Sugar key to Champagne quality

31st January, 2013 by Patrick Schmitt

Sugar is vital for the balance and lifespan of Champagne according to Veuve Clicquot cellar master Dominique Demarville.

Adding the dosage

Following a tasting of Veuve Clicquot 1990 with different dosages and disgorgement dates, organised exclusively for the drinks business, it was clear that a Champagne with no added sugar was the least impressive, with bruised apple characters from oxidation, even though it had been disgorged the same day.

Speaking of the wine, Demarville explained why, despite extended ageing on its lees, it would show the most oxidation compared to Champagnes from the same vintage with added sugar.

“If you don’t take care, and don’t add any dosage, in a few hours the wine can be oxidized,” he said.

The Champagne also showed a tart acid….

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