Residual Sugars

Question 1

Champagne and Sparkling

Answer 1

Champagne:
Brut Nature	0-3g/L
Extra Brut	0-6g/L
Brut   	        0-12g/L
Extra Dry	        12-17g/L
Sec	                17-32g/L
Demi-Sec	32-50g/L
Doux	        50+ g/L

Prosecco:
Extra Dry 12-17g/L
Dry 17-32 g/L

Moscato: (unclear)

Lambrusco: (no legal minimum)

Brachetto d’Acqui: (no legal minimum)

Question 2

Dessert Wines

Answer 2

NOTE: approx 17g/L RS = 1% ABV

Tokaji:
3 puttonyos	         60 g/l
4 puttonyos	         90 g/l
5 puttonyos	        120 g/l
6 puttonyos	        150 g/l
Aszú-Eszencia	180 g/l
Eszencia	                450+ g/l

Austria:
TBA 200 g/l
Ausbruch 200 g/l +
Eiswein 130 - 170 g/l

France:
Sauternes 100 - 150 g/l high abv, oak
Coteaux du Layon 80+ min 12%
Bonnezeaux 120 g/l min 12%
Quarts de Chaumes 160 - 250g/l min 12%
Vouvray + Savennieres Sec max 8g/L (must be w/in 2g of TA)
Vouvray Demi-Sec max 18g/L

FRANCE GENERAL
Dry max 4/gL
Demi-Sec max 18 g/L
Moelleux max 18 - 45 g/L
Doux: min 45 g/L

Australia:
Botrytis Semillon 200 g/l

Canada:
Inniskillin 220 - 240 g/l

Port:
Extra Dry - less than 40 g/L
Dry - 40-65 g/l
Medium Dry 65-90 g/l
Sweet 90 - 130 g/l
Very Sweet (Lagrima) greater than 130 g/L

Madeira:
IN PRACTICE:
The range of sugar in “dry” wines can range from 25 to over 60 g/l, depending on the company.
Sweet wines may range from 100 to 140 g/l or more.
- Example: Blandy’s Three Year Old “Duke of Sussex” Dry Madeira = 50 g/l of residual sugar.

LEGALLY:
Dry has 18-65 g/l
Medium Dry has 49-78 g/l
Medium Sweet has 78-96 g/l
Sweet has 96-135 g/l
(it is worth noting that the DOP regulations today do not stipulate exact grams per liter, but rather Baumé ranges. Dry <1.5°, Medium Dry=1-2.5°, Medium Sweet=2.5-3.5°, Sweet>3.5°)

Question 3

German Riesling

Answer 3

• According to Paul Greico, “A perfect Kabinett 9% ABV, 9 grams of acidity, and sugar around 20 grams. Today we see 40-50grams RS in a Kabinett.”
• trocken: Typically at or under 4 g/L but can be up to 9 g/L if TA is within 2 g/L of RS.
• halbtrocken: typically 18 g/L or lower

Matt Stamp says: 
Kabinett 20 - 30 g/L
Spatlese 40 - 60 g/L
Auslese more from there
BA = 100 g/L
TBA + Eiswein 150+ g/L

Geoff Kruth says:
Kabinett 30 g/L
Spatlese 60 g/L
Auslese 90
BA 120
TBA + Eiswein 150