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Question: A few of us have been discussing the aging potential of Champagne being greatly influenced by the sugar level dosage. Would like your thoughts please.
Answer: Interesting question that I have also been considering. There now are more Brut Nature with zero dosage and Extra Brut being produced from the highest quality grapes showing refreshing acidity with crisp mineral styling. They have pure terroir enjoyed young after disgorgement – often after an extended time on the lees – but do they develop and age as well as traditional Brut? Difficult presently to give you a definitive answer. Certainly wines with high sugars like Sauternes and German Auslese and higher have a proven history of long ageability protected from drying out by the residual sugar and other factors. On the other hand so do wine examples like very dry Chablis Les Clos and Hunter Valley Semillon. Also the bubbles in Champagne and Sparkling wine provide another layer of retaining freshness that still wines don’t have. I believe that some residual sugar may help over time the rounder complexity but there are so many other important contributing factors to consider. How do you explain the still spectacular showing of 1928 Krug Vintage now nearing 100 years? Please post your thoughts.
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