Plain wine should be about the safest of beverages, truly-- it's not much "processed" other than bottling and aging, and fruit is about all that goes into it (generally speaking).  The only concern in wine is with agents intended to 'clarify' wines, generally reds.

  Fining agents aren't a concern really if you're PA/TNA only-- it's those with fish and egg allergy that have to be most concerned about that, and most vintners are open about what kinds of fining methods (if any) they employ.  Get to know what various wine-making regions tend toward, and let that be your guide.

I'd avoid manufacturers that produce a lot of frou-frou flavored beverages.  Personally that means most liqueurs, ready-to-drink-fruity-things, etc. are off limits.

Wine spritzers are a good substitute for the latter, by the way.

Which wine do you use, if I may ask?

And I just worry about citrus slices at a bar at all.  But I guess that one saves me from worrying about shellfish contamination. 

thanks for the link!

I posted a comment reminding about cross-x at bars...very very high chance with how things are made.

I saw these on the shelf of my grocery store http://adultbeverage.co/, so I emailed. I mentioned the peanut allergy and asked about tree nuts, excluding coconut. Here's the (very quick) response I received:


At time I'm posting this, they're only making Adult Strawberry Milk, Adult Chocolate Milk, and Adult Limeade. If they come up with any other flavors, we'll have to check again that this still applies. I know they don't sound all that great at first, but since Kahlua and Bailey's are out, depending on how these taste they might make ok mixers...

Plain wine should be about the safest of beverages, truly-- it's not much "processed" other than bottling and aging, and fruit is about all that goes into it (generally speaking).  The only concern in wine is with agents intended to 'clarify' wines, generally reds.

  Fining agents aren't a concern really if you're PA/TNA only-- it's those with fish and egg allergy that have to be most concerned about that, and most vintners are open about what kinds of fining methods (if any) they employ.  Get to know what various wine-making regions tend toward, and let that be your guide.

I'd avoid manufacturers that produce a lot of frou-frou flavored beverages.  Personally that means most liqueurs, ready-to-drink-fruity-things, etc. are off limits.

Wine spritzers are a good substitute for the latter, by the way. 

As for why it's not labeled, it's because it's not required to be.

Write your Congress-critter.

I usually have good luck contacting the beverage manufacturer.

Alcohol falls under Dept of the Treasury, I believe.  The Tax & Trade Bureau.

Packaged foods fall under the FDA.  Fresh meat falls under the USDA.  Different labeling requirements on those.  Different departments, different cabinets, different headaches.

I have very different allergies, but I will say that all of the companies that I have contacted have been very nice about answering ingredient questions.  They won't always give me a complete list to read myself, but will go over a list and tell me if I need to avoid things.

DS has not had any problems being around this. And I haven't had problems consuming it.