Why do “extra dry” sparkling wines taste so sweet?
We need to go back in time to answer this question. Originally, Champagne was very sweet. In the early 1800s, a significant amount of Champagne was destined for the British market, where the demand arose for less-sweet bubbly. As time went by, Champagne makers began reducing the sugar levels in their wines to a level they called “dry.” This wine was still quite sweet by today’s standards. With further reduction, a slightly sweet level termed “extra dry” was produced. Today, although the ultrasweet sparklers of the past are no longer made, sweeter styles continue to be popular and we still use this terminology to describe “dry” and “extra-dry” Champagnes. We have to live with the fact that this terminology is the opposite in meaning for still wines, where extra dry means no sugar at all. No wonder consumers can be confused when a slightly sweet sparkling wine is called “extra dry.” Why are grapes for sparkling wine harvested before grapes for still wines? Grapes used in sparkling wines
