No Wine Left Behind is Hosting a Celiac-Safe Wine Retreat in Santorini
Fallon Schlossman gives us the inside story on No Wine Left Behind and how you can enjoy the celiac-safe experience
GUEST BLOG: Fallon Schlossman
Confronting Early Celiac Struggles
I spent my 21st birthday at a mac and cheese tasting festival. Seventy-two different macs. I voted on something called the “Golden Noodle.” It was, objectively, a great day. By the following summer, I could barely get out of bed.
I was sleeping 14 hours a day, barely eating, and crying in a way that didn’t feel controllable. It took six months to get diagnosed with Celiac disease, and once I had an answer, it didn’t exactly get simpler. Every few months, something new got added to the list: Small intestinal bacterial overgrowth, lactose intolerance, Gastroesophageal reflux disease, a hiatal hernia.
Now, years later, that list has grown to include things like Endometriosis, Mast cell activation syndrome and more food intolerances. Corn, casein, and a long list of ingredients I have to be mindful of or avoid entirely. Tomato, garlic, onion, processed sugar, too much citrus. Histamines. Mercury levels. Glycemic load. It’s… a lot. For a long time, it made the world feel really small.
For the first eight years after my celiac diagnosis, I was honestly scared to travel. I still did it, but every trip came with anxiety sitting just under the surface. I was constantly thinking about cross-contamination, about whether I could trust a kitchen, and about how sick I might get if I got it wrong. And more often than not, that fear was justified.
Traveling with dietary restrictions can make you feel like a burden. You become the difficult one. The one asking too many questions. The one who needs things to be different. Meals stop feeling like joy and start feeling like risk management.
Wineries Embracing Celiac Customers
And then, unexpectedly, I fell in love with wine. Not just drinking it, but the people behind it. The places. The stories. The way a vineyard visit can feel like stepping into someone’s home. I knew I wanted to experience that world fully, but I also knew I needed to do it safely. So I started doing the work.
Schlossman proving in style that wine and gluten-free do mix. Image credit: No Wine Left Behind
I read thousands of reviews on gluten-free apps. I emailed restaurants and wineries ahead of time. I built entire travel itineraries around places that understood celiac disease, or were willing to learn. Slowly, I found people who didn’t just accommodate my restrictions, but actually embraced them.
Places that went out of their way to make things safe. Wineries that adjusted tasting experiences. Hotels that rethought their menus. Chefs who treated my restrictions not as a limitation, but as something worth caring about.
Personal Inspiration Behind No Wine Left Behind
I found real hospitality. The kind that makes you feel considered, not complicated. And eventually, I decided: this shouldn’t be something you have to figure out alone.
That’s what led me to create No Wine Left Behind, a wine experience built on the idea that everyone deserves to feel included at the table, without fear, without guesswork, and without having to advocate for themselves at every single step.
What started as small, in-person tastings has grown into something a little unexpected. Every experience we host is also a data engine. We capture real-time feedback from guests on what they taste, what they love, and what they’d actually buy. It means we’re not just creating wine events. We’re helping shape what ends up on shelves and menus, giving real consumers a voice in an industry that doesn’t always ask for it.
But the most important part is still how it feels to be in the room.
At our events, everything is fully gluten-free. Not “gluten-friendly.” Not “we’ll try our best.” Fully safe. Because when you remove that layer of stress, something really interesting happens. People actually relax. They engage. They have fun. They learn.
Wine becomes what it’s supposed to be. Something joyful, social, and a little bit playful. And that’s what brings me here to you. To invite you to join me on a once-in-a-lifetime trip to Santorini. (Seriously, we’re only doing it once.)
An Environment for Celiac Safety & Enjoyment
Santorini is known for its dramatic cliffs, whitewashed buildings, and impossibly blue water. But what I fell in love with wasn’t just how it looked. It was how it felt.
It’s a place shaped by resilience. Volcanic soil. Harsh winds. Vines that grow low to the ground, trained into basket shapes to protect themselves. Everything there has adapted in order to thrive.
The wine community continues to embrace Fallon’s celiac-safe vision. Image credit: No Win Left Behind
That resonated with me immediately. And beyond that, I found something I hadn’t experienced consistently anywhere else. A willingness to meet me where I was. Wineries that took the time to understand cross-contamination.
Restaurants that didn’t brush it off, but asked thoughtful questions. Spaces that felt calm, intentional, and genuinely welcoming. It felt like a place where I could exhale.
Be part of the Santorini No Wine Left Behind Experience
We’re hosting a No Wine Left Behind retreat in Santorini, a 6-day experience taking place May 26–31, 2027, designed for people who want to experience wine, travel, and connection without the constant undercurrent of “is this safe for me?” Every detail is built with that in mind.
The meals are fully gluten-free and thoughtfully designed around dietary needs. The wineries we visit are chosen not just for the quality of their wines, but for their willingness to create a safe and comfortable experience. The schedule is intentional. It’s structured enough to feel curated, but spacious enough to actually enjoy where you are.
At the center of it all is the same philosophy that drives everything we do: you shouldn’t have to work this hard on vacation. This retreat is everything I spent years trying to piece together on my own. The safe meals. The thoughtful hospitality. The trust in the people serving you. The ability to actually relax into the experience instead of managing it.
For once, you get to just be there. Santorini gave me that feeling. And this celiac-safe retreat is my way of sharing it. We’re not building a long list of destinations or asking people to wait for what’s next. This is the place we fell in love with, and the one we chose to build something around, intentionally.
If this kind of travel has ever felt exhausting, out of reach, or just not worth the effort, this is meant to feel different. We have a small group joining us, and a few spots still open.
You can explore the Santorini retreat and learn more here:
About the Author
Fallon Schlossman is the founder of No Wine Left Behind, an experiential wine company blending blind tasting, storytelling, and real consumer data to reshape how people discover wine. A celiac founder and hospitality obsessive, she creates fully gluten-free wine experiences and retreats designed to make travel and tasting more inclusive, thoughtful, and genuinely fun.
