How dosage affects Champagne is one of the most misunderstood – and most influential – aspects of this iconic wine. From the perception of sweetness to the texture, energy, and longevity of the cuvée, dosage is far more than a technical footnote. It is a key artistic choice that shapes the final character of every bottle.
I was recently invited to a masterclass on dosage by Champagne Billecart-Salmon, led by Florent Nys, their Chef de Cave, alongside CEO Mathieu Roland-Billecart. What I expected to be a technical seminar turned out to be a powerful exploration of balance, nuance, and the invisible craftsmanship behind some of the most elegant wines in the region. Dosage, ie the precise addition of sugar after disgorgement, might seem minor, but I quickly realised it can make or break a wine’s harmony.
Case and point: Just a few days later, I was visiting another Champagne producer when I overheard a group of American tourists. One of them asked, “What’s dosage?” When the guide mentioned the word “sugar”, they immediately recoiled. “Oh,” one said, “then I only want to taste Brut Nature. I don’t do sugary drinks.” She later caved and tried the rest of the range, ironically proclaiming that a Brut dosed at 8g/L was her favourite.
Their reaction was honest, but it revealed a common misconception. In today’s health-conscious world, the word “sugar” can scare people away from the very wines they might love most. And yet, as I had just seen firsthand, the story of dosage is not one of excess. It is one of precision, philosophy, and above all, balance.
Menu
What is Dosage?
Putting Sugar in Perspective
Dosage vs Residual Sugar
About Champagne Billecart-Salmon
The Tasting: 6 Dosages
Overall Thoughts
What Is Dosage?
Dosage is the addition of a sugar-wine solution called liqueur d’expédition to Champagne after disgorgement. This is the point where the dead yeast cells from the second fermentation are removed from the bottle. It is one of the final and most critical steps in the traditional method (méthode champenoise) used to produce Champagne.
The purpose of dosage is not simply to sweeten the wine, but to restore harmony. The second fermentation builds the pressure and fine bubbles we associate with Champagne, but it also increases the wine’s acidity and tension. Dosage rounds the edges, enhances texture, and fine-tunes the final flavour profile.
The amount of sugar added after disgorgement legally defines the Champagne’s classification, according to CIVC and EU wine regulations:
- Brut Nature / Zero Dosage – 0–3 g/L (no sugar added)
- Extra Brut – 0–6 g/L
- Brut – 0–12 g/L
- Extra Sec – 12–17 g/L
- Sec – 17–32 g/L
- Demi-Sec – 32–50 g/L
- Doux – 50+ g/L
With Brut and Brut Nature dominating the shelves, many drinkers assume that less sugar automatically means better wine. But it is not so simple.
Putting Sugar in Perspective
Let’s break this down.
One teaspoon of granulated sugar weighs about 4 grams.
So, when a Champagne is labelled Brut with 6 g/L of dosage, that’s about 1.5 teaspoons of sugar per litre. In a standard 125 mL glass, that’s less than a fifth of a teaspoon.
Even a Demi-Sec Champagne, with 40 g/L of sugar, equates to 10 teaspoons per litre – or roughly 1.25 teaspoons per glass. For comparison, a soft drink of the same size can contain 6 to 9 teaspoons of sugar.
In other words, Champagne is rarely “sweet” in the way many people assume. When dosage is well-integrated, its presence is felt more than tasted – a barely perceptible roundness that balances acidity and supports the wine’s aromatics.
Dosage vs Residual Sugar: A Hidden Complexity
Here is where the numbers get murky. The dosage level listed on the label refers only to added sugar. It does not account for residual sugar: the natural grape sugar that remains in the wine if fermentation is incomplete.
That means a Brut Nature Champagne could technically contain up to 3 g/L of residual sugar and still qualify as zero dosage. It’s even possible for cuvées with no added dosage to still register up to 5 or 6 g/L in total sugar.
Conversely, it’s possible to find Champagnes with a sweet classification made with no dosage at all, because the residual sugar present before the second fermentation was sufficient to produce the desired style.
