Rosé wine

Dry rosé is fermented until almost no sugar remains, and grape sugar was balanced to begin with. A glass is low; a sweet wine is not, and dessert wines are among the few alcoholic drinks the FODMAP thresholds flag.

Rosé sits far below red wine on histamine and close to white. The reason is malolactic fermentation: it is standard in red winemaking and it is where the bacteria that produce biogenic amines do their work. Published surveys put red anywhere from about 60 to 3800 micrograms per litre and white between roughly 3 and 120, with rosé alongside white rather than red. The alcohol itself is a separate issue - it slows the DAO enzyme that clears histamine, so any wine adds to the load twice over.

Dry rosé is fermented until almost no sugar is left. What little remains is fructose-enriched, because yeast consumes glucose first - but in a dry wine there is very little of either.

Wine is fermented grape juice, and the yeast consumed the sugars - including what little oligosaccharide the grape brought. What remains in a dry wine is alcohol, acid and traces; the FODMAP question for wine is the residual sugar of a sweet one. Fruit oligosaccharides are the part of this axis least visible on a label: they are not sweetness and not fibre in the usual sense, and two fruits that taste alike can differ several-fold. The level follows measurements made on fruit specifically.

Dry rosé is fermented until almost no sugar remains, and grape sugar was free glucose and fructose rather than sucrose in the first place - the vine inverts it as the fruit ripens.

Brief skin contact means less grape salicylate than red wine. The alcohol still works against tolerance, which is the larger effect at this level.

Rosé wine is grape juice fermented briefly on the skins. Grapes are among the lower-nickel fruits, and the fining agents used to clarify wine bind metals rather than adding them. The nickel here follows a national survey covering four decades - the kind of series that shows whether a level is drifting, which a single study never can.

None worth counting. Grapes are a low-oxalate fruit to begin with, and winemaking removes what little there is: oxalate binds to calcium and drops out as tartrate deposits during fermentation and cold stabilisation, which is exactly what the filtering is meant to take out.