This article explains why some of you may feel ill after drinking half-a-glass of wine:
This article explains why some of you may feel ill after drinking half-a-glass of wine:
Yellow Tail wines (Australian) are GF, even their Chardonnay. They label their wines.
I tend to drink red and white Riojas (mainly red) and these don't make me react.
Lots of Chardonnay's are finished in oak smoked barrels, which can be sealed with wheat pastes. I tend to avoid Chardonnay because of this.
Hi Sassyl, was it relatively recently that Yellow Tail started labelling their wines? I only ask because the red one did cause a reaction in me the last time I had some (about 6 months ago). I must admit, I now steer clear of almost all New World wines. I have gone back to French and Italian reds and Italian whites (pinot grigio - I always found Chardonnay too sweet). I will check the labels next time I shop and I may even try a Yellow Tail...! Thanks for the info.
I think this about 2 years ago, someone had brought me a bottle and I noticed the label. About the same time, someone had mentioned the wine thing on another forum (not sure where) which is where I heard about the Chardonnay and the Yellow Tail labelling that made me look (I'm in the UK).
Just out of personal choice I drink rioja, Bergerac, Fitou, Pinot Noir. If white I drink Pinot Grigio or white rioja. They all seem fine.
What about Rose, I buy Lambrusco and never get a reaction !
Do you know if Chilian wine is GF.Especially Merlot.
I like and drink red wines, usually the 'soft and fruity' variety from countries such as South Africa and Chile that can be drunk on their own; nothing special or expensive. The labels often say 'contains sulphites' . None of them have ever declaired a gluten content. I don't think I've had a reaction apart from a thick head the following morning.
If they put 'may contain gluten' on the label I wouldn't touch it, and I bet they would put that on all bottles, even if they knew they didn't contain gluten.
I have always understood that spriits can't contain gluten because it is left behind in the distillation process, and I drink the occasional Scotch, except when on holiday when occasional would be a gross understatement.
I asked my dietitian, vodka is fine due to the distillation process :o)
My favourite tipple was a white Bordaux with a meal but I found that I became more and more ill each week that passed after drinking a very small glass. So I gave up wine .. It wasn't until the other day that I found the above link about wine and gluten.
:(..hells teeth.. one of my pleasures, a wee glass of red of an evening.. Not happy about this
According to EU directives, wine manufacturers clarify wine with gluten. Prior to BSE they used gelatin. Other countries & continents may use fish products to clarify.
Aged wines are generally aged in oak barrels - sealed with a wheat gluten paste.
The sulphites are just to stop mould growing (same for dried fruits).
Thanks for this information Jacks ... I suppose we could all brew our own and have a cloudy version. I made parsnip wine many moons ago and it is surprisingly nice. I've also heard that elderberry wine is delicious, if not a little potent!
I think that sometimes when you have a condition like ours you have to realise that in order to be as healthy as you can be you really have to amend what you allow into your mouth. It's hard but better than feeling really bad most of the time and certainly worth doing if it makes you feel even a tad healthier.
glutenfreepages.com.au/CMS/...
Whilst wheat paste was traditionally used to seal barrels this practice has been superceded by the use of parrafin wax. The majority of wines are not aged in barrels - exceptions being Chardonnay.
All Australian wines now need to be labelled (although I'm not sure whether this translates outside Australia to UK/ USA and beyond).
Keep calm and carry on!