It is known as dosage and is a basic oenological practice to make champagne, the penultimate step in the production of the exquisite sparkling that swishing more than ever in the Christmas dates. That does not explode your head: it is only to throw sugar... enough sugar. In the past, it was added 150 grams per liter, about five tablespoons, "even double for the Russian market," says the communication director of the Champagne committee Thibaut Le Mailloux. Perhaps that is why it has traditionally been served as a culmination of copious banquets.
Sure, even if you do not know, you are familiar with many of the terms that describe the dosage: extra brut, Brut Nature, brut, sec, demisec. Others, like zero dosage, are newly minted. "Although I do not think that my grandmother knew that there is something more than demisec.. .", he clarifies Mailloux. The brands use them to point out how much sugar they have added to their creations, something that everyone doesn't know and that can cause confusion: The figure does not refer to the amount it contains of the final product or to the sweetness it gives to the palate. Do not escrutes the bottle to know how much the beverage is fattening, but if you want to provide until the many without fattening you have several options.
The most sweetened bottles continue to drink the market. Perhaps because of its new uses in cocktails or thanks to the fashion of ice, which the Champagne committee prefers not to comment...
"The dosage is much more complex than the simple fact of adding granules," they clarify from the Champagne committee. "It is decided at the beginning of the manufacturing process and applied before it is finished. The objective is to adapt the mixture of broths that produces the sparkling of the year to the result you want to obtain [normally, the champagne is not made with the must of the annual harvest, but mixing the one of several], "they add. That is, it is a way to ensure that when you cork a bottle of your favorite brand knows the same almost always... just as sweet or dry.
The reason for such a complication is that grapes do not always have the same exact degree of technical maturation — sweetness — or phenolic — aromatic development — nor alcoholic potential at the time of collection. "I am sure that a hundred years ago it was made to round up the champagne when the raw material was not ripe enough. Today is done to unify, "continues Le Mailloux.
Practice may survive a short time, could fall into disuse because of climate change, an imminent threat: with high temperatures, acidity descends and increases the sweetness, making the ' dosage' virtually unnecessary in some Cases. and increasing the toast of extra brut (less than 6 grams of added sugar) or zero dosage (less than 3 grams) available on the market. Little thing to become a cause of nutritional concern.
"It has been frankly remarkable. We do not know if all the champagne we produce will be vintage [which is made with a single vintage, without mixing, and is made only with exceptional crops] but, no doubt, will give a very special wine. We have had a climate almost never seen: lots of sunshine, good day temperature, cool nights and no rain during flowering. There was no past fruit or pests... Perfect conditions that have allowed us to meet the maximum yield that Europe allows: 15,500 kilos per hectare. 10,800 to make champagne and 4,700 to take to the reserve [to compensate for less productive or lower quality years]. "