Focus on the crucial step of champagne dosage. What is its role in the manufacturing process ? How is it carried out? What impact does this operation have on the nature of the champagne offered?
What is dosage and what is it used for?
If we had to give a simple definition of champagne dosage, it could be the following: in the champagne making process, it is the final stage of blending that takes place between disgorging and corking. This involves adding a liqueur d'expédition (or dosage liqueur), a mixture of sugar and reserve wines. More than just adding a touch of sweetness, this step is fundamental in giving the final touch to the vintage. This dosage helps balance the wine, refine its taste, and also adapt its texture.
The dosage is carried out by the Cellar Master, who guarantees the harmony of the vintages. Who better than him can know the specificities of the productions of previous years? His knowledge of the particularities of each vintage allows him to create a relevant blend in line with the entire range. The dosage must thus enhance the flavors and aromas of the champagne, a final touch that the talent of our Cellar Master Guillaume Roffiaen crowns with success.
Apart from the taste aspect, the dosage also plays a role as a preservative and stabilizer for sparkling wine.
What is expedition liqueur?
Liqueur d'expédition, or dosage liqueur, is a skillful blend of sugar and old wines from our terroir. Each vintage has its own liqueur d'expédition to adjust the amount of sugar required. The use of a dosage liqueur is part of the traditional method, dear to the Champagne houses.
Dosage liqueur is the result of melting sugar into wine. Each liqueur is unique, resulting from specific work around different variations: the vintage, the year of the harvest, the grape variety used, the vinification method and even the aging process... All these elements, combined, will give the cuvée its character and uniqueness.
Good to know: Although historically liqueurs d'expédition were made from sugar cane, technical improvements have gradually allowed it to be replaced by beetroot.
What is the difference between brut and demi-sec champagne?
It is the amount of sugar used during the dosage that will define the nature of the champagne. Between the sugar dosage of a Brut champagne and a Demi-sec, the difference is considerable, thanks to the characteristics of the added dosage liqueur.
For your information, here are the dosages used regarding the quantity of sugar present in the different types of sparkling Champagne wines:
The champagne dosage table
As a reminder, all the champagnes from Maison Nicolas Feuillatte is located between the extra-brut and the demi-sec.
Good to know: Although Champagne has been exporting its eponymous wine for centuries, we're not talking about the same product, as it has evolved along with the tastes of its consumers. As with pastries, today we pay close attention to the amount of sugar in bottles. Until the 18th century, the amount of sugar present was higher to ensure effervescence (about 3 times that of a champagne classified as sweet today).
