Anyone who’s suffered painful or dangerous reactions after consuming gluten even once will have a good idea of which foods to keep clear of their kitchens, and what red flags to search for on menus while eating out.

For coeliacs, a seemingly minor cross-contamination can create big problems. But what happens when it comes to drinks? Those in the know will have solid understanding of how wheat beers can affect their health, but few will consider wine as a potential hazard – so, should they?

Is wine gluten free?

We know that wine is made from fermented grape juice, which is a simple combination of yeast and grapes – both of which are gluten free. In its pure form, yes, wine is a gluten-free drink. And yet, some coeliac consumers have concerns over the prospect of cross-contamination when it comes to storage and processing.

How could wine come into contact with gluten? 

After the wine has been fermented and is ready to put into barrels, some winemakers will use a wheat or flour-based paste to seal their barrels before aging the wines.

The good news for those avoiding gluten is that this practice of using wheat as a seal is uncommon and most winemakers will now use wax to seal barrels (which is a completely gluten-free product).

In the unusual case that wheat has been used in the sealing process, it is unlikely that the paste will come into contact with the wine. Due to the fining process involved in winemaking, by the time the bottle reaches the drinker, it’s very improbable that any gluten will be present in the wine.

But, if you’re unsure as to whether your favourite drop could contain gluten, it’s a good idea to contact the producer to ensure you’re drinking gluten-free wines.