Champagne is a sparkling wine produced in France's Champagne region. It is known for its effervescence and crisp, refreshing flavor and is often associated with celebrations and special occasions.
There are several levels to consider when it comes to the dryness and sweetness of Champagne. The most common levels of dryness and sweetness in Champagne are as follows:
Brut Nature: Brut Nature is a type of Champagne made using the traditional method, contains less than 3 grams of sugar per liter, and is considered bone dry.
Extra Brut: Extra Brut Champagne has minimal added sugar or dosage. It contains 0 to 6 grams of sugar per liter, and is considered very dry.
Brut: Brut Champagne is a type of Champagne with a residual sugar content of fewer than 12 grams per liter. It is crisp, refreshing, and has a balanced acidity, and it is considered very dry.
Extra Dry: Extra Dry Champagne is slightly sweeter than Brut Champagne, with a residual sugar content of 12-17 grams per liter. It is crisp and refreshing, balanced acidity and a hint of sweetness, and considered dry.
Sec: Sec Champagne is sweeter than Extra Dry Champagne, with a residual sugar content of 17-32 grams per liter. It is rich and full-bodied, with a noticeable sweetness and a balanced acidity, and is considered medium dry.
Demi-Sec: Demi-Sec Champagne is a sweet type of Champagne with a residual sugar content of 32-50 grams per liter. It is rich and luscious, with a pronounced sweetness and a balanced acidity, and is considered sweet.
Doux: Doux or (Sweet) is a term used to describe a sweet type of Champagne, with a high level of added sugar or dosage. It has more than 50 grams of sugar per liter and is considered very sweet.
Overall, the dryness and sweetness of Champagne can vary depending on the level of residual sugar present in the wine. Whether you prefer dry, crisp Champagnes or sweeter, richer styles, there is a wide range of Champagnes to choose from, each with its unique flavor and aroma profile.
Article Written by: Austin Texas Wine Society
