Understanding What Wine Is Labeled Gluten-Free

October 8, 2025 •

4 min read

Most traditional wines are naturally gluten-free because they are made from grapes, not grains. For individuals with celiac disease or gluten sensitivities, identifying what wine is labeled gluten-free offers crucial reassurance against potential hidden gluten sources.

Quick Summary

The vast majority of traditional wine is naturally free of gluten, but potential contamination can occur during production. Specific labeling, fermentation in steel tanks, and avoiding flavored varieties are key for highly sensitive individuals to make informed and safe choices.

Key Points

Naturally Gluten-Free: The vast majority of traditional wine is naturally free of gluten, as it is made from grapes.
Potential for Contamination: In rare cases, trace gluten can be introduced during the fining process or from aging in oak barrels sealed with wheat paste.
Modern Practices are Safer: Most modern wineries use gluten-free fining agents and stainless steel or wax-sealed barrels, minimizing the risk of contamination.
FDA Standard: For a product to be labeled 'gluten-free' in the U.S., it must contain less than 20 parts per million (ppm) of gluten.
Watch for Flavored Wines: Wine coolers and flavored wines are more likely to contain gluten from additives and should be checked carefully.
Look for Labels: Seeking out wines with a clear 'gluten-free' label or certification is the safest option for those with high sensitivity.
Contact the Winery: For absolute certainty, particularly for rare or non-labeled products, contacting the winery directly is recommended.

For anyone following a gluten-free diet due to celiac disease, a gluten intolerance, or personal preference, navigating the beverage aisle can be challenging. While wine appears safe at first glance, the intricacies of the winemaking process mean that a little extra knowledge goes a long way. The legal definition of "gluten-free" for most products, including wine, is having less than 20 parts per million (ppm) of gluten. Most wines, including red, white, rosé, and sparkling varieties, easily fall below this threshold. However, for those with high sensitivity, understanding the rare but possible avenues for contamination is key to making confident choices.

Sources of Potential Gluten in Wine

Despite being made from inherently gluten-free grapes, trace amounts of gluten can be introduced during two specific stages of the winemaking process: fining and aging. In modern winemaking, these risks are minimal, but they are worth considering, especially for those with severe sensitivities.

Fining Agents

Fining is the process of clarifying wine by removing unwanted particles like yeast cells, proteins, and tannins to produce a clear, bright liquid. This is accomplished by adding a fining agent that binds to these particles, causing them to settle at the bottom of the vat. The most common fining agents are naturally gluten-free and include:

Egg whites: A traditional fining agent.
Isinglass: Derived from fish bladders.
Gelatin: Usually from animal collagen.
Bentonite clay: An inert, naturally occurring clay.

Some fining agents in the past, or in very rare modern cases, have included wheat gluten. While studies suggest that any residual gluten remaining in the wine is well below the 20 ppm legal limit, some highly sensitive individuals may still react. As the market for vegan wines grows, some producers experiment with new agents, but the industry is largely aware of and avoids gluten. Many certified gluten-free wines specifically avoid this potential contamination source.

Aging in Oak Barrels

Another, now very uncommon, source of contamination comes from aging wine in oak barrels. Historically, some winemakers sealed the heads of wooden barrels with a wheat flour paste to prevent leaks. Modern wineries have largely abandoned this practice in favor of paraffin wax or other gluten-free sealants. For wine aged in these older, sealed barrels, tests have shown residual gluten levels to be very low, often in the 5 to 10 ppm range, which is still considered safe under the official definition. However, those concerned can look for wines aged in stainless steel or concrete tanks, or contact the winery directly about their practices.

Navigating Labels: A Guide to Choosing Gluten-Free Wine

When shopping for wine, it is helpful to know what to look for and what to be cautious of. While most standard, unflavored wines are safe, the clearest indicator is an explicit gluten-free label or certification.

The 'Gluten-Free' Label: If a wine bottle is labeled as 'gluten-free,' it means the producer has taken steps to ensure the product meets the legal standard of less than 20 ppm of gluten, and they can substantiate this claim with the Alcohol and Tobacco Tax and Trade Bureau (TTB). This is the highest level of assurance for those with celiac disease.
Certified Brands: Some brands, like Frey Vineyards and Bonterra Organic Vineyards, have their entire portfolios or specific products certified gluten-free by third parties, guaranteeing strict production standards.
Wines to be Cautious of: Avoid flavored wines, wine coolers, and some fortified or dessert wines unless explicitly labeled as gluten-free. These products often have added ingredients or flavors that may contain gluten, such as barley malt.

Comparing Wine Production Methods for Gluten Risk

To help you make an informed decision, the following table compares different aspects of wine production and their potential gluten implications.


Production Aspect	Low Risk (Gluten-Free)	Higher Risk (Potential Contamination)
Aging	Stainless steel tanks, concrete vessels, or modern barrels sealed with wax.	Traditional oak barrels sealed with wheat paste (now very rare).
Fining Agents	Bentonite clay, egg whites, isinglass, gelatin, pea protein.	Wheat gluten or hydrolyzed wheat protein (less common today).
Type of Wine	Traditional red, white, rosé, and sparkling wines.	Flavored wines, wine coolers, and certain dessert wines with additives.
Labeling	Explicitly labeled 'gluten-free' or has third-party certification.	No gluten claim; relies on the natural gluten-free status of grapes.

Conclusion: Savoring Wine with Confidence

For most people with gluten sensitivity, a standard, unflavored wine poses no risk. Traditional reds, whites, rosés, and sparkling wines are naturally gluten-free, and any trace gluten from outdated practices like wheat paste barrel sealing is negligible. Modern winemaking practices favor gluten-free fining agents and aging methods like stainless steel. For those with severe celiac disease, the best practice is to seek wines with a specific 'gluten-free' label or from brands known for careful, certified production. By understanding the potential (albeit minimal) risks and knowing what to look for on a label, you can continue to enjoy your favorite vintages without worry.

Frequently Asked Questions

No, not all wine is automatically gluten-free, though most traditional, unflavored wines are. While wine is made from grapes, contamination can occur during production from fining agents or barrel aging, and flavored wine products may contain gluten additives.

Most red wines are naturally gluten-free, but they are slightly more susceptible to potential trace contamination during oak barrel aging. However, with modern methods, this risk is very low and typically below the legal threshold for 'gluten-free' labeling.

Yes, people with celiac disease can generally drink wine safely. Most wines contain less than the 20 ppm limit for gluten. For those with severe sensitivity, choosing a wine explicitly labeled 'gluten-free' or opting for stainless steel aged wines provides extra assurance.

Fining agents are used to clarify wine. While some older or rare agents contained wheat gluten, most modern winemakers use naturally gluten-free alternatives like egg whites, gelatin, or bentonite clay. Any residual gluten from older methods is usually minimal.

Yes. Wine coolers, flavored wine beverages, and some fortified wines often contain additives that may include gluten. It is best to avoid these unless they are clearly labeled as gluten-free.

A 'gluten-free' label on a wine means the producer is adhering to regulations (like the FDA's in the US) that state the product contains less than 20 parts per million of gluten. This indicates careful sourcing and production to prevent contamination.

For those worried about gluten, wine aged in stainless steel is considered safer because it completely removes the very rare possibility of contamination from wheat paste used to seal some older oak barrels. Most modern barrels are now sealed with gluten-free products, but stainless steel removes any doubt.

While organic winemakers often use fewer additives and more natural processes, which can reduce the risk of gluten, it does not guarantee a wine is 100% gluten-free. For complete assurance, a product should have an official 'gluten-free' label.