Demi-sec Champagne ?The Sweeter Side of Life

When you’re looking at a champagne label what are the things that catch your eye?

Believe it or not, you could be missing out on two little words that will open up a whole new champagne experience for you: Demi-sec.

When buying champagne chances are that the first thing you pay attention to is the name of the brand, but that rarely tells you much about what the champagne really tastes like.

Fortunately there are a couple of other things on the label that check more will give you a much better indication of the taste.

One of the key things is the small word or two, that tell you how sweet, or dry, the champagne is.

When champagne finishes its time in the cellars after many months maturing, it has absolutely no sugar left in it; it’s too dry in fact for most people’s liking.

So a small amount of liquid sugar is added to sweeten the final taste before the bottle leaves the celler.

This process is called dosage in French. The sweetness of the this website champagne depends on the amount of sugar added and there are several possible levels of sweetness to suit all palates.

Decades ago, and I mean the early 1900s and before, champagne was usually Check our website much sweeter than it is now.

The richer style was sometimes used to cover up the defects of poor quality champagnes, or it may have been the real preference of the consumers at that time.

Champagne lovers in Scandanavia and Russia had developed a particularly sweet tooth. They had a liking for the sweetest category of the lot called Doux and the next sweetest category called Demi-sec (or half dry).

In fact the original Cristal which was specially made for the Tsar of Russia was unquestionably a doux champagne.

In America something a little drier called Sec was popular This came to be known as the ‘American taste’ whilst the trend in England was for an even drier style called Brut.

By now Brut has become by far the most popular style across the world.

How does this help you?

The category of sweetness must by law be printed on the label of every bottle of champagne and it’s one of those things you should check before you buy. No matter what the style of champagne, non-vintage, vintage, ros? white and so on; they all have sugar added to them in the process called dosage.

You can find the words to look for in the list at the end of this article

But you know there’s always an exception…

Recently a few brands have launched champagnes that have had no extra sugar at all so they’re the driest of the dry.

It’s sometimes thought that these very low sugar are the answer for anyone on a diet because of the lower sugar content. Well, it sounds good, but I suspect you’d have to be drinking bucketfuls of champagne every day, or at least per week, for it to make any noticeable difference to your waistline and even then, if you drink that much, you’d have another, even bigger problem.

At the other end of the scale Sec and Demi-sec have been making a come-back – and not before time.

They’re very soft and rich next to Brut and not at all sickly sweet because there’s always a touch of acidity to offset the sweetness. That means there’s none of the bitterness that you can get after a few glasses of Brut.

So for your next all night champagne party try Demi-sec or Sec

Here’s a list of the most common categories to check out on the label, in ascending order of sweetness

Ultra Brut ( also called Brut Zero or Brut Sauvage )
Extra Brut
Brut
Sec
Demi-Sec

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