Sauvignon Blanc wines are typically characterized by their crisp acidity and refreshing dryness. Residual sugar, the sugar remaining after fermentation, is generally low, ranging from approximately 0.5 to 3 grams per liter. This places the wine firmly in the dry category. Dry wines, by definition, contain minimal perceptible sweetness.
The minimal sweetness of Sauvignon Blanc contributes significantly to its perceived crispness and refreshing quality, allowing the wine’s inherent fruit and herbaceous notes to shine. This dryness also complements a wide range of food pairings, from salads and seafood to goat cheese and lighter poultry dishes. Historically, the cooler climates favored by Sauvignon Blanc grapes naturally limited sugar accumulation, leading to the development of wines with lower sugar content. This historical context further reinforces the association of dryness with this varietal.
