Todd Antz wrote:One of the worst selling wine ideas ever was the low carb wines. Even those who were really counting carbs avoided those wines. We brought them into our store, and ended up sending all but 2 or 3 bottles back to the distributor
That was a Brown-Forman project, as I recall, and if memory serves was made by their Fetzer property. I actually blind-tasted the wines and thought they were pretty good for low-end wine, but sales apparently really stank up the place, and the product disappeared within a few months.
It was also a bit of a scam. Wine fermented to dryness contains little or no sugar, thus few carbs. ALL "dry" wines are by definition relatively low on carbs. The Brown-Forman low-carb line was a little lower than average, but not by an order of magnitude.
The point that is rarely brought up is that beverage alcohol (wine, beer, booze) is typically metabolized much like a carb, but it's not counted on the carb charts.