Is Wine Gluten-Free?

Most wines have less than 20 parts per million (ppm) of gluten, making them gluten-free according to U.S. guidelines. 

However, additional gluten could be introduced during wine processing and packaging. This occurs if gluten-containing products are used as fining agents to clarify the wine, or if a wheat paste is used to seal oak barrels for aging.

Some wine processing procedures may accidentally add trace amounts of gluten to the final product, which is generally less than 10-20 ppm. Although this is still considered gluten-free, some people with celiac disease may still be sensitive to this amount of gluten.

If you are especially sensitive to gluten, you may need to avoid wine stored in oak barrels. Additionally, it is recommended to look for added colorings or flavorings because some of these ingredients may include gluten.

Tips for selecting gluten-free wine include the following:

• Look for the gluten-free certification logo or label. 
• Avoid any potential hidden ingredients 
• Discuss the possibility of gluten contamination with the winemaker.

Gluten is not present in most alcoholic beverages, including wine, most spirits, and gluten-free beer. Most alcoholic beverages are regulated by the FDA or the Alcohol and Tobacco Tax and Trade Bureau. However, their policies are not clear about which ones are completely gluten-free

Spirits are distilled during the manufacturing process, which removes any traces of gluten even when a gluten-containing ingredient is used. Therefore, anyone with celiac disease can drink spirits, including malt whisky, which is made from barley.

Possible gluten-free alcoholic beverages include:

• Wine
• Cider
• Sherry
• Spirits
• Liqueurs

Beverages to avoid if you have gluten intolerance or celiac disease include:

• Beer
• Lagers
• Stouts
• Ales

Regardless of whether you are on a gluten-free diet or not, keep in mind that it is recommended to limit alcohol consumption to less than 14 units a week.

Although going gluten-free has become more popular, experts recommend only following a gluten-free diet if you have been diagnosed with:

• Celiac disease
• Gluten sensitivity
• Dermatitis herpetiformis
• Wheat allergy

If you do not have a condition that affects your digestion of gluten, cutting out grains and other complex carbohydrates can lead to nutrient deficiencies and damage gut health.

If you have symptoms of celiac disease or gluten intolerance, seek medical treatment for accurate diagnosis and treatment. They can confirm a diagnosis using a blood test, colonoscopy, and other tests. If you are diagnosed with celiac disease, you will need to follow a strict gluten-free diet to reduce symptoms.