Do red, white, and berries have gluten in them?

December 7, 2025 •

2 min read

According to the Celiac Disease Foundation, gluten is a protein found in wheat, barley, and rye. So, do red, white, and berries have gluten in them, or are they safe for a gluten-free diet? This guide breaks down the facts to help you navigate your food and drink choices.

Quick Summary

The vast majority of traditional red and white wines are naturally gluten-free, with minimal risk of cross-contamination from historical production methods. Fresh berries are also naturally free of gluten. Be cautious with processed, flavored wines and berry products, as additives can introduce gluten.

Key Points

Red and White Wine are Usually Gluten-Free: Traditional, unflavored red and white wines are made from grapes, which do not contain gluten.
Minimal Cross-Contamination Risk in Wine: The risk of gluten from fining agents or barrel sealants during winemaking is considered negligible and well below the legal gluten-free limit.
Fresh Berries are Naturally Gluten-Free: All fresh berries, including strawberries, blueberries, and raspberries, are inherently gluten-free.
Caution with Processed Products: Processed or flavored wines, wine coolers, and processed berry products (like frozen or canned) should be checked for additives that may contain gluten.
Check Labels and Certification: For high sensitivity, always look for specific 'gluten-free' labels and certifications, especially on blended or processed items.

Are Red and White Wines Gluten-Free?

Wine is made from fermented grapes, a naturally gluten-free fruit. Traditional, unflavored red and white wines are typically safe for a gluten-free diet, but those with high sensitivity should be aware of rare potential gluten sources during production.

Potential Sources of Gluten in Wine

Though rare, gluten exposure in wine manufacturing could occur in two ways:

Fining Agents: These agents clarify wine. While most, like egg whites or bentonite clay, are gluten-free, historical use of wheat gluten in some fining agents was rare and resulted in negligible gluten levels below the 20 ppm limit for 'gluten-free' labeling.
Barrel Sealants: Historically, wheat paste was used to seal wooden barrels but is now largely replaced by gluten-free alternatives like paraffin wax. Any gluten transfer from this old method is also considered minimal and below the 20 ppm threshold. For maximum assurance, wines aged in stainless steel are an option.

Flavored and Fortified Wines

Be cautious with non-traditional wines like coolers, flavored dessert wines, or cocktails, as they may contain gluten-based additives. Always check ingredient lists for these products.

Are Berries Gluten-Free?

Fresh berries, such as strawberries, blueberries, raspberries, and blackberries, are naturally gluten-free and suitable for a gluten-free diet. However, processing or combining berries with other ingredients can introduce gluten. Watch out for additives in processed berry products like frozen or canned berries. Also, be mindful of cross-contamination when preparing fresh berries at home or buying pre-cut options.

Gluten Risk Comparison: Wine vs. Berries

This table outlines the potential gluten risks for different types of wine and berries:


Feature	Traditional Red & White Wine	Processed/Flavored Wine	Fresh Berries	Processed Berries
Inherent Gluten Content	No	Varies (check additives)	No	Varies (check additives)
Primary Risk Factor	Extremely low cross-contamination from historical processes (fining/barrels)	High potential from malt or flavor additives	Virtually none	Potential from thickeners, sauces, or shared equipment
Label Check Required?	For high sensitivity or if certified	Always	For high-risk individuals or if pre-cut	Always
Safety for Celiacs	Generally considered safe, with minimal, negligible risk	Often unsafe without explicit labeling	Safe and natural part of the diet	Can be unsafe without explicit gluten-free labeling

Conclusion: Safe Consumption on a Gluten-Free Diet

Traditional red and white wines, along with fresh berries, are generally safe for a gluten-free diet due to their naturally gluten-free composition. Risks are primarily associated with rare historical winemaking methods or gluten-containing additives in processed berry and flavored wine products. Reading labels is crucial for avoiding hidden gluten in processed items. By understanding these points, you can enjoy these foods and beverages confidently. For further information on labeling, consult resources from organizations like the FDA and Celiac UK.

Note: The Celiac Disease Foundation is an authoritative source on celiac disease and provides an online list of safe foods.

Frequently Asked Questions

Yes, people with celiac disease can generally drink traditional red and white wines. The risk of gluten exposure from fining agents or barrel sealants is considered extremely low, with residual gluten levels typically far below the 20 ppm safety standard.

The primary ingredient in wine is grapes, which are a naturally gluten-free fruit. The fermentation process of grapes does not introduce gluten into the finished product.

Gluten can potentially enter wine in trace amounts through historical production methods like using wheat paste to seal aging barrels or certain fining agents. However, these practices are rare, and resulting gluten levels are negligible.

Yes, all fresh berries are naturally gluten-free. The risk comes from processed berry products, which can sometimes have gluten-containing additives or suffer from cross-contamination.

You should check the ingredient list for any mention of gluten-containing ingredients such as malt, barley, or wheat. It's best to look for a specific 'gluten-free' label on flavored or blended wine products.

Yes, some wineries specifically certify their products as gluten-free, though most traditional, unflavored wines meet the legal definition without special labeling. The TTB regulates these claims to ensure they meet the FDA's less than 20 ppm standard.

While all fresh, unprocessed fruit is naturally gluten-free, caution is needed with processed or pre-packaged fruit products. Additives like thickeners or sauces can contain gluten, and cross-contamination is a risk with pre-cut items.