Is Generic Red Wine (Dry — Cabernet, Merlot, Pinot Noir) low FODMAP?

Yes — a standard glass of genuinely dry red wine is a low-FODMAP order. Cabernet sauvignon, merlot, and pinot noir are fermented until the yeast has consumed nearly all of the grape's sugar, typically leaving 1–4 grams per liter — meaning a 5 oz pour carries well under a gram of residual sugar, with no excess-fructose imbalance. The word doing the work here is "dry," and in the US it's worth being picky about: mass-market "smooth" or "jammy" red blends (the Apothic and Ménage à Trois style) are deliberately made off-dry, with residual sugar several times higher than a classic cabernet, even though nothing on the label says sweet. Single-varietal bottles from the classic dry grapes are the more predictable pick. Two things sit outside the FODMAP math: alcohol itself is a gut irritant that speeds motility whatever the sugar content, so pour size and pace matter as much as wine choice, and tannins aren't FODMAPs at all — some drinkers report reacting to red wine for reasons unrelated to fermentable carbs. One glass of a dry cab, merlot, or pinot noir keeps you solidly in the low band; the score climbs with sweet-styled blends, dessert reds, and refills.

📏 One standard 5 oz glass of a single-varietal dry red. Skip "smooth/jammy" red blends and dessert reds, and note that restaurant pours often run 6–9 oz — closer to two servings than one.