I know that a glass of dry red or white wine is already very low carb, but do any of you chefs out there know if the carbs might get burned off during cooking? I have a recipe that uses 1/2 cup of red wine and bakes in the oven for 3 hours. According to FitDay, the wine adds 1.6g carbs to the recipe, but it's not taking into account the cooking process.
