There may be a fractional difference in carbs but there are a couple of reasons why red may be better.

A british study looked at the polyphenols. These are plant pigments, which impart a ruby hue to everything from sweet ports to dry Chateauneufs. Olyphenols tend to be potent antioxidants.

Dr Eades of PP fame suggests that recent studies have shown red wine to be an effective agent for increasing the body's sensitivity to insulin.

As we are shooting for lower insulin levels Eades suggests that it not only doesn't hurt to add wine to our regimen; it actually helps.

Bottoms up