Once upon a time, when Champagne was a marginal climate for ripening grapes, growers and winemakers developed a tradition of adding a touch of sugar to balance the acidity in their wine. They called it dosage, which was usually in the form of sweet grape must, or liqueur d’expédition, a…
To read this article and more,
To continue reading without interruption, subscribe and get unlimited digital access to our web content and wine search.
This story appears in the print issue of Fall 2018.
Like what you read? Subscribe today.