Wine & Health

Wine is a complex product with hugely complex chemistry and it stands to reason that it has both health-positive and health-negative effects.

Sugars, Carbs and Calories in Wine

One of the major issues around wine consumption is the carb content, mostly derived from sugars. Grapes have natural sugar of course, and the fermentation process is the conversion by yeast of those sugars over to ethanol (drinking alcohol). For most typical table wines, all of the sugar is converted to alcohol leaving a “dry” wine. Where some sugar remains unfermented, this is termed “residual sugar” sometimes abbreviated RS. As the body doesn’t process alcohol as carbs, the carb content is related only to the residual (or in some cases added) sugar.

0-3 g/l RS: Vodka & Soda, Brut Nature Champagne, Bordeaux, Cotes du Rhone, Chianti

5-9 g/l RS: Riesling Kabinett, Kendall Jackson Chardonnay, Brut Prosecco, Brut Champagne

10-17 g/l RS: Yellowtail Shiraz, Extra Dry Prosecco, Extra Dry Champagne, Apothic Red

20-60 g/l RS: Jam Jar Sweet Shiraz, Riesling Auslese

60-120 g/l RS: Gin & Tonic, Margarita, Dessert Tokaj