Unfortunately neither colour nor turbidity are strong indicators of the overall chemical composition of water. However both colour and turbidity reduce the amount of light penetrating the water and can have significant impact on algae and macrophytes.
Wines range from 0 to about 220 grams per liter sugar, depending on the style. Dry wines can contain up to about 10 grams of sugar per bottle but still taste dry. Bone Dry <1 cal per glass. Dry 0-6 cal per glass.
Several people requested a few real-world examples of red wines that contain residual sugar as examples. 1  Here are a couple for historic reference only: 2  Alta Vista Classic Malbec (2013): 2.8 g/L. 3  Gnarly Head Old Vine Zinfandel: 3.4 g/L. 4  Menage a Trois California Red: 12 g/L. 5  Yellow Tail Shiraz: 12 g/L. 6  Apothic Red: 15 g/L.