What has more carbs, wine or Prosecco? The surprising factors affecting sugar levels

December 1, 2025 •

4 min read

A standard 5-ounce glass of dry red wine contains between 3–4 grams of carbohydrates, while a very dry Brut Prosecco can have as few as 1–2 grams. Understanding what has more carbs, wine or Prosecco, requires looking beyond the beverage type to its sweetness level.

Quick Summary

The carbohydrate content in wine and Prosecco is determined by residual sugar, not the beverage type. Drier varieties of both have lower carbs, while sweet wines and Proseccos are significantly higher in sugar and carb count.

Key Points

Residual Sugar is Key: The amount of leftover sugar after fermentation is the primary factor determining a wine's carbohydrate content, regardless of whether it's still wine or Prosecco.
Dry Beats Sweet: Very dry wines and Proseccos (labeled Brut, Extra Brut) are your best low-carb options.
Prosecco Labels Can Be Deceptive: For Prosecco, "Extra Dry" and "Dry" actually contain more sugar and carbs than "Brut".
Dessert Wines Are Carb-Heavy: Sweet wines like Port and Moscato have significantly higher carb counts, sometimes 20+ grams per serving.
Most Dry Wines Are Comparable: The carb counts for dry red and white wines (like Merlot or Sauvignon Blanc) are comparable to, and sometimes higher than, a dry Brut Prosecco.
Check the Label: For low-carb choices, always opt for drier varieties and be mindful of mass-produced wines, which can have added sugars.

The Role of Residual Sugar in Carbohydrate Count

The most important factor determining the carbohydrate count of any wine is the amount of residual sugar (RS) left in the finished product after fermentation. Fermentation is the process where yeast consumes the natural sugars from the grapes, converting them into alcohol and carbon dioxide. The winemaker's choices during this process are what dictate the final sweetness, and thus the carbohydrate level.

Dry Wine: The winemaker allows the fermentation to continue until most, if not all, of the grape sugar is converted into alcohol. This results in a finished wine with very low residual sugar and a drier taste.
Sweet Wine: Fermentation is intentionally stopped early, leaving a significant amount of residual sugar in the wine. This is common for dessert wines, fortified wines, and some late-harvest varieties.

Therefore, the question of whether still wine or Prosecco has more carbs is not a simple comparison. It depends entirely on the sweetness of the specific bottle. A dry wine will almost always have fewer carbs than a sweet wine, regardless of whether one is still and the other sparkling.

Understanding Prosecco Sweetness and Carbohydrates

Prosecco is an Italian sparkling wine made primarily from Glera grapes. The secondary fermentation happens in large steel tanks, a process known as the Charmat method. Prosecco labels can be misleading for those counting carbs, as the terms don't always align with perceived sweetness:

Brut Nature: The driest style with the lowest sugar and carb count, typically under 3 grams of sugar per liter (practically zero per glass).
Extra Brut: Very dry, with under 6 grams of sugar per liter, meaning it is also very low in carbohydrates.
Brut: The most common style, dry but with some residual sugar. Usually contains around 1-3 grams of carbs per 5-ounce glass.
Extra Dry: Confusingly, this style is sweeter than Brut, containing 12–17 grams of sugar per liter. It has a noticeably fruitier taste and more carbs.
Dry: This is sweeter still, with 17–32 grams of sugar per liter.
Demi-Sec: The sweetest style, with 32–50 grams of sugar per liter, and therefore the highest in carbohydrates.

For those seeking a low-carb Prosecco, opting for a Brut or Extra Brut is the best choice.

Still Wine Carbohydrate Content by Type

The carb count for still wines can vary widely. Here's a look at some common varieties:

Dry Red Wines: Most popular dry reds, like Cabernet Sauvignon, Merlot, and Pinot Noir, generally contain between 3.4 and 3.9 grams of carbs per 5-ounce glass. The carbs mainly come from the residual sugar, which is low due to full fermentation.
Dry White Wines: Varieties such as Sauvignon Blanc, Chardonnay, and Pinot Grigio are typically low in carbs, ranging from about 2-4 grams per 5-ounce glass.
Sweet Wines: Dessert wines like Port, Sauternes, and Moscato are specifically made to be sweet and therefore have a very high carb count. They can contain 8-20+ grams of carbs per serving.

Prosecco vs. Wine: A Carbohydrate Comparison

To make a clear comparison, consider the sweetness level. Below is a table illustrating the range of carbs you might find in common wine types and Prosecco per 5-ounce serving.


Wine Type	Sweetness Level	Carbs (per 5oz serving)	Comments
Brut Prosecco	Very Dry	1-3g	One of the lowest-carb wine options.
Dry White Wine	Dry	1-4g	Carb count depends on the grape and fermentation.
Dry Red Wine	Dry	3-4g	Slightly more on average than dry whites.
Extra Dry Prosecco	Medium-Dry (Sweet)	3-4g	Noticeably sweeter than Brut Prosecco.
Sweet Wines	Sweet	8-20+g	Includes dessert wines, fortified wines, etc.

How to Choose a Low-Carb Option

When seeking a low-carb wine or Prosecco, keep the following tips in mind:

Look for 'Brut': For sparkling wines, Brut is a reliable indicator of low residual sugar and low carbs. Extra Brut and Brut Nature are even drier options.
Choose 'Dry' Still Wines: Dry versions of still red and white wines are consistently low in carbohydrates. Popular examples include Sauvignon Blanc, Cabernet Sauvignon, and Pinot Noir.
Avoid Sweet Labels: Steer clear of terms like 'Demi-Sec,' 'Dry' (for Prosecco), 'Late Harvest,' or specific dessert wines, which are a major source of added carbohydrates.
Be Wary of Mass-Produced Wines: Cheaper, mass-market brands can sometimes have added sugars, so always opt for high-quality, reputable winemakers when possible.

Conclusion

Ultimately, neither all still wine nor all Prosecco is definitively higher in carbs than the other. The deciding factor is the level of residual sugar. The driest versions of Prosecco (Brut, Extra Brut) have a very low carb count, often comparable to or even slightly lower than many dry still wines. Conversely, sweeter Proseccos or still dessert wines contain significantly more carbohydrates. By understanding wine labels and the role of fermentation, consumers can easily choose the right bottle to meet their dietary goals.

Wine Nutrition Facts

Frequently Asked Questions

A dry red wine and a Brut Prosecco are often very similar in carb content. Both fall into the lower-carb category, with a standard 5oz serving typically having 1–4 grams.

No, Prosecco's carb content varies depending on its sweetness level, indicated by terms like Brut, Extra Dry, or Dry. Brut is the driest and lowest in carbs, while Dry and Demi-Sec have progressively more sugar and carbohydrates.

Residual sugar (RS) is the natural sugar left in wine after the fermentation process is stopped. The higher the amount of residual sugar, the higher the carbohydrate count of the wine or Prosecco.

For low-carb diets, you should avoid sweeter wines, dessert wines like Port or Sauternes, and late-harvest varieties, as they contain high levels of residual sugar.

To find low-carb options, look for the term 'Brut' (for sparkling wines) or choose dry table wines like Cabernet Sauvignon or Pinot Noir. Some producers also offer specific low-sugar varieties.

Yes, a sweeter Prosecco, such as one labeled 'Extra Dry' or 'Dry,' will have a higher carb count than most standard dry red wines, since it contains more residual sugar.

On average, dry red wines can be slightly higher in carbs than dry white wines due to different grape characteristics, but the difference is often marginal for dry versions. Sweetness is a bigger factor than color.