What is Brut Champagne? Which sweetness level in champagne is right for me?

There are seven levels of sweetness in champagne ranging from Brut to Doux. Brut is the most common and makes up 80 -90% of all champagne sales. Doux is very hard to come by and most likely can just be found within France as not much is exported (as not much is made). Brut Nature or Zero Sugar added is rising in popularity and has come in vogue in the 21st Century, which shows that consumers tastes are changing. It is important to remember that the sugar or the dosage (the mix of sugar and wine) that is added after the disgorgement is more about house style rather than making a sweet wine. Also, note that champagne is extremely acidic compared to other wines due to the cool climate throughout the region so the dosage is used to balance out the acidity in order to create a more enjoyable drinking experience. A dosage in most cases is not a set recipe i.e. it will not always be 8 g / l for brut for example if the acidity levels do not warrant it.

There are three Brut levels of champagne: Brut Nature, Extra Brut, and Brut. The most common champagne is brut champagne. A brut champagne has less than 12 grams per liter of residual sugar, which is about 1/2 teaspoon per a 5 oz. serving. This is the most popular style of champagne that is available as it accounts for the highest sales. This style was first created in 1874 by Veuve Pommery. Brut Nature (more commonly called non-dosage or Ultra Brut) is bone dry and there is no sugar added in the dosage. I also enjoy these champagnes and they have the fewest calories of all the champagne styles (and are keto friendly).

Laurent-Perrier makes two Brut Nature Champagnes: an Ultra Brut as well as Brut Nature Blanc de Blancs. The third type of Brut is Extra Brut which has minimal sugar levels added to the champagne. Extra Brut is in the middle and has between 0 -6 g /l of sugar added. An excellent vintage Extra Brut is the Billecart-Salmon Vintage 2008. This one is definitely worth getting your hands on a few bottles. Many producers make these three styles of champagne and they are easy to find all of these styles on wine.com.

After the three brut champagnes there are four sweeter styles of champagne ranging in sweetness from Extra Sec, Sec, Demi-Sec, and Doux. Demi-Sec has 32 - 50 g / l of sugar added and some great choice for a Demi-Sec is Laurent Perrier Demi-Sec or Piper Heidsieck Demi-Sec. The Demi-Sec style is the perfect style for dessert! Doux is the most sweet with more than 50 g/l of sugar added in the dosage (and also perfect for a dessert pairing). Veuve Cliqout Rich is a Doux Champagne. I have not personally had this champagne but I am interested in trying it.

Brut Nature has no sweetness added and is the driest style of champagne. The sweetness comes from a process called dosage which is a term for adding the sugar back into the bottle before sealing with the cork. The amount of sugar added will determine which classification the champagne receives ranging from Brut Nature to Doux (sweet). Which champagne style do you prefer? Have you tried all seven yet?