The process of dosage is a very important step in the making of champagne. It occurs after disgorgement and before the final corking. In this process, the liquer d’expédition or liquer de dosage, is added back into the champagne bottle for two reasons; firstly, to replace the wine lost during disgorgement, and secondly, as the last opportunity to balance and enrich the wine before corking.
The recipe for the liquer de dosage can be varied and is decided by the winemaker. It is generally a combination of cane sugar or beet sugar and must (grape juice). The style of champagne that results doesn’t have quite as much leeway! Under the regulations that govern the production of champagne, the level of sweetness must be stated on the label and must fit into these levels:
Style | Dosage |
Brut nature, pas dosé or dosage zéro | less than 3g/L |
Extra brut | less than 6g/L |
Brut | less than 12g/L |
Extra dry | 12 – 17g/L |
Sec | 17- 32g/L |
Demi-sec | 32 – 50g/L |
Doux | more than 50g/L |
Most champagnes today fall into the brut category because consumer tastes have changed and these days most people prefer a drier, less sugary style of champagne.
You shouldn’t dismiss the very sweet or doux styles as less sophisticated – they go very well with desserts. Every champagne has its place to shine!
If you decide to work your way through these different styles with a tasting, remember to start with the driest vintage and finish with the sweetest. If you start sweet, you’ll find the drier champagnes taste too acidic.
There is a champagne for every taste, contact Sally Hillman directly to find out how we can develop a bespoke experience that suits you.