Since gluten wheat protein may be used in fining, a process for clarifying wines, there may be miniscule amounts of gluten wheat protein left in the wines that can cause a reaction in the most sensitive of gluten intolerance sufferers. Gluten wheat protein is also used in some cases to seal the wooden barrels used to age the wine, and this could leach into the wines. There is currently no legal requirement for producers to label the wines with their potentially allergenic contaminants, although in Canada a new law is being brought in which will force producers to label wines accordingly. This comes into force in 2012.
Source: The Globe and Mail
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