Dear Readers,
Summer is still here and with that a lot of events, garden parties and alfresco dinners. There might not be a better companion to these than a perfectly chilled glass of sparkling wine. Light and refreshing, bubbles tend to bring elegance and joy to any occasion.
But how well do we actually know our sparkling wine? More importantly - when someone says they prefer it “dry,” do they truly understand what that means?
Let’s uncork the mystery in today’s newsletter 🍾
UNDERSTANDING SPARKLING WINE SWEETNESS
The sweetness of champagne and other sparkling wines isn’t just about taste - it’s about dosage, the small amount of sugar-added wine (liqueur d'expédition) added after the second fermentation, which determines the final sugar content.
Here’s a breakdown of the official categories, from driest to sweetest:
Brut Nature (sugar content 0–3 g/L)
The driest style of all, with little to no sugar added. Expect a bone-dry taste that is crisp, clean, and intensely mineral. Ideal for those who enjoy purity and precision in their sparkling wine. Perfect with oysters, sushi, or fresh goat cheese.
Extra Brut (sugar content 0–6 g/L)
Still very dry, but with a touch more softness than Brut Nature. Perfect for those who like structure with just a whisper of roundness. Pair with oysters, sushi, or fresh goat cheese.
Brut (sugar content 0–12 g/L)
The most popular style globally. It’s dry but not harsh, offering balance between freshness and subtle richness. Great for all-purpose pairing. The most versatile of all - serve with fried foods, creamy pastas, or charcuterie.
Extra Dry (sugar content 12–17 g/L)
Slightly sweeter than Brut, despite the name. This off-dry style has a gentle sweetness that makes it especially refreshing with spicy or aromatic dishes. Slight sweetness works beautifully with spicy dishes or Asian cuisine.
Sec (sugar content 17–32 g/L)
Now clearly in the “sweet” territory. Sec champagnes are noticeable in their sugar content and pair beautifully with savory-sweet or bold-flavored foods. Combine with foie gras, pâté, or cheesecake.
Demi-Sec (sugar content 32–50 g/L)
A dessert-friendly style with lush, creamy sweetness. Excellent with cakes, pastries, or even foie gras. Combine with foie gras, pâté, or cheesecake
Doux (sugar content 50+ g/L)
The sweetest of all champagne styles. Rare today, but when found, it’s a luxurious match for decadent desserts or can even be sipped on its own as a final indulgence. Reserved for desserts: think fruit tarts, macarons, or crème brûlée.
So when many people say they like “dry” sparkling wine they actually prefer Extra Dry or even Sec - which are technically sweeter than Brut. The naming can be counterintuitive!
Cheers to sparkling sophistication - well served and well understood🥂
Yours sincerely,
Katarina
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