When we drink sparkling wines and champagne, we look at some of the details shown on the labels, as well as at the bubbles we see inside the bottles. Some terms may be unknown in some way, but thanks to the data provided below, champagne will no longer be a secret for you.
The sweet taste of champagne
There are a number of terms used to describe the sugar content on champagne bubbles. Virtually all are of French origin. For example, Brut means dry, while Sec in French can mean remarkably sweet, and Doux is very sweet.
In these flavour ratings, which determine the more or less sweet taste of champagne, we have to consider some European regulations, which state:
- 0-3 grams is Brut Nature or Brut Zéro, 0-6 grams is Extra Brut, and when it is labelled as 0-12 grams, is Brut.
- While in Sec ratings, 12 to 17 grams is Extra Sec, Extra Dry or Extra Seco, 17-32 grams is Sec, Seco or Dry, and 32-50 grams is Demi-Sec or Semi-Seco. In Doux ratings, over 50 grams is classified Doux, Sweet or Dulce.
Bubbles and their names
In addition, each country has its own way to describe sparkling wine, champagne or cava. For example, in Italy, sparkling wines have two distinct categories: lightly sparkling, that is called frizzante and fully sparkling, called spumante.
While in Germany, the sparkling wines are called Sekt, the cheapest wines are Schaumwein and those wines slightly sparkling are called Perlwein.
In Spain, the concept of sparkling wine is different and it is called cava, with its specific regulation. In France, champagne is the name of the sparkling wine that comes only from the region with the same name; Crémant is made under a specific method, the méthode champenoise; and mousseux comes from the French term for foam.
Pol Roger Brut Réserve is a sparkling wine Champagne a based on pinot noir and pinot meunier and with an alcohol content of 12.5º.
Mumm Cordon Rouge Jeroboam: a wine sparkling with DO Champagne from the pinot noir and pinot meunier varieties and with an alcohol content of 13º.