So many people with celiac disease or non-celiac gluten sensitivity ask: is there gluten in wine? I spoke with a winemaker and gathered clear, practical information to help you decide whether wine is safe for you.
Is There Gluten In Wine?
I learned something important at a Gluten & Allergy Free Expo that many readers will find useful. On the second day of the event I noticed a few wine vendors—something I hadn’t expected at a gluten-free expo. Curious, I stopped to talk with representatives from Siduri Wines. One employee there has a gluten intolerance, and that personal experience prompted the winery owners to investigate potential gluten exposure in their winemaking process.
During my conversation with Adam Lee, one of Siduri’s owners, he explained that he and his partner decided to test their wines for gluten and to research common sources of contamination. They hired a laboratory to run an ELISA test on their wines to detect gluten proteins. The cost of testing was relatively small compared with the confidence it provided to customers concerned about gluten. According to Adam, none of their wines tested positive for gluten-containing ingredients.
It’s important to understand that wine starts as fermented grape juice and grapes do not contain gluten. The primary concern for people with celiac disease or gluten sensitivity is cross-contact or the use of processing materials that might introduce gluten into the finished product. Some wineries address these risks through cleaning and testing; others use alternative equipment and materials to avoid potential contamination.
Why are barrels sealed in flour paste?
One common source of uncertainty comes from oak barrels. Historically, many coopers sealed the croze—the groove that holds the barrel head—in part with a flour paste. This practice was widespread regardless of where barrels were made. In some barrels you can still find remnants of that paste inside the staves or around the head seam.
Winemakers who are aware of this use thorough cleaning and sanitizing procedures before aging wine in used barrels. Some wineries replace flour paste with wax seals or use stainless steel tanks instead of oak barrels. Others use aluminum tanks combined with oak chips to impart oak flavor without using traditional barrels. These alternatives avoid any contact with flour-based sealants.
NOTE: Many wineries use aluminum or stainless steel tanks with oak chips for aging, and wine made this way should not contain gluten from barrel sealants.
If you are concerned about barrel use and flour paste, the safest approach is to ask the winery about their barrel handling and whether barrels are cleaned, reconditioned, or sealed with non-grain materials. Some producers will share test results or labeling information if they have conducted gluten testing.
Siduri’s experience shows a cautious, proactive approach: they investigated a potential exposure route, adopted cleaning protocols, and had their wines tested by a laboratory using ELISA methods. That combination of attention and testing provided reassurance for both staff and customers with gluten concerns.
Gluten-Free Appetizers To Pair With Wine
If you enjoy pairing appetizers with wine, here are a few gluten-free ideas to try alongside your favorite bottle:
- White Queso Dip (gluten-free version)
- Sweet and Sour Meatballs made with gluten-free binder
- Cheesy Sausage-Stuffed Mushrooms prepared without breadcrumbs
These options complement many red and white wines and are easy to prepare at home without gluten-containing ingredients.
Do you love wine?
We would love to hear which wines you drink and which producers you trust. Many wineries are responsive to allergy and dietary questions, and some now offer tested or certified gluten-free options. If you have a favorite gluten-free wine or a winery that documents its testing, please share your experience. Your feedback helps others make informed choices about enjoying wine safely.