Sherry vinegar

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

Yes — sherry vinegar is high in histamine. Sherry vinegar is made from a fortified wine that was already aged under flor - a living yeast film - and then aged again as vinegar in a solera, where old and new are blended for years. Two ageings in wood, one of them under a live culture, is why it sits with balsamic rather than with the table vinegars. Ordóñez splits this one: balsamic and Pedro Ximénez Sherry vinegars reached the highest amine totals of the survey, while apple, white and plain Sherry wine vinegars were the lowest. A label that says only “Sherry” does not tell you which.

Yes — sherry vinegar is high in salicylate. A wine vinegar like the others, from grapes and aged in wood. Used in small amounts as a finishing acid, which is the only thing keeping the salicylate portion down.

Sherry vinegar contains only low levels of tyramine. Sherry vinegar is a fortified wine aged in a solera, 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.