Champagne ‘dosage’: not how much you drink, but the amount of sugar and why less is the new more

  • Changing tastes have seen liqueur d’expedition trend towards dry styles

As consumer tastes have evolved, so too have champagnes.

The addition of dosage or liqueur d’expedition (a blend of reserve wine and cane sugar) is the finishing touch to champagne just before the cork goes in. It helps soften the acidity and adds roundness to the palate structure. The amount of dosage varies among champagne houses and will depend on a variety of factors, including house style, vintage character and market preferences.

Most champagne today is labelled “brut”, meaning that it can contain up to 12 grams of sugar per litre. The wine does not taste overtly sweet, however, as the sugar is balanced with the acidity.

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