My F&W
quick save (...)
Dr. Vino's Verdict

Sugar-Free Champagne: Trendy and Tasty, But Don't Drink It Alone

Sugar-Free Champagne: Trendy and Tasty, But Don't Drink It Alone

© Dale Anderson

Ever wondered where the experts stand on the best wine practices and controversies? In this series, wine blogger, teacher and author Tyler Colman (a. k. a. Dr. Vino) delivers a final judgement.

Don't you think low-dosage Champagnes are better with food? The high acid levels in Champagne have traditionally been balanced by adding a little sugar, known as the dosage (pronounced dough-SAAJ) right before the cork goes in the bottle. But a current trend is toward very low or even no-dosage Champagnes, which can be fantastically delicious and complex when made well, but harsh on the palate without food to act as the buffer that sugar usually provides. These wines (which can have terms like "brut zéro" or "brut nature" on the label, but it's best to ask a knowledgeable clerk to find one) are at their best with sushi, shellfish or, for a delicious high-low pairing, a bowl of popcorn.

Related: Champagne Guide
Sparkling Wine Cocktails
Pairing Sparkling Wines and Fried Foods

You Might Also Like powered by ZergNet


Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.