Dosage
A mixture of wine and sugar (liqueur d'expédition) added to traditional method sparkling wines after disgorgement, which determines the final sweetness level of the wine.
In depth
After disgorgement, every traditional method sparkling wine has a small space where the yeast plug was removed. This is topped up with a "dosage" — a mixture of the same wine and cane sugar (liqueur d'expédition). The precise amount of sugar added determines the wine's final sweetness level.
In Champagne, sweetness levels are classified by dosage amount: - Brut Nature / Zéro Dosage: 0–3 g/L (no added sugar — bone dry) - Extra Brut: 0–6 g/L - Brut: 0–12 g/L (the standard style, effectively dry) - Extra Dry / Extra Sec: 12–17 g/L (confusingly, SWEETER than Brut) - Sec / Dry: 17–32 g/L - Demi-Sec: 32–50 g/L - Doux: 50+ g/L (very sweet)
The counterintuitive naming — "Extra Dry" being sweeter than "Brut" — is a frequent exam question. The terminology has historical roots, not logical ones.
Dosage also stabilises the wine and can be used to adjust balance. Some prestige cuvées are made with zero dosage to showcase the purest expression of the wine and its terroir.
Related exam topics
Frequently asked questions
- Why is "Extra Dry" Champagne sweeter than "Brut"?
- The naming system is historical and counterintuitive. "Brut" was introduced when winemakers were reducing sweetness from the very high levels traditional in the 19th century. "Extra Dry" was named to indicate it was drier than the sweet styles of the day — but sweeter than the new "Brut" category. The order from driest to sweetest is: Brut Nature → Extra Brut → Brut → Extra Dry → Sec → Demi-Sec → Doux.
Practise questions on this topic
Use Vinlecta to practise exam-style questions that test your knowledge of dosage and related topics.