Sparkling wine guide
“Dry” is sweeter than “Brut”
The two secrets behind every glass of bubbles.
Most people choose a sparkling wine by its name: Prosecco, Franciacorta, Champagne. But two bottles of the same name can taste completely different. The real difference is written in small letters on the label, in words like Brut, Extra Dry or Dosage Zéro. Learn to read them and you will always open the right bottle.
Our guide Prosecco vs Franciacorta vs Champagne explains where the great Italian and French bubbles come from. Here we look at why they taste the way they do.
Secret one: where the bubbles are born
Every sparkling wine is made in two steps. First the grapes become a still wine. Then a second fermentation creates the bubbles. Where this second fermentation happens changes everything.
In a large tank (Charmat or Martinotti method). The wine ferments again in a big pressurised steel tank, and is bottled young. The result is fresh and fruity, with aromas of apple, pear and white flowers. This is how Prosecco is made, and it is the reason it is so easy to love.
In the bottle (traditional or classic method). The second fermentation happens inside each single bottle. The wine then rests on the yeast for months or years. That long contact gives notes of bread crust, brioche and toasted nuts, and smaller, finer bubbles. Franciacorta, Trento and Champagne are all made this way. By the rules, a non-vintage Franciacorta spends at least 18 months on the yeast, and a Satèn at least 24.
Secret two: the sugar at the end
In traditional-method wines, the yeast is removed at the end and the bottle is topped up with a small dose of wine and sugar: the dosage. The amount of sugar gives the wine its name. European rules set the limits, in grams per litre:
| On the label | Sugar (g/l) | Taste |
|---|---|---|
| Brut Nature / Dosage Zéro | 0–3 | Bone dry, pure, mineral |
| Extra Brut | 0–6 | Very dry, crisp |
| Brut | 0–12 | Dry, the classic style |
| Extra Dry | 12–17 | Soft, a touch of sweetness |
| Dry | 17–32 | Round and gently sweet |
| Demi-Sec | 32–50 | Sweet, for desserts |
Here is the surprise: “Dry” is sweeter than “Brut”. The names are old, from a time when almost all sparkling wine was sweet, and they never changed. So if you like it really dry, look for Brut, Extra Brut or Dosage Zéro. If you prefer it softer and fruitier, Extra Dry and Dry are your friends.
And Satèn?
Satèn is not a sugar level but a special style of Franciacorta: only white grapes, lower pressure in the bottle and a creamy, silky mousse. It is always Brut. We tell its story in a separate article.
Which bubble with which dish
- Extra Dry Prosecco: aperitivo, fried snacks, light starters, brunch.
- Brut (traditional method): the all-rounder. Seafood, risotto, white meat, even pizza.
- Extra Brut and Dosage Zéro: raw fish, oysters, sushi, aged hard cheese.
- Dry and Demi-Sec: panettone, fruit tarts, birthday cake.
Four bottles to taste the difference
 Valdobbiadene Prosecco Superiore Extra Dry “Orochiaro” – Col dei Franchi Tank method, Extra Dry: pear, white flowers, a soft finish. €18.60 Buy |
 Trento “Perlé” Brut 2016 – Ferrari Classic method, 100% Chardonnay: fine bubbles and toasted bread. €44.60 Buy |
 Spumante Metodo Classico “Cuvée” Extra Brut – Pojer e Sandri Mountain bubbles from Trentino: very dry, lively and precise. €43.30 Buy |
 Franciacorta Dosage Zéro “Vintage Collection” 2018 – Ca' del Bosco Zero added sugar: the purest expression of Franciacorta. €62.50 Buy |
A small tasting at home: open the Orochiaro and the Dosage Zéro side by side. In one glass you taste fruit and softness, in the other mineral tension and bread crust. It is the best lesson on bubbles you can have.
Sources
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