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 may include 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 old potential. The low sugar content material permits the wine’s advanced tannins and fruit flavors to shine via, 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 vulnerable to spoilage earlier than fashionable preservation strategies. This attribute doubtless contributed to the grape’s recognition and widespread cultivation.
