How many times did you have to answer the question "Do you prefer the sweet sparkling wine or the dry one?" While serving you a slice of cake? Know that it is the most wrong thing to ask about food-wine pairing. These are two distinctly different types of products that must be combined with different food categories.

The sparkling wines, that is those wines characterized, at the opening of the bottle, from the production of bubbles due to the presence of carbon dioxide, are classified by law based on the quantity of sugar they present inside. In short, the abbreviations on the label represent the degree of sweetness.

The classification of sparkling wines includes the following terms, from the driest to the sweetest (in gr/l).

Residual sugar (g/l)
Brut nature - Pas dosé - Dosage zéro
less than 3
Extra brut
between 0 and 6


less than 12
Extra dry
between 12 and 17
Dry or Secco
between 17 and 32
Demi sec or Abboccato
between 32 and 50
Dolce or Doux
more than 50

To answer the initial question we can remember a simple guideline, almost always valid: we combine dessert with sweet wine. It is for this reason that we will combine a Brut sparkling wine with aperitifs, fish dishes or white meats and instead we will choose a Demi-Sec or Doux to accompany tarts, dry pastries, fruit salad with ice cream.