What are the different sweetness levels of Champagne?
This question is one that we get asked most often at our shop. More precisely, customers often ask us, “Is this Champagne dry?” or “Is it a Brut?”
The stylistic breakdown is not the most natural one. Most often people always get Extra Dry and Dry mixed up.
Below you will find an easy analysis of the 6 styles of Champagne and what you can pair them with:
Extra Brut / Brut Zero/ Zero Dosage :
Residual sugar = 0-6g/liter
Extra Brut = Bone dry, seriously harsh, like 0% body fat.
Pairing: Fresh oysters, caviar, shellfish
Residual sugar = 5-15 g/liter
Brut = Dry A category you’ll most often see in wine shops and restaurants.
Pairing: Very Food friendly , versatile and with a little more “flesh” than zero dosage champagnes.
Extra Dry /Extra Sec:
Extra Dry = Medium Dry
Is this unclear? YES. You would think that this would come before Brut, but NO..
Got it? Don’t worry, you will not encounter this style too often, especially in the US market.
Residual sugar=17-35 g/liter
Sec/Dry = Medium Sweet.
This style of champagne that is often not something you will encounter in the United States, however there are delicious wines being produced in this style.
Residual sugar = 35-50g/liter residual sugar
Demi-Sec = Sweet
Due to the incredibly high levels of acidity found in Champagne, this sweetness is never syrupy or unctuous, but rather delicate and almost ethereal in nature.
Pairing: these sweet treasures with blue veined cheeses or Asian inspired (less sweet) desserts like the Tiramesu or Triple Berry cake.
Residual sugar = 50+ g/liter
This style of Champagne is rarely produced today. Often difficult to find in the United States, although there are probably some killer old vintages hanging out in the cellars of Champagne just begging to be discovered!