Red wines vs white
(Lake Forest CA)
I have had many the gluten reaction to different wines. I have found that reds are mostly out of the question since they we aged in porous oak barrels. The only wine I have had no reaction to (and like to keep it that way) is New Zealand Winery whites. Many are aged in Steel barrels which can be sterilized between uses cutting cross contamination significantly. What is the general consensus on wines and Celiac safety?
Response: "Generally" speaking, pure red or white wines are considered safe because they are distilled. Below is a link to an article on the Celiac Disease Foundation website that refers to wine as being gluten free:
However, if you are in doubt and are getting a reaction, then I would recommend avoiding it.