Champagne

Champagne is notable for histamine, salicylate and tyramine. Clear on sucrose, FODMAPs, lactose, oligosaccharides, sorbitol, fructose, nickel, oxalates and gluten.

Champagne contains moderate levels of histamine. Champagne ferments twice, and the second time is IN THE BOTTLE, on the lees - the dead yeast stays in contact with the wine for twelve months at the least, and the bottle may not leave the cellar before fifteen months in all; a vintage waits three years. That contact is exactly the condition that produces amines, and it is the difference between champagne and a still white. The bubbles are the visible part of a process that also does this.

Champagne contains moderate levels of salicylate. Champagne: made mostly from pressed juice with little skin contact, so the grape contribution is lower than still red wine — the alcohol effect on tolerance remains. Neither study publishes a value for this particular drink.

Champagne contains only low levels of tyramine. Champagne is low, and that is a correction to older advice. The assay that measured tyramine in more than a hundred foods to guide MAOI patients found alcoholic drinks in moderation to be safe - including the Chianti that older lists singled out. The alcohol itself remains a separate issue. Amounts vary by brand and recipe, so always check the label of the exact product.