Cabernet Sauvignon usually comprises minimal residual sugar, typically 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 stability and mouthfeel with out imparting overt sweetness. For comparability, a semi-sweet wine would possibly 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 growing older potential. The low sugar content material permits the wine’s advanced tannins and fruit flavors to shine by means of, making it an acceptable complement to wealthy, savory dishes. Traditionally, drier wines like Cabernet Sauvignon have been most popular as they have been much less vulnerable to spoilage earlier than trendy preservation methods. This attribute seemingly contributed to the grape’s recognition and widespread cultivation.
