Is zinfandel grape high in peanut?

What to know about zinfandel grape

This entry is the berry, not the bottle. Zinfandel is a black, thick skinned wine grape, genetically the same variety as Italian Primitivo and Croatian Tribidrag, and it is defined by sugar: it ripens to a higher sugar concentration than any grape you would find in a punnet, which is why the wines made from it routinely land above fifteen percent alcohol. On our grades that shows up exactly where you would expect. Excess fructose is D, the one high mark, and total FODMAPs are C. Everything else on the fruit is quiet: histamine B, tyramine B, salicylate B, oxalate B, nickel B, glutamates B, gluten A, sulfite A, nightshade A, lactose A. That sulfite A is the line worth underlining, because it is the single biggest difference between the grape and the two things people confuse it with. Fresh Zinfandel berries are unsulfited fruit. Zinfandel wine and dried grapes are not. The other quirk of this variety is that it ripens unevenly inside a single bunch, so a cluster can hold green berries and half raisined ones at the same time, and the shrivelled ones are concentrated sugar. If you are tracking fructose, a handful of wine grapes is not interchangeable with a handful of table grapes.