Dear Wine Ladies,
How does one know whether a Champagne is dry, off dry or sweet? The terms on the bottles seem very confusing. We prefer Champagnes that are sweeter. Last week we were told to select a Champagne labelled demi-sec or doux, doesn’t that mean off-dry?
Thanks for your question, it seems to be one that comes up pretty regularly. True, deciphering the sweetness levels of Champagne can be confusing, particularly as you mentioned when “demi-sec”actually refers to a Champagne that contains approximately 35-50 grams of sugar per litre. Below is a continuum of driest Champagnes to sweetest. Brut natural (no sugar added), brut, extra-dry, sec, demi-sec and finally doux.
The Wine Ladies, Georgia and Susanne