• Low- and No-Dosage Sparklers Appeal to Hardcore Wine Geeks and the Whole 30 Set

    15 days ago - By Vine Pair

    “Sugar is like butter on meat,” Matteo Burani, export manager for Italy's Gruppo Lunelli, says. He's not talking about cooking, though; Burani is referring to the effect of dosage, or added sugar, in sparkling winemaking. Sugar might complement existing flavors, Burani says, but it can also mask what you're tasting.
    Gruppo Lunelli's Ferrari Trento label is among a handful of producers at the forefront of the low- and no-dosage movement, a trend of making sparkling wines with minimal or zero added sugar. It's a tricky landscape to navigate. No-dosage Champagne first debuted in 1889, but for...
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