What wine has the least sugar?
Quick answer
The lowest-sugar wines are brut nature sparkling (0-3 g/L) and dry wines from warm climates (Cotes-du-Rhone, Rioja, Chianti) where fermentation typically runs to completion. Dry reds often contain less than 2 g/L of residual sugar.
Detailed answer
Residual sugar in wine is grape sugar (glucose and fructose) that yeast did not convert to alcohol. To get a wine with minimal sugar, you need the most complete fermentation possible.
Brut nature (or 'zero dosage') sparkling wines receive no dosage liqueur after disgorgement, making them the lowest-sugar wines on the market: 0-3 g/L. Extra-brut Champagnes (0-6 g/L) are also excellent. For comparison, a 'sec' Champagne (misleadingly named) contains 17-32 g/L.
Among still wines, dry reds from warm climates tend to have the least sugar. Heat promotes full grape ripeness and complete fermentation. A Cotes-du-Rhone, Chianti Classico, or Argentine Malbec often has less than 2 g/L residual sugar.
Well-made dry whites (Chablis, Sancerre, Muscadet, Albarino) are also very low in sugar, typically 1-4 g/L. Watch out, however, for supposedly 'dry' whites from commercial brands that may contain 6-10 g/L to appeal to mainstream palates.
In short, to minimise sugar: choose a dry red from a reputable appellation, a cool-climate dry white (Chablis or Sancerre style), or a brut nature sparkling. Avoid labels reading 'off-dry,' 'medium-sweet,' or 'sweet,' and be wary of 'extra dry' Prosecco (12-17 g/L).