DID YOU KNOW
Among several things that must be placed on a champagne label is the content of residual sugar in the wine. Depending on how high the dosage of sugar was in the liqueur expedition, the resulting sugar content will be placed into one of the following categories :
0 - 3 grams/litre..........Dosage zéro /nature
3 - 6 g/l..................Extra brut
6 - 12 g/l.................Brut
12 - 17 g/l................Extra dry
17 - 32 g/l................Sec
32 - 50 g/l................Demi-sec
≥ 50 g/l...................Doux
The actual amount of sugar in the wine can have a margin of error of 3g/l difference from what has been indicated on the label.Our champagnes tend to be dosed in the following manner :
- The champagne Marie Forget extra-brut................................5 g/l.
- The champagnes Héritage Paul Forget, Rosé, and Special Club..........8 g/l.
- The champagne Carte Blanche brut....................................11 g/l.
- The champagne Carte Blanche demi-sec................................32 g/l.
In the 50's and 60's, sweet champagne was much more popular and often drank with dessert or any other sugary food.
Today however,95% of champagnes sold are bruts. The food that works best with this dryer champagne is much more versatile (salty appetizers, cocktail food, the full meal, or even at the very end of the evening.)
Happy drinking...