Doux (very sweet)Ĭhampagnes with over 50 grams of sugar per litre. Demi-sec (sweet)Ĭhampagnes with 33-50 grams of sugar per litre. Sec (medium dry)Ĭhampagnes with 17-35 grams of sugar per litre. Extra-sec (dry)Ĭhampagnes with 12-20 grams of sugar per litre. Brut (very dry)Ĭhampagnes with 0-15 grams of sugar per litre. Also known as Extra Brut, Brut Zéro, Brut Sauvage or Non Dosage. Ultra Brut champagnes do not tend to be as austere as Brut Nature. Literally 'extra raw', like Brut Nature' is a champagne where no sugar was added during dosage but may have up to 6 grams per litre of residual sugar. Despite this they may have up to 2 grams per litre of residual sugar. Literally 'naturally raw' is a champagne where no sugar was added during dosage. Sweet wine - more than 33. To put that into perspective, 10 M&M'S have 10.2 grams of sugar, so the standard glass of medium dry doesn't seem half bad. This is to allow the marketers some flexibility as to how they label the various champagnes in their range. A standard glass of wine is 5 oz, so that means a glass of medium dry wine has between 0.75 grams and 1.8 grams of residual sugar per glass. For example, what one house may label as 'brut' may contradict the same amount or even less sugar than in another houses 'extra sec'. So for example, a wine with 10 grams per liter of residual sugar has 1 sweetness or a total of 1.8 carbohydrates per serving (5 ounces / 150 ml). The amount of sugar in a champagne and so its perceived sweetness is recorded as the total sugar content in the finished wine rather than the quantity of sugar added during dosage.Ĭonfusingly the grades applied to champagne according to their sugar content overlap. Residual Sugar (or RS) is from natural grape sugars leftover in a wine after the alcoholic fermentation finishes. Unless the label specifically says 'zéro' or 'non' dosage then even the driest of champagnes will contain some unfermented 'residual' sugar. The amount of cane sugar (liqueur d'expédition) added to a champagne during dosage will affect how sweet (or dry) a champagne tastes.
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