It's not so much high calorific value foods that cause gout as food that contain high levels of purines.
Purines are nitrogenous bases such as adenine and guanine, required by the body for the formation of nucleosides, nucleotides and nucleic acids. Foods high in purines such as anchovies, asparagus, herring, meat gravies, sardines, mushrooms, most organ meats, mussels and other shellfish etc result in an over production of uric acid which the kidneys cannot all eliminate in the urine. The excess uric acid in the blood causes urate salts to be deposited in the joints and this causes the excruciating pain and swelling.
Sometimes though purines are not responsible. Gout can arise as a result of taking certain prescribed drugs, kidney disease, leukemia or by certain enzyme disorders in the body.
Avoiding alcohol helps an attack subside quicker.