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.