If you’re counting every gram of sugar, a dry Cabernet is a safe bet. It’s one of the lowest-sugar alcoholic drinks you can choose—similar to a vodka soda, but way tastier. The real issue is alcohol itself, not the grape sugar that fermented away.
Pro tip: If you want to be extra cautious, look for wines labeled “low residual sugar” or “bone dry.” Many California Cabs have a tiny bit more (around 1-2g/L) to soften the tannins. That’s still a rounding error.
So go ahead, pour that glass. Savor it. And if anyone gives you grief about the sugar, just smile and say, “Actually, it’s less than a strawberry.” Then watch them realize they’ve been drinking soda this whole time. Cheers.
