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The real skinny on Skinnygirl wines
Published: 4/27/2012 12:46 PM
Last Modified: 4/27/2012 12:51 PM


The Skinnygirl line includes flavored vodkas, ready-to-drink cocktails and three wines.

Sales of the Skinnygirl brand low-calorie, ready-to-drink margarita took off like a rocket from the day it was launched in 2009.

At 100 calories per 5-ounce serving, the Skinnygirl margarita, created by high-profile entrepreneur Bethenny Frankel, one of the original "Real Housewives of New York," did save a whopping 100 to 200 calories per serving from other brands on the market at that time.

The Skinnygirl brand expanded to include a sangria and white cranberry cosmo, and sales soared even higher when Beam Global Spirits & Wine Inc. acquired the company (Frankel still is the face of the brand) last year.

Since then Skinnygirl has introduced a line of flavored vodkas and recently three wines -- a syrah-based red blend, a white blend of chardonnay and pinot grigio and a rose blend of grenache and syrah.

On the label of the wines it states that a standard pour of 5 ounces will have 100 calories.

That sounds OK, but wait. Further research reveals Skinnygirl wines might have only a few fewer, if any, calories than a glass of Fat B...tard, Layer Cake or Big Woop wines.

Depending on what source you choose to believe -- I checked six I thought would be reliable -- the average 5-ounce pour of wine will have 84 to 128 calories, with most running about 95 to 120. Whether the wine is white or red, how much alcohol it contains and other factors all influence how many calories are in a particular wine.

The Skinnygirl wines are produced by the Winery Exchange, out of Novato, Calif. Feel free to enjoy these light-bodied wines this summer, just don't expect any skinny results. They retail for about $15 a bottle.


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Tulsa World restaurant critic Scott Cherry is in his second tour of duty with the Tulsa World. He was a sports writer during his first stop, covering college football and basketball. Since returning to the World in 1992, he has been the food writer and now restaurant critic and wine columnist.

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