Uncategorized by Oscar Benages PujolPosted May 3 | 1:36 AM

A few days ago, a client and friend of mine (whose name I will not disclose here for privacy reasons) asked me whether there are any contraindications related to cava for people with celiac disease. The short answer is no. But to be a little less terse, we’ll explain the reason why in this article and, along the way, explore some broader and interesting questions related to the topic.

Intolerance or Allergy?

To begin with, it’s important to distinguish between two concepts that are often confused due to certain similarities. Both intolerances and allergies trigger unwanted symptoms in our bodies, which can be mild or severe depending on the circumstances. However, their nature is quite different: allergies are caused by reactions of the immune system to what it perceives as a threat, while intolerances involve a disruption in the digestive system and do not involve the immune response. Intolerances are caused by the body’s inability to metabolize certain foods and, with some exceptions, tend to have less severe consequences than allergies.

The solution in both cases is simple: avoid consuming the substances that cause harm. In less severe cases of intolerance, the problematic food can sometimes be consumed alongside certain enzymes to aid digestion (for example, people with moderate lactose intolerance who wish to occasionally enjoy a delicious cheese platter).

Closely related to this topic is the term “allergen,” which is currently a hot topic and regulated by law (product labels must mention them). These are substances that can trigger allergic reactions.

Gluten and Cava

Gluten is a group of proteins found in certain cereal grains. These proteins are the cause of celiac disease. In wheat, gluten represents by far the majority of its protein content. It’s an elastic substance and, to its credit, it’s what allows dough to rise and form the characteristic bubbles inside bread. This fermentation process is very similar to what happens when grape must turns into wine or wine becomes cava.

Additionally, nearly identical yeasts are used for fermenting both flour and grape must. However, in the case of cava, yeasts feed on sugar to produce bubbles and alcohol — gluten plays no role whatsoever in this process. More definitively, grapes contain no gluten at all. Therefore, sparkling wines like cava cannot contain any gluten.

It’s worth noting that European legislation does allow the use of wheat-derived proteins in wine stabilization (to remove particles that may cloud the cava), but this use is minimal. At Cavas Alsinac and among many other producers in our region, the only substance used for stabilization is bentonite, whose properties and function we’ve described in previous blog posts (see references at the bottom of this article).

It’s also important to know that certain still and sparkling wines may contain additives (colorants, flavorings, etc.), so it’s advisable to verify if they’re gluten-free. Likewise, there may be trace amounts of gluten — in very low concentrations — in some specific cases of red wines aged in oak barrels. This is never the case with cava, as its aging process takes place exclusively in the bottle.

Outside the world of oenology, my personal opinion is that gluten has been unfairly and inaccurately demonized by certain sectors, likely driven by veiled economic interests. The main takeaway is that people with celiac disease must absolutely avoid gluten due to its harmful effects on their bodies. However, there is no scientific evidence suggesting that gluten is harmful to those who can properly metabolize it — it is a natural food component with its own set of properties, just like any other.

Other Allergens in Sparkling Wine

From a broader perspective beyond gluten, it is true that cava can sometimes cause adverse reactions due to certain allergens in its composition. The most prevalent of these is the well-known ethyl alcohol (ethanol) — and here we’re referring to allergic or intolerance reactions, not the psychoactive effects of alcohol. Other examples include histamines (a neurotransmitter also involved in the immune system and associated with allergic reactions), sulfites, and others. These components deserve a more detailed explanation, which we will address in a future article.

Cava and Health

To sum up, we can’t claim that cava is all sunshine and roses. However, the predominance of natural elements and the patience embedded in its production process contribute greatly to allowing our bodies to absorb this precious nectar harmoniously and in balance — always in moderation, and with much joy.

Sources and references used in this article:

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