I had a wine with high residual sugar and very low alcohol.

The residual sugar is, naturally, what makes the wine sweet.

It must contain no more than 4g/l of residual sugar.

Its dry brewing method, it added, leaves less residual sugar.

Wines with zero or very low levels of residual sugar.

There is no regulation on the exact amount of residual sugar that the wine needs to have.

"It used to be 3 percent, with a lot of residual sugar."

And many other inexpensive sparkling wines have too much residual sugar.

"It's crisp with a high acid content and a little residual sugar."

Based on that, one might expect a hefty wine with a touch of residual sugar.