Sweetness level of Champagne
Winemakers complete the first fermentation in a tank where grape sugars are converted into wine, alcohol, and carbon dioxide. The second fermentation takes place in the bottle where extra sugar is added to create more carbonation in the champagne.
The sweetness of the final product depends on how much sugar was added and how much residual sugar remains in the champagne bottle.
Champagne makers indicate the level of sweetness on wine labels. Here’s a guide to the different levels of sweetness in champagne, from driest to sweetest:
– Extra-Brut or Brut Nature (0-6 grams of sugar per liter)
– Brut (less than 15 grams of sugar per liter)
– Extra-Dry (12-20 grams of sugar per liter)
– Sec (17-35 grams of sugar per liter)
– Demi-Sec (33-55 grams of sugar per liter)
– Doux (more than 55 grams of sugar per liter)
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