Cabernet Sauvignon is not considered a sweet wine. In fact, it is widely known as one of the driest wines available, especially among red wines. The dryness of Cabernet Sauvignon comes from the absence of residual sugar in the wine. Winemakers who produce Cabernet Sauvignon typically allow the yeast to consume all the sugar during the fermentation process, resulting in a wine that is dry in taste.
As a sommelier and brewer, I have had the opportunity to taste and analyze various Cabernet Sauvignon wines. One of the defining characteristics of this wine is its dryness. When you take a sip of a well-made Cabernet Sauvignon, you will immediately notice the absence of sweetness on your palate. Instead, you will experience a range of flavors that are more on the savory and tannic side.
The dryness of Cabernet Sauvignon is attributed to the high tannin content in the grapes. Tannins are naturally occurring compounds found in grape skins, seeds, and stems. During the winemaking process, these tannins are extracted, adding structure and complexity to the wine. However, they also contribute to the dryness and astringency that is commonly associated with Cabernet Sauvignon.
It is worth noting that while Cabernet Sauvignon is generally considered a dry wine, there can be some variation in sweetness levels depending on the winemaking style and region. For example, in warmer climates, where the grapes can fully ripen and develop higher sugar levels, there may be a touch of residual sugar left in the finished wine. This can give the wine a slightly softer and fruitier character, but it would still be considered dry compared to other wine varieties.
To summarize, Cabernet Sauvignon is considered a dry wine due to its lack of residual sugar and its high tannin content. Its dryness contributes to its bold and full-bodied character, making it a popular choice among wine enthusiasts who appreciate a more robust and complex flavor profile.