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If you’ve ever examined a Champagne label, you’velikely noticed the prominent word “Brut.” This term isn’t a brand or village name; rather, it indicates that the Champagne is dry. While less common nowadays, you might also encounter sweeter versions labeled “Demi-Sec” or “Doux.”
What Is Brut Champagne?
Brut is the most popular style of Champagne, favored for its dry profile. It typically showcases citrus and floral aromas, a refreshing taste, and a subtle hint of sweetness on the finish. This sweetness is achieved by adding a small amount of sugar before bottling—this is called “dosage”.
At Lallier, we believe that balance is the key to creating exceptional Champagne. The harmonious interplay of sweetness and acidity, along with a well-defined structure, is what makes our Brut Champagnes so versatile. They elevate any culinary experience, pairing beautifully with a wide range of dishes, from delicate seafood to richer fare. Yet, they are equally enjoyable on their own, offering a moment of pure indulgence with every effervescent sip.
Champagne Lallier’s Réflexion Brut range exemplifies this versatility, offering a fresh, citrus-forward white and a vibrant rosé with notes of blood orange and red fruits. Despite their contrasting profiles, both Champagnes excel as aperitifs and complement a variety of seafood dishes, including langoustine and lobster.
Champagne dosage: is Brut Champagne very dry?
The final step in Champagne production is the addition of a dosage, a mixture of wine and sugar, just before the bottle has its cork applied and is capped. The amount of sugar in this dosage determines whether the Champagne will be classified as Brut or another sweetness level.
What is dosage?
Dosage, or liqueur d’expedition, is a mixture of wine and cane sugar that helps to define the final flavor profile of the Champagne.
The sugar can tame the naturally high acidity of the wine, creating balance. Meanwhile, the still wine used as the base to deliver the sugar–which can be from a previous vintage or the current one–can further enhance the complexity of the finished Champagne.
The sugar content of the dosage is determined by the winemaker, who carefully considers the desired style of Champagne and the amount of residual sugar (unfermented grape sugar) remaining in the wine.
Furthermore, the refrigerator’s cool temperature helps slow down the release of carbon dioxide (CO2), preserving the vibrant effervescence that defines Champagne Lallier. When stored upright, any released CO2 naturally forms a protective layer atop the Champagne, minimizing contact with oxygen and safeguarding its delicate flavors.
Keeping your Champagne cool is also important as warmer temperatures will speed up the aging of the wine. If the wine gets too hot, it might become “cooked” in the bottle, creating a smell and taste similar to apple cider.
Meanwhile, temperature fluctuations can cause the cork to expand and shrink, allowing oxygen to enter the bottle. Oxidation causes the wine to turn yellow or brown and gives it a sour note that eventually turns into a vinegar scent.
When it comes to storing Champagne, the position of the bottle is crucial. Keep it on its side to ensure the wine remains in constant contact with the cork. This moisture prevents the cork from drying out, which could allow oxygen to seep in and spoil the wine.
Additionally, maintaining an appropriate humidity level is vital. Aim for around 70 percent humidity in your storage area. Too dry, and the cork may dry out; too humid, and you risk mold growth or label damage. Striking the right balance ensures that your Champagne remains in optimal condition for future enjoyment.
Dry to sweet: the Champagne categories
The sweetness level of Champagne, ranging from super dry to super sweet, is determined by the total sugar content per liter in the finished product. This total sugar encompasses both the dosage (added sugar) and any residual sugar (unfermented grape sugar) remaining after fermentation.
When no dosage (the mixture of wine and sugar) is added during Champagne production, the result is a very dry sparkling wine known as “brut nature.” However, this doesn’t mean it’s completely sugar-free, as there can still be up to three grams of residual sugar (naturally occurring grape sugar) per liter of wine.
At the opposite end of the sweetness spectrum is the “luxuriously sweet”, containing over fifty grams of sugar per liter.
Between the dry brut nature and the sweet doux lie several other categories:
- Extra Brut: zero to six grams of sugar per liter
- Brut: less than twelve grams of sugar per liter
- Extra Dry: twelve to seventeen grams of sugar per liter
- Sec: seventeen to thirty-two grams of sugar per liter
- Demi-Sec: thirty-two to fifty grams of sugar per liter
Most winemakers opt for brut, the third driest category of Champagne. The slight sweetness adds balance to the mouthwatering acidity but doesn’t overpower the flavors of the wine.
In Champagne Lallier’s case, the dosage is tailored according to each Champagne, but generally leans towards the lower end of the sweetness spectrum to allow the qualities of the wine to shine through as much as possible. And because Lallier’s wines are aged on the lees for longer, the acidity has time to soften, which means a lower dosage is required for balance.
The Lallier Réflexion Brut collection, for example, has just seven to eight grams per liter of dosage, depending on the year.
