Zero dosage champagne is made with no added sugar. This means that no dosage (sugar) is added to the wine after it has undergone the second fermentation process in the bottle. As a result, zero dosage champagne is dry and has a high level of acidity, as well as a lean, crisp flavour profile. A zero dosage champagne contains between 0-3 grams of sugar per litre. These sugars will be present naturally from the grapes used in wine production.
The production of zero dosage champagne requires careful attention to the balance of the wine, as the lack of sugar can highlight any imbalances in the wine. The grapes used to make zero dosage champagne must be of the highest quality and be perfectly ripe to provide enough natural sweetness to balance out the acidity of the wine.
Zero dosage champagne is a relatively new style of champagne, and it has gained popularity in recent years as a more 'natural' alternative to the most popular Brut champagne style.
To serve zero dosage champagne, it is best to use a flute glass and chill the wine to a temperature of around 7-8°C. It pairs well with a wide range of foods, including seafood, sushi, and light cheeses. It can also work well in cocktails, as the dry, crisp flavours of the wine can help to balance out the sweetness of other ingredients.
