@catholiver Yes, in theory during the fermentation process, most if not all of a wine’s sugar will be converted to alcohol. Some crowd favorites like Caymus cabernet sauvignon have shocking levels of residual sugar (5-6x) compared to a truly dry red.
@moonboy403 I was pleasantly surprised at how light some of the food was at Somni at LA, though I still left full. For example, the traditional bread and ham dish used an egg white crisp instead of bread. Anyway, thanks for the report. Helps with feelings of FOMO!