So, next time you read a label, remember: dosage is only part of the story. The final balance of the wine depends on the interplay between residual sugar, acidity, and texture.
About Champagne Billecart-Salmon
Founded in 1818 in the village of Mareuil-sur-Aÿ, Champagne Billecart-Salmon is one of the last Grandes Marques still independently owned and run by its founding family. Known for its purity of fruit, textural finesse, and precise blending, the house has long been admired by sommeliers and Champagne lovers for its elegant restraint.
Every detail of the winemaking process – from cold fermentations to extended lees ageing and reserve wine management – is geared toward preserving freshness and balance. So it is no surprise that dosage is also approached with care.
At Billecart-Salmon, the liqueur d’expédition is made using local beet sugar. Why? Because beet sugar is the most neutral in flavour, allowing the house style to shine without interference. While some producers may use cane sugar (which can add warmth or spice) or concentrated grape must (which can increase roundness and fruit), Billecart-Salmon opts for purity and subtlety.
Beet sugar also has a strong local connection. The Champagne region – particularly the Marne and Aube – is one of France’s major sugar beet-producing areas. While the sugar beet industry is separate from viticulture, its agricultural presence is deeply woven into the local economy. By using beet sugar for dosage, producers like Billecart-Salmon not only ensure a flavour-neutral choice, but also support regional agriculture and sustainability within Champagne.
As Florent Nys put it during the masterclass, he is “looking to respect the characteristics of the base wine.”
The Tasting: Six Dosages
The masterclass culminated in a blind tasting case study that mirrored the approach used by the Billecart-Salmon winemaking team. We were presented with six different wines, each featuring a unique level of dosage, and asked to explore how blending and sugar adjustment shape the final cuvée.
Our challenge: to identify the precise combination of three wines used in the final blend for Le Réserve, one of the maison’s emblematic Champagnes.
Each sample revealed something different:
- The driest samples were sharp, chalky, and austere.
- Mid-range dosages brought out rounder textures, stone fruit, and floral lift.
- Higher-dosage wines offered richness, softness, and a long, plush finish. Still dry, but texturally generous.
Working completely blind, we discussed texture, acidity, aromatic profile, and structure. After much debate, our group made its selection.
To our genuine excitement, we correctly identified the three components of the Le Réserve blend!
It was a vivid demonstration that dosage and blending are not afterthoughts. They are deliberate, essential choices that shape not just the flavour of Champagne, but its identity.
As a reward for our blending triumph, we were poured glasses of Nicolas François 2012, an extraordinary cuvée created in 1964 as a tribute to the House’s founder. This latest vintage, crafted from Billecart-Salmon’s most prestigious terroirs, had only just been released a few weeks prior. We were among the very first in the world to taste it!
The nose opened with layers of ripe orchard fruit, delicate white flowers, and pastry. A mineral thread brought focus and tension.
The palate, is utterly captivating. Rich yet refined, with flavours of fruity French pâtisseries unfolding across an unctuous texture. The finish lingered with elegance, revealing warm spices and a subtle touch of cedar.
Its dosage is 3.8 g/L… just enough to elevate the wine without ever overwhelming it.
Overall Thoughts
So, how dosage actually affects Champagne is not simply a matter of sweetness. It is a question of balance, style, and expression. The next time you pick up a bottle, don’t just look at the sugar level. Ask yourself: what was the winemaker trying to achieve?
Too often, dosage is reduced to a number on a label – as if lower automatically means better. But dosage is a dial, not a judgement. A wine with 2 g/L can feel tight and austere. The same wine with 7 g/L might blossom, offering depth, length, and poise.
Brut Nature has become fashionable – but dryness alone does not equal quality. It takes an experienced hand to decide when a wine needs just a little more generosity, and when it is perfect as is.
Dosage is not a flaw. It is a finishing touch; a final brushstroke that completes the canvas.
And sometimes, one teaspoon is all it takes to turn a good wine into a great one.
A big MERCI to Champagne Billecart-Salmon for this opportunity.