(The sweetest category, for reference, is doux, which contains 50 grams of sugar per liter or above.)Ītlanta-based wine consultant and Cork Camp founder Kyla Cox explains how to pair a demi-sec wine: “my favorite way to enjoy these wines is with a salty or savory match for balance. Daniel Pires, head sommelier at the Royal Champagne Hotel and Spa in Champagne, shares his insight: “To make Champagne, we add two things-the first being the 'liqueur de tirage' (a mix of yeast, wine, and sugar) to create the effervescence in the bottle, and the second one being the 'liqueur d'expédition' (a white wine that may or may not include sugar and/or brandy) to determine the style of Champagne.” Demi-sec, which translates literally to “semi-dry,” is second to last on the sweetness scale with a range of sugar content between 32 and 50 grams per liter. Understanding the relationship between dosage and Champagne is a bit easier once you’ve got a general idea of how the wine is made. To help sort through all the options available, we tapped some top wine experts. Again, we’ve grown to favor drier sparkling wines between then and now, but there’s always a time and a place for a sweeter style, whether as a nod to history, a great pairing tool, or a simple matter of taste. If you don’t already know, sugar is actually a normal component of Champagne and has been for centuries-in fact, most of the Champagnes throughout the 1800s were made on the sweeter side in order to cater to the palate preferences and winemaking trends of the times. From there, we begin to venture into the sweet side of things: extra-dry, sec (or dry), demi-sec, and doux, with the latter being the sweetest of them all (we’ll get into the specifics of sugar content for each category a bit later). Let’s be real: many find themselves cringing at the mention of "sweet" as a sparkling wine descriptor-especially as society’s attention of late has been laser-focused on the dry end of the spectrum, where brut nature, extra brut, and brut live in ascending level of sugar content.
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