● Food Intelligence · Beverage
Across 22,454 logged wine meals from 5,783 members, the average glucose peak was +28.7 mg/dL — but dry wine has a glycemic index of zero. Alcohol can show up as a small 'dip' in CGM data; the +28.7 reading is almost entirely driven by what's on the plate alongside the glass: cheese (+0 mg/dL), pasta (+5), pizza or bread (+9 each), chocolate (+4).
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No — dry wine is essentially carb-free (GI=0). Across 22,454 wine logs, the average glucose peak of +28.7 mg/dL is driven almost entirely by what's on the plate, not the glass. Dry wine has a glycemic index of zero — fermentation converts the grape sugars into alcohol. The +28.7 mg/dL average across 22,454 logs from 5,783 members is the meal context speaking, not the wine itself. Cheese and charcuterie pairings added 0 mg/dL over the wine-alone baseline of +27.9. Pasta added +5, chocolate added +4, steak added +1 — all modest. Bread and pizza, the carb-heavy companions, were the worst offenders at +9 mg/dL each. Alcohol can also suppress hepatic glucose output, which sometimes appears in CGM traces as a brief dip; in our cohort, morning wine logs ran 6.3% lower than the rest of the day, and high-baseline-glucose meals (≥110 mg/dL) showed a 14.2% reduction in peak.
Some members spike +27.9 mg/dL. Others spike +36.6. The only way to know how you'll spike is to measure with a Signos CGM.
Dry wine has a glycemic index of zero — fermentation converts the grape sugars into alcohol, leaving roughly 0–1g of residual carbs in a 5-oz pour. Across 22,454 logs in our cohort the average peak was +28.7 mg/dL, but that number is almost entirely a meal-context signal. Wine paired with cheese or charcuterie averaged +28.1 mg/dL — statistically indistinguishable from the +27.9 mg/dL wine-alone baseline. Bread and pizza each added +9 mg/dL; pasta +5; chocolate +4; steak just +1. Alcohol itself can transiently suppress hepatic glucose output, which sometimes appears in CGM traces as a small dip: high-baseline-glucose meals (≥110 mg/dL, n=5,214) ran 14.2% lower than the rest of the cohort, and morning logs (before 10 am, n=485) ran 6.3% lower. Dessert and port-style wines retained more residual sugar and ran higher (+34.7 mg/dL, n=96, low confidence) — the only wine style with a meaningful sugar load.
This page draws on 22,454 logged wine meals from 5,783 unique Signos members, collected through the Signos production CGM platform. Data were filtered to postprandial glucose responses (PPGR) between 0 and 100 mg/dL to exclude sensor artifacts and implausible readings. The cohort includes wine in any meal context — alone, with cheese, with dinner — to capture how wine's near-zero glycemic load interacts with food pairings. Modifier effects were estimated using Welch's t-test on matched pairs against a defined baseline; all reported effects carry p<0.001 unless noted. Because dry wine has a published GI of 0 and a glycemic load of 0, the recipe-builder form-anchor values are forced to 0 mg/dL: the cohort means in the +27–29 mg/dL range almost certainly reflect under-logged sides (members logged 'wine' but ate wine with cheese or pasta) rather than the wine itself. Cohort means are preserved in `option_mean_full_cohort` for transparency. The food was identified using a regex matching 'wine' and major varietal names (cabernet, merlot, pinot, chardonnay, sauvignon, riesling, prosecco, champagne) and excluding cooking wine, wine sauces, rice wine, and wine gummies. Any carb-pair slot requires at least 100 matched meals before it appears in the recipe builder.