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Message: <blockquote data-quote="ianf0ster" data-source="post: 2146219" data-attributes="member: 506169">Hi woollygal,                       There are 2 reasons for a diabetic to be careful about wine:1. The Carbs2. The AlcoholAs far as carbs is concerned. we have to guess based upon the sweetness of the wine. Red wines tend to be less sweet than a sweet white wine - but some are still too sweet.So far as alcohol is concerned, alcohol tends to be processed first so it may well delay or postpone any BG spike - though this may not reduce it in size! However in most cooking with wine almost all the alcohol is evaporated at during cooking because of the temperature the dish is cooked at  since alcohol evaporates at a much lower temperature than water.I hope this helpsP.S. The only alcohols I now drink are red Wine, Spirits with low carb mixers, possibly low car beer - but haven't tried one yet.</blockquote>

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