My understanding is like yours, US wines are considered safe but international wines still put wheat paste around the plug of the barrel to form the seal. The catch is some US wineries get their barrels from international wineries so there could be some cross contamination.
My take is wines that are "unoaked" meaning stored in metal casks shouldn't have any cc and fewer sulfites so easier to handle. I have a wine drinking buddy that has problems with oaked wines and sulfites so try to drink those wines but she'll drink any good wine put in front of her. :)
I drink wine quite often and haven't had any problems that I'm aware of, unfortunately my 1st glutened symptoms are the same as when buzzed or drunk but the intestines haven't kicked in after drinking so I'm thinking I've been fine.
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