Dry white wine
Dry white wine: high in salicylate; moderate in histamine. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- SalicylateHigh
Dryness is about residual sugar, not salicylate — a dry white carries the same grape-derived load as a sweeter one, plus alcohol's own effect on how well salicylate is tolerated. Neither study publishes a value for this particular drink.
Sources· 2
- Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
- Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767
- Histamine (+liberators / DAO inhibitors)Moderate
A dry white has fermented to completion - the yeast ate all the sugar - which means the fermentation ran its full course and so did everything that goes with it. Dry does not mean less fermented; it means more, and fermentation is what builds histamine. What dry does buy you is less residual sugar, which matters on other axes and not on this one.
Sources· 3
- Maintz & Novak, Am J Clin Nutr 2007
- Comas-Baste et al., Biomolecules 2020
- EFSA (2016), re-evaluation of sulfur dioxide and the sulfites, EFSA Journal 14(4):4438
- TyramineNone
- SucroseNone
- FODMAPsNone
Dry means fermented to the end: the yeast was left to eat the grape sugar until there was none worth measuring. That is a legal-ish term with a number behind it rather than a tasting note, and it is why a dry white sits at nothing on this axis while a sweeter wine sits high. The alcohol is a separate question, on a separate axis, and it does not go away.
Sources· 1
- Muir J et al., J Agric Food Chem 55 (2007) and 57 (2009)
- LactoseFODMAPsNone
- OligosaccharidesFODMAPsNone
- SorbitolFODMAPsNone
- FructoseFODMAPsNone
Grape sugar is roughly half fructose, and a dry wine has had it fermented away - which is the one thing a wine label tells you plainly about this axis. Residual sugar is what separates dry from off-dry from sweet, and the wines to avoid here are the ones the label already names.
- NickelNone
- OxalatesNone
- GlutenNo
Intolerance levels are based on our documented scientific sources. See sources →
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Frequently asked questions
Which intolerances does dry white wine affect?
Dry white wine is notable for salicylate and histamine. Clear on tyramine, sucrose, FODMAPs, lactose, oligosaccharides, sorbitol, fructose, nickel, oxalates and gluten.
Does dry white wine contain salicylate?
Yes — dry white wine is high in salicylate. Dryness is about residual sugar, not salicylate — a dry white carries the same grape-derived load as a sweeter one, plus alcohol's own effect on how well salicylate is tolerated. Neither study publishes a value for this particular drink.
Does dry white wine contain histamine?
Dry white wine contains moderate levels of histamine. A dry white has fermented to completion - the yeast ate all the sugar - which means the fermentation ran its full course and so did everything that goes with it. Dry does not mean less fermented; it means more, and fermentation is what builds histamine. What dry does buy you is less residual sugar, which matters on other axes and not on this one. Amounts vary by brand and recipe, so always check the label of the exact product.
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