Dieting: wine gets the go ahead!

For many of us our one true love and biggest downfall is wine. When it comes to spring time the majority of us frantically rush to the nearest gym to start shaping our summer bodies, in an attempt to lose the bellies gained over Christmas. Soon gone will be the days of looking like a literal pig in blanket (after eating them continuously for a steady month) and in will be the beach bodies ready to show off. Ideal Wine Company deciphers, should wine be cut out from dieting plans altogether?

Ideal Wine Company Dieting
Can wine be included in your diet?

In or out?

The answer is no, wine can be enjoyed whilst dieting as new advice has shown. Tanya Zuckerbrot, R.D., creator of the F-Factor diet claims there is no need to cut wine out whilst dieting. Whilst speaking to Women’s Health Magazine she said “the key is to count calories like you would any snack” – a sigh of relief for wine lovers!

Tanya recommends: Chardonnay, Riesling, White Zinfandel and Sauvignon Blanc for white wine – all under 85 calories, 2.6 grams of carbs and one gram of sugar. For red wine, she suggests: Merlot, Pinot Noir or Rosé – less than three grams of carbs, one gram of sugar and 88 calories. She advises avoiding sweet dessert wines/sweet wines like marsala or sherry which have more than 14 grams of carbs, eight grams of sugar and 164 calories.


For those that don’t want to stray from their strict diets, several producers now offer ‘Skinny Wine’. Produced by G.Tribaut, it has only 275 calories in the whole bottle compared to 500 in a normal bottle wine. In a standard 125ml flute it holds 50 calories in contrast to the usual 80-90 calories. Shockingly it has fewer calories in the whole bottle than a single large glass of some red wines.

Tips and tricks

So, what can we do to prevent overindulging? Walking in the early evening helps to keep metabolism up and slows down the body’s ‘need to feed’ impulse. Wine also increases metabolism for 70-90 minutes; however, it should be noted that it is important to drink water when you consume wine to maintain the balance of water in your cells.

Drinking wine before eating has been shown to increase appetite when it is consumed 30 minutes before eating – we suggest saving wine for a meal. If cooking whilst enjoying a glass of wine is a common occurrence, try splitting the wine into 2 servings of 3 ounces each.

Alcohol behaves much like carbohydrates; therefore, it is advised not to drink late at night. As well as this removing indulgent foods and drink from the house will reduce the temptation to have it. If it is out of sight it is said to be out of mind, resisting buying high calorie food and drink and rather swapping it for a lighter alternative.

The right way to serve rosé wine

Contrary to popular belief, rosé wine is made from red grapes using a process usually used for white wine. Rosé happens when the skins of red grapes touch for only a short time; where some red wines ferment for weeks at a time on red grape skins, rosé wines are stained red for just a few hours.

There are five primary flavours of rosé: red fruit, flowers, citrus, melon and celery/rhubarb. Rosé ranges from being fruity to full-bodied and is recommended to have a cool serving temperature. It is advised to chill rosé to 10 degrees, refrigerating for a few hours before serving.

Top tips

Dry rosé is said to be better when served at low temperatures, whilst on the other hand sweet wines are better served at the higher end (up to 13 degrees).

The increased temperature exposes the aroma of the wine therefore making it more enjoyable to the palate. After opening and serving the wine, leave to warm slightly – rather than putting it on ice – bringing out the flavours of the wine.

Serving rosé properly also greatly depends on the style of glass it is served in, this differs for dry and sweet rosés. Fruity/sweet wines benefit from flared opening glasses – this concentrates the wine on the parts of the tongue most sensitive to sweetness – a glass with a tapered bowl suits drier wines. If in doubt of the style of glass to be used, a white wine glass will suffice.

Food pairing

Dry rose complements strongly flavoured dishes, in particular those with lots of herb flavours or garlic. Although light-bodied dry wine may not stand up to strong flavours, therefore combine it with olives, grilled vegetables or tomatoes.

Dry or medium wine is a good barbecue wine, even dry wines have fruity flavourings so it is advised to pair with foods that have fruit in them, e.g. salads or prosciutto and melon. Light dry rosés tend to be mixed with light salads, pasta or seafood; this can also be said for medium dry rosés, although in addition they are suited with desserts.

Fruity/sweet rosé wines are best served with seafood, e.g. lobster, salmon and tuna. However, white-rinded cheese such as Camembert and Brie also work well with sweet wines.