Does Red or White Wine Have More Sugar? The Key is Dryness

November 6, 2025 •

4 min read

While a typical five-ounce glass of dry red wine contains about 1 gram of sugar, a comparable glass of dry white wine can have slightly more, at around 1.4 grams. The question, however, is not simply 'Does red or white wine have more sugar?', but rather, how do you determine a wine's sweetness level, regardless of its color?

Quick Summary

Red wines generally contain less sugar than many white varieties, though dryness is the primary indicator of sweetness. The amount of residual sugar left after fermentation determines the wine's final sugar content.

Key Points

Dryness Matters More Than Color: The primary factor determining a wine's sugar content is its style (dry or sweet), not whether it is red or white.
Red Wine Averages Slightly Less Sugar: On a like-for-like basis (e.g., dry vs. dry), red wines tend to have a marginal amount less sugar per glass than white wines.
Residual Sugar is Key: The term for the unfermented sugar left in wine after fermentation is residual sugar (RS), and winemakers control this to determine the wine's sweetness.
Read Labels for 'Dry' or 'Brut': To find lower-sugar options, look for bottles labeled 'Dry', 'Brut', or 'Extra Brut' for sparkling wines.
Higher ABV Often Means Less Sugar: Wines with a higher alcohol content (above 13%) generally have lower residual sugar because more sugar was converted into alcohol during fermentation.
Avoid Dessert Wines: Sweet wines like Port and Icewine contain significantly more sugar and should be avoided if you are trying to limit your intake.

The Surprising Truth About Sugar in Wine

Many people assume that because white wines often taste fruitier, they contain significantly more sugar than their red counterparts. However, this is a misconception. While it is true that sweet dessert wines, which are often white, are packed with sugar, many dry whites contain similar or only slightly higher amounts of sugar than dry reds. The most important factor is not the color of the wine, but the amount of "residual sugar" (RS) remaining after fermentation.

What is Residual Sugar?

Residual sugar is the unfermented sugar left in the wine after the yeast has converted the grape's natural sugars (primarily glucose and fructose) into alcohol. The winemaking process is what truly determines a wine's sweetness:

Dry wines: The winemaker allows the fermentation to complete, converting most of the sugar into alcohol. This results in a low residual sugar content, typically under 10 grams per liter (g/L).
Sweet wines: The winemaker intentionally stops fermentation early, leaving a higher concentration of unfermented sugar. This leads to a higher RS content and a sweeter taste.
Fruitiness is not sweetness: Your perception of a wine's sweetness can be influenced by fruity aromas, which can trick the brain into thinking a wine with very little residual sugar is sweeter than it is.

Red Wine vs. White Wine: An Average Comparison

On a general level, an average dry red wine has slightly less sugar than an average dry white wine. According to USDA data cited by BinWise, a typical six-ounce glass of red wine contains about 1.12 grams of sugar, while the same amount of white wine has around 1.73 grams. However, this difference is marginal, and the real variation in sugar levels comes from the style of wine, not the color.

How Winemaking Affects Sugar Content

The process for making red wine involves fermenting the grape juice with the skins on, which imparts color, tannins, and other compounds. White wine, on the other hand, is usually fermented with the skins removed. While this affects the wine's flavor profile, it does not directly determine the residual sugar level, which is controlled by the winemaker's decision on when to stop fermentation.

Low-Sugar Red Wines vs. Whites

When selecting a low-sugar option, your best bet is to look for dry varieties of either color. Some excellent low-sugar varietals include:

Red: Cabernet Sauvignon, Pinot Noir, Merlot, and Syrah/Shiraz.
White: Sauvignon Blanc, Chardonnay, Pinot Grigio, and Albariño.

Comparison Table: Sugar Levels in Different Wine Styles


Wine Style	Residual Sugar (g/L)	Sugar per 5oz Glass (Approx.)	Example Varietals
Very Dry	< 1 g/L	< 0.5 g	Brut Nature Champagne, Sauvignon Blanc
Dry Red	1-2 g/L	~1 g	Merlot, Cabernet Sauvignon
Dry White	1-2 g/L	~1.4 g	Pinot Grigio, Chardonnay
Off-Dry/Semi-Sweet	10-30 g/L	1.4-5 g	Riesling (some styles), White Zinfandel
Sweet	30-50 g/L	5-18 g	Moscato, Port, Icewine

How to Choose a Low-Sugar Wine

Because nutritional information is often not required on wine labels, here are some tips for picking a low-sugar bottle:

Look for 'Dry' or 'Brut' on the label: This indicates a lower residual sugar content. For sparkling wines, 'Extra Brut' and 'Brut Nature' are the driest options.
Choose Old World Wines: Wines from European regions, such as France and Italy, tend to be drier in style compared to some New World counterparts.
Check the Alcohol Content: Higher alcohol by volume (ABV) often indicates that more sugar was converted to alcohol during fermentation. Wines with a higher ABV (e.g., 13%+) typically have less residual sugar.
Avoid Dessert and Late Harvest Wines: The names of these wines are a clear indication of a high sugar content. Also, be wary of wines that simply advertise themselves as 'sweet'.
Consult Tech Sheets: Many wineries publish 'tech sheets' on their websites detailing the wine's residual sugar. This is the most accurate way to know for sure.

Conclusion

While a direct comparison shows dry white wine has a fraction more sugar on average than dry red, the real answer to which has more sugar lies in the winemaking process and the resulting residual sugar, not the grape's color. Your preference for a dry or sweet style is the primary determinant of sugar content. By understanding residual sugar and learning to read labels for terms like 'dry' or 'brut', you can make informed choices to control your sugar intake without sacrificing flavor. For those seeking the lowest sugar options, look to dry red or white varietals where the fermentation process has been completed. Remember, enjoying wine responsibly and in moderation is key to a balanced lifestyle, as endorsed by many health experts.

For further reading on sugar content and wine health, Wine Spectator offers great insights.

Frequently Asked Questions

Dry red wines, such as Cabernet Sauvignon, Pinot Noir, and Merlot, and dry white wines like Sauvignon Blanc and Chardonnay typically contain the least amount of sugar, often less than one gram per five-ounce glass.

Residual sugar (RS) is the natural sugar from the grapes that remains in the wine after the yeast has completed fermentation. It is measured in grams per liter (g/L) and is the main source of a wine's sweetness.

Most wine labels do not list the sugar content directly. Instead, look for descriptive terms like 'Dry' or 'Brut' for low-sugar options. For specific data, you may need to check the winery's website for a technical sheet.

Yes, a wine that tastes sweeter has more residual sugar. Winemakers can halt the fermentation process to leave more sugar behind, resulting in a sweeter taste.

No. While some white dessert wines contain very high sugar levels, many dry whites have low sugar content, comparable to dry red wines. The style of the wine, not its color, is the key determinant.

Not necessarily. Higher alcohol wines often have less residual sugar, as a larger portion of the grape's natural sugar was converted to alcohol during fermentation.

The sugars in wine are primarily natural, coming from the grapes. While some mass-produced wines may have additional sugar or grape concentrate added, this is not always the case, especially for higher-quality, dry wines.