We wanted to address false claims regarding sugar in wine. Here is a short video from our winemaker, explaining the science, and the truth about sugar in wine.
Here is a clean, corrected transcript of the provided text:
“I’m Randall Watkins, the winemaker for Laurel Glen Vineyard.
What is skinnier than a skinny margarita? A glass of wine.
I keep hearing about influencers and health trainers steering their followers away from syrup-heavy cocktail blends and instead recommending lower-sugar ‘skinny margarita’ recipes. As a person who’s taken general chemistry, organic chemistry, physical chemistry—and even wine chemistry courses—at UC Davis, I decided to do some calculations.
A typical 5-ounce skinny margarita has about 9 grams of sugar from the citrus juice, the light agave syrup, and the tequila. That’s equivalent to about 2¼ teaspoons of sugar.
A 5-ounce glass of Laurel Glen Sauvignon Blanc has a minuscule 0.27 grams of sugar—only about a third of a teaspoon in an entire bottle. Crazy.
You don’t even want to know how much sugar is in a regular margarita. Spoiler alert—turn this off now—16 grams of sugar in a 5-ounce homemade margarita, and twice that much at a restaurant that uses those premixed sweet-and-sour blends.
Choose wine.”
by New_Perspective3005
2 Comments
Let’s talk about sweet Riesling and other wines with backsweetening.
Meiomi, for reference has about 20g/l. So the commercial “dry” wines can range up this amount. If you buy grocery store level wines, there’s a good chance you’re up in the 10 g/L category… most solid, reputable wineries sugar content is down where Laurel Glen is, if not basically zero. At levels below .5 g/L it’s effectively imperceptible to humans.