Low- and no-sugar wines, often marketed with a “better for you” positioning, aim to appeal to health-conscious wine lovers. Consumption of these wines can be tied to other movements, too, including keto, low-carb, organic and vegan diets.
While almost every dry wine on the market is low in residual sugar, the wines that are labeled and marketed as low- or no-sugar are deliberately produced from vineyard to bottle with the aim of lowering the amount of sugar, carbohydrates and alcohol in each serving.
The number of brands devoted to this mission seems to increase exponentially with each passing month, but it wasn’t always this way. Whether the trend was forecast by a savvy marketing team or developed in response to an observed need, low-sugar wines took time to bring to market.
“We started to hear about
