REFERENCE
Most wine is 11–14% alcohol — but a glass of Moscato can be half the strength of a ripe Zinfandel, and Port is stronger than both. Pick a wine below, or scan the full chart from the lightest to the strongest.
TYPICAL STRENGTH
5.5% ABV
usually 5–6.5% on the label
Low alcoholLightly sparkling and sweet, its fermentation is stopped early to keep the sugar — which leaves it among the lowest-alcohol wines made.
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Least alcohol
Moscato d'Asti · 5.5%
Most alcohol
Port (fortified) · 19.5%
12 common styles, sorted from the least alcohol to the most. The strength band is derived straight from each wine's typical ABV.
| Wine | Typical ABV | Usual range | Strength |
|---|---|---|---|
| Moscato d'AstiLightly sparkling and sweet, its fermentation is stopped early to keep the sugar — which leaves it among the lowest-alcohol wines made. | 5.5% | 5–6.5% | Low |
| German Riesling (off-dry Kabinett)Cool-climate Riesling picked at Kabinett ripeness keeps some natural sugar and stays light, often well under 10%. | 8.5% | 7.5–10% | Low |
| Vinho VerdeA young, crisp Portuguese white made from early-picked grapes — deliberately light and low in alcohol. | 10% | 8.5–11% | Low |
| LambruscoA lightly sparkling red from Emilia-Romagna, usually bottled on the lower-alcohol side. | 10.5% | 10–11.5% | Low |
| ProseccoItaly's everyday sparkler sits a notch below Champagne in alcohol as well as price. | 11% | 10.5–12% | Moderate |
| Champagne (Brut)Traditional-method sparkling wine lands around 12% once the second fermentation is done. | 12% | 11–12.5% | Moderate |
| Sauvignon BlancA cool-climate dry white; picked for freshness, it usually stays in the low-to-mid 12s. | 12.5% | 11.5–13.5% | Moderate |
| Pinot NoirThe lightest of the mainstream reds by body, but warm-region bottlings still reach the mid-13s. | 13.5% | 12.5–14.5% | High |
| Chardonnay (oaked, New World)Riper New World fruit and full malolactic push oaked Chardonnay into the high 13s and beyond. | 13.5% | 13–14.5% | High |
| Cabernet SauvignonA full-bodied red from a late-ripening grape — riper fruit means more sugar to ferment, so more alcohol. | 14% | 13.5–15% | High |
| ZinfandelZinfandel ripens unevenly and is often picked very ripe, giving one of the highest ABVs among unfortified reds. | 15% | 14–15.5% | High |
| Port (fortified)Fermentation is stopped by adding grape spirit, which both keeps the sweetness and pushes alcohol far above any table wine. | 19.5% | 18–20% | Very high |
Each style shows a representative alcohol by volume (ABV) and the typical range you'll see on labels — actual figures vary by producer, region, ripeness, and vintage. The strength band is derived straight from the representative ABV by fixed cut-offs (Low under 11%, Moderate 11–13.4%, High 13.5–16.9%, Very high 17% and up), so the ranking can't drift from the numbers. Figures reflect widely published typical values, not a proprietary measurement. Last reviewed 2026-08-23.
Wine, beer, or spirits?
Glass for glass, wine (11–14%) is two to three times stronger than typical beer (4–6%) and well below spirits (~40%). But servings differ — a 5 oz glass of wine, a 12 oz beer, and a 1.5 oz shot each hold a similar amount of pure alcohol, which is why they're all counted as one standard drink.
Watching what you pour?
Alcohol drives most of wine's calories, too. See the calories and standard drinks in your glass, or get the right serving temperature for the bottle you're opening.
Most table wine is 11–14% alcohol by volume, with the average around 12–13%. Light, sweet, and sparkling styles like Moscato d'Asti or off-dry Riesling can be 5–9%, while big ripe reds like Zinfandel push 15%. Fortified wines such as Port are much stronger — around 18–20% — because grape spirit is added.
Lightly sparkling, sweeter styles are the lowest: Moscato d'Asti is often just 5–6.5%, and off-dry German Riesling (Kabinett) frequently sits under 10%. Their fermentation is stopped early to keep natural sugar, which leaves less of it converted to alcohol. Crisp, early-picked whites like Vinho Verde are also on the low side.
Among everyday table wines, ripe reds like Zinfandel and Shiraz are usually highest, around 14.5–15.5%. But fortified wines are stronger still: Port, Sherry, and Madeira run 18–20% because a neutral grape spirit is added during or after fermentation. If you're comparing unfortified wines, look for the ripest, warmest-climate reds.
By volume, yes — most wine is 11–14% alcohol versus about 4–6% for typical beer, so a wine is roughly two to three times stronger glass-for-glass. But wine is usually poured in smaller servings (a 5 oz / 150 ml glass) than beer (a 12 oz / 355 ml can), which narrows the gap in a single serving. Spirits, at around 40%, are stronger than both.
ABV is alcohol by volume — the percentage of the liquid that is pure alcohol. A wine marked 13.5% ABV is 13.5% alcohol. It's the most reliable strength figure on the bottle; the higher it is, the more alcohol per glass. Labels can legally vary from the true figure by about 1–1.5%, and the same wine can shift a little year to year with the ripeness of the harvest.
Alcohol comes from yeast turning grape sugar into alcohol during fermentation, so riper grapes with more sugar make stronger wine. Warm regions and late picking raise ABV; cool climates and early picking keep it lower. Sweet wines are often lower because fermentation is stopped before all the sugar is used, and fortified wines are higher because distilled spirit is added.
Know what to open tonight — and never miss a wine at its peak.
Log what you own and Saignée keeps the details straight, from ABV to when each bottle is at its best. Free Taster: up to 100 bottles — no card.
Free Taster: up to 100 bottles · 20 AI scans · 10 pairings / month
Free forever · No credit card