Champagne Categories
The Comite’ Champagne Is the French governing body for Champagne producers. They determine the categories of Champagne. Brut is the most popular category, making up over 90% of the market, according to the Bureau Du Champagne, USA. There are three sub-categories of brut and four categories sweeter than brut.
BRUT CHAMPAGNE
Brut Champagne has less than 12 grams per liter of residual sugar. There are three sub-categories of brut (extra brut, brut nature, and brut zero). Their dosage terminology is within the allowable brut residual sugar range.
Brut Zero - no sugar added
Brut Nature - less than 3 grams per liter of residual sugar
Extra Brut - 0 to 6 grams per liter of residual sugar
SWEET CHAMPAGNE
There are four categories that are sweeter than brut. Demi-sec is the most popular while doux (the sweetest) is scarce. Extra sec and sec can also be difficult to find. A list of sweet champagne brands can be found in our Sweet Champagne report.
Extra Sec - 12 to 17 grams per liter of residual sugar
Sec - 17 to 32 grams per liter of residual sugar
Demi-Sec - 32 to 50 grams per liter of residual sugar
Doux - more than 50 grams per liter of residual sugar
Related
Champagne and sparkling wine grapes are primarily chardonnay, pinot noir, and meunier. Each variety plays a different role and is used for a different effect. A blanc de blancs (100% chardonnay) will taste different than a blanc de noirs (100% pinot noir and/or meunier) which will taste different from a white blend champagne (which may contain pinot noir, meunier and chardonnay).
After a bottle of champagne has been opened properly, and observing appropriate safety measures, it is time to present it to guests in the best possible light. Ensure the appropriate glassware is available for everyone. The ideal service temperature is about 40 to 45° for a non-vintage and up to 50° for more mature top cuvée.
Everyone has their own personal taste preference. Champagne Score provides the information necessary to determine the best selection for your personal taste within your budget. The primary taste and aroma factors are determined by the following:
There are common misconceptions about opening a bottle of Champagne. Opening a bottle of champagne often goes hand in hand with a celebration and it is tempting to let the cork fly and shower a bit of bubbly.
Champagne bottles come in many sizes for many occasions. When selecting a bottle other than the standard 750 ml. bottle, keep in mind that the bottle size can make a difference in the taste experience. They come in ten different sizes, but some sizes are more difficult to find than others.