Extra-Dry Champagne, despite its name, is not actually drier than Brut Champagne. In fact, it is sweeter because it contains more sugar. The term “extra-dry” can be quite misleading to those who are not familiar with the terminology of Champagne.
To understand the sweetness levels of Champagne, it is important to understand the Champagne sweetness scale. The scale ranges from driest to sweetest: Brut Nature, Extra Brut, Brut, Extra-Dry, Sec, Demi-Sec, and Doux. Brut Nature has no added sugar, while Doux is the sweetest with a high sugar content.
Extra-Dry Champagne falls in the middle of this scale, but it is sweeter than Brut Champagne. The name “extra-dry” can be confusing because it suggests that it is drier than Brut, but it is not the case. Extra-Dry Champagne actually contains more sugar than Brut Champagne.
The sweetness level of Champagne is determined by the dosage, which is a mixture of still wine and sugar added to the Champagne after disgorgement. The dosage is what gives Champagne its sweetness. In the case of Extra-Dry Champagne, it has a higher dosage of sugar than Brut Champagne.
The dosage for Extra-Dry Champagne can vary, but it typically contains around 12-17 grams of sugar per liter. This translates to about 12-20 grams of sugar per 5-ounce serving. In comparison, Brut Champagne usually has a dosage of 6-12 grams of sugar per liter, or 6-12 grams of sugar per 5-ounce serving. Therefore, Extra-Dry Champagne can contain as much as 5 grams more sugar per serving than Brut Champagne.
The sweetness of Extra-Dry Champagne can be quite noticeable, especially for those who prefer drier wines. It has a touch of sweetness that can balance out the acidity and add a bit of roundness to the flavor profile. However, it is still considered a relatively dry style of Champagne compared to the sweeter options on the scale.
It is important to note that the sweetness level of Champagne is a matter of personal preference. Some people may enjoy the slight sweetness of Extra-Dry Champagne, while others may prefer the bone-dry nature of Brut or even the sweeter styles like Demi-Sec or Doux.
In my personal experience as a sommelier, I have encountered many customers who were surprised by the sweetness of Extra-Dry Champagne. They expected it to be drier based on the name, but once they tasted it, they realized it had a noticeable sweetness. It is always interesting to see how people's perceptions can be influenced by the terminology and naming conventions used in the wine industry.
To summarize, Extra-Dry Champagne is sweeter than Brut Champagne despite its name. It contains more sugar, typically around 12-17 grams per liter, compared to 6-12 grams per liter in Brut Champagne. The term “extra-dry” can be misleading, but it refers to a style of Champagne that falls in the middle of the sweetness scale. Ultimately, the sweetness level of Champagne is a matter of personal preference, and it is always worth exploring different styles to find the one that suits your taste.