In the past, Champagne was typically quite sweet, as large quantities of sugar were added during the production process. This was especially prevalent in the 19th and early 20th centuries. However, the Champagne we enjoy today has evolved, and even the most commercially-oriented Champagnes adhere to stricter guidelines in terms of sweetness.
The sweetness of Champagne is measured in terms of grams of sugar per liter, and the most commonly recognized style is known as “Brut.” This designation indicates that the Champagne contains a maximum of 12 grams of sugar per liter. This level of sweetness is significantly lower than what was traditionally found in Champagne.
The move towards drier styles of Champagne is largely driven by changing consumer preferences. Modern wine drinkers tend to prefer wines that are less sweet and have a more balanced acidity. As a result, Champagne producers have adjusted their winemaking techniques to cater to these preferences.
It's important to note that the sugar content in Champagne is not solely a result of the grapes used in the production process. While Champagne is made from grapes, the sugar added during production is what determines the final sweetness of the wine. This additional sugar is typically added during the process of dosage, which occurs after the second fermentation.
Dosage involves the addition of a small amount of wine and sugar to the Champagne to balance the acidity and add a touch of sweetness. The amount of sugar added during dosage varies depending on the desired style of Champagne. For example, a “Brut” Champagne would receive a minimal dosage, while a “Demi-Sec” Champagne would have a higher dosage, resulting in a sweeter wine.
As a sommelier and brewer, I have had the opportunity to taste a wide range of Champagnes with varying levels of sweetness. I have noticed that the majority of Champagnes produced today are indeed on the drier side, with sugar levels well below the maximum limit for Brut style.
However, it is worth mentioning that there are still Champagnes available that fall into the sweeter categories, such as “Demi-Sec” or “Sec.” These Champagnes contain higher amounts of sugar, making them more suitable for those who prefer a sweeter taste profile.
The sugar content in Champagne has significantly decreased over the years, and the majority of Champagnes now fall within the “Brut” category, with a maximum of 12 grams of sugar per liter. The shift towards drier styles reflects changing consumer preferences and a desire for wines with more balance and complexity.