Which wine has the lowest potassium? A guide for low-potassium diets

January 13, 2026 •

3 min read

According to the USDA, a 5-ounce serving of Chardonnay contains just over 100 mg of potassium, significantly less than red counterparts like Merlot. For those monitoring their intake, understanding which wine has the lowest potassium is essential for dietary management.

Quick Summary

White wines, especially varieties like Chardonnay and Riesling, typically contain lower potassium levels than red wines, making them a more suitable option for those on a low-potassium diet.

Key Points

White over Red: As a general rule, white wines contain significantly less potassium than red wines due to differences in the fermentation process.
Top Choice: Chardonnay: Chardonnay is consistently cited as one of the lowest potassium wines, with a typical 5-ounce serving containing just over 100 mg.
Riesling is Low: Riesling is another excellent low-potassium white wine option, with juice potassium levels typically lower than most red varieties.
Spirits are Lower: Distilled spirits like vodka and gin contain almost no potassium, making them the lowest option among alcoholic beverages.
Moderation is Crucial: Regardless of the type of wine, moderation is essential for those on restricted diets, as excessive alcohol intake can still impact potassium levels.
Winemaking Matters: Techniques like cold stabilization, used to prevent potassium bitartrate crystals, can also contribute to a wine's lower final potassium content.

Understanding Potassium in Wine

Potassium is a mineral naturally present in grapes and is an important part of the winemaking process. Its concentration in wine can vary widely, ranging from 200 mg/L to 2,000 mg/L, depending on several factors. For individuals with kidney disease or those advised to follow a low-potassium diet, monitoring intake is crucial. The good news is that not all wines are created equal when it comes to mineral content. As a general rule, red wines tend to have higher potassium levels than whites.

The reason for this difference lies in the winemaking process. Red wines are fermented with the grape skins, a process known as maceration, which extracts color, tannins, and other compounds—including potassium—into the wine. White wines, on the other hand, are typically fermented without the grape skins, resulting in a finished product with a significantly lower mineral content.

Top Low-Potassium Wine Choices

When seeking the lowest potassium wine, your best bet is to focus on white varieties. Within this category, several options stand out as being particularly low.

Chardonnay

As mentioned, Chardonnay is a top contender for a low-potassium wine. Data from the USDA and nutritional tracking sites confirms that a standard 5-ounce (150 mL) serving contains approximately 104 mg of potassium. This is a very manageable amount for those on restricted diets, representing only a small fraction of the daily recommended intake.

Riesling

Riesling is another excellent white wine choice with typically low potassium levels. According to winemaking resources, Riesling juice tends to have lower potassium concentrations (around 800-1,000 mg/L) compared to more potassium-rich varieties like Cabernet Sauvignon. This makes the finished wine a favorable option for cautious consumers.

Pinot Grigio and Sauvignon Blanc

Other light-bodied white wines like Pinot Grigio and Sauvignon Blanc also tend to be lower in potassium. These varieties undergo similar fermentation processes to Chardonnay, minimizing the extraction of potassium from the grape skins. Choosing a dry version of these wines, rather than a sweeter one, can also help ensure a lower overall mineral concentration.

Sparkling Wines

Sparkling wines, including Prosecco and Champagne, also fall into the white wine category and are generally lower in potassium. Their light, crisp character and minimal skin contact during production contribute to their reduced mineral content.

Factors Influencing Potassium Levels in Wine

While the white vs. red distinction is the most important, several other factors influence a wine's final potassium content:

Grape Variety: Some grape varieties naturally accumulate more potassium than others. For example, Cabernet Sauvignon and Merlot grapes tend to be higher in potassium than grapes used for white wines.
Terroir and Vineyard Management: The soil composition and vineyard management practices can also affect the grape's mineral uptake. Warmer climates or certain soil types may lead to higher potassium levels in the fruit.
Winemaking Techniques: Cold stabilization is a process used by winemakers to intentionally precipitate potassium bitartrate crystals out of the wine, effectively reducing the overall potassium content. This is common for many light-bodied whites.

Potassium Comparison: White Wine vs. Red Wine

This table provides a comparison of approximate potassium levels in common wine types, based on a standard 5-ounce serving.


Wine Type	Example	Approx. Potassium (5oz serving)
White Wine	Chardonnay	~104 mg
White Wine	Riesling	Likely < 120 mg
Red Wine	Pinot Noir	~190 mg
Red Wine	Merlot	~200 mg

Low-Potassium Alcoholic Alternatives

For those on very strict low-potassium diets, or simply looking for the absolute lowest option, some other alcoholic beverages are even lower than white wine:

Spirits: Distilled spirits like vodka, gin, and whiskey contain very little to no potassium. However, it is crucial to use potassium-free mixers, as some juices or sodas can be high in the mineral.
Beer: Some beers have a modest potassium content, but others can be higher due to additives. For a low-potassium diet, spirits are a safer bet.

Conclusion

If you need to limit your potassium intake, the best wine choice is a light-bodied white wine, such as Chardonnay or Riesling. These varieties contain significantly less potassium than their red counterparts due to the winemaking process that avoids prolonged skin contact. Always remember that moderation is key, especially if you have underlying health conditions like kidney disease. For additional guidance on dietary considerations, see resources from Kidney Care UK. Consult your doctor or a registered dietitian for personalized advice regarding your diet and alcohol consumption.

Disclaimer: This article is for informational purposes only and is not medical advice. Consult a healthcare professional before making any changes to your diet.

Frequently Asked Questions

Red wines have more potassium because they are fermented with the grape skins, where much of the mineral is located. White wines are fermented without skin contact, resulting in lower potassium levels.

The safe amount varies by individual and depends on overall dietary intake and health status. It is best to consult a doctor or registered dietitian for personalized advice, but moderate consumption of low-potassium white wine is generally considered the safest option.

While the difference may be slight, dry wines can sometimes have slightly lower potassium than sweeter counterparts because the extended cold stabilization process often used for drier wines can help precipitate out potassium bitartrate.

Most white wines are lower in potassium than red wines. However, levels can still vary depending on the grape variety, growing conditions (terroir), and winemaking techniques.

The potassium in a glass of white wine is relatively low compared to many high-potassium foods. For example, a 5-ounce glass of Chardonnay has about 104mg, whereas a medium banana has around 450mg.

No, it is not practical or advisable to attempt to remove potassium from wine at home. The process involves professional winemaking techniques like cold stabilization. For home consumers, the best approach is to choose naturally low-potassium varieties.

Yes, most sparkling wines like Prosecco and Champagne are fermented without extensive skin contact, similar to white wines, and are generally low in potassium.