I find that a nice glass of dry red wine has a net zero effect on my blood sugar. Everyone is different of course and the real issue is that alcohol has to be metabolized by your liver. Normally, your liver sits there producing glucose between meals (this is why you need a basal insulin). When you drink, it distracts the liver, it can stop producing glucose and you can have a hypo. So that is why you need to take care with drinking.
Wine and beer are fermented, a process which converts the sugars to alcohol. What is left is called residual sugar and determines the number of carbs remaining. A "sweet" wine like a dessert wine might have 30 or more grams of carbs in a glass, a white wine, perhaps 10-15. A beer, 10-20. But a "dry" wine has the lowest residual sugar of all, and while there are dry white wines, dry red wines are more common and have the lowest carbs of all. My favorite types are cabernet, shiraz and merlot. A general rule is that if it tastes sweet, it is probably sweet.