Cabernet Sauvignon sometimes incorporates 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 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 getting old potential. The low sugar content material permits the wine’s complicated tannins and fruit flavors to shine by, making it an appropriate complement to wealthy, savory dishes. Traditionally, drier wines like Cabernet Sauvignon had been most well-liked as they had been much less inclined to spoilage earlier than trendy preservation methods. This attribute probably contributed to the grape’s recognition and widespread cultivation.
