Champagne, FranceDemi-sec is a sweeter category of Champagne ranging from 32-50 g/L residual sugar. Just because they're sweeter doesn't mean they're inherently less serious, though. They can be fantastic, versatile food wines and quite complex from the dosage. The Veuve Clicquot Demi-Sec is at the high end of the scale, weighing in at 45 g/L residual sugar. It doesn't show a lot of autolytic character in the glass, even though it's spent 2-3 years on its lees. Rather, the emphasis here is on the fruit, which shows a caramelized and honeyed character. It's well balanced for the style, but finishes a bit simple. Open this for dessert; maybe fresh fruit and cream.Tasted: 01 November 2020Tasted by: Prices:
Champagne, FranceDemi-sec Champagnes have between 32 and 50 grams of residual sugar per liter, much sweeter than Brut. In Champagne the sweetness is controlled by the winemaker during the dosage process, in which a liquid mixture of reserve wine and pure cane sugar is added before corking. The Clicquot Demi-Sec dates back to the sweet tooth of Russian court in the 19th century. Like the yellow label Brut, this wine’s style is consistent from year to year, mixing some 55 percent pinot noir, 28 percent chardonnay and around 17 percent pinot meunier, with 4% residual sugar added. Look for classic nutty, spicy notes with brown sugar and honeyed nougat. The palate is a mix of candied fruits, toast and baked bread with a slightly sweet, creamy palate. The sugar and acidity are at odds on the finish, though serving up with foie gras or creme brûlée for dessert mitigates the disjointedness.Tasted: 08 December 2016Tasted by: Prices:
Champagne, FranceGingersnap, sweet brioche and caramelized pear lead this demi-sec fizz, one suitable for custard desserts or foie gras. Think of this as how Champagne was in the 19th century, when sweeter Champagne was in vogue. Candied orange (Grand Marnier notes) with bits of honey and toast. Not overly sweet but rich and ready for spicy dishes. The blend, from some 50 individual wines, is 40-45% pinot noir, 30-35% pinot meunier and 20-25% chardonnay with 20-30 reserve wines. The dosage is a fairly sweet 45 g/l.Tasted: 10 December 2015Tasted by: Prices:
Champagne, FranceThe blend here is about 45% pinot noir with about 4% residual sugar to make the demi-sec style. Very fine continuous mousse with floral, baked pear, honey, citrus, apple, nutty, cherry aromas. Round, rich, elegant, moderately fresh and somewhat sweet but good acidity balance. Honey, citrus, pear, peach, mango, nutty, brioche, baked apple flavours. Fun, elegant style with good acidity-sugar balance for light desserts.Tasted: 01 December 2010Tasted by: Prices:
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