The sugar content of different wines ranges from 0.1 to 20 percent. Wine is made by fermenting the sugar from grapes into alcohol, and if this process is halted before the bulk of the sugar changes into alcohol, the wine contains a higher amount of sugar.
Dry red and white wines are the lowest in sugar, measuring 0.1 to 0.3 percent sugar per liter. The levels in champagne can be higher at 2 percent, but the drier varieties have only about 0.6 percent. Off-dry wines, which have a sweeter taste, vary between 1 to 3 percent sugar. The sugar levels in fortified wines, such as port, sherry and Marsala, can fluctuate between 5 to 15 percent, and late-harvest wines have the highest sugar content at 20 percent or higher.