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The Grapevine

1 minute reading time (268 words)

D is for … Dosage

Ever wondered how some champagnes are sweeter than others? Well here you go! 🥂

The champagne making process is full of D's:⁠

Dépointage - the stacking of bottles at a specific angle prior to...⁠

Disgorgement - the removal of sediment on a bottle nearing the end of the champagne making process, but today we'll look at...⁠


After disgorgement, there is a gap left at the top of the bottle which has to be filled. So a 'dosing' liqueur made of a similar wine of at least two years old and carefully filtered to avoid any secondary fermentation is added. ⁠

Known as the "liqueur d'expedition" (shipping liqueur) this is the wine that defines the type of the champagne. ⁠

The "liqueur d'expedition" has pure cane sugar added, so this combined with the natural residual sugar in the champagne determines the different categories: ⁠

🍾 Extra-Brut: 0-6 grams of sugar per litre⁠
🍾 Brut Nature: less than 3 grams of sugar per litre⁠
🍾 Brut: less than 12 grams of sugar per litre⁠
🍾 Extra-Dry: 12-17 grams of sugar per litre⁠
🍾 Sec: 17-32 grams of sugar per litre⁠
🍾 Demi-Sec: 32-50 grams of sugar per litre⁠
🍾 Doux: more than 50 grams of sugar per litre. ⁠

Certain wines contain no dosage at all. In which case, the void created by disgorgement is filled by wine identical to the wine in the bottle. Such wines may be called 'Zero Dosage', or 'Brut 100%'.⁠

Who knew a bottle of bubbly could have so many elements! 🍾

Sugar Loaf Sauvignon Blanc
C is for … Carmenère


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Friday, 25 September 2020

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