Which has more sugar, Prosecco or wine?

November 27, 2025 •

4 min read

Over 400 million bottles of Prosecco were sold last year, indicating its widespread popularity. However, a common misconception is that this bubbly beverage is always sweeter than still wine. This article clarifies which has more sugar, Prosecco or wine, by comparing residual sugar levels across different styles.

Quick Summary

The sugar content in Prosecco versus still wine is not a simple comparison and depends on the specific style. While dry still wines typically contain less than 10 g/L of sugar, Prosecco's sweetness can range widely, with Brut varieties being low in sugar and others being quite high. Labeling terms like 'Brut' and 'Dry' are crucial for understanding residual sugar content.

Key Points

Not a simple answer: It's a myth that all Prosecco is sweeter than all still wine; the sugar content varies widely by style.
Check the label: For Prosecco, 'Brut' is the driest style, while 'Extra Dry' and 'Dry' indicate increasing sweetness levels.
Dry still wines are low in sugar: Many dry table wines, both red and white, have less than 1g of sugar per glass.
Sweetness comes from residual sugar: The amount of sugar left over after fermentation, or residual sugar (RS), determines how sweet the wine is.
Acidity affects perception: High acidity can make a wine taste less sweet than its residual sugar level might suggest.
High-sugar options: Sweet dessert wines, like Port, can have significantly more sugar than any Prosecco.
Know your terms: 'Dry' on a still wine bottle means low sugar, but 'Dry' on a Prosecco label means sweeter than 'Brut'.

Understanding Sugar in Wine and Prosecco

The sugar found in both wine and Prosecco is a result of the natural fructose and glucose from grapes. During fermentation, yeast consumes these sugars to produce alcohol. Any sugar that remains after this process is known as residual sugar (RS). The level of residual sugar is the primary factor determining a wine's sweetness.

The Misleading Nature of Wine Labels

For many, deciphering the sugar content of a bottle of wine or Prosecco can be confusing. This is largely because labeling conventions, particularly for Prosecco, are not always intuitive. For example, in sparkling wines like Prosecco, the term 'Dry' indicates a sweeter wine than 'Brut,' contrary to what one might assume. This can lead consumers to inadvertently choose a sweeter option than they intended.

Prosecco Sweetness Classifications

Prosecco is categorized into several sweetness levels based on residual sugar content per liter:

Brut Nature: 0-3 grams of sugar per liter (g/L)
Extra Brut: 0-6 g/L
Brut: 0-12 g/L
Extra Dry: 12-17 g/L
Dry (Sec/Secco): 17-32 g/L
Demi-Sec: 32-50 g/L

As you can see, a 'Dry' Prosecco is significantly sweeter than a 'Brut' Prosecco. For those seeking the lowest sugar option in Prosecco, a Brut Nature or Extra Brut is the best choice.

Still Wine Sugar Content

The sugar content in still wine also varies dramatically, though its classifications are more straightforward. The residual sugar is what defines the style.

Dry Wines: Generally contain less than 10 g/L of residual sugar, and some can have as little as 0-1 g/L. This includes many popular red and white wines such as Cabernet Sauvignon, Merlot, Sauvignon Blanc, and Pinot Grigio.
Off-Dry (Medium) Wines: These have a noticeable sweetness and range from 10-30 g/L. Certain Rieslings fall into this category.
Sweet (Dessert) Wines: These are intentionally sweet and can contain over 45 g/L of sugar. Examples include Port, Sauternes, and Ice Wine.

Comparison: Prosecco vs. Wine Sugar Content


Style	Residual Sugar (g/L)	Average Sugar per 5 oz (150ml) glass	Notes
Dry Still Wine	<10 g/L	<1.5 g	Many dry red and white wines are very low in sugar, with less than 1g per glass.
Brut Prosecco	0-12 g/L	<1.8 g	The driest style of Prosecco, comparable to many dry still wines in terms of sugar content.
Extra Dry Prosecco	12-17 g/L	1.8-2.5 g	Contrary to its name, this style is sweeter than Brut.
Dry Prosecco	17-32 g/L	2.5-4.8 g	Significantly sweeter than Extra Dry Prosecco.
Sweet Still Wine	>45 g/L	>6.7 g	Dessert wines, such as Port, have very high sugar levels.

From the comparison table, it is clear that the answer to which has more sugar, Prosecco or wine, depends entirely on the specific bottles being compared. A Brut Prosecco has a similar sugar level to a dry still wine, while a Dry Prosecco can have more sugar than many still wines. A sweet dessert wine, however, will almost certainly have a higher sugar content than even the sweetest Prosecco.

How to Choose Your Wine Based on Sugar

When selecting a bottle, if you are concerned about sugar intake, the most important thing is to understand the labeling. For still wines, a label with "Dry" or "Sec" indicates a low-sugar option, while terms like "Sweet" or "Dessert Wine" mean a high sugar content. For sparkling wines, remember that 'Brut' is dry and 'Dry' is sweet. Checking producer websites can sometimes provide more detailed nutritional information, although it is not legally required in many regions.

The Role of Alcohol and Acidity

The perception of sweetness is also influenced by other factors beyond just residual sugar. Higher acidity can make a wine taste less sweet, even if it has a moderate amount of residual sugar. For example, the crisp acidity in an Extra Dry Prosecco helps to balance its sweetness. Additionally, warmer climates produce grapes with more natural sugar, which can lead to higher alcohol content in the final wine, though not necessarily higher residual sugar if the fermentation is complete.

Conclusion

Neither Prosecco nor still wine can be universally labeled as having more sugar than the other. The sugar content is highly dependent on the specific style and sweetness level. Dry still wines and Brut Proseccos have minimal sugar, making them comparable low-sugar choices. Conversely, sweet dessert wines and sweeter Prosecco styles, like Dry or Demi-Sec, contain significantly higher amounts of residual sugar. To make an informed decision, always check the bottle's label for sweetness classifications. For low-sugar options, look for 'Dry' on still wines and 'Brut' or 'Extra Brut' on Prosecco bottles.

Frequently Asked Questions

The 'healthier' choice depends on the specific bottle, as both can have high or low sugar content. If you're concerned about sugar, a dry still wine or a Brut Prosecco would generally be a better option than a sweet dessert wine or a Dry Prosecco.

Not necessarily. Most dry red wines contain less than 1g of sugar per glass, making them comparable to or lower in sugar than a Brut Prosecco. However, sweeter red wines and fortified wines will have a much higher sugar content.

For most wines, you can’t find the exact sugar content on the label. For sparkling wines, rely on the sweetness classification: Brut Nature, Extra Brut, and Brut are the driest. For still wines, look for labels that say 'Dry' and avoid 'Sweet' or 'Dessert Wine'.

No, despite its name, Extra Dry Prosecco is actually sweeter than Brut Prosecco. The term is a confusing part of sparkling wine labeling and indicates a residual sugar level of 12-17 g/L.

Brut Nature and Extra Brut Proseccos are excellent choices for low-sugar diets, as they contain very little residual sugar. However, sweeter Prosecco styles like Dry or Demi-Sec are not ideal for those monitoring their sugar intake.

Sweet wines are made by intentionally stopping the fermentation process early, which leaves more residual sugar in the wine. The yeast doesn't have time to consume all the sugar from the grapes, resulting in a sweeter final product.

Residual sugar (RS) is the natural grape sugar (fructose and glucose) that remains in the wine after the fermentation process is complete. The amount of RS is what determines the wine's sweetness level.