Method for Determining Gluten-Free Status of Your Wine:
Head's up, folks! Planning to pair that bottle of vino with your zin-tastic zoodles or veggie wraps? If you're on a gluten-free grub kick, it pays to double-check the wine label before you crack open a bottle.
Most wines are naturally gluten-free, but some might pick up traces of gluten during processing. Below's a lowdown on how to find out for sure if you're getting a glass of 100% gluten-free glory.
Is wine off-limits for gluten-free enthusiasts?
Spoiler alert: Most wines are gluten-free by nature. The catch? Some winemakers might use processing methods that could add gluten to the final product.
Want to uncover if your tipple is wholly gluten-free? Here's your roadmap:
The American Rules
Historically, U.S. regulations haven't demanded that every ingredient be mentioned on wine labels. Your best bet? Keep an eye out for a “gluten-free” label, but don't be surprised if it's missing. In instances where the wine is made using gluten-containing grains, it should be labeled with words like "treated," "processed," or "crafted" to remove gluten.
The Potential Cross-Contamination
Here's where things get slippery: Although gluten is killed during the early stages of winemaking (tank fermentation), cross-contamination could happen during other phases.
- Fining Agents: Some wineries use fining agents to remove unwanted particles from the wine and maintain its clarity. A tiny fraction may use gluten-based fining agents, although most chose gluten-free options (e.g., egg whites, milk protein, or fish protein). A smidgen of gluten might remain in the solution, but tests show it usually falls below 20 parts per million or 0.0002%. That's less than the FDA's threshold for labeling something gluten-free.
- Gluten-Contaminated Barrels: During the aging process, gluten could slip in when wine's stored in barrels. Luckily, paraffin wax (a naturally gluten-free sealant) is commonly used instead of wheat paste. Some wineries opt for non-sealed containers, like stainless steel barrels, to reduce the risk.
Locating the 100% Gluten-Free Wine
Ready to pick a bottle you can trust? Simply follow these steps for peace of mind:
- Check the labels and go for the “gluten-free” certification. Remember, labels don't always carry the certification, so…
- Read the list of ingredients carefully: Products with gluten often have “malt” in their names. Avoid wines with terms like "malt beverage."
- Quiz the winery: Interview the manufacturing crew on their methods and give them your concerns about gluten-contaminated sealants or storage materials for the aging process.
- Pick organic or natural wines: These products tend to have limited ingredients, which could save you the headache of unintended gluten intake.
Is there any solace for the slightly-more-sensitive souls?
If you're experiencing unpleasant symptoms after drinking wine even though it's naturally gluten-free, there might be another culprit at play. Some contenders?
- Gut inflammation: Some folks' guts don't respond well to alcohol, especially those with inflammatory bowel disease (IBD).
- Histamine and tyramine: These compounds triggered by fermentation might cause headaches or stomach troubles.
- Tannins: These plant compounds are found in high quantities in red wine and could cause headaches.
- Sulfites: Often added as preservatives, sulfites could cause asthma or headaches.
- Bacterial overgrowth: Consuming even a single glass of wine could lead to small intestine bacterial overgrowth (SIBO), causing symptoms like constipation, bloating, gas, and abdominal pain.
- Despite some winemakers using processing methods that could add gluten to the final product, most wines are naturally gluten-free.
- If you're on a gluten-free diet and want to confirm if your wine is 100% gluten-free, check the label for a "gluten-free" certification, read the list of ingredients carefully, and question the winery about their methods and concerns about gluten-contaminated sealants or storage materials.
- Even if a wine is labeled as gluten-free, those who are very sensitive to gluten might want to consider potential cross-contamination from fining agents or the aging process.
- If you're experiencing unpleasant symptoms after drinking wine, it might not be due to gluten intolerance, but rather gut inflammation, histamine or tyramine sensitivity, tannins, sulfites, or bacterial overgrowth.
