Chardonnay

by Opia in Wines Barcode 3663852004687
Not enough data to compute
Ultra-processed food

Chardonnay by Opia provides 19 kcal per 100 g, with 4.8 g of sugars and 0 g of protein. It is classified as NOVA 4 (ultra-processed food). It is listed in the Wines category.

Nutrient levels per 100 g

Fat
0 g · Low
Saturated fat
0 g · Low
Sugars
4.8 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 19 kcal 74 −74%
Total fat 0 g 2.9 −100%
Saturated fat 0 g 1.5 −100%
Carbohydrates 4.8 g 10.3 −54%
Total sugars 4.8 g 5.3 −9%
Added sugars 0 g 1.8 −100%
Protein 0 g 1.2 −100%
Salt 0 g 0.6 −97%

Category average across 274 Wines products on Foodmetria.

Compared with other wines

Calories lower 48%
Sugars higher 26%
Salt higher 26%
Saturated fat lower 1%
Protein top 100%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

infusion de pépins de raisin (biologique): 69%, jus de raisin (chardonnay biologique): 30%, aromes naturels

Palm oil freeVeganVegetarian

Product details

Labels & certifications
VegetarianOrganicEU OrganicHalalNot advised for specific peopleVeganEg öko verordnungFR-BIO-01Not advised for pregnant womenAb agriculture biologique
Sold in
France, Netherlands
Barcode
3663852004687

Prices reported by shoppers

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Frequently asked questions

How many calories are in Chardonnay?

Chardonnay contains 19 kcal per 100 g.

How much sugar is in Chardonnay?

Chardonnay has 4.8 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Chardonnay healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Chardonnay vegan?

Based on its ingredient list, it appears to be vegan. Always check the package label.

Source: Open Food Facts (ODbL). Last updated March 21, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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