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First, avoid red wines altogether. Red wines contain tannins that reduce or block iron absorption.

The highest iron content seems to be any made with Thompson seedless grapes. One of the Lodi Thompson Seedless labels has 23 ppm (22.973757008 mg/L) iron content, the highest I found, but these sell for over $16 a bottle. St Helena Zinfandels appear to be on the higher end (10-17 ppm or 9.988590004 to 16.980603006 mg/L), but these run up to $25 a bottle. Other Zinfandels seem to run anywhere from 5 to 12.5 mg/L iron content.

High iron content in wine is actually a problem. Higher iron content actually produces an instability known as casse. The onset of casse caused wine to cloud, and if not treated at the winery with SO2, citric acid, ascorbic acid (at 8-15 mg/L), and at higher levels with potassium ferricyanide (over 15 mg/L), will result in the production of precipitates.

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