“But why would wine not be gluten-free?” I found myself asking a year ago, just after I was diagnosed with celiac disease, an auto-immune disease that results in gluten intolerance.  Traditional wine is made entirely from fermented grapes and yeast, not wheat, barley, or rye, the glutinous foes of any celiac sufferer. I had already switched to gluten-free beer at that point to avoid the barley in regular brew; why would wine other than Frey suddenly be on the chopping block? And, if other wine is at risk from gluten, what is it that makes Frey wine inherently gluten-free?