There are yeasts that can survive in ~20% alcohol solutions. Most red wines are in the 10-15% range, while there might be some residual sugar, the wine is consi

There are yeasts that can survive in ~20% alcohol solutions. Most red wines are in the 10-15% range, while there might be some residual sugar, the wine is considered “dry” and there won’t be much or any perceived sweetness. Sweet reds do exist, but almost all of them are fortified to stop fermentation early and leave sugar in the bottle, or just cheap wines with sugar added to appeal to simpler palates.