Wine vinegar

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

Yes — wine vinegar is high in histamine. Wine vinegar without a colour on the label is usually a blend, and blends are made to a price rather than to an age - which means you cannot tell from the bottle whether it was aged in wood or produced in a week by an acetator. Assume the middle of the range and treat the quantity as the lever. Ordóñez surveyed red, white and Sherry wine vinegars and separated them by their amine profiles — every kind except the red ones, which principal component analysis could not tell apart.

Yes — wine vinegar is high in salicylate. The sourness is acetic acid, which is unrelated to salicylate — what makes wine vinegar high is the grape it was fermented from, and enough survives to put it at the highest level.

Wine vinegar contains only low levels of tyramine. Wine vinegar is the general category, red or white, 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.