Dosage refers to the addition of a small amount of sugar dissolved in wine — called the liqueur d'expédition — that is added to a Champagne bottle just before the final cork is inserted. This step happens after dégorgement, when the collected yeast sediment is expelled from the neck. The amount of dosage added determines the sweetness category of the finished wine and has a direct effect on how it tastes and what food it suits.
The Sweetness Scale from Brut Nature to Demi-Sec
At the dry end, Brut Nature (also called Zero Dosage or Non Dosé) contains fewer than 3 grams of sugar per litre and has no added sugar at all. The wine is exposed as it truly is — every imperfection or quality shows. Extra Brut allows up to 6 grams per litre and is perceptibly dry, often austère and mineral. Standard Brut, the most popular category, ranges from 0 to 12 grams and offers the familiar balance of dryness and fruit that suits almost any occasion. Extra Dry, confusingly, is slightly sweeter than Brut at 12–17 grams. Sec runs to 32 grams, and Demi-Sec — noticeably sweet — can reach 50 grams per litre, making it a natural match for desserts.
Low Dosage: A Growing Trend
The trend in récent years has moved firmly toward low or zero dosage wines. Producers who focus on terroir and high-quality base wines argue that dosage can mask the character of the fruit and the vineyard. Houses like Billecart-Salmon, Jacques Selosse and Larmandier-Bernier have championed this approach. A low-dosage Champagne demands a higher-quality base wine to work without the cushion of sugar — but when it succeeds, the result is one of the purest and most intellectually satisfying sparkling wines you can drink. Pair it with oysters, sea urchin or raw fish for a genuinely memorable combination.
