Low Carb Wine, The Only Healthy Option

All the wine distributed by Dry Farm Wine is Low Carb Wine.  In fact, they actually have zero carbs and no additives or artificial coloring.  They are slightly lower alcohol wines and are mycotoxin free and, as a result, NO HANGOVER!

One of the first objections to a Low Carb Diet invariably is, ‘what about alcohol’?  Sugar in wine is high (at least in the conventional US wines) is very high.  This means high carbs, and a glass of wine can have the same negative effect as a beer.  However, now you can get Low Carb Wine from our friends at Dry Farm Wines.

And then there’s the hangover, doesn’t that just ruin everything?

Excessive alcohol is a contributing factor to a hangover.  However, so too does the sugar content of the wine or the mixers used.  The preservatives and additives in most beers and wines also contribute hugely to getting a really bad night’s sleep. Wine, in particular, is guilty of this.  Many people, are finding that they seem to be less tolerant of a glass or two of wine these days.  The feeling the next day is so unpleasant that they even refrain from drinking wine at all anymore.   Conventional modern wines are now much higher in alcohol, higher in sugar, and filled with chemicals and additives to improve texture, color, and flavor.  The FDA has approved 76 chemicals and additives for use in winemaking.  Also, short cuts in farming practices in the name of productivity and profitability often result in many conventional wines containing fungicides, mycotoxins and phthalates.  No wonder we feel terrible the next day!

And then we came across some Low Carb Wine from Dry Farm Wines which is also preservative and additive free. And they are all lab tested to verify this!  They are selected from vintners who use only traditional, organic, and natural winemaking methods so now you can drink and enjoy wine again without the side effects.

Low Carb Wine Follows Organic Farming And Traditional Winemaking Rituals, Including:

• • Natural, organic or bio-dynamic viticulture/farming
  • Dry farming, no use of irrigation
  • Old growth vines, generally 35-100 years
  • Hand harvested fruit from low yields
  • Minimal intervention in the vinification and aging
  • Wild native yeast in fermentation
  • No commercial yeast for flavor alteration
  • No or minimal filtering/fining
  • No or minimal use of new oak
  • No or minimal addition of SO2 (sulfites)
  • No chaptalization (adding sugar to the grape must in fermentation)
  • No chemical additives for aroma, color, flavor or texture enhancement

Dry farming means relying entirely on natural rainfall as has been done for millennia in Europe.  A dry farmed vine produces a more complex, deep flavored fruit that can be picked when it’s less ripe (and thus the low carb wine is much lower in sugar content).  Their use of old-growth vines also improves the quality.  The more mature a grape vine, the deeper its roots and greater its ability to draw moisture and minerals from the soil.  The way the wines are fermented is different, too.  Rather than using commercial yeasts, they are fermented using the wild, naturally occurring yeasts found on the grapes. This lends more complexity and a unique quality that you simply won’t find in a conventional wine.