While it’s impossible to make sugar-free wine (alcohol is a byproduct of sugar fermentation), there are a few factors to look out for if you’re on the hunt for no-sugar-added wines.
First, ask about the harvest time. The longer grapes are left on the vine, the more sugar they contain. Usually, dessert wines like Chenin Blanc are made with late-harvest grapes, which become concentrated and raisny as they sit on the vine. If you’ve tasted dried fruit or caramel flavors in a glass before, that may be due to a later harvest. In addition, the length of fermentation directly affects both the sugar content and flavor of a wine.
The longer grapes are left to ferment, the more sugar is turned into alcohol by yeast. Dry wines have more extended fermentation periods, and in some cases, winemakers allow all of the sugar to be fermented. Finally, if the winemaker chooses to add sugar or other flavor additives after fermentation, you may end up with a sweeter-tasting and higher-carb wine.