A 5-ounce serving of common table wine contains 4 grams of carbohydrates, 1.2 of which come from sugars. Dry wines typically have fewer carbohydrates, as larger amounts of residual sugars are fermented out.
Wines are created through the fermentation of high-carbohydrate grape juices. Yeast is used to produce the alcoholic content of wine by consuming the carbohydrates from the grape juice. Alcohol, heat and carbon dioxide are the end products of the fermentation. Sugars that are left over from the process contribute to the carbohydrates in wine. Distilled spirits, such as vodka, rum and whiskey, have no carbohydrates, while mixers such as sweet and sour often contain sugars.