Cabernet Sauvignon usually incorporates minimal residual sugar, usually starting from 0.9 to 1.5 grams per liter. This locations it firmly within the dry wine class. The small quantity of sugar remaining after fermentation contributes to the wine’s general steadiness and mouthfeel with out imparting overt sweetness. For comparability, a semi-sweet wine would possibly comprise wherever from 30 to 120 grams of sugar per liter.
The dryness of Cabernet Sauvignon is a key attribute that contributes to its food-pairing versatility and growing older potential. The low sugar content material permits the wine’s complicated tannins and fruit flavors to shine by way of, making it an appropriate complement to wealthy, savory dishes. Traditionally, drier wines like Cabernet Sauvignon have been most popular as they have been much less inclined to spoilage earlier than trendy preservation methods. This attribute probably contributed to the grape’s reputation and widespread cultivation.
