Does red wine contain iron?

Iron in wine comes from two sources: the vineyard soil (absorbed through vine roots) and contact with metal equipment during winemaking (tanks, pumps, pipes). Modern stainless-steel practices have reduced the equipment contribution.

Red wine iron content ranges from 2-5 mg/L, sometimes reaching 10 mg/L for wines from iron-rich soils (terra rossa, volcanic soils). White wine typically contains 1-3 mg/L. A 150ml glass of red provides about 0.3-0.75 mg of iron, against a recommended daily intake of 8 mg (men) to 18 mg (women of childbearing age).

Iron in wine is partly in ferrous form (Fe²⁺), which the body absorbs more easily than ferric iron (Fe³⁺). Citric and tartaric acid in wine aid absorption. However, polyphenols (tannins) in red wine partially inhibit iron absorption — a contradictory effect.

In winemaking, excess iron (> 7-10 mg/L) is actually a problem: it causes 'ferric casse' (iron haze), making wine cloudy with a metallic taste. Winemakers monitor iron levels carefully and may use potassium ferrocyanide fining (blue fining) to remove excess.

From a nutritional standpoint, wine cannot be considered an iron supplement. Effective dietary sources remain red meat, legumes, spinach, and fortified cereals. Consult a healthcare professional if you have iron deficiency.