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?
In this lesson, you will learn what dosage means, when and why sugar is added to the wine and the different categories of sweetness found in champagne.
Whether you serve champagne to customers or just want to boost your knowledge, this course will teach you what makes this drink pop.
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