 'no gluten symbol on the front. The products are not inexpensive, and also dangerous for my health!
×
×
  • 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.