The final influence a winemaker has on champagne is the dose - the injection of sugar into the liquid solution. Depending on how much sugar is added depends on the sweetness of the champagne. Did you know that in the 1700s when champagne was made for the Royal Palace and the Kings and Queens of France, winemakers would use somewhere between 280-300g of sugar per liter?
What you'll learn in the Understanding dosage lesson
- What dosage means
- When and why sugar is added to the wine
- The different categories of sweetness found in champagne
Who the Champagne essentials course is for
This online course is perfect for anyone who works in a venue that serves champagne and for those who would like to boost their champagne knowledge.