In addition to water, alcohol, acids, aromas, glycerin and phenols, there is almost always some residual sugar in wine. Many wines are labeled dry, semi-sweet, or sweet based on their sugar content.
You can find out how high the residual sugar content is in different wines here.
Dry wines: Two to three grams of residual sugar per liter
Whether red or white wine: dry wines rarely have more than three grams of residual sugar per liter. For comparison: a liter of Coca-Cola contains over 100 grams of sugar, a liter of milk around 50 grams.
In the EU, a wine can be called dry if it has a maximum of four grams of residual sugar per liter. Exceptions are made for wines with a high acid content. For example, if a wine has a total acid content of seven grams, there are even nine grams of residual sugar in it – but this is the absolute maximum value for dry wines.
By the way, dry wines are often labeled dry or sec. Compared to Coca-Cola or milk, the sugar content in dry wines is many times lower.
Semi-sweet wines: Four to 18 grams of residual sugar per liter
With wines marked semi-dry, medium dry or demi-sec, you can clearly feel that the wine has more sugar than a dry variant. Twelve grams of residual sugar may only be exceeded if the acidity of the wine is sufficiently high.
The EU allows a maximum of 18 grams of residual sugar per liter for such wines, provided that the total acid content is no more than ten grams below the residual sugar content. Even semi-dry wines still have a significantly lower sugar content than Coca-Cola or milk.
Sweet wines: At least 45 grams of residual sugar per liter
Anyone who thinks that sweet wines have a higher sugar content than other wines is right. The famous Sauternes sweet wines from Bordeaux can have up to 150 grams of residual sugar per liter of wine, i.e. one and a half times as much as a liter of Coca-Cola.
If you want to keep your sugar consumption under control, but still want to have a glass of wine, dry or semi-dry wines are recommended. Incidentally, in wines with high acidity, the sugar content is less noticeable than with a lower acidity.