{"id":18846,"date":"2025-05-09T11:26:09","date_gmt":"2025-05-09T15:26:09","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/blog\/?p=18846"},"modified":"2025-05-16T06:18:54","modified_gmt":"2025-05-16T10:18:54","slug":"gluten-free-wine-celiac","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/gluten-free-wine-celiac\/","title":{"rendered":"Is Wine Gluten Free? Raise a Glass to Celiac Awareness Month!"},"content":{"rendered":"

\"gluten-free<\/a>Is wine gluten-free<\/strong><\/a>? Yes, for the most part.<\/p>\n

Wine is made from grapes, not grains. That’s good news for celiacs, those suffering from a digestive disease that makes them intolerant to gluten. May is Celiac Awareness Month so I thought it would be worth addressing this issue, especially since I’m asked about it occasionally.<\/p>\n

The boom in gluten-free foods makes me wonder why there hasn’t been wine labeled to that extent, though that is akin to labeling fresh fruit as trans-fat free.<\/p>\n

I’ve read The Wheat Belly and have followed various experts on this matter, not because I am intolerant of gluten, but \"grapespurplecropped\"<\/a>because I try to avoid it when there are alternatives.<\/p>\n

There are a couple of rare instances during the winemaking process where gluten may be introduced.<\/p>\n

The first is if the vintner uses flour paste to seal joints of the oak barrels in which some wines are aged. This is a very rare practice, and almost unheard of with North American-made wines.<\/p>\n

Second is the practice of fining wine to clarify it. Protein, such as egg whites, is usually used to fine wine, but wheat gluten may be used as well.<\/p>\n

However, this is also rare, and even when used, the gluten that results in the wine is far less than the suggested safety threshold of 20 ppm because the point of a clarifying agent is to attract unwanted sediment in a wine and fall to the bottom of the tank where it is removed before bottling.<\/p>\n

Therefore, it’s considered safe for most celiacs to drink wine<\/strong><\/a>. If you want to err on the side of safety choose wines that aren’t barrel aged, like most New Zealand Sauvignon Blanc<\/strong><\/a>, Italian Pinot Grigio<\/strong><\/a> and Riesling<\/strong><\/a> from just about any region in the world. For red wines, look for “unoaked” on the front or back label (that also works for many whites such as unoaked chardonnays).<\/p>\n

Also, check with your doctor as this is not medical advice, just the drinking kind ;)<\/p>\n

\"gluten<\/a><\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

Is wine gluten-free? Yes, for the most part. Wine is made from grapes, not grains. That’s good news for celiacs, those suffering from a digestive disease that makes them intolerant to gluten. May is Celiac Awareness Month so I thought it would be worth addressing this issue, especially since I’m asked about it occasionally. The boom in gluten-free foods makes me wonder why there hasn’t been wine labeled to that extent, though that is akin to labeling fresh fruit as trans-fat free. I’ve read The Wheat Belly and have followed various experts on this matter, not because I am intolerant […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[379,420,418,419,378,3],"tags":[],"class_list":["post-18846","post","type-post","status-publish","format-standard","hentry","category-additives-in-wine","category-celiac-wine","category-gluten-free-wine","category-gluten-wine","category-health-and-wine","category-wine-articles"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/18846","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=18846"}],"version-history":[{"count":3,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/18846\/revisions"}],"predecessor-version":[{"id":18878,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/18846\/revisions\/18878"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=18846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=18846"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=18846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}