As a sommelier and brewer, I have had the opportunity to taste and compare different types of Champagne, including Brut and Extra-Dry. When it comes to sweetness, there is a common misconception that Extra-Dry Champagne is drier than Brut. However, the truth is quite the opposite.
Extra-Dry Champagne, despite its name, is actually sweeter than Brut. This may seem counterintuitive, but it is due to the amount of sugar present in each style. While Brut is known for its dryness, Extra-Dry does contain more sugar, making it sweeter on the palate.
To understand the sweetness levels of Champagne, it is important to look at the dosage, which is the addition of a small amount of sugar to the wine after it undergoes secondary fermentation. This dosage helps balance the acidity and adds a touch of sweetness to the final product. The amount of sugar added during dosage determines the sweetness level of the Champagne.
Brut Champagne typically has a dosage of around 0-12 grams of sugar per liter, which results in a dry and crisp taste. On the other hand, Extra-Dry Champagne can have a dosage of 12-17 grams of sugar per liter, making it noticeably sweeter than Brut. In fact, Extra-Dry Champagne can contain as much as 5 grams more sugar per 5-ounce serving than Brut.
Personal experiences have also reinforced this distinction between Brut and Extra-Dry Champagne. I vividly remember a tasting session where I compared a Brut and an Extra-Dry side by side. The Brut exhibited a crisp and bone-dry character, with no perceptible sweetness. In contrast, the Extra-Dry Champagne had a touch of residual sugar, which gave it a slightly sweeter and more rounded profile.
It is important to note that the sweetness levels in Champagne can vary slightly depending on the producer. Some may opt for a slightly drier Extra-Dry style, while others may lean towards a sweeter expression. Therefore, it is always a good idea to check the specific dosage information provided by the producer to get a more accurate idea of the sweetness level.
Despite its name suggesting otherwise, Extra-Dry Champagne is indeed sweeter than Brut. This is due to the higher sugar content in Extra-Dry Champagne, which can range from 12-17 grams per liter compared to the 0-12 grams per liter found in Brut. So, if you prefer a slightly sweeter Champagne with a touch of residual sugar, Extra-Dry Champagne would be the way to go.