Okay, I've read a couple of "old" threads debating the ins and outs of the Akins diet. I'm ot really interested in debating dieting per se. What I want to know is how do residual sugars impact the total carb count in a glass of wine. Can anyof our winemakers help me out on this?
If I'm watching my carbs, isn't it safe to assume that a big fruit bomb zinfandel is going to have more carbs than a dry white wine? Part of the problem is there seems to be no reliable data on carb count from wine X to wine Y. I know the traditional wisdom is that red wine has 2 grams of carbs and white wine has just under 1 gram. I'm willing to bet that my glass or Martinelli Guiseppe & Louisa has significantly more carbs than a Shafer Cab.
Anybody have any insight on this?
Semper ubi sub ubi!