I don't know whether your question was answered by the other comments, however, I'll throw my two bits in in hopes it will help.
Dry wine is defined as the "absence of sugar". Having said that, there are many wines (particularly now) that are marketed as "dry", yet are technically "sweet". Example: Rombauer, Carneros, Chardonnay. Chardonnay's by industry standards are considered "dry". Rombauer, along with Kendall-Jackson Chardonnay, intentionally have a little sweetness to them. The reason? Winemakers have discovered that the longer the "hang time" the better the flavor. The trade off is that by leaving the grapes out to ripen longer, the higher the sugars. It takes roughly two parts of sugar to make one part of alcohol. Hence, if you picked at 24% sugar you would have a 12% alcohol wine with no risidual sugar....hence a dry wine. Today, wine makers are picking between 26% to 28% sugars developing greater flavor, but the trade off is higher alcohol. So, it is common place now to see 14% to 15% chardonnays. What Rombauer does, as well as, Kendall-Jackson is keep a little sugar in the wine to over come the "hottness", or imbalance due to the high alcohol. Makes for great tasting wine, but technically it is "sweet". Risidual sugar between 1% and 2%.
As for Cabernet, the same is true, but it is more difficult to taste the sugar due to the tannins and heaviness of the fruit. Next time you go to a wine store, or simply a supermaket to make a selection of red wine, check out the alcohol percentages from Zinfandels. They are now in the 15% to 17% category. To me, it has gone too far. It is nearing "port" levels.
Hoped this helped.