Is sherry high in polyols?

What to know about sherry

Sherry is the fortified wine of Jerez in Andalusia, and the reason it behaves oddly on a trigger journal is that the word covers two completely different drinks. Fino and manzanilla are fortified only to about fifteen percent, which is low enough for a living veil of yeast called flor to survive on the surface and age the wine biologically, sealing it from oxygen and keeping it pale, bone dry and saline. Oloroso is fortified higher, the flor dies, and the wine ages oxidatively into something dark, nutty and concentrated. Pedro Ximenez sits at the far end, pressed from sun dried grapes into a raisin syrup. On the grades, sherry is high for sulfites, which is the single most searched question about it and a real issue if wine gives you a stuffy nose or a wheeze. It is also graded high for FODMAPs and for excess fructose, and that is the sweet end of the range talking: cream sherry and PX carry serious residual sugar while a dry fino does not. Histamine, tyramine, salicylates and oxalates all land in the moderate band, so sherry sits below red wine on amines while still being wine.