During the final stage of the highly-controlled production process, Champagne houses add sugar or sugared wine -- the dosage -- to balance the natural acidity that emerges in the batch during ...

Splashing out on a celebratory bottle of bubbly and want to understand your terms? We explain the difference between Brut and ...

At the heart of champagne sweetness levels is a traditional scale based on the amount of residual sugar present after fermentation. This determines how sweet or dry the final product tastes.

Much of the discussion around dosage surrounds the amount of sugar added in the dosage of wine as Champagne, with its traditionally cool climate, needed to take the edge off the fierce acidity.

Demi-Sec (Champagne): Has a dosage level that yields 32 to 50 g/l of residual sugar. In Champagne, the scale from driest to sweetest is: Brut Nature, Extra Brut, Brut, Extra-Dry (or Extra-Sec), Dry ...

In Champagne, the scale from driest to sweetest is: Brut Nature, Extra Brut, Brut, Extra-Dry (or Extra-Sec), Dry (or Sec), Demi-Sec and Doux. Has a dosage level that yields 0 to 12 g/l of residual ...