After the champagne has been disgorged, it is bone dry, and sparkling. To make various styles of champagne, sugar is added to the liquer d'expédition, which is the wine added to top up the bottle from what is lost in disgorgement.
extra brut -- <6g per liter residual sugar
brut -------- <15g/l
extra sec --- 12-20g/l
sec --------- 17-35g/l
demi-sec ---- 35-50g/l
doux -------- >50g/l
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