The Mag

Everything you need to know about champagne dosage!


The final and essential step in the champagne-making process is the dosage, i.e. the moment when we add a tiny amount of liqueur to the champagne before corking it permanently and letting it age again… A decisive phase that will strongly influence the champagne to be produced.

Liqueur d’expédition,
a magnificent alchemy

After disgorging the bottles of champagne, the ritual that removes the deposits in the neck of the bottle, the dosage can begin. The bottle is open, it has lost a little liquid during disgorging, it is time for it to receive a liqueur called liqueur d’expédition or dosage liqueur. Each house has its own secret formula, but it is mostly composed of reserve wine and very pure sugar. The choice of the reserve wine is essential, it is the one that will balance the wine and adjust its texture by bringing complexity.

On what criteria is the
dosage made?

Make way for the clan
of the "sweet" champagnes

Some champagnes stand out because of their high sugar content. They correspond to an older trend where people liked to drink champagne with a high sugar content.

Ouverture de bouteilles

Dosing to "twist”
or transform

The dosage can play a more or less important role in the champagne-making process. Some maisons keep a deliberately neutral dosage so as not to alter the uniqueness of their wines. Others, on the other hand, rely on extremely elaborate liqueurs d’expédition, including great wines stored in barrels years before. Tests are carried out to select those that will best match the maison’s signature. A real work around the fusion and the balance which makes for the strength of a great champagne.

Ideas for meals with friends

It is not always easy to pair a wine with food. The Bruts (extra, natural…) are the perfect accompaniment to seafood, shellfish, grilled fish and generally all iodised products. An Extra sec and a Demi-sec are the perfect accompaniments to pan-fried foie gras. The latter also lends itself very well to desserts. At the beginning of the century, sweet champagnes were appreciated. Our contemporary gastronomy has nothing to do with that of the past, hence the appearance on our tables of less and less sweet champagnes.

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