White wine

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

Yes — white wine is high in salicylate. White wine is high in salicylates from the grape, and alcohol compounds the problem independently: it increases gut permeability and slows the liver's handling of salicylate. Neither study publishes a value for this particular drink.

Yes — white wine is high in FODMAPs. White wine carries residual grape sugar, and yeast consumes glucose preferentially - so what it leaves behind is enriched in fructose. That is why a sweeter wine is disproportionately worse than its sugar figure suggests, and why dry is the useful word on a label.

Yes — white wine is high in fructose. White wine keeps residual sugar from the grape, and the sweeter the style the more of it - grape sugar is roughly half fructose, and yeast consumes glucose preferentially, so what is left over is fructose-enriched.

White wine contains moderate levels of histamine. White wine carries less histamine than red as a rule - the skins, where much of it forms, are removed before fermentation - but it usually carries more sulfite, because white wine needs more protection from oxidation. Sulfites are a separate sensitivity rather than a DAO mechanism, but they travel with the same drinks. The two effects work against each other, which is why white wine is not the safe choice it is often taken for. Amounts vary by brand and recipe, so always check the label of the exact product.