Wine

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

Yes — wine is high in histamine. Wine hits all three routes at once, which is why it is the classic trigger. Fermentation builds histamine (red wine holds roughly 20-30x more than white — barrel time and malolactic fermentation add more), the alcohol itself blocks DAO so you clear histamine slower, and the sulfites pile on. A histamine-sensitive person often reacts to a glass of red and not to a glass of white.

Wine contains moderate levels of salicylate. Wine carries grape salicylate from the skins, and alcohol adds a second, independent problem: it increases gut permeability and competes for the liver capacity that clears salicylate. Neither study publishes a value for this particular drink.

Wine contains only low levels of tyramine. Wine is low, and that is a correction to older advice. The assay that measured tyramine in more than a hundred foods to guide MAOI patients found alcoholic drinks in moderation to be safe - including the Chianti that older lists singled out. The alcohol itself remains a separate issue. Amounts vary by brand and recipe, so always check the label of the exact product.