Wine

Wine contains phytonutrients, antioxidants, and phenolic compounds that are beneficial in isolation. Dry wines have much less sugar than sweet wines. Dry red or white wine is presented as a more acceptable alcoholic option when alcohol is consumed. Dry red and white wine contain approximately 3–4 grams of sugar or carbs per 5–6 oz glass. The base white wine in sparkling wine contributes approximately 2–3 grams of carbs per glass regardless of the added sugar classification. A glass of dry wine may contain about 2 to 4 grams of sugar. Approximately half a cup of wine might theoretically produce a beneficial hormetic effect, but this dose is unrealistic for most people. The label 'Extra Dry' on sparkling wine denotes a sweeter product than 'Brut' because the classification names were assigned as the market evolved toward progressively drier styles. Sweet wines are less desirable because they contain more sugar. Despite wine's beneficial compounds, the ethanol itself is toxic and undermines any net cardiac benefit. Approximately 90% of all sparkling wine sold falls in the Brut category, which contains under 12 g/L added sugar.