When discussing champagne, a crucial aspect to take into account is its level of dryness. This is determined by the remaining amount of sugar in the wine after fermentation. In the following piece, I will extensively examine the realm of champagne and investigate what sets the driest champagne apart from the rest.
Firstly, it’s important to understand the different levels of dryness in champagne. The sweetness of champagne can be categorized into several levels, from driest to sweetest: Extra Brut, Brut, Extra Dry, Sec, Demi-Sec, and Doux. So, when we talk about the driest champagne, we are referring to a champagne that falls under the Extra Brut category.
Extra Brut champagnes are known for their bone-dry taste, with very minimal residual sugar. The term “Extra Brut” itself indicates that the champagne is extremely dry. These champagnes typically have less than 6 grams of residual sugar per liter, which means they are almost completely devoid of sweetness.
Now, let’s take a closer look at what makes a champagne Extra Brut. The dryness of champagne is achieved through careful winemaking techniques. After the first fermentation, which turns the grape juice into wine, champagnes go through a second fermentation in the bottle. During this process, yeast consumes the sugar in the wine, producing alcohol and carbon dioxide. The carbon dioxide is trapped in the bottle, creating the signature bubbles of champagne.
Once the second fermentation is complete, the bottles are aged on their lees, which are the dead yeast cells. This aging process, known as “sur lie,” adds complexity and richness to the champagne. However, before the champagne is ready to be enjoyed, the lees must be removed. This is done through a process called riddling, where the bottles are gradually rotated and tilted to collect the sediment in the neck of the bottle.
After riddling, the neck of the bottle is frozen, and the sediment is expelled in a process called disgorgement. At this stage, a small dosage, also known as the “liqueur d’expédition,” is added to the champagne. This dosage is a mixture of wine and sugar, and it determines the level of sweetness in the final product. For Extra Brut champagnes, the dosage is minimal, often less than 6 grams per liter, resulting in an extremely dry champagne.
So, which champagne can be crowned as the driest of them all? One notable example is the Champagne Salon Le Mesnil Blanc de Blancs. This champagne is produced exclusively from Chardonnay grapes sourced from the Grand Cru village of Le Mesnil-sur-Oger. With its razor-sharp acidity and virtually non-existent sweetness, it exemplifies the essence of Extra Brut champagne.
In conclusion, the driest champagne, known as Extra Brut, is a result of meticulous winemaking techniques that create a bone-dry and crisp taste. The minimal dosage added during disgorgement ensures that the champagne remains almost entirely devoid of sugar. The Champagne Salon Le Mesnil Blanc de Blancs stands out as an exemplary representation of the driest champagne. So, if you’re a fan of dry wines with a crisp and refreshing profile, be sure to explore the world of Extra Brut champagnes.
