Red wine vinegar

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

Yes — red wine vinegar is high in histamine. Red wine vinegar starts from a wine fermented with its skins, which is where a red picks up what a white does not - and then ferments a second time into acetic acid, usually in oak. It begins higher than the white vinegars and the process does not bring it back down. Ordóñez measured red wine vinegar among the five and found putrescine the dominant amine in most samples — the same amine that competes for DAO rather than being histamine itself.

Yes — red wine vinegar is high in salicylate. Made from red wine, so it starts from the grape skins where salicylate concentrates — the highest of the wine vinegars. Used by the spoonful, but in dressings that go on everything.

Red wine vinegar contains only low levels of tyramine. Red wine vinegar is wine soured by acetic bacteria, so two fermentations have run through it. Surveys of vinegars do find biogenic amines, but at levels a tablespoon of dressing does not carry far - the portion is what keeps this low, not the process. Amounts vary by brand and recipe, so always check the label of the exact product.