Sauvignon Blanc wines are sometimes characterised by their crisp acidity and refreshing dryness. Residual sugar, the sugar remaining after fermentation, is usually low, starting from roughly 0.5 to three grams per liter. This locations the wine firmly within the dry class. Dry wines, by definition, include minimal perceptible sweetness.
The minimal sweetness of Sauvignon Blanc contributes considerably to its perceived crispness and refreshing high quality, permitting the wine’s inherent fruit and herbaceous notes to shine. This dryness additionally enhances a variety of meals pairings, from salads and seafood to goat cheese and lighter poultry dishes. Traditionally, the cooler climates favored by Sauvignon Blanc grapes naturally restricted sugar accumulation, resulting in the event of wines with decrease sugar content material. This historic context additional reinforces the affiliation of dryness with this varietal.
