Sugar Rush

Earlier this week I popped up on ITV’s This Morning to talk about sugar in wine with the divine Philip Schofield and Holly Willoughby. The good news is that in the grand scheme of things, wine isn’t too bad as far as sugar goes. Most are fermented dry with yeasts converting the natural sugars found in grapes into alcohol. Anything that’s left is measured as residual sugar, or RS in wine speak. We’re talking a pinch per glass for most wines, half a teaspoon for sparkling. To put that into context, there’s around six teaspoons of sugar in a glass of orange juice. Of course, some of the sweet rosé or blush wines have more but a pale Provence rosé? A pinch, if that. Annoyingly though, alcohol is almost twice as calorific as sugar. But think bone dry with sensible alcohol levels and you’ll avoid the sugar rush.

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Current rosé in the fridge: Coteaux D’Aix Provence Rosé

Price: £9.00 - Buy From Morrisons

The one’s bone dry (it’s got less than 1g/l of residual sugar) and as rosé wines go, it’s actually got a bit more meat on its bones. A blend of classic Provence grapes including Syrah, Grenache and Cinsault, this was one of the many brilliant wines tasted at this week’s Spring Press Tasting for Morrisons. Seriously, their wine range is on fire at the moment. Go forage.

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Current red in the rack: Gran Passo Classico

Price: £5.99 - Buy From Waitrose

If you need a good, inexpensive summery-type go-with-anything red, here’s one from Portugal that fits the bill perfectly. Juicy, jammy and at the moment, an absolute bargain (it’s normally £7.99). Made from a cocktail of local grapes, it honestly tastes sunny. Try it with anything that you’ve cooked on the barbecue.

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