Which Wine Brands Are Gluten-Free?

October 27, 2025 •

3 min read

Over 90% of traditional wines are considered naturally gluten-free, but some individuals with celiac disease or high sensitivity need to be vigilant about potential cross-contamination. Knowing which wine brands are gluten-free is essential for safely enjoying a glass without worry, as certain production practices or additives can introduce trace amounts of gluten.

Quick Summary

Most conventional wines are naturally gluten-free because they are fermented from grapes. However, potential risks can arise from fining agents, barrel sealants, or added flavorings, particularly for those with severe gluten sensitivity. Certified gluten-free brands offer the highest assurance of safety.

Key Points

Natural Purity: Most traditional, unflavored wines are inherently gluten-free because they are fermented from grapes.
Fining Agents: Potential gluten contamination is rare but can occur from certain fining agents used for clarification; many wineries now use gluten-free alternatives.
Barrel Aging: Historically, some oak barrels were sealed with wheat paste, a minor risk for highly sensitive individuals, but this practice is uncommon today.
Flavored Products: Wine coolers, wine cocktails, and flavored wines carry the highest risk of containing gluten from additives; always check the label.
Certified Brands: Brands like Frey Vineyards and Cupcake Vineyards actively market certified gluten-free options for complete assurance.
Self-Certification: Many uncertified brands that produce traditional wine are still safe, as gluten levels are typically well below the legal limit of 20 ppm.
Due Diligence: For strict adherence, contact the winery or check their website to confirm production practices and gluten-free status.

Understanding Gluten in Winemaking

At its core, wine is naturally a gluten-free product. It is made from fermented grapes, not grains like wheat, barley, or rye that contain gluten. The standard winemaking process—harvesting, crushing, fermenting, and bottling—does not inherently introduce gluten. However, the modern winemaking process is more complex, and a few steps can potentially introduce trace amounts of gluten.

The Role of Fining Agents

After fermentation, winemakers often clarify or 'fine' their wine to remove unwanted particles and stabilize it. While most fining agents, such as egg whites, bentonite clay, and isinglass (a protein from fish bladders), are gluten-free, some winemakers have historically used gluten-containing agents like wheat protein. Although this practice is now very rare, it remains a potential source of concern for highly sensitive individuals. Fortunately, many wineries are now transparent about their use of fining agents, often switching to vegan-friendly alternatives to appeal to a broader consumer base.

Aging in Oak Barrels

Another potential source of contamination is the use of oak barrels for aging, especially for red wines. Historically, some coopers sealed the ends of these barrels with a wheat flour paste. While studies have shown that gluten levels from this practice are often negligible and well below the 20 parts per million (ppm) legal threshold for 'gluten-free' status, it is a risk to be aware of for those with extreme sensitivities. Many modern wineries have moved to alternative sealants, such as paraffin wax, or use stainless steel tanks, which completely eliminate this risk.

Added Flavors and Wine Products

Flavored wines, wine coolers, and wine cocktails pose the highest risk of containing hidden gluten. These products often include added flavorings, colorings, or sweeteners that may be derived from gluten-containing sources, such as barley malt. It is crucial to read the ingredient list on these products carefully. When in doubt, it is best to stick to traditional, unflavored wines from reliable producers.

Certified vs. Inherently Gluten-Free Brands

For those with celiac disease or high sensitivity, seeking out brands that are certified gluten-free provides the highest level of assurance. These companies go to great lengths to ensure their products meet the strict legal requirements of less than 20 ppm of gluten, which includes preventing any cross-contamination. For example, Frey Vineyards is a certified organic and biodynamic winery that guarantees its wines are gluten-free by using only natural fining agents and avoiding oak barrels. Cupcake Vineyards also provides a variety of gluten-free options and uses stainless steel fermentation to prevent cross-contamination.

Comparison of Gluten-Free Wine Practices


Brand	Gluten-Free Status	Production Methods	Special Considerations
Frey Vineyards	Certified Gluten-Free	Uses natural fining agents, avoids oak barrels.	Organic and Biodynamic.
Cupcake Vineyards	Confirmed Gluten-Free	Uses stainless steel fermentation, avoids gluten fining.	Wide variety of reds, whites, and sparkling.
Bonterra Organic Vineyards	Confirmed Gluten-Free	Employs organic practices, uses gluten-free fining.	Focuses on sustainable farming.
Red Truck Wines	Confirmed Gluten-Free	Modern techniques, stainless steel fermentation.	Offers a range of popular blends.
Traditional Unflavored Wine	Inherently Gluten-Free	Standard fermentation from grapes.	Potential trace cross-contamination from barrels/fining.
Flavored Wine/Cooler	High Risk of Gluten	Contains added ingredients and flavorings.	Must check labels for ingredients like barley malt.

Finding Safe, Gluten-Free Wine

When shopping, the best practice for those with gluten sensitivities is to choose unflavored, traditional red, white, or sparkling wines. Always check for a 'certified gluten-free' label if you have concerns about trace amounts. For the most up-to-date and accurate information, visiting a winery's website or contacting their customer service is a reliable method. The increasing demand for gluten-free products has made wineries more transparent about their production methods, leading to more safe and clearly labeled options.

Conclusion

While almost all traditional, unflavored wine is naturally gluten-free, vigilance is key for those with celiac disease or severe sensitivities due to the minor risks of cross-contamination from fining agents or oak barrel sealants. By choosing certified gluten-free brands like Frey Vineyards and Cupcake Vineyards, or sticking to conventional, unflavored wines and avoiding wine coolers, you can confidently enjoy your favorite wine. As consumer awareness grows, finding clearly labeled, safe options is becoming easier than ever before.

Beyond Celiac provides a list of gluten-free foods and beverages, including wine

Frequently Asked Questions

Most conventional, unflavored wine is naturally gluten-free as it is made from grapes, which do not contain gluten. However, trace amounts can enter during production via fining agents or barrel sealants, though this is rare.

The biggest risk comes from flavored wine products and wine coolers, which often have added ingredients or malt-based flavorings that can contain gluten. Always check the label on these products carefully.

Yes, most red wines are safe for those with celiac disease. The base ingredients and fermentation process are gluten-free. For extra caution, avoid oak-aged reds or choose certified gluten-free brands.

Several brands cater to gluten-free consumers. Some known examples include Frey Vineyards, Bonterra Organic Vineyards, Cupcake Vineyards, and Red Truck Wines.

Fining agents are used to clarify wine. While some historical agents may have contained gluten, most modern winemakers use gluten-free alternatives like egg whites, bentonite clay, or isinglass.

Aging in oak barrels sealed with wheat paste is a rare and older practice. Studies show that any transferred gluten is typically negligible. For maximum safety, opt for wines aged in stainless steel or look for confirmed gluten-free practices.

The most reliable way is to visit the winery's website or contact their customer service to ask about their production methods and any gluten-containing fining agents. Looking for an official 'Certified Gluten-Free' logo on the label is the strongest indicator.