I read that dry red wine is the lowest in carbs. Does anybody know which red wines are dry?

Thanks for your help, after this week I need a glass of wine!

Marla

In the normal vinification process, the yeast converts all the grape sugars to alcohol and CO2 leaving a dry base wine.

Although the majority of still white wines are fermented dry to match market demand, many producers make sweet wines at both the commercial and top end of the market.

In cooler countries, notably Germany, some white wines were perceived as tart and acidic and were sweetened by adding some unfermented grape sugar, known there as 'sussreserve' giving a light refreshing sweet wine which for many people became their first introduction to the world of wine. This practice continues today

By far the most sought after sweet wines are those made from concentrating the sugar in the grapes giving a natural sweetness with a good acid balance. This process is further enhanced when, in certain regions e.g. Sauternes, and given favourable climatic conditions, the grapes become 'infected' with the fungus 'botrytis' or 'noble rot' which shrivels the grapes and concentrates the sugar.

In Germany and Austria some grapes are left on the vines throughout the winter to freeze, with the result that the water in the grapes freezes and the sugars concentrate. Known as 'Eiswein' these wines are rare, difficult to make and very expensive to buy. In Italy, in the Valpolicella region, grapes are laid out on straw mats in aerated warehouses to dry and go on to make the luscious Amarone and Recioto wines.

Red wine is recommended by the Eades in Protein Power. The reason is that it contains phenol which some studies have shown a beneficial effect on the heart and Dr Eades suggests is an effective agent for increasing the bodies sensitivity to insulin-which is the main goal of an LC diet.


The primary difference between red and white winemaking is that the juice is left in contact with the skins for red wine to extract colour and tannin. The amount of colour will depend on the type of grape used - Syrah, for example, gives dense colour - and the length of time that maceration on the skins is permitted.

Thank you for such a detailed reply.

I have learned a lot about wine! I can't wait until 5pm to have a glass!

Have a great weekend!