Sparkling wine has ceased to be associated only with New Year’s celebrations and has become a great accompaniment for all kinds of parties, appetizers and even as protagonist in interesting pairings. As sparkling wines are increasingly more present in our daily lives, we will explain to you their various varieties in order for you to enjoy them on the correct occasion.
Sparkling wines are classified according to the amount of sugar that is added to the bottle before corking it, leaving a concentration of grams of sugar per liter of wine, called residual sugar (gr/lt). Let’s look at each of the types:
- Brut NatureBrut Nature: with a sugar concentration per liter of between 0 and 3 gr/lt.; this is the driest kind of all sparkling wines.
- Extra Brut: less dry tan Brut Nature, with a sugar concentration of a maximum of 6 gr/lt. Among Concha y Toro’s portfolio of sparkling wines we suggest Subercaseaux Extra Brut, which pairs with shellfish, deserts, cheese and green vegetables.
- Brut: considered to be the sparkling wine that balances dry and sweet. It has a maximum of 12 gr/lt of sugar. As part of this type, we recommend Casillero del Diablo Devil’s Collection Brut which accompanies shellfish and fish perfectly.
- Extra Dry: its residual sugar fluctuates between 12 and 17 gr/lt.
- Dry: its residual sugar concentration is between 18 and 32 gr/lt.
- Demi Sec: has between 32 and 50 gr/lt. of sugar. Sparkling wines with a higher sugar concentration are indicated for pairing deserts and sweets
- Sweet: more than 50 gr/lt of residual sugar.