The short answer
Champagne is generally considered safe for celiacs when consumed in moderation. Despite being made from wheat, the champagne-making process removes most of the gluten. However, there is still a small risk of cross-contamination. Those with celiac disease should proceed with caution and consider their individual sensitivity when drinking champagne.
What is champagne?
Champagne is a sparkling wine made from grapes grown in the Champagne region of France. It is made using a traditional method called the Méthode Champenoise, in which a secondary fermentation occurs in the bottle creating the signature bubbles.
The base wines for champagne are generally a blend of Chardonnay, Pinot Noir, and Pinot Meunier grapes. What makes champagne unique is that it undergoes a second fermentation in the bottle, during which yeast and sugar are added. The carbon dioxide produced during this second fermentation is trapped in the bottle, creating the bubbles that champagne is known for.
Importantly, while the base wines may be gluten free, the secondary fermentation relies on the addition of yeast and sugar. The type of yeast used is Saccharomyces cerevisiae, which feeds on the sugars naturally present in wheat. So traditionally, champagne relies on wheat-derived sugars.
Why could champagne be unsafe?
Champagne poses a risk for celiacs because it is traditionally made using wheat-derived sugars to feed the yeast during the second fermentation. This means there is likely some residual gluten left over in the final champagne product.
Gluten is the main protein found in wheat, barley, and rye that celiacs react negatively to. When someone with celiac disease consumes gluten, it damages the small intestine and hinders nutrient absorption. Over time, this damage can lead to complications like anemia, osteoporosis, infertility, and cancers.
So for celiacs, consuming gluten should be avoided as even small amounts can trigger symptoms and promote disease progression. Given champagne’s traditional production method relying on wheat sugars, it may contain trace amounts of the harmful gluten protein.
How is champagne made gluten-free?
In recent years, some champagne producers have started making gluten-free champagnes specifically aimed at the celiac market. This requires using alternative sources for the sugars fed to the yeast during the second fermentation.
Most gluten-free champagnes rely on beet or cane sugar rather than wheat-derived sugars. These provide food for the yeast without introducing gluten. Grapes are naturally gluten-free, so using grape juice or concentrate is another option.
Care must be taken to avoid cross-contamination with gluten throughout the production process. This includes using dedicated equipment and facilities. Often the gluten-free champagne is produced before any traditional champagne to minimize contamination risks.
| Sugar Source | Gluten-Free? |
|---|---|
| Beet sugar | Yes |
| Cane sugar | Yes |
| Grape juice | Yes |
| Wheat-based sugar | No |
What are the risks of traditional champagne?
There are a few risks to be aware of for celiacs consuming traditionally-made champagne:
– **Trace gluten:** Traditional champagne is likely to contain small amounts of residual gluten from the wheat sugars used. While minute, this may be enough to cause issues for sensitive celiacs.
– **Cross-contamination:** Even if steps are taken to eliminate gluten, cross-contamination is possible in facilities that also produce non-gluten-free champagnes. Transfer of gluten could occur through shared equipment, facilities, etc.
– **Mislabeling:** There have been cases of champagne labeled “gluten-free” testing positive for gluten. This highlights the need for proper testing and certification.
– **Differences in individual sensitivity:** The amount of gluten that triggers reactions varies amongst celiacs. More sensitive individuals may react even to the trace amounts in traditional champagne.
– **Alcohol’s effects:** Alcohol can damage the small intestine lining and cause celiac symptoms to flare up. So champagne may irritate issues even without detectable gluten.
Is traditionally-made champagne tested for gluten?
Traditional champagnes made with wheat-based sugars are generally not tested for gluten content. Since they rely on gluten-containing ingredients, producers assume they are unsuitable for celiacs and do not need to be tested.
There are no regulations requiring champagne producers to test for gluten or label champagne as gluten-free. So traditionally-made champagnes will not have any indication on the bottle about gluten content one way or the other.
The lack of testing means it is impossible to know for sure the exact gluten content of any traditionally-made champagne. There could be variation between brands and batches depending on production methods that affect residual gluten levels. But in the absence of testing, no gluten claims can be made.
What about legally gluten-free champagne?
In some parts of the world, like the United States, champagne can only be labeled “gluten-free” if it meets certain legal requirements:
– The champagne must contain less than 20 ppm (parts per million) of gluten. This is the recognized international standard for gluten-free labeling.
– Testing must be performed by an independent organization to verify the champagne meets the <20 ppm threshold. The facilities used to make the champagne may also require certification to prevent cross-contamination. - The champagne needs to be made from gluten-free ingredients and sugars. No wheat-derived sugars can be used. - The bottle is required to be clearly labeled "gluten-free" and meet any other local labeling regulations. So when you see a champagne labeled "gluten-free" with third-party certification, it has been tested and confirmed at <20 ppm gluten. This provides validation it is suitable and safe for celiacs, unlike traditional champagnes.
Should celiacs drink traditionally-made champagne?
Whether traditionally-made champagne is safe in moderation is a controversial topic without consensus in the celiac community. Here are some key factors to consider:
– **Dose:** Most celiacs tolerate trace gluten better in isolated small volumes like a glass of champagne versus larger quantities. But any detectable gluten can trigger issues in some.
– **Frequency:** Occasional champagne in limited amounts is likely safer than daily consumption. More frequent intake increases gluten exposure and complications risk.
– **Symptoms:** Those who react strongly even to traces of gluten are better off avoiding traditional champagne entirely, as it likely contains some low residual gluten.
– **Alternative:** Opting for certified gluten-free champagnes avoids uncertainty and provides reassurance it is completely safe.
– **Children:** Children with celiac disease, who are still developing, should strictly avoid questionable sources like traditionally-made champagne.
– **Caution:** When in doubt, take the cautious approach and avoid. Champagne is not an essential food to take risks with.
So while an occasional celebratory glass is likely fine for some celiacs, those very sensitive or wanting to exercise extreme caution should opt for certified gluten-free champagnes instead of traditionally produced ones.
The takeaway on champagne and celiac disease
– Traditionally made champagne relies on wheat sugars making it potentially unsafe due to residual gluten.
– Gluten-free champagnes use alternative sugars and dedicated facilities to prevent contamination.
– There are risks to traditionally made champagne, but an occasional glass may be tolerated by some celiacs.
– When in doubt, choose certified gluten-free champagne labeled at under 20ppm gluten.
– Children and highly sensitive celiacs should avoid traditionally made champagne.
– More research is still needed on actual gluten levels in champagnes to establish definitive risk thresholds.
