Is Prosecco considered sweet or dry?
It depends – most Prosecco ranges from dry to off-dry.
Luckily most sparkling wines remove the guessing work and tell us how sweet a given wine will be right on the label! Many regions and producers use the same terminology as Champagne:
0-3 grams/liter Residual Sugar (RS)
Extra Brut: 0-6 g/l RS
Brut: 0-12 g/l RS
Extra Dry: 12-17 g/l RS
Dry: 17-32 g/l RS
Demi-Sec: 32-50 g/l RS
Doux: 50+ g/l RS
Prosecco tends to be either labeled “Brut” or “Extra Dry”. Brut, as you can see above, has a pretty wide range of residual sugar levels. But if you consider that most people’s tongues don’t start to notice sweetness until around 7 or 8 grams per liter, Brut styles tend to taste fairly dry. “Extra Dry” is therefore a noticeably sweeter style, technically off-dry.
Aubrie Talarico is part of Eno’s team that answers your toughest questions or curiosities about wine, beer, spirits, sake, and cider. Email questions to firstname.lastname@example.org and read the answers in Eno’s E-newsletter!
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