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 total steadiness and mouthfeel with out imparting overt sweetness. For comparability, a semi-sweet wine may include anyplace 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 getting older potential. The low sugar content material permits the wine’s complicated tannins and fruit flavors to shine by way of, making it an acceptable complement to wealthy, savory dishes. Traditionally, drier wines like Cabernet Sauvignon had been most popular as they had been much less prone to spoilage earlier than fashionable preservation methods. This attribute seemingly contributed to the grape’s recognition and widespread cultivation.
