Popped Out of Fashion?
by Cynthia Sin-Yi Cheng
September 21, 2011
website • menu • reservation • email • print • share:
Cynthia Sin-Yi Cheng
The Mark Restaurant by Jean-Georges
25 E 77th St
New York, NY 10075
(5th & Madison Aves)
212-744-4300
While extra brut champagne is making a big comeback (and it is a comeback since Laurent-Perrier began making their Grand Vin sans Sucre in the 1889; today it’s known under the Ultra Brut label), demi-sec has fallen out of favor for a long time. But why oh why? I recently spotted a half bottle of A. Margaine on the dessert wine section at The Mark Restaurant by Jean-Georges and thought more wine lists should be serving this sweet dessert style champagne. This demi-sec has 32 grams of sugar per liter whereas the brut champagne we drink most has only up to 15 grams of sugar per liter. But this doesn’t mean stickiness — no, not at all. Remember the high acidity level of champagne? In this game of balance, this is a sweet wine with fizz (which adds lightness) and freshness (from the acidity).
Fashion is retro, so let’s bring back the demi-sec!
