Cabernet Sauvignon typically contains minimal residual sugar, generally ranging from 0.9 to 1.5 grams per liter. This places it firmly in the dry wine category. The small amount of sugar remaining after fermentation contributes to the wine’s overall balance and mouthfeel without imparting overt sweetness. For comparison, a semi-sweet wine might contain anywhere from 30 to 120 grams of sugar per liter.
The dryness of Cabernet Sauvignon is a key characteristic that contributes to its food-pairing versatility and aging potential. The low sugar content allows the wine’s complex tannins and fruit flavors to shine through, making it a suitable complement to rich, savory dishes. Historically, drier wines like Cabernet Sauvignon were preferred as they were less susceptible to spoilage before modern preservation techniques. This characteristic likely contributed to the grape’s popularity and widespread cultivation.
