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Glossaries > Beverages > Demi-Sec (France)
Denominação de Origem Controlada (Portugal) Demi-Sec
Demi-Sec (France) ...

Demi-sec: In the language of Champagne, a term relating to sweetness. It can be misleading; although demi-sec means half-dry, demi-sec sparkling wines are usually slightly sweet to medium sweet.

Demi-sec: Although the literal translation is "medium-dry", a sparkling wine with this description is actually fairly sweet, with 33 to 50 grams of sugar content per liter. Demi-sec wines were particularly popular during the 18th century.

Sparkling wines that are moderately sweet to medium sweet.

The characteristic of fine wines that gives the impression of having layers of taste, rather than being one-dimensional.

Demi-sec - pretty sweet (pair with fruit and dessert)
Champagne and sparkling wines are also categorized as "vintage" or "non-vintage" (NV on the label) meaning they either come from a single year or are a blend of several different years.

~ french term meaning "half-dry". Confusing, as it is used to describe a sweet sparkling wine.
dry opposite of sweet. A taste sensation often attributed to tannins and causing puckering sensations in the mouth.
earthy an odor or flavor reminiscent of damp soil.

~: ~ is a very sweet French Champagnes and is not very common in the U.S.
Doux: With a resounding 5% sugar content, this Champagne is a bubbly dessert wine.

~ Champagne is medium-sweet.
Dessert wine
A dessert wine can be enjoyed after a fulfilling meal. It's quite sweet, and has been fortified to give it a higher alcohol content. Examples of dessert wines are Port, Sherry, Muscatel, and Madeira.

~ - Moderately sweet to medium sweet sparkling wines.
Devatting - The process of separeting red must from pomace, which can happen before or after fermentation.
Dessert wine - Very sweet, high alcohol wines.

[DEHM-ee sehk]
A French term meaning "half dry," used to describe a sweet Sparkling Wine.
[dihs-GORJ] ...

~: (French) Medium sweet.
Depth: Refers to a wine's intensity or presence of flavour or colour.

~ (Fr.) Medium dry.
Denominao de origem controlada (Por.) See 'DOC' (Portugal).
Denominacin de origen (Sp.) See 'DO'.

~ (France)
In French it means "half-dry" and denotes the sweetest of Champagnes that a winery typically produces.
Distinctive ...

French for medium dry.
Champagne making is a complex process. First the wine is fermented, and then a secondary fermentation takes place in the bottle. After this, the plug of dead yeast cells is removed, and the wine is topped up with wine and sugar syrup¾the dosage.

The French term for medium-dry.
A digestif is an alcoholic drink served at the end of the meal, often after dessert. Wines served as digestifs are often sweeter and higher in alcohol content than the wines consumed with the meal.

~: Medium dry, but in champagne it is medium sweet.

Deposit: The sediment of solid particles found in wine. In the case of white wines, these are often fragments of colorless crystals of tartrate. In red wines they are usually a combination of tannins and pigments.

Means "half-dry". It defines the sweetness level in Champagne. ~ wines are usually sweet to medium sweet.

A level of sweetness in sparkling wine. Although French for half-dry, ~ bubblies are often semi- to medium-sweet. See also "sugar levels".

6) ~ (very sweet)
7) Doux* (very, very sweet)
*In some cases, you may stumble upon a sparkling wine labeled Doux. This is supposedly even sweeter than the ~, but I've never even seen a bottle of it before. Do you know what "Doux" translates to from French? "Sweet." Seriously, it does.

[edit] ~ Moderately sweet to medium sweet sparkling wines.
[edit] Dessert wine Varies by region. In the UK, a very sweet, low alcohol wine. In the US by law, any wine containing over 15% alcohol.

Light and fruity ~. Great for the price. Read More
Wine review by debbie1
Is this a good wine for pasta with a vodka sauce? Read More ...

The French call such wine ~, which has been bastardized into the half English, half French semi-sec. Semi-Sec: See ~ and semi-dry. Semi-Sweet: The term denoting a wine as neither dry nor sweet, but closer to sweet than dry.

Amontillados have a ~ taste because of the adding of a small percentage of Pedro Ximénez and few producers make this wine in the dry style
Palo Cortado - a pretty rare and sought Jerez style, for its qualities it is often considered as a in-between wine from fino and oloroso.

Chilli and ~ Vouvray
Countering heat with sweetness really works, although a vindaloo is best washed down with beer.
Eggs and riesling
Any form of egg custard - from onion quiche to crème caramel - responds to Alsace or German riesling, dry or dessert-grade as required.

~: quite sweet, 3.3 to 5% residual sugar. and Doux: sweet, more than 5% residual sugar. Most Champagne firms make at least three categories of wine: non-vintage, vintage, and prestige.

Complimentary Wine Pairing Moscato d'Asti, ~ Champagne (a sweet champagne), Brachetto d'Acqui, Asti-Spumante, Lambrusco (Dolce or Amabile) ...

Brut is a French term for dry Champagne; extra-dry sparkling wines are actually sweeter than brut; ~ refers to a medium-sweet to sweet wine. Trocken is the German word for dry; halbtrocken is half-dry. Secco is Italian for dry, abboccato for slightly sweet.

In Champagne, effervescent wine containing from 35 to 50 grams of sugar to the liter.
Solid particles contained in the wine, in particular in the old wines (where it is removed before tasting by the decantation; to see "décanter").

Champagnes and sparkling wines range in style from very dry (Natural), dry (brut) and slightly sweet (extra Dry) to sweet (sec and ~). Many sparkling wines are also identified as Blanc de Blancs (wines made from white grapes) or Blanc de Noirs (wines produced from red grapes).

Try light wines with Chinese food. Most Chinese food tends to be delicate and slightly sweet, so the wine needs to be considerate of this. Suitable wines include Riesling, Champagne (~ or brut) and New World Pinot Noirs.[8]
5 ...

A French word used to describe a dry wine (usually Champagne or other sparkling wine). Other terms used to describe Champagne (with more sugar than Brut types) include sec (which still means dry) and ~.
See Airlock.

Brut is a French term for dry Champagne; extra dry sparkling wines are actually sweeter than brut. Trocken is the German word for dry; halbtrocken is half-dry. Secco is Italian for dry, abboccato for slightly sweet. The French term ~ refers to a medium-sweet wine ...

" You knew that already if you've checked the Brut entry. Only in Sherry can you rely on the term to mean that the wine is really dry. This is one of the confusions that surround wine for no good reason other than to keep you intimidated. See ~.

Extra Dry (1.2-2.0%) tastes slightly sweet and is a style invented for the American market that "talks dry and drinks sweet." Sec (1.7-3.5%) literally translates to "dry", but is noticeably sweet. No wonder the public is confused! ~ (3.3-5.0%) is very sweet and Doux (over 5.0%) is extremely ...

The greater the amount of residual sugar, the sweeter the wine, moving through ~ (Champagne) and off dry wines (many German Rieslings) to the dessert wines of the world (Sauternes, Tokay, etc). Some of these have incredibly high concentrations of sugar, as much as 250g/L.

See also: See also: What is the meaning of Wine, Sweet, Dry, Taste, Grape?

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