When it comes to Champagne AND other "bubbles", sugar levels are an essential aspect that influences the taste and style of the wine. The amount of sugar, or dosage, added after the fermentation process determines the sweetness level of the Champagne. The following are the different styles of sugar levels commonly found in Champagne, listed from driest to sweetest:
- Brut Nature/Zero Dosage/Ultra Brut: These terms indicate that no additional sugar has been added after the second fermentation. These Champagnes are bone-dry with less than 3 grams of sugar per liter. They have a crisp, sharp taste and showcase the purest expression of the Champagne's natural flavors.
- Brut: The most common style of Champagne, Brut has a dosage of fewer than 12 grams of sugar per liter. It is dry but slightly less dry than Extra Brut. It strikes a balance between crispness and a touch of sweetness, making it versatile and widely enjoyed.
- Extra Dry/Extra Sec: Despite the name, these Champagnes are actually sweeter than Brut. They have a dosage ranging from 12 to 17 grams of sugar per liter. Extra Dry Champagnes have a hint of sweetness and can be a good choice for those who prefer a slightly sweeter style.
- Sec: Sec Champagnes have a dosage between 17 and 32 grams of sugar per liter, making them noticeably sweeter than Extra Dry. They offer a more pronounced sweetness, which can complement certain desserts or serve as an apéritif for those who enjoy a sweeter taste.
- Demi-Sec: With a dosage ranging from 32 to 50 grams of sugar per liter, Demi-Sec Champagnes are noticeably sweet. They pair well with desserts and are considered the sweetest style of Champagne while still maintaining the effervescence and elegance characteristic of the wine.
It's important to note that the sweetness levels can vary slightly among Champagne houses, and different terminologies may be used by individual producers. The above classifications provide a general guideline to understand the range of sugar levels in Champagne