Brut VS Extra Brut VS Sec VS Demi-Sec VS Doux: What are the Differences Between these Sparkling Wines?

We often read strange words on the labels of Champagne or Prosecco: brut, extra brut, dry and so on. These words are often even highlighted, but what do they mean? They are important words for choosing the wine we like best: doux, demi-sec, sec, extra-sec, brut, extra-brut or brut nature, these terms refer to the quantity of sugar per liter of the sparkling wine. Let's see together the differences between these types of products, from the less sweet to the sweeter ones.

The Sugar Content Present in Sparkling Wine

These words are not chosen at random and are not at the discretion of the wineries: they are indicated and managed by a European law which classifies sparkling wines based on the residual sugar, i.e. the quantity of sugars added after secondary fermentation.

In general we can say that the lesser sugar there is in sparkling wine, the more valuable the bottle of wine is. However, this indication should be taken with a grain of salt because a Moscato d'Asti, the sweetest sparkling wine par excellence, certainly has no less dignity than an extra brut Trento Doc. The most correct thing to say is that there are types of wine suitable for certain occasions, other types more suitable for other events and dishes. Let's see together all the characteristics of the label and how to best combine them:

• Pas dosé or zero dosage (ultra dry, only the "sweetness" originating from the grapes), if the quantity of sugar is less than 3 grams/liter. A zero-dosage sparkling wine is rich in freshness and finesse, ideal for an aperitif and with seafood. It has all the hints of the territory in which it "grew", it is a very technical and sophisticated product. Especially in the world of Champagne this nomenclature is synonymous with great quality and very high costs.
• Extra brut, if the quantity of sugar is less than 6 grams/liter. Similar to what we read above for the extra brut which has an almost non-existent sugar residue and is typical of Champagne because it has a marked acidity and mineral notes: the French region is entirely chalk-based, one of the secrets of its value. Extra bruts are lively, elegant and refined sparkling wines that best express their aroma. Also in this case we suggest pairing them with aperitifs, raw seafoods and shellfish.
• Brut, if the quantity of sugar is less than 12 grams/liter. This range includes the majority of sparkling wines made with the classic method. It is statistically the most widespread and versatile type of sparkling wine. You can serve it from the beginning to the end of the meal and is suitable for poultry, fish and seafood.
• Extra dry, if the quantity of sugar is less than 17 grams/liter. In this case the sugar residue begins to be felt. We have a rounder and tastier wine, suitable for braised meats and long-cooked sauces. They usually pair with important reds but if you want to try something different, an extra dry sparkling wine could be a good solution.
• Dry or sec, if the quantity of sugar is less than 32 grams/liter. The name indicates a dry product. It differs mainly in its sugar content. It goes very well with cheese and cured meat platters but from this type we begin to move towards pairings with desserts.
• Demi sec, if the quantity of sugar is less than 50 grams/liter. This sparkling wine is sweet. It has a marked roundness and a very fruity taste. To be paired exclusively with desserts.
• Sweet or doux, if the quantity of sugar is greater than 50 grams for each liter of wine. As the name says: it is a sparkling and sweet alcohol. It is mainly consumed with desserts and has strong notes of honey and beeswax. We don't recommend it during a meal but it's really good for toasting the end of very long holiday lunches with all the sugary delicacies on the table.

Generally, sparkling wines made with the classic method such as Franciacorta or Champagne are brut or extra brut while those made with the charmant method such as Prosecco are extra dry or brut.

The pas dosé is very fine, extreme, and to be recommended only to the most expert palates. It is achieved almost only with the classic method. The dry is present almost only with the Martinotti method. For doux, however, the situation changes a bit because they are usually obtained from vines that produce very sweet and aromatic basic grapes such as Moscati, Malvasia or Brachetto.