Certified Sommelier Practice Exam

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Prepare for the Certified Sommelier Exam with multiple choice questions, flashcards, and detailed explanations to master wine knowledge and tasting skills. Ace your exam!

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Which level of sweetness in Champagne is described as 'Bone Dry'?

Brut Zero
Brut
Extra Dry
Demi-Sec

The correct answer is: Brut Zero

The term 'Bone Dry' in relation to Champagne is best described by the category known as Brut Zero. This level of sweetness indicates that the Champagne has no added sugar (dosage) after the secondary fermentation process, resulting in an extremely dry tasting wine. Typically, it contains less than 3 grams of residual sugar per liter, which contributes to its clean, crisp profile. Brut is also quite dry, but it can contain up to 12 grams of residual sugar per liter, making it not as dry as Brut Zero. Extra Dry, despite its name, is actually sweeter than Brut, containing around 12-17 grams of sugar, while Demi-Sec is on the sweeter side, with 32-50 grams of sugar per liter. Therefore, the classification of 'Bone Dry' aligns exclusively with the Brut Zero style.