Dosage – the sweetness in Champagne

The last significant step in Champagne production is the application of dosage, or liquor d’exposition. Just before the cork is added to the bottle the Champagne is topped up with a liquid made of the same wine as the Champagne mixed (in all cases but Brut Nature) with a little sugar. The amount of sugar added will decide whether the Champagne is sweet, semi-sweet or dry.

Over the history of Champagne there has been a growing shift toward less sweetness. In the early 1900’s it was deemed fashionable to have as much as 100 grams of sugar per litre of Champagne, something todays consumers would find difficult to palette. In fact the move towards less sugar in our diets today, along with an increased interest in purity, has seen a rise in the production of Brut Nature; a Champagne with no added sugar, that allows those exploring the world of Champagne to taste the pure flavour of the wine beneath, displaying the character of the grapes and their terroir unhindered.

Trends will always drive Champagne forward, but sweetness is still a matter of taste, and there are plenty of levels for you to choose from, as the chart below shows;

Brut Nature         
Zero dosage

Extra Brut
0-6 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