Sparkling wine has its own sweetness scale, and it often confuses: "extra dry" is sweeter than "brut". The words describe how much sugar is added before corking and say nothing about quality.
From dry to sweet
- Brut nature: almost no sugar, the most austere style.
- Extra brut: very dry.
- Brut: dry, the most popular style.
- Extra dry: a little sweeter than brut.
- Sec and demi-sec: off-dry and medium sweet, for desserts and fruit.
The method matters too
The traditional method, with a second fermentation in the bottle, gives fine, persistent bubbles and notes of brioche. The tank method keeps a fresh, fruity aroma; this is how prosecco and many rosé sparklers are made.
What goes with what
Brut and extra brut suit seafood, starters and fried food. Demi-sec is better opened with dessert than with the main course. Every style is in the sparkling wines section.
