As a sommelier and brewer, I can tell you that the amount of sugar in wine can vary depending on the specific style and winemaking techniques used. In general, both Merlot and Cabernet wines are produced in a dry style, meaning they have very little residual sugar.
Residual sugar is the sugar that remains in the wine after fermentation is complete. It is typically measured in grams per liter (g/L). The majority of dry red wines, including Merlot and Cabernet, have a residual sugar level of less than 4 g/L, which is considered virtually none.
So, to answer your question directly, no, Merlot does not have more sugar than Cabernet. Both wines are typically produced in a dry style with very low levels of residual sugar.
However, it's important to note that the perception of sweetness in wine can be influenced by factors other than actual sugar content. The feeling of dryness in wine is created by a combination of factors, including the wine's acidity, tannins, body, and alcohol content.
Acidity plays a crucial role in balancing the sweetness perception in wine. Wines with higher acidity can taste drier, even if they have a small amount of residual sugar. On the other hand, wines with lower acidity can taste sweeter, even if they have little to no residual sugar.
Tannins, which are compounds found in grape skins and seeds, also contribute to the overall perception of dryness in red wines. Tannins have an astringent effect on the palate, which can make the wine feel more structured and less sweet.
The body of a wine, which refers to its weight and texture, can also impact the perception of sweetness. Fuller-bodied wines often have a richer, more mouth-filling presence that can balance out any residual sugar and create a drier sensation.
Lastly, alcohol content can influence the perception of sweetness in wine. Wines with higher alcohol levels can give the impression of sweetness, even if they have little sugar. This is because alcohol can have a warming and slightly sweet taste on the palate.
In my personal experience, I have found that both Merlot and Cabernet wines can vary in their perceived dryness depending on the specific characteristics of the vintage, vineyard, and winemaking style. Some Merlots may have a softer, rounder profile that can give a slightly sweeter impression, while some Cabernets can have more pronounced tannins and acidity that enhance their dryness.
To summarize, while Merlot and Cabernet wines typically have very little residual sugar, the perception of sweetness in wine is influenced by a combination of factors such as acidity, tannins, body, and alcohol content. It's always best to taste and evaluate wines individually to determine their specific characteristics and level of dryness